Establishment with an adequate metal food stem thermometer & quaternary test kit. The sanitizer/wiping cloth set-up was adequate. The dish machine reached an adequate hot sanitizing temperature. Adequate employee health policy in place. Health permit posted & visible.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands 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.
- Critical: Cooling* (corrected on site)
Observation: Cooked pan eggs 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 food-borne illnesses.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the food-service operator indicates that there is no consumer advisory for the smoked salmon that may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy. (40 degree Fahrenheit in ice bath)
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy.
- Handwashing - Using a Handwashing Lavatory
Observation: The hand-washing facility located at the dish machine is blocked, preventing access by employees for easy hand-washing.
Correction: Access to the hand-washing facility identified above is to be available during all hours of operation. Remove the ladder preventing its use.
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12/29/2015 | Routine | |
Follow inspection scheduled to meet with the kitchen manager after 1:00 PM to discuss critical and non critical violations that were addressed on February 2015 inspection and have not been corrected at this point.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) bread pudding( made in another Urban Farmhouse Market) in the refrigeration unit is not properly dated for disposition.This bread pudding is delivered frozen to the restaurant.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface (wood) underneath the oven 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.
- Critical: Backflow Prevention, Air Gap* (repeated violation)
Observation: An air gap between the water supply outlet and the flood rim level hose at the three compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Indoor Areas - Surface Characteristics
Observation: The material located underneath the oven does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Woods is not painted.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Fan mounted on the wall noted in need of cleaning for grime,dirt and dust.
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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08/19/2015 | Routine | |
Follow inspection scheduled to meet with the kitchen manager after 1:00 PM to discuss critical and non critical violations that were addressed on February 2015 inspection and have not been corrected at this point.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) bread pudding( made in another Urban Farmhouse Market) in the refrigeration unit is not properly dated for disposition.This bread pudding is delivered frozen to the restaurant.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface (wood) underneath the oven 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.
- Critical: Backflow Prevention, Air Gap* (repeated violation)
Observation: An air gap between the water supply outlet and the flood rim level hose at the three compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Indoor Areas - Surface Characteristics
Observation: The material located underneath the oven does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Woods is not painted.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Fan mounted on the wall noted in need of cleaning for grime,dirt and dust.
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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08/19/2015 | Routine | |
New menu is in the process of being put together. Please email new menu to inspector prior to printing to ensure compliance. Consumer advisory is needed for the cold smoked salmon menu item. (salmon & lox)
Operator has called to have make table cooler serviced several times but has not yet spoken to repair technician. Foods in the top of the make table were holding at the proper temperature and no foods are being stored in the bottom of the cooler. Check product in the top of the make table every two hours to ensure they are being held at the proper temperature. Remove product from cooler over night.
Operator explained that milk carafes are scheduled to be changed every two hours from 9:00 AM to 5:00 PM. After 5:00 PM milk is kept in the refrigerator and provided upon request.
Explained to operator that new warmers may be needed for soups, since they have been placed on the highest setting for three years. These units should not be used for reheating purposes and product should maintain 135 degrees F.
No violation noted during this evaluation. | 02/27/2015 | Follow-up | |
STRONGLY recommended having certified food managers in the facility at all times.
Parasite destruction letter was provided to the inspector during todays inspection.
Data logger was placed in the make table on the left hand side of the preparation line. Inspector will return Monday to pick it up. Calibrated food thermometer was placed in this cooler to monitor ambient air temperature. If refrigerator is not capable of maintaining temperature, TCS (time control for safety) food must be moved to another refrigerator.
Stainless pans to store foods in the make table will help maintain temperature of product.
Do not place hot foods in the refrigerator, causing food and equipment temperatures to become elevated. Set up an ice bath on the counter to achieving cooling more quickly. Place foods in the refrigerator once the food temperature has dropped. Do not cover foods that are in the cooling process.
Make sure lemons for drinks are kept covered.
Woods underneath the oven is not treated. Wood should have some type of coating, (such as polyurethane), so that the surface is smooth and easily cleanable.
A follow-up inspection will occur on/about February 23, 2015.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. After entering the facility, hands must be washed, prior to donning gloves and preparing food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food - Washing Fruits and Vegetables
Observation: Vegetables not washed before being offered for sale or service. (romaine lettuce)
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Soups were not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Soups were voluntarily discarded.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hummus, butter, cream cheese and carafes of milk cold holding at improper temperatures. Butter and cream cheese cannot be held on the counter. Set up a timer system to check carafes every two hours to check to ensure the product is being held at the proper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the salmon (for salmon and lox) that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- 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.
- Good Repair and Calibration of Thermometers (corrected on site) (repeated violation)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level of the hose at the three compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer observed above 400 ppm. Solution was diluted with water. Have system that supplies chemicals calibrated to ensure that it is dispensing the proper amount of chemicals.
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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02/13/2015 | Routine | |
NOTES:
* Obtain and maintain a calibrated metal stem food thermometer to ensure adequate food temperatures.
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Ready-to-eat food (Lettuce Greens) in True 2DR Ipright Cooler being stored in a manner that is susceptible to potential cross-contamination.
Correction: Protect food from miscellaneous sources of contamination.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATNARY AMMONIUM test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Cutting knife observed washed & rinsed in the cook-line hand-sink was not observed sanitized prior to use.
Correction: Ensure food contact surfaces are adequately sanitized after washing and prior to use.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Cook-line hand-sink used to clean utensil at the time of inspection.
Correction: Hand-sinks shall be used for hand-washing only and no other task that may hender hand-washing.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: The sign that notifies food employees to wash their hands is not clearly visible: cook-line hand-sink
Correction: Provide a sign/poster that is clearly visible to all employees
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09/02/2014 | Routine | |
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in several zones of refrigeration.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners and sanitizers are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/18/2014 | Routine | |
Violative conditions cited at 12 VAC 5-421-0220, 0230, 0240, 0160, 0470, 3340, 1320, 0570 and 2000 during routine inspection on Nov 1, 2013 have been successfully addressed and resolved.
NOTE: Quat concentration is measured at 400 ppm, for product whose acceptable limits are 150-400 ppm.
No violation noted during this evaluation. | 11/12/2013 | Other | |
Cease placement of hot cooked egg under stored previously cooked and cooled egg, which unnecessarily places the latter into the temperature danger zone for re-cooling.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash her hands before engaging in food preparation, after coughing, sneezing or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Discharges from the Eyes, Nose, and Mouth*
Observation: Employee with persistent cough s working with exposed food, food-equipment, utensils, linens or single-service/single-use articles.
Correction: Prevent employees who are experiencing persistent sneezing or coughing from working with exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Reheating for Hot Holding*
Observation: The leftover Chicken dumpling soup was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria within the required two hours.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Reheating for Hot Holding*
Observation: Tuscan white bean soup, classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding within two hours.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above within two hours.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the second True Make up cooler (with drawers)..
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plastic deli lexans and stainless steel bowls were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils inverted to prevent contamination while in storage.
- Toxics - Separation of Toxics
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. stored on racks above silverware and single-use articles (e.g. cup lids)
Correction: Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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11/01/2013 | Routine | |
Additional Food Temperature:
Tuna(CH)- 39.
NOTES:
* All non-critical violations must be corrected within 30 days.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quatnary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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07/01/2013 | Routine | |
NOTES:
* Verified employee health policy, food stem thermometer, sanitizer concentration, and sanitizer test kit.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: The sign that notifies food employees to wash their hands is not clearly visible.
Correction: Provide a sign/poster that is clearly visible to all employees
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01/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about Urban Farmhouse Market & Cafe, 13872 Coalfield Commons Pl. Ste. 102, Midlothian, VA 23114 »