Discussed the following with the person in charge (PIC):
1. The employee health policy is located in the on-line training module that all employees must complete upon being hired. The policy includes the symptoms of foodborne illness that must be reported and the Big 6 illnesses that must be reported if diagnosed or a household member is diagnosed.
2. Food source is Maines.
3. The fire extinguishers were inspected in March 2015. Ensure that the fire extinguishers are inspected annually.
Observed good cooking and hot holding temperatures of foods and the overall facility clean.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Cheese sauce 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. Observed the temperature of the cheese at 127°F. The person in charge (PIC) rapidly reheated the cheese sauce.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Vanilla frosty mix cold holding at improper temperatures in the frosty machine hopper. The temperature observed was 48°F. The PIC emptied the machine, discarded the frosty mix, put the machine out of service, and contacted the service technician.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/29/2016 | Risk Factor | |
Discussed the following with the person in charge (PIC):
1. Ensure that the lowboy refrigeration unit located behind the front service counter is operating to hold food at or below 41°F. Observed no thermometer in the unit and the sour cream at a temperature of 43°F.
2. The fire extinguishers were inspected in March 2015, the fire suppression system was inspected in October 2015, and the ventilation hood systems were professionally cleaned in October 2015.
3. The employee health policy is located in the on-line training module that all employees must complete upon being hired. The policy includes the symptoms of foodborne illness that must be reported and the Big 6 illnesses that must be reported if diagnosed or a household member is diagnosed.
Observed good food handling practices (handwashing and glove use) by staff and the overall facility very clean.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich prep units and all lowboy refrigeration 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.
- Equipment and Utensils, Air-Drying Required
Observation: Stainless steel food storage pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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11/30/2015 | Routine | |
Observed good holding and cooking temperatures of TCS foods and good food handling practices by all staff (handwashing and glove use).
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks in the mens' and womens' restrooms was measured at a temperature less than 100°F. The temperature was 90°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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08/11/2015 | Risk Factor | |
Observed the employee health policy in the on-line training module that all employees must complete upon being hired. The policy includes the symptoms of foodborne illness that must be reported and the Big 6 illnesses that must be reported if diagnosed or a household member is diagnosed. Ensure that all employees are familiar with the policy. The person in charge (PIC) posted a copy of the policy (FDA Form 1-B) on the bulletin board.
No violation noted during this evaluation. | 03/23/2015 | Follow-up | |
Ensure that there is a thermometer inside of both refrigerated prep units.
- Critical: Employee Health*
Observation: The person in charge (PIC) is not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. The PIC is not familiar with the employee health policy nor where it is located.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks located at the front of kitchen and in both restrooms was measured at a temperature of 92°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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03/18/2015 | Risk Factor | |
New process for cooking chili. Cooked for 2 hours in cook/holder at 165 degrees and then held at 140 degrees. All ingredrients received in IQF packages. No cook on stove any longer. Employee Health information observed in Employee Handbook. Signed off at time of hire and recertified every year. Reminder to keep internal thermometers in all RIC.
- Equipment - Good Repair and Proper Adjustment
Observation: @EQUIPMENT@ was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Door to back of WIC was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the back door 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Water Capacity* (corrected on site)
Observation: There is not a sufficient water supply to this facility for proper sanitization within this food service establishment.
Correction: EHS is to confer with his/her supervisor for possible closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
- Critical: Water Capacity* (corrected on site)
Observation: There is not a sufficient hot water supply to this facility for proper handwashing within this food service establishment. Water temperatures fluctuating between 75 - 102 at handsinks
Correction: EHS is to call maintenance for adjustment on temperatures. (Maintenance came before end of inspection and adjusted temperature setting and water temp back up to 128 at handsinks)
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11/18/2014 | Routine | |
Section 49 - 2190 Observed the water in the Men's Bathroom and Women's Bathroom temperature @ 95 degrees. Recommend: Turning Hotwater Heater up to meet the min. requirements of 100 degrees.
4020 - Fire Extinguisher and Fire Suppressor system observed with overdue tags for inspection. Fire Suppressor system had a tag with a date of May 2013 and Fire Extinguishers had a tag date with August 2012. Recommend: Having Fire Suppressor system and Fire Extinguisher inspected.
Food source: Maines
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed tomatoes cold holding at improper temperatures. Tomatoes were temped @ 45 degrees. PIC also checked wih her thermometer and she had a readings 45 & 46 degrees.
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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in (3) prep reach-in coolers and the prep freezer.
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 - Good Repair and Proper Adjustment
Observation: Observed the WIC needing to have the gaskets resealed around the door frame and the stripping at the bottom in poor repair. Also observed the cover around the pipe to the compressor needing to be replaced.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Replace the cover around the pipe.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: The temperature of the Power Soaker dish maachine was observed at less than 110°F. Observed the Heat Booster had not been turned on.
Correction: Having Heat Booster on to maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces. Also recommend turning the Hotwater heater temperature up.
- 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: Vollrath WIC
Correction: Maintain nonfood-contact surfaces of equipment clean.
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12/02/2013 | Routine | |
No critical violations. Reviewed tempearature logs for equipment and food. good use of gloves and handwashing. 4 hour time frame is used on meat, chili and all condiments on tops of units but temp is kept as well. Salads discarded at end of night and start fresh next day. all meat items kept 30 min - 1 hour.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the Meat RIC and the Salad RIC
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.
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12/13/2012 | Routine | |
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