All non-critical violations must be corrected within 30 days.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employees are eating and drinking while prepping/handling food in the kitchen.
Correction: All employees must eat and drink in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Thawing
Observation: Improper methods used to thaw chicken strips. Chicken was thawed in microwave and reached 70 F.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the small and large sandwich units.
Correction: Provide 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the lady's restroom.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at men's restoom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. Personal belongings (phone charger, gadgets, pocket books) stored i the prep area and on the floor.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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11/04/2015 | Routine | |
Quizzed the manager on duty of signs and symptoms of illness, and when he should not come to work. Good responses were provided and the owner has staff sign FDA form 1-B as part of new employee orientation.
1. Staff were working on a large catering order this morning. A bag of diced chicken had been taken out for prep and left out too long. Make sure to control product temperatures even when prepping. Tilapia has been portioned/prepped this morning, but not steak (which also had a noted elevated temperature).
2. Discussed the need to maintain the dumpster area and to close the receptacle doors after taking out trash each and every time.
3. Suggested purchasing an external ice scoop holder to help eliminate the issue of bare hand contact with the ice when handling the ice scoop.
4. Suggest storing the ice bin on top of a crate when filling it to prevent contact with the floor. Also invert the ice bin for draining when not in use.
5. More sanitizer test strips need to be ordered. Only a few are left.
6. Owner is aware of a leak to the wash compartment of the sink and is in the process of getting it repaired.
7. Notified manager of requirement to have at least one employee on staff ServSafe certified once the 7/1/15 law passes.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Ice scoop is stored in the ice machine with the handle coming in contact with the ice (which is considered a food). Observed an employee try several times to fit the ice scoop in the existing storage container in the ice machine, and each time it was attempted hands came in contact with the ice.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Portioned steak, portioned tilapia, and a bag of diced chicken (out for prep) cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Ice bucket was found stored sitting on the floor. Bucket was also filled while sitting on the floor, and so when staff raises the bucket to empty it their hands are contaminated. Anything found on the floor contaminates the hands when touching the bottom of the ice bucket.
Correction: Store the ice bucket in a clean, dry location (inverted when not in use) where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- 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.
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04/15/2015 | Routine | |
NOTES:
* Monitor cold-holding practices to ensure internal food temperatures of 41 degrees or less.
* Please fax or email documentation reflecting long term corrective action for the 1DR Prep Cooler to Chesterfield Health Department at (804)717-6106 or Brian.Flaherty@vdh.virginia.gov
* Non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cream Cheese(50), Sliced Tomatoes(51), Chicken Salad(50) cold-holding in the 1DR Prep Cooler observed with an internal food temperature of greater than 41 degrees.
Correction: DISCARDED. Observe and monitor cold-holding practices to ensure internal food temperatures of 41 degrees or less to prevent potential of growth.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: The 1DR prep cooler was observed in a state of disrepair and damaged. (48 degrees)
Correction: FAX OR EMAIL RECEIPT OR INVOICE FOR 1DR PREP COOLER TO HEALTH DEPARTMENT. Discontinue the use of the 1DR Prep Cooler until is serviced/repaired and capable of maintain potenitally hazardous foods at or below 41 degrees while cold-holding.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the kitchen hand-sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the Women's Restroom.
Correction: FURNISHED. Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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09/12/2014 | Routine | |
All violations noted during 1/27/14 inspection have been corrected, or are in the works. See notes below.
Notes:
1. The small MUT cooler is now maintaining products under 41 F or less.
2. The sanitizer compartment of the 3-vat sink has been repaired and is holding water w/o leaking. Proper dish washing process is being used.
3. The ice machine has been drained and cleaned. Maintain cleaning schedule to prevent future build-ups.
4. A new tomato slicer has been ordered and is en route.
5. New gaskets have been ordered for the sandwich MUT cooler and are en route.
No violation noted during this evaluation. | 02/06/2014 | Follow-up | |
Adequate thermometer, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Notes:
1. Manager on duty informed that the health permit is set to expire Januaryy 31, 2014 and the OWNER MUST COME INTO THE HEALTH DEPARTMENT AND PAY FOR A NEW PERMIT BEFORE THAT TIME!
2. DO NOT keep any potentially hazardous food items in the small condiment MUT cooler until it has been repaired and is holding temperatures under 41 F.
3. Have the 3-compartment sink repaired immediately and order a new tomato slicer.
4. Replace any/all ripped door gaskets.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced tomatoes, chicken salad, and salad dressings in the condiment MUT cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Food Contact Surfaces - Cleanability*
Observation: A corner section of the tomato slicer/dicer is broken off, allowing for food debris to get up into the equipment itself. These interior surfaces cannot be cleaned effectively.
Correction: Replace the slicer to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the sandwich MUT cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Mold present along inner surfaces of the ice machine.
Correction: Clean the interior surfaces of the ice machine at a frequency necessary to prevent mold build-ups or per manufacturer specifications.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink are leaking. Staff do not use the 3rd compartment of the sink because it leaks. Dishes are not being correctly washed, rinsed, and sanitized with the current setup.
Correction: Plumbing systems and components shall be maintained in good repair. Repair the leak at the 3-compartment sink.
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01/27/2014 | Routine | |
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
No violations observed.
Discussed catering deliveries. Transports within a maximum 10-15 minute radius. Only cold platters and smoothies delivered. Product remains in freezer until time for transport and then placed in cold bags.
No violation noted during this evaluation. | 05/30/2013 | Routine | |
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