CFM present during inspection. All food handlers were certified. Noticed the open cold holding display was holding at appropriate temperature on one side but temperature on the side with sandwiches was not holding appropriate temperature. Employees took away the drinks that were blocking air current flow and moved sandwiches to colder area. Maintenance will be called to ensure it is not a technical problem. Called office and confirmed that the date on permit was wrong and a new permit will be printed and mailed to facility.
- Equipment - Good Repair and Proper Adjustment
Observation: The open sandwich dispalay colding was not uniformly holding at appropriate temperature. The side with the sandwiches was cold holding at 58 and side with yogourt was cold holding at 41.
Correction: Repair the cold holding 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Open sandwich display.
Correction: Clean and sanitize these surfaces for food contact.
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09/30/2015 | Routine | |
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Original containers of sanitizer does not have a legible manufacturer label
Correction: Provide manufacturer's label on containers of sanitizer that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
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04/29/2015 | Routine | |
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep area is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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12/30/2014 | Routine | |
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) Ham in the refrigerator, the food should have been discarded two days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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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08/25/2014 | Routine | |
Discontinue use of metal stem thermometers. Have sandwich unit cleaned and serviced. Sandwiches removed. Keep personal food away from restaurant food.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Sandwiches Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities in Good Repair
Observation: Mop sink hose is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/25/2014 | Routine | |
Needs updated Permit dated Dec 31st 2011. Good temperature charts.
No violation noted during this evaluation. | 12/17/2013 | Routine | |
Suggested to manager that thermometer in cream cheese should be placed in sliced tomatoes, as tomatoes are a PHF.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Fans in reach-in.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Back-flow prevention device is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of Degreaser are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/19/2013 | Routine | |
Excellent date marking. They use time as a temperature control for the creamer and the sandwich line. They have well recorded log books for their 4 hour procedures. They do not have the process written out. Need to explain the procedures in writing when using time as a temperature control. Gave manager an example document to follow.
- Equipment - Good Repair and Proper Adjustment
Observation: Reach-in behind sandwich prep line (right-side) was observed in a state of disrepair and damaged.
Correction: Repair the reach-in 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 reach-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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03/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Great American Bagel Bakery 'a', 2200 Norview Ave., Norfolk, VA 23518 »