Establishment with an adequate metal food stem thermometer. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods were observed stored above ready to eat foods in the refrigerator.
Correction: Store all raw foods below all ready to eat foods in order to prevent cross contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Prepared ready-to-eat foods in the refrigeration unit are 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no chlorine working 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.
- Hand Drying Provision (corrected on site)
Observation: Paper towels were not provided at the kitchen hand-sink.
Correction: Paper towels must be provided at the kitchen hand-sink at all times.
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12/07/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. Adequate employee health policy in place. Health permit posted & visible. Establishment management to fax latest water sample report to Chesterfield Health Department.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food 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.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Cooked rice & roast beef were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Prepared ready-to-eat foods in the refrigeration units are 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.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Utensils food in kitchen hand-sink.
Correction: Remove the utensils to promote proper hand-washing practices.
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08/06/2015 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. The three vat sink was set-up correctly. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods were observed stored above non-raw foods.
Correction: Store all raw foods below all other foods in order to prevent cross contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Several prepared ready-to-eat (RTE) foods in the refrigeration units were 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.
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03/04/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The three vat sink was set up correctly. Adequate employee health policy in place. Health permit posted & visible. Water samples collected on 4-16-14 were adequate.
Additional food temperatures (degree Fahrenheit) produce 39, 39, 40, 40, 38
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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07/10/2014 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. The three vat sink was set up correctly. Adequate employee health policy in place. Health permit posted. Water sample dated 11-19-13 was adequate.
Additional food temperatures (degree Fahrenheit) bacon 38, cooked chicken 38, 39, 38, 38, milk 38, 39, cottage cheese 39, bologna 38.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Prepared ready-to-eat foods in the refrigeration units are 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.
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12/27/2013 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. Health permit and employee health policy posted.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken, sausage and hot dogs were found cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air) temperature measuring device (degrees F) located in the cold holding units are not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use for all cold holding units.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The stainless steel refrigerator was holding between 48-51 degree Fahrenheit.
Correction: Repair/replace the refrigerator so that a food product temperature of 41 degree Fahrenheit or below can be maintained at all times.
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07/29/2013 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. Reviewed employee health policy.
Water sample dated 10-31-12 was adequate.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk, ham and bologna were found cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (repeated violation)
Observation: Easily visible thermometers were not found in all cold holding units.
Correction: Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The stainless reach-in refrigerator was holding between 49-50 degree Fahrenheit.
Correction: Repair or replace the refrigerator so that a product temperature of 41 degree Fahrenheit or below can be maintained at all times.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Rodent droppings were found in the wooden cabinets.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located in cold holding units beside food items.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
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01/07/2013 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. The employee health policy is posted in the kitchen. Training and date marking information given to management.
Additional food temperatures (degree Fahrenheit) French dressing 38, produce 38, 39, rice 149, jalapeno slices 38, 40, turkey 40, 41, tomato and basil mix 40, banana pepper rings 40, mayonnaise 39, eggs 39, 40.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat tuna salad and pasta salad in the refrigeration unit are 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 the upright cold holding unit.
Correction: Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The double door refrigerator was holding at 47 degree Fahrenheit.
Correction: Repair or replace the refrigerator so that a product temperature of 41 or below can be maintained at all times.
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02/02/2012 | Routine | |
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