- Critical: Cooling* (corrected on site)
Observation: Lasagna Sauce noted not being adequately cooled to prevent the growth of harmful bacteria. Sauce was made yesterday and was 46°F during the inspection.
Correction: Discard the sauce. Cool time/temperature control for safety foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Stove was observed in a condition that prevents necessary maintenance and easy cleaning. Stove also observed to need repair on the doors (when right side door is opened, left door also opens).
Correction: Repair the stove 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 stove, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: stove.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/16/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Time/temperature control for safety foods (TCS), such as pot pie filling and cheese, cold holding at improper temperatures.
Correction: Discard the food and ensure that TCS foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed foods (deli meat/cheeses) and prepared RTE food (pot pie filling) in the refrigeration unit was not properly dated for disposition
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened.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. Food should be held at 41°F or below and 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 - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
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12/14/2015 | Routine | |
Suggest get a thin probe thermometer for thin foods. No mop sink in kitchen area. Facility Cooks, Serves and Discards at this time. Dish machine not in use.
Reviewed employee health.
No violation noted during this evaluation. | 12/04/2014 | Routine | |
Ice machine and High Temp Dish Washer is currently not in use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the kitchen 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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10/31/2013 | Follow-up | |
Kitchen facility in need of detail cleaning. Kitchen cabinet doors need to be tightened, all unnecessary items in the kitchen need to be removed and kitchen supplies be reorganized. Exhaust Hood last serviced October 2013 / Fire Suppression last serviced October 2012 / Fire Extinguishers last serviced April 2013.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice Machine and High Temp Dishwasher was observed in a state of disrepair.
Correction: Repair the equipemnt 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the kitchen equipment 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.
- 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.
- Critical: Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections to the ice machine are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the kitchen 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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10/24/2013 | Routine | |
One bag of garbage observed on ground near dumpster. Dumpster not entirely full. Corrective action: Place bag of garbage in dumpster, & close all doors & lids of dumpster, to prevent access to dumpster by rodents. Food prep staff observed wearing hair net, & preparing food while wearing disposable, single-use gloves.
No violation noted during this evaluation. | 03/05/2012 | Complaint | |
Recommend that kitchen walls be painted with white semi-gloss paint and floor tile be professionally cleaned to remove hard water spots. Fire Suppression last serviced October 2011 / Exhaust Hood last serviced June 2011.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen
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
- Physical Facilities in Good Repair
Observation: Kitchen walls are not maintained in good repair (water damage / electrical outlets not properly secured / holes in the walls).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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12/28/2011 | Routine | |
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