Reviewed employee health today.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The Sliced pork and mac and cheese was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours. Staff reheated product to above 165 during the inspectio.
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03/03/2016 | Routine | |
Facility taking appropriate action with the dishmachine that is not functioning. Repair man in place management has a plan in place until the temperature is reached.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sausage, cheese and pepperoni in the pizza prep unit 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. Operator discarded products during the inspection. Refrigeration specialist called onsite.
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07/23/2015 | Risk Factor | |
Reviewed employee health policy with management.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Food contact surfaces of the kettles used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. The spout for dumping had food material inside it.
Correction: Clean food-contact surfaces of kettles no less than every 4 hours to prevent the growth microorganisms on those surfaces. Operator had the kettle washed rinsed and sanitized during the inspection.
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03/23/2015 | Risk Factor | |
- Food Display
Observation: The food on display is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. Verify baked items are properly covered when on display. Manager took corrective action(s).
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken rice soup (hot holding @ 4 + hours)
Correction: Voluntarily discarded by manager on duty.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked beats (49 F) and sliced ham (48 F) did not meet state cold holding standard of 41 F or less.
Correction: Corrected during inspection (foods voluntarily discarded). Discussed food temperature monitoring.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Cleaning of raw chicken preparation area does not appear to meet VDH requirements to wash, rinse and sanitize raw meat preparation areas. Head cook mentioned using a sanitizer only. Special attention to faucet handles is needed. (Also verify the cooking spray can is not being handled by staff who have been handling raw chicken).
Correction: Manager and head cook agreed to immediate corrective actions.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Food employee observed "rinsing" digital food thermometer at the hand sink.
Correction: Hand sinks are for hand washing only. Manager on duty took corrective actions.
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11/16/2014 | Complaint | |
Observed very good temperature monitoring except for the one instance operator was confident it would have been caught by staff through their temperature monitoring. All equipment operating below 41 with the exception of the cooler that was turned off.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food at the deli preparation station cold holding at improper temperatures. The unit had been turned off to defrost with food left inside.
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. Operator discarded food found inside and will verify the unit is operating below 41 before use. Operator to discuss with staff to remove all food before turning the unit off.
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11/05/2014 | Routine | |
Operator to track food temperatures of the meat walk in cooler and follow up with the Health Department. Operator to track cooling send logs to the health department for the next two food items. Refrigeration specialist had the walk n down to 39 by the end of the inspection.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Sloppy Joe's noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Operator agreed to discard the sloppy Joe meat. Operator to review cooling methods with staff and verify cooling methods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food in the meat walk in 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. Operator relocated product and called maintenance during the inspection. The air temperature in the unit was 41 product was 45-47. Some products were discarded during the inspection.
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07/01/2014 | Risk Factor | |
Discussed having staff verify product temperatures. Discussed providing clean plate notices.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked chicken, hot dogs, and hamburgers hot holding at improper temperatures.
Correction: Operator rapidly cooled the product during the inspection in the blast chiller to use for salads. Product had been hot holding 30 min to an hour. Hot dogs and hamburgers discussed using time as a control and marking in some way a time to ensure product is not heal for longer than 4 hours operator agreed due to not being able to maintain product temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Humus and cooked rice cold holding at improper temperatures
Correction: Operator was defrosting humus in a hot water bath the product was found in a cold holding unit at 100 degrees. Product was placed in a blast chiller during the inspection product temperature was measured at 75 20 min later discussed verifying 41 degrees before removing from the blast chiller. Discussed defrosting under refrigeration. Rice was found at 41 in a one door at the omlette station possibly an air flow issue operator discarded the product during the inspection. Operator to track food temeratures on the unit.
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03/05/2014 | Risk Factor | |
Discussed sneeze guards at the desert location, bread stations, and the soup location. Discussed with the operator about using utensils at the self service line for the buns served today. Observed good glove use and handwashing practices. Discussed clean plate notices were self service is offered.
- Critical: Cooling* (corrected on site)
Observation: Chicken, soup, and pasta noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Operator to corrective action and placed items in the blast chiller. Discussed verifying temperature once staf have walked through cooling methods to ensure products have cooled properly. Also discussed prechilling caned items before palcing on the salad bar and for mixed salads with the operator. Ensure all products are to temperature befor placing in a holding unit.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Food contact surfaces of the container for the salad spinner and the outlet spigot for the soup kettle used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of after use before sanitizing to prevent growth of bacteria between uses. Operator had both items washed rinsed and sanitized during the inspection. Operator agreed to work with staff to ensure these processes were done correctly.
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11/05/2013 | Risk Factor | |
Operator walk me through the facility HACCP plans and temperature logs to discuss process and procedures today. Discussed recording corrective actions and the manager verifying the logs.
No violation noted during this evaluation. | 09/25/2013 | Other | |
Discussed with management that they have the tool available and brushes available to clean then sanitize the kettles. Employee health is in place observed proper cooling methods and temperature monitoring during the inspection.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the kettels used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of kettels no less than every 4 hours to prevent the growth microorganisms on those surfaces. Operator had the drain hols of the kettels cleaned and sanitized during the inspection.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the equiment drawers has 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the under equipment in the kitchen 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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07/03/2013 | Routine | |
Employee health is in place.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pasta and sausage and cooked pasta cold holding at improper temperatures
Correction: Product was discarded during the inspection operator calling maintenance to look at the bottom of the pizza box.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the of equipment along the grill lines, inside the dairy case self service, inside or refrigeration has 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the at the grill and the omlete station is being used for purposes other than washing hands. Storing wiping clothes and equipment.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls under and behind equipment in the grill line, dry storage, and dishroom noted in need of cleaning. A good detail cleaning need throughout the facility.
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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03/05/2013 | Routine | |
Discussed verifying temperatures.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw beef stored of broccoli.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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12/06/2012 | Risk Factor | |
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