Food supplier is Sysco and Loving. Discussed handwashing and glove use with staff. Employee health information is posted and Form 1B is signed by most employees. EHSS provided a copy of the form for use by all new employees. Recommend reviewing information frequently. Discussed cleaning and sanitizing blenders. All meats are precooked including deli meats, chicken, steak and fish. Chicken used for chicken salad is precooked. Fish is precooked, frozen and warmed in the microwave for ease in portioning into individual cups. EHSS recommended thawing fish in walk in cooler prior to portioning. EHSS discussed cooling requirements for foods prepared from cold and/or ambient air ingredients. No foods are hot held. All other foods are thawed in walk in cooler.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed containers of diced tomatoes, sliced chicken, chicken salad and fish stored in a manner that does not facilitate cooling.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Recommend not stacking trays of sliced chicken and chicken salad. Recommend dividing container of diced tomatoes.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the ice bin and the cabinet below the prep sink have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk in cooler and walk in freezer. Light bulbs were not working.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Pests - Controlling Pests*
Observation: Observed numerous flies in facility. PIC stated facility uses a pest control company to treat facility.
Correction: Inspect premises on routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Recommend keeping dirty linens in covered container. PIC stated flies have been observed in dirty linen container.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed quaternary ammonium in the 3 basin sink >400 ppm as per manufacturer instructions being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed quaternary ammonium in wiping cloth buckets at >400 ppm as per manufacturer instructions.
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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07/20/2015 | Routine | |
Sysco and Lovings Produce are the food suppliers. All proteins are received precooked. Proteins are reheated in the microwave for immediate service
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored between use in sanitizer at a concentration too low. Observed cloths in quaternary ammonium sanitizer at a concentration < 100 ppm.
Correction: Recommend ensuring that wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use (150-400 ppm for quaternary ammonium used). PIC adjusted the sanitizer concentration.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cooked "Mojo" fish cold holding at improper temperatures
Correction: observed at 46 F in the prep unit reach in cooler. PIC stated this had been in the unit since last night and was not sure why or how long it had been cold holding > 41 F. All other food temperature checked in the unit were observed properly cold holding.
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07/22/2014 | Routine | |
Sysco and Lovings Produce are the food suppliers. Proteins are received pre-cooked. Liquid pasteurized eggs used. Discussed menu changes: coconut curry chicken is new. No hot holding or cooling
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the knife and cutting board used to prepare potentially hazardous food items were observed soiled with accumulations of food residues. PIC stated the cutting board and knife used to prepare sandwiches had last been cleaned and sanitized at 10:00am (5+ hours prior). PIC stated the knife and cutting board are used throughout the day, wiped clean after each use and cleaned and sanitized at the end of the night.
Correction: Recommend cleaning food-contact surfaces of the knife and cutting board, used throughout the day, no less than every 4 hours to prevent the growth microorganisms on those surfaces.
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02/03/2014 | Risk Factor | |
Suppliers are Sysco and Lovings Produce. Discussed menu changes: fish is no longer served and "meat-less" chicken is new. All proteins are received pre-cooked. Soup only offered during winter
- Temperature Measuring Devices
Observation: Observed no (working) temperature measuring device in the sandwich prep unit and fruit/smoothie prep unit.
Correction: Recommend providing a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: Observed no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Recommend obtaining a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Lighting, Intensity
Observation: Observed inadequate lighting in the walk in freezer. Observed no working light bulb in the walk in freezer.
Correction: Recommend replacing light bulb and providing at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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08/01/2013 | Routine | |
Discussed menu changes including addition of fish (received precooked and frozen)
No violation noted during this evaluation. | 01/29/2013 | Risk Factor | |
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