| No violation noted during this evaluation. | 03/17/2016 | Routine | |
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the grill area.
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. Operator provided paper towels during the inspection. Discussed providing paper towels at all times even when the dispensor is broken.
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09/15/2015 | Risk Factor | |
Discussed employee health policy with operators questioned were questioned.
No violation noted during this evaluation. | 03/17/2015 | Routine | |
Discussed having staff verify chemical sanitizer daily in the dishmachine. Discussed defrosting the deli prep top on more frequent basis.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700). Chemical sanitizer measured at 10 ppm when tested.
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Operator switched to the three compartment sink during the inspection to sanitize food contact surfaces. Discussed having the staff verify chemical sanitizer with test strips in the dishmachine at least daily to ensure food contact surfaces are sanitized properly. Operator to call dish machine company.
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09/09/2014 | Risk Factor | |
Operator to come up with a plan for the cheese for cold holding. If time as a control is used then the product will need to be marked with a use by time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Product was relocated during the inspection discussed time as a control option with the manager. Manager to come up with a plan time or temperature for the product.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and floors in the under and around the grill area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/14/2014 | Routine | |
Employee health policy is in place.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multitask food preparation. Gloves were not removed after handling raw frozen philly steak and going to another task.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. Staff removed gloves during the inspection and washed hands and put new gloves after explaining the violation. Review this process with all staff.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the grab and go display case cold holding at improper temperatures
Correction: Operator discarded foods found out of temperature in the display case during the inspection. Operator has an order in for a new unit. Ensure foods are maintained at 41 degrees F verify temperatures have the unit repaired if temperatures can not maintain 41 or less take appropriate corrective action and discontinue using the unit.
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10/02/2013 | Risk Factor | |
Discussed visual indicator on the dishmachine and the dishmachine has a few leaks that need to be repaired.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of meat slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces. Operator corrected during the inspection dicussed wash, rinsing, and sanitizing after each use.
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05/01/2013 | Risk Factor | |
Employee health policy is in place.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomato's for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Operator agreed to label.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the grill.
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. Operator provided towels during the inspection.
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01/25/2013 | Risk Factor | |
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