Please correct the remaining violations from inspection on January 29, 2016 within 3 weeks time. A follow-up inspection for those items will be on or around March 4, 2016.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the correct procedure for thawing and minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. PIC should sign up for the next available manager's food safety course. Please provide documentation by next follow-up inspection.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the cooler.
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. CORRECT WITHIN 4 WEEKS.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. CORRECT WITHIN 4 WEEKS.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces throughout the facility has accumulations of grime and debris. In particular: the oven, grill area (and table underneath), pizza prep area, slicer, mixer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. A THOUROUGH cleaning of the facility is needed. CORRECT WITHIN 4 WEEKS.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: There was no hot water at the hand sink located in the men's restroom.
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. CORRECT WITHIN 4 WEEKS.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the dishwashing area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. CORRECT WITHIN 4 WEEKS.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Entire kitchen and restrooms noted in need of a deep cleaning. The includes walls and floors. A deep cleaning of the facility is needed.
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. This would include pulling out equipment and cleaning in behind. CORRECT WITHIN 4 WEEKS.
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02/05/2016 | Follow-up | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the correct procedure for thawing and minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. PIC should sign up for the next available manager's food safety course. Please provide documentation by next follow-up inspection.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (sandwich bun ) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Thawing (corrected on site)
Observation: Improper methods used to thaw cheese, sauce, and mushrooms.
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
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the cooler.
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. CORRECT WITHIN 4 WEEKS.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. CORRECT WITHIN 4 WEEKS.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: various food contact containers and utensils, slicer, and mixer.
Correction: Clean and sanitize these surfaces for food contact. CORRECT IMMEDIATELY.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces throughout the facility has accumulations of grime and debris. In particular: the oven, grill area (and table underneath), pizza prep area, slicer, mixer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. A THOUROUGH cleaning of the facility is needed. CORRECT WITHIN 4 WEEKS.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: There was no hot water at the hand sink located in the men's restroom.
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. CORRECT WITHIN 4 WEEKS.
- Light Bulbs Protective Shielding (corrected on site)
Observation: Light bulb in dry storage area not shielded, coated, or otherwise shatter-resistant. Flour was being stored under this light.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb or remove any food or food contact surfaces from underneath this light.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the dishwashing area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. CORRECT WITHIN 4 WEEKS.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Entire kitchen and restrooms noted in need of a deep cleaning. The includes walls and floors. A deep cleaning of the facility is needed.
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. This would include pulling out equipment and cleaning in behind. CORRECT WITHIN 4 WEEKS.
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01/29/2016 | Routine | |
Sewage issue has been resolved. Plumber stated that the issue was due to grease. Health Dept. strongly recommends installing a grease trap to help eliminate this problem in the future.
No violation noted during this evaluation. | 01/29/2016 | Follow-up | |
Please provide Health Dept. receipt or order confirmation for a food thermometer and chlorine sanitizing test strips by Wednesday, May 13th at 4:30 pm. Email or fax will be adequate. Fax number is 540-994-5039.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Please provide a thermometer within 90 days. Advise keeping at least one extra on hand.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Wrong test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a CHLORINE test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Correct within 90 days.
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05/11/2015 | Follow-up | |
Owner has hired an employee who has food safety training. Asked employee to provide documentation of certification. Many improvements have been made. Facility has been cleaned well. Focus should now switch to non-food contact surfaces including shelving, exterior and interior of coolers and freezers, etc. Please correct remaining violations within 7 days.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Please provide a thermometer within 90 days. Advise keeping at least one extra on hand.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Wrong test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a CHLORINE test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Correct within 90 days.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the slicer and mixer has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct within 90 days.
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05/04/2015 | Follow-up | |
Please provide documentation to the Health Dept. that the PIC has signed up for a food safety class within 10 days. All other violations must be corrected within 14 days of this inspection.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to explain the correct procedures for thawing and cooling food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. PIC should sign up for a manager's food safety course. PIC should show proof of registration within 10 days.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the coolers.
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. Please provide thermometers within 90 days. Advise keeping extra thermometers on hand.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Please provide a thermometer within 90 days. Advise keeping at least one extra on hand.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Wrong test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a CHLORINE test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Correct within 90 days.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the slicer and mixer has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct within 90 days.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls, ceilings, shelving noted in need of cleaning.
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. Correct within 90 days.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Gnats are present in large numbers within the kitchen area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Please contact a licensed pest control operator and provide documentation of visit within 48 hours.
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04/20/2015 | Follow-up | |
Provided PIC with cold holding and cooling charts. Please provide confirmation of scheduled manager's food safety course within 10 day. May fax confirmation to 540-994-5039.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for thawing and cooling food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. PIC should sign up for a manager's food safety course. PIC should show proof of registration within 10 days.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers throughout the establishment.
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. Correct within in 90 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic spread and ham cold holding at improper temperatures
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.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: Containers used for sauce are not safe for use. Observed chipped containers that could lead to physical contamination of food.
Correction: Discard damaged equipment/utensils to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the coolers.
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. Please provide thermometers within 90 days. Advise keeping extra thermometers on hand.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Please provide a thermometer within 90 days. Advise keeping at least one extra on hand.
- Sanitizing Solutions, Testing Devices
Observation: Wrong test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a CHLORINE test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Correct within 90 days.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the slicer and mixer has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct within 90 days.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen observed with a mop inside.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls, ceilings, shelving noted in need of cleaning.
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. Correct within 90 days.
- Critical: Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials (pesticides) found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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01/20/2015 | Routine | |
PIC called local extension office while Health Dept. was in the facility to sign up for next available manager's food safety course. Some cleaning has taken place since last inspection. Please continue to thoroughly clean the facility.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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01/23/2014 | Follow-up | |
No food prep was taking place during inspection. Provided PIC with employee health documents. Spoke to PIC about food safety courses. Provided PIC with list of available food safety courses.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Please sign up for a manager's food safety course as soon as possible. Ensure that all PICs are equally knowledgeble in food safety.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin (chicken wings) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Number ready-to-eat (RTE) foods 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in two of the three coolers within the facility.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The number nonfood contact surfaces (table under grill, ovens, interior of coolers, areas on mixer) have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Observed mop being stored within the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls, floors,shelving noted in need of cleaning.
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.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials (pesticides) found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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01/14/2014 | Routine | |
Shelving units in one of the coolers have been cleaned. The interior of this unit is still in need of cleaning. Also all handles observed in need of cleaning. Some walls within the facility have been cleaned recently. There are still others that are in need of cleaning. Suggested using a degreaser compound to help loosen the built-on food residue within in the facility. The PIC will need to speak with the clerk at the extension office closer to the time of the next manager's food safety class to enroll in the class. Right now the PIC is no the waiting list for the next available class in March.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a CHLORINE (BLEACH) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the coolers (handles and interior surfaces) have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Cleaning frequently also decreases the risk of cross-contamination.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls noted in need of cleaning.
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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11/26/2012 | Follow-up | |
Spoke with Mr. Mostafa on 11/6/12. He said he had spoke to Mary at the Extension office about signing up for the next food manager's course. Spoke with Mary this morning (11/7) and verified that he did call and his name is on the list for the next class. Will follow up to make sure that he does enroll in the class when it becomes available and that he does take the course.
No violation noted during this evaluation. | 11/07/2012 | Follow-up | |
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