Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 12/03/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being cleaned in the dish machine were not observed sanitized. There was no measurable chlorine sanitizer being dispensed into the machine. Equipment will be cleaned and sanitized in the 3-compartment sink until the machine is repaired.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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05/18/2015 | Routine | |
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection. Person in charge arrived 1 hour after inspection had begun.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled. Oven was cleaned during inspection.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: All of the equipment including cooking pans and stainless steel bowls. Observed and employee washing and rinsing the equipment, but it was not being sanitized. Person in charge instructed employees to set up the 3-compartment sink and follow the proper steps to wash, rinse and sanitized all equipment.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash sink in the kitchen is being used as a dump station. Observed an employee dump a pitcher of liquid into the sink. Person in charge instructed employee not to use the hand sink as a dump sink.
Correction: The handwash facility identified above is to be used for washing hands only
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11/25/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Observed several squeeze bottles in the prep unit that were not labeled. Person in charge labeled bottles during inspection.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food found in the prep unit were cold holding at improper temperatures: shell eggs (60'F), whipping cream (61'F), Diced Pork (63'F), and other foods were found cold holding at improper temperatures. Person in charge relocated foods to the reach in cooler, and called for repairs to the unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following items are not corrosion resistant, nonabsorbent, and/or smooth: 1-the cardboard lining the rear reach in freezer, 2-the bare wood under the leg of the cook top.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The rear chest freezer and the ice cream freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Both units have a heavy ice build-up inside.
Correction: Defrost the freezers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: The lid to the rear chest freezer was observed in a state of disrepair and damaged. . The lid is dented, and does not seal properly
Correction: Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: The white cutting board n the kitchen (stained). Cutting board was cleaned during inspection..
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the top of the rear reach in freezer 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.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Both the front and rear doors to the facility were propped open upon arrival. Person in charge closed both doors.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted on the cook's line. Observed only 30 foot candles in this 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
- Physical Facilities in Good Repair
Observation: The vinyl coving under the 3-compartment sink is not maintained in good repair. The coving is coming loose from the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures were noted in need of cleaning: 1-caulking along the utility sink and the 3-compartment sink, 2-the walls in the mop room, 3-the floors throughout the kitchen.
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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05/14/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. Neither the person in charge or the cook could state the minimum cooking temperature for chicken. Instructed the cook and person in charge about proper cooking temperatures for Temperature Control for Safety foods. Left food cooking temperatures handout.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed milk (45'F) and Queso (45'F) cold holding at improper temperatures. Person in charge relocated items to another cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of insecticide not stored separately from bleach and other cleaning agents above the mop sink. Person in charge discarded the insecticide.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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11/25/2013 | Risk Factor Assessment | |
Stopped by due to water main break in the area. The facility was just opening, but I informed them that if they did not have water, or could not provide water, they could not open. They agreed to remain closed until the water main break was repaired. Left a Boil Water handout.
No violation noted during this evaluation. | 11/04/2013 | Other | |
Pre-Opening Inspection, Equipment & Physical Facilities Inspection only, No food on premises. Owner is utilizing all equipment from previous establishment - No additional equipment was requested to be added.
Discussed with Person in Charge items to be supplied or corrected prior to opening:
1) VDH to provide sample Employee Health policy.
2) Pest Control service contract provided.
3) Menu provided, notify Health Department if menu is expanded.
4) No animal products served raw or undercooked, no Consumer Advisory needed.
5) Provide food thermometers (thin stem).
6) Replace overhead lighting as needed.
7) Provide handwashing signs in both men's & women's restrooms.
8) Recommend that all employees attend Food Safety classes.
9) Approved sanitizing solutions and test strips provided.
Facility is in substantial compliance with Virginia Food Regulations, health permit is approved with above conditions.
No violation noted during this evaluation. | 05/23/2013 | Routine | |
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