Facility was closed for the season. Rodents were absent from the facility and had seen monthly inspections by the exterminator. There were no perishable food stocks present at inspection. Operators had obtained a stainless steel cook hood to install, but it will require adaptation to fit the facility (hood is too large).
No violation noted during this evaluation. | 10/28/2015 | Routine | |
PIC has made progress toward bringing the facility into compliance.
The next business day after the previous inspection, an exterminator treated the facility. Bait stations are all around the outer perimeter of the building, as well as in key locations indoors. Glue boards near prime entry points have also been placed. A noticeable reduction in the evidence of mouse activity was noted. Cook surfaces did not have droppings, nor did the dry storage areas with cups and towels. Droppings were still located in the trays of clean utensils, though the number of mouse droppings was less. Spilled popcorn kernels under the popping machine had not been cleaned up after the last use, and droppings were numerous on the floor at that location. A mouse hole, chewed through the wall base near the back door, is an obvious point of entry and should be repaired. Continue buttoning up holes and cracks to eliminate points of entry.
Rodent harborage should be eliminated around the wall bases---clear weeds and tall grass, move mop bucket and pot to dry storage building, and move grease barrel farther from the restaurant to discourage grease spills which attract vermin.
Remove bird nest on top of outdoor light over ordering window.
Facilities were somewhat cleaner, with foods and most single-service items stored inside of a large igloo cooler.
Operator could cite proper cleaning procedures (improvement on knowledge of food sanitation) and plans to get test strips and a thermometer.
PIC has spoken with board members and is trying to make arrangements for improvements.
The building inspector as well as EHS Ed Ritterbusch were present at inspection. The concern over the lack of proper exhaust hood was discussed. Expense is a concern. Building inspector recommends not continuing with frying operations until approved hood system is in place. This facility has been in continuous operation since the 1960's, pre-dating requirements for a C.O. The requirement for a C.O.is grandfathered. Options such as an outdoor grill with lid, or baking the foods and hot holding, or bringing in a mobile unit were all discussed.
- 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. As this establishment cooks and serves burgers, a thermometer appropriate for measuring the temp of thin foods is required (thin-tip, shallow immersion thermometer).
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Floors and door hand-contact areas are noticeably soiled. Grime on floor near back door can be easily scraped with a knife blade. Storage shelves and handsink have residues and mold is present along sidewalls of sink.
Correction: Clean and sanitize these surfaces to eliminate residues.
- Plumbing System Maintained in Good Repair
Observation: Faucets in the 3-compartment sink leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in kitchen not smooth and easily cleanable.
Correction: Floors are aged with damaged linoleum that is rolling back away from the wall bases. Clean and re-seal the floors. Do not store items on the floor where they interfere with complete cleaning. Use furring strips or coving to tack down curled edges of linoleum to eliminate vermin travel-corridors and uncleanable areas of floor.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The entry door has a 1/4" gap allowing daylight, rainwater, and vermin entry into building. At inspection, the operator unlocked building and entered to find a pool of rainwater had blown in under the door, and earwigs had come in to the water. Also, operator states that door is left open during warm weather in order to have ventilation, but there is no screen door to exclude flies.;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. Install a screen door to allow for warm-season ventilation. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive heat, airborne grease, and condensation. There is no fire suppression system in place over the cook area.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Do not leave back door standing open for ventilation unless the doorway is covered with a screen door.
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07/14/2015 | Follow-up | |
Operator was cooperative and responsive. Facility was not open at EHS arrival, and inspection began as soon as PIC arrived
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to state the minimum cook temperatures, hot holding, and cold holding temperatures for potentially hazardous food. The operator did not know how to produce a sanitizing solution, or know proper procedures for cleaning food equipment (was using a vinegar spray to clean the grill of mouse droppings).
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, cleaning procedures, 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: A box of tea brew-bags had been left sitting open on an open shelf, and had mouse droppings among the tea bags.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Store all food in closed containers and in protected locations. Tea was disposed at inspection.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to contamination from pests. A box of bagged chips was heavily littered with mouse droppings. A box of tea bags was left standing open and had mouse droppings.
Correction: Store food where it is not exposed to contamination to prevent contamination.
- 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. As this establishment cooks and serves burgers, a thermometer appropriate for measuring the temp of thin foods is required (thin-tip, shallow immersion thermometer).
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Floors and door hand-contact areas are noticeably soiled. Grime on floor near back door can be easily scraped with a knife blade. Storage shelves and handsink have residues and mold is present along sidewalls of sink.
Correction: Clean and sanitize these surfaces to eliminate residues.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment food contact surfaces/utensils were observed stored in an open tray on a shelf, with utensils and tray heavily littered with mouse droppings. Operator states these are utensils that rarely see use.
Correction: Eliminate mouse droppings. Re-wash, rinse, and sanitize all utensils and trays. Store dishes in protected locations.
- Equipment and Utensils, Air-Drying Required
Observation: Operator states that all dishes are dried with terry towels. There is no shelf for air-drying dishes. At inspection, the last washed dishes were stacked in the sanitizer chamber of the 3-compartment sink.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils. Install a shelf for proper air-drying of dishes.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination. Disposable utensils, cups, and trays were stored in poorly wrapped condition, on shelves frequented by mice.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Water - Sampling - Nonpublic Water
Observation: Sampling of water from the nonpublic water system used for culinary purposes has not been made as required at least annually or by state water quality regulations. VDH has no record of a water test having been performed in 2015.
Correction: Have the private well tested as required, and report the results to the Grayson County Health Department.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: The grease storage barrel located at the entry door to the kitchen had been recently emptied, and badly spilled on the gravel at the door. A pool of grease was standing near the door. Spilled waste grease will attract vermin, and grease on the ground near the door poses a risk of being tracked into the kitchen, soiling floors and making cleaning more difficult.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained in clean and sanitary conditions. Eliminate spilled grease. Ensure grease barrels are kept clean along their sides, and stored away from walking paths.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in kitchen not smooth and easily cleanable.
Correction: Floors are aged with damaged linoleum that is rolling back away from the wall bases. Clean and re-seal the floors. Do not store items on the floor where they interfere with complete cleaning. Use furring strips or coving to tack down curled edges of linoleum to eliminate vermin travel-corridors and uncleanable areas of floor.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The entry door has a 1/4" gap allowing daylight, rainwater, and vermin entry into building. At inspection, the operator unlocked building and entered to find a pool of rainwater had blown in under the door, and earwigs had come in to the water. Also, operator states that door is left open during warm weather in order to have ventilation, but there is no screen door to exclude flies.;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. Install a screen door to allow for warm-season ventilation. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand sink.
Correction: Install a paper towel dispenser at the hand sink in the kitchen.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive heat, airborne grease, and condensation. There is no fire suppression system in place over the cook area.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Do not leave back door standing open for ventilation unless the doorway is covered with a screen door.
- Critical: Pests-Controlling Pests*
Observation: There is inadequate or absent pest control. Mice and insects are present in the facility.
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.
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06/26/2015 | Routine | |
Notes:
*Food safety education information is being sent to owner with a copy of this inspection.
*Contact the county building official and fire marshal for requirements and permits for the ventilation/fire suppression system needed.
*This inspection was done during a time of non-operation. The re-inspection will need to be done during actual operation of the facility to observe food preparation and service.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. No written employee health policy is implemented.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Gave PIC (person in charge) a sample employee health policy that facility can implement for all workers.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employee is drinking from an uncovered container 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.
- Critical: Food - Safe and Unadulterated*
Observation: The mayo and ranch dressing was observed to be out of date.
Correction: Discard outdated food and use the first in, first out stock rotation method to ensure food is safe and not out of date.
- Critical: Package Integrity*
Observation: Food packages (sugar, popcorn, etc) are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans, opened bagged food items not stored in sealed containers)
Correction: Discard or return to distributor any food packages that are not in good condition or protect the integrity of the package contents from adulteration or potential contaminants by storing in sealed food grade containers.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food 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.
- Drainboards
Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- 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.
- 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 proper sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartment(s) or drainboards of the 3 vat sink are soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Warewashing Sinks, Use Limitation
Observation: Warewashing sink observed used for handwashing.
Correction: A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on nonfood-food contact surfaces such as cabinet shelves, drawers, floors, walls.
Correction: Maintain nonfood-contact surfaces in facility clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of all equipment were not observed sanitized. No sanitizer was in the facility.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6 inches off the floor.
- Water Pressure
Observation: Cold water under insufficient or inadequate pressure was found to serve the following equipment: 3 vat sink. No cold water is currently available at the 3 vat sink.
Correction: Inadequate water pressure could result in improper equipment cleaning and sanitizing. Restore water under sufficient and adequate pressure to all sinks immediately.
- Refuse - Removal Frequency
Observation: Refuse containers are stored full overnight at the kitchen causing an attractant to pests. Observed an overfull garbage container that had been in the facility since the weekend before.
Correction: Discontinue the practice of leaving filled refuse containers in the facility overnight. Remove all refuse from the facility at the end of the day.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Due to poor ventilation, exterior doors are left open. If doors or windows are left open, they must be properly screened.
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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive condensation. There is no fire suppression or ventalation system installed over the cooking/frying area and grease build up throughout the facility was noted.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Contact the county building official for requirements and permits.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All walls, floors, ceilings, cabinets, etc in the facility noted in need of cleaning. Heavy build up of grime and grease noted in many areas of the facility.
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.
- Critical: Toxics - Presence and Use Restriction
Observation: Pesticide (Raid) found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials. Pesticides are not to be stored on site and should only be applied by a licensed pest control operator.
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07/26/2013 | Routine | |
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