| No violation noted during this evaluation. | 01/13/2016 | Routine | |
| No violation noted during this evaluation. | 09/14/2015 | Routine | |
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: dishes put away and stacked wet
Correction: provide more shelving to allow pans to air dry properly. wet nesting of dishes allows for the potential of bacterial growth on dishes.
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06/09/2015 | Routine | |
ice cream scoop need to be stored in running water well or washed between use
- Equipment and Utensils, Air-Drying Required
Observation: pots and pans, dishes being put away were stacked wet
Correction: let dishes completely air dry before stacking to decrease potential for bacterial growth
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12/05/2014 | Routine | |
Fried eggs will only be served well-cooked
No violation noted during this evaluation. | 11/01/2013 | Follow-up | |
Facility is preparing reduced oxygen packaging (ROP) and need a HACCP plan. Discussed employee health, rinsing methods of fresh produce, no bare hand contact of produce during preparation if not heat treated, and monitoring cooking/cooling temperatures.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers of flour, sugar, squirt water and oil bottles..
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken salad in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food*
Observation: Establishment is serving a highly susceptible population but is not complying with requirements of 12 VAC 5-421-950. (Are offering soft-cooked fried eggs)
Correction: A food establishment that serves a highly susceptible population must comply with the requirements of 12 VAC 5-421-950.
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10/28/2013 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) salad bar items and deli meat in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) hot dog chili in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located at utility sink does not meet the standard of: 1. smooth, durable and easily cleanable and 2. nonabsorbent.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
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05/07/2013 | Routine | |
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