Manager will email completed work order for high temperature dishmachine. Good food temperatures, glove use, and handwashing observed. Removed water saver from handwash sink by the cook line. Completed work order emailed 12/15/15.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Sausage patties and hamburger patties were not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
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12/10/2015 | Routine | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
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09/23/2014 | Risk Factor | |
Note: Hashbrown re-hydrating procedure to be reviewed with staff.
- 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.
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 open 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: Food - Safe and Unadulterated* (corrected on site)
Observation: Mutiple containers of hashbrown with exposed product observed stored in pooling water at bottom of refrigerator.
Correction: Ensure food is safe and unadulterated. Affected area of product discarded--remaining portions are sound and unaffected.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located inside several refrigerator units..
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.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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05/02/2014 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Juice dispenser--product discharge chute and components..
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide sanitizer at the proper concentration of and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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10/21/2013 | Risk Factor | |
Today, follow-up inspection.
Refrigeration issues have been corrected--both units are maintaining proper cold holding temperatures. Also, plumbing issue in back room has been resolved.
Facility in significant compliance with the Virginia food regulations.
No violation noted during this evaluation. | 06/21/2013 | Follow-up | |
Above violations and corrective actions discussed with person-in-charge.
This department to perform a follow-up inspection on or around June 21, 2013.``
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Potentially hazardous foods cold holding at improper temperatures in 1-door upright reach-in and cook's prep unit. Both units appear to be having mechanical problems.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair units to a state of normal functioning.
- Plumbing System Maintained in Good Repair
Observation: Objectionable odor observed in back room. Odor appears to be coming from floor drains.
Correction: Maintain all plumbing components and fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in back room noted in need of cleaning. Moderate amount of soil and debris observed under equipment and along edges.
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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06/11/2013 | Routine | |
Above risk factors reviewed with person-in-charge.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw fruits and vegetables stored with ready-to-eat food (RTE).
Correction: Prevent cross contamination by separating unwashed fruits and from RTE food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: food storage containers in refrigerated drawers..
Correction: Clean and sanitize these surfaces for food contact.
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12/10/2012 | Risk Factor | |
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