- Critical: Cooling* (corrected on site)
Observation: Chicken cooked last night 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. Discard the chicken.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the counter top and under the sink is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The soap dispenser on the food line was observed in a state of disrepair and damaged.
Correction: Repair the dispenser to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the dispenser, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the deliprep are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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11/12/2015 | Routine | |
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham, roast beef, blue cheese, tomatoes on the delitop prep cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust the unit.
- Equipment - Good Repair and Proper Adjustment
Observation: The soap dispenser was observed broken.
Correction: Repair or replace the dispenser.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
-3 TIER CARTS
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Holes observed in walls and paint peeling.
Correction: Maintain physical facilities in good repair. Repair holes and re-paint walls with gloss paint. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/07/2015 | Routine | |
- Thawing
Observation: Improper methods used to thaw frozen sausage (oven was used to thaw).
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
- Nonfood Contact Surfaces
Observation: Ice machine: Scoop is buried in the ice. A plastic plate is being used to scoop the ice.
Correction: Using disposable gloves and sanitized tongs find the ice scoop and stop using the plastic plate.
- Equipment - Cutting Surfaces
Observation: Deli top cutting board is scratched and needs resurfacing.
Correction: Resurface cutting board.
- Non-Food Contact Surfaces (repeated violation)
Observation: Front line cooler door gaskets
Correction: shelving
- Maintenance Tools - Storing Maintenance Tools
Observation: Mop room needs to have hooks installed to raise these itmes up off the floor
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they dare up off the floor.
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11/18/2014 | Routine | |
Facility is closed for the summer. It is a food service facility run by ARAMARK @VCU and will reopen for the fall
semester.
No violation noted during this evaluation. | 07/08/2014 | Routine | |
Inspection for the health permit renewal.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the front line reach-ins and deli tops
Correction: back of the house coolers (door gaskets
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11/04/2013 | Routine | |
No RISK violations. Non risk items discussed with manger and supervisor.
No violation noted during this evaluation. | 04/19/2013 | Risk Factor | |
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