- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloth improperly stored between uses on the counter left of cooler #1.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. The wiping cloth was added to the launder basket and a storage continer saw make up.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cooler # 1a.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food residue or other debris on the following nonfood-food contact surfaces: Can opener base that is part of the counter.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Mops - Drying Mops (repeated violation)
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.
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03/31/2016 | Routine | |
| No violation noted during this evaluation. | 12/03/2015 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the grill 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the prep area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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08/10/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) gravy and coleslaw 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the ice machine bin is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the hood and the hood area 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.
- 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.
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04/13/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) tuna salad 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.
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12/05/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The @PERSONNEL@ 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Preparation of raw food conducted 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 foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hood area 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.
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09/03/2014 | Routine | |
| No violation noted during this evaluation. | 05/29/2014 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin 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.
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02/20/2014 | Routine | |
Finish the repair to the ceiling in the kitchen and keep the outside parking and drives graded and graveled to keep the water from pooling.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Ice stored in Chest Freezer that had raw beef storage also and bottom area was not clean.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. PIC corrected this by discarding the exposed ice and move the unexposed ice to a different upright freezer above to a top shelf.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections in the laundry room are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the laundry room 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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11/14/2013 | Routine | |
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling around the Hood had been repaired but needs to complete the job and make it smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
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10/24/2013 | Follow-up | |
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling in kitchen at hood is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable. To be repaired within two weeks per Owner.
- Floor Covering, Mats and Duckboards
Observation: Mats or duckboards in the kitchen observed with soiled build-up within the structure.
Correction: Remove the mats and duckboards and clean or replace to provide a clean surface when used in the kitchen.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Toilets facilities are unclean and not maintained.
Correction: Keep handwashing facilities, toilets, and urinals clean and maintained and clean for use. Clean before opening for each event.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed container of rusted iron skillets and pans in the floor area of the kitchen.
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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08/08/2013 | Routine | |
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling in kitchen at hood is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable. Owner states he has contractor on schedule for repair in near future.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed commodes soiled and not being maintained in the Mens and Ladies Rest-rooms - noted in need of cleaning.
Correction: All commodes(Toilets), and rest-rooms checked as often as necessary to keep them clean and maintained. 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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07/16/2013 | Follow-up | |
Had worked on the plumbing in the laundry room to stop water leak, still working on other parts of the room. To complete within two weeks.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling in kitchen at hood is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed that areas of the Laundry Room still in need of cleaning. Observed water in the floor area that needs to be pumped to the drain. Also observed walls and ceiling 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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06/17/2013 | Follow-up | |
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling in kitchen at hood is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior driving surfaces are not draining properly. Observed pools of water standing in the driving areas and ditch line.
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed that areas of the Laundry Room still in need of cleaning. Observed water in the floor area that needs to be pumped to the drain. Also observed walls and ceiling 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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04/25/2013 | Routine | |
Pest Control was on site 10/26/13. This Report Completed 1/29/13. Operator working on completing the other marked observations in the near future.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling in kitchen at hood not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Pools of water standing outside in the gravel drive areas and parking near the building.
Correction: Exterior walking and driving surfaces shall be graded to drain.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Laundry Room in need of cleaning and reorganization.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Premises has accumulation of litter around the outside of the building.
Correction: Maintain the premise free of litter.
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01/24/2013 | Follow-up | |
- Plumbing System Maintained in Good Repair
Observation: Observed two commodes(toilets) in the ladies rest-room blocked up with material in the bowl.
Correction: Repair and maintain all plumbing components and fixtures.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling in kitchen at hood not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: Pools of water standing outside in the gravel drive areas and parking near the building.
Correction: Exterior walking and driving surfaces shall be graded to drain.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Laundry Room in need of cleaning and reorganization.
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.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Observed Mouse droppings in the order service area. Observed larva in a stopped up commode in ladies room that had been blocked off from use.(This was corrected during the visit.)
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead mouse observed in the corner of the mens restroom.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Premises has accumulation of litter around the outside of the building.
Correction: Maintain the premise free of litter.
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01/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about Farmers Livestock Market, 21865 Governor Gc Peery Highway, Tazewell, VA 24651 »