Discussed employee health with the person in charge (PIC). P.I.C mentioned that they are expecting to renovate the facility later this year. Discussed changing the layout in the dishwashing area to make the accessibility to the handsink more easily accessible.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed an older date on the pizza suasage that was taken from the freezer. Please relabel products after taking them from the freezer.The ready-to-eat (RTE) commercially processed pizza suasage in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: Observed the final rinse temperature was 175. Technicians were currently working on the dishwasher.
Correction: While the dishwasher is being fixed employees will use the three compartment sink to wash, rinse, and sanitize dishes.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the dishwashing area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the drying rack and other items blocking the handsink to prevent its use.
- Refuse - Using Drain Plugs
Observation: Observed one of the outside trash dumpster did not have a drain plug. The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
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01/05/2016 | Routine | |
| No violation noted during this evaluation. | 11/16/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Gasket around ice cream freezer not sealing correctly.
Correction: Repair the gasket around the freezer to help stop the condensate build up.
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05/15/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employee is drinking from a container with no straw in the food preparation area.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the dishwashing area not accessible due to utility racks.
Correction: Utility racks moved in order to make handsink accessable.
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11/05/2014 | Routine | |
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Pico del gallo was cooling in a deep container. Cool pico del gallo in shallow containers
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Pico del gallo was put into freezer to cooler rapidly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Yogurt in open air current refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Yogurt was voluntarily discarded.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the kitchen 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Walk in Cooler and ice cream cooler has accumulation of condensate.
Correction: Clean the surface at a frequency necessary to preclude accumulation of condensate.
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04/14/2014 | Routine | |
Temperatures observed to be within appropriate ranges.
Chlorine sanitize in wet wiping cloth buckets tested at an acceptable concentration of 100 ppm
Dish machine sanitizing effectively - turned test tape.
Facility was found to be in compliance with Virginia food regulations this date.
No violation noted during this evaluation. | 10/30/2013 | Risk Factor | |
Temperatures of foods and equipment observed to be within appropriate ranges.
Observed good hand washing, glove use, temperature monitoring and logs.
Dish machine sanitizing effectively - turned test tape
Chlorine sanitizer in wet wiping cloth buckets tested at an acceptable concentration of 100 ppm
Facility was found to be in substantial compliance with Virginia food regulations this date
No violation noted during this evaluation. | 04/30/2013 | Risk Factor | |
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