Recommend lowering the thermostat on the salad display case to ensure that the foods stored in the case are maintained at or below a temperature of 41°F. Observed foods in the unit at temperatures between 42°F-43°F.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. Interior of the cabinets,
2. Cart on wheels (baking area).
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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03/08/2016 | Follow-up | |
Discussed the following with the person in charge:
1. Attending an accredited food safety training course. The person in charge stated that three kitchen staff will be attending the ServSafe course next month.
2. Observed employee health policy (FDA Form 1-B) signed by staff and kept on file in the office.
3. Food sources are PFG, U.S. Foodservice, & Sam Rust. The quiches are prepared at the owner's other location, John Marshall (permitted restaurant/caterer), located in Richmond and then delivered to this facility.
4. Provide a thermometer inside of the interior walk-in cooler. Recommend providing a thermometer inside the heated display case.
5. Proper reheating of foods prior to placing them into the heated display case.
6. The fire extinguishers were inspected in October 2014. These should be inspected annually. Recommend that the fire extinguishers be inspected as soon as possible.
Observed good food handling practices (handwashing and glove use) during the inspection.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk food storage containers (sugar, flour, brown sugar, etc) are not labeled.
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: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: All the foods stored in the hot display case were were not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Observed the crab quiche at 84°F, spinach & mushroom quiche at 106°F, and the macaroni & cheese at 108°F. The employee stated that she took the foods directly from reach-in cooler and then placed them into the display case. The person in charge rapidly reheated all of the foods in the oven.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods cold holding at improper temperatures:
1. Salad display case: mashed potatoes-48°F, potato salad-45°F, pasta salad-47°F.
2. Sandwich prep area: hard boiled eggs-48°F, hummus-49°F.
The person in charge relocated the foods at the sandwich prep area to the walk-in cooler and will use time as a public health control for the foods in the salad display case (all foods will be discarded at 1:00 PM) until is repaired and holding foods at or below 41°F.
Correction: Relocate or discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Many prepared ready-to-eat (RTE) foods (potato salad, pasta salad, meatloaf, meatballs, etc.) stored in the reach-in cooler and walk-in coolers were not properly dated for disposition. The PIC date marked all of the foods that were prepared yesterday and discarded the other foods.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. All utensil drawers,
2. Interior of the cabinets,
3. Cart on wheels (baking area),
4. Exterior of the bulk food storage containers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor wall junctures behind the equipment in the baking area are in need of cleaning due to the buildup of food debris.
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 - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners stored in the dishwashing area are not properly labeled. The PIC labeled the containers.
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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02/24/2016 | Routine | |
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food preparation area where the slicer and food processer are located. Observed some improvement in the lighting (24-26 foot candles now provided). Continue to work on methods to increase the lighting 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
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03/18/2015 | Follow-up | |
BBQ is commercial product. Discussed cooling process. Discussed removing unused slicer from facility or keeping it clean. No changes in menu.
- Critical: Cooling* (corrected on site)
Observation: Observed 3 containers of Brunswick Stew made on 9/23 not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Recommend discarding stew. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Recommend not covering foods while in the cooling process and checking cooking times and temperatures.
- Cooling, Heating, and Holding Capacities
Observation:
Observed walk in freezer not large enough to properly store frozen foods. Boxes were stord on the floor. Walk in freezer is not sufficient in size to meet the food storage demands of the establishment.
Correction: Provide additional freezer space to properly store all foods off of floor. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed 2 door reach in cooler cold holding at greater than 41 degrees. Observed leak inside the unit. Observed single cutting boards heavily scored.
Correction: Repair the reach in cooler to ensure food stored in the unit maintain a temperature of 41 degrees or below during all hours of operation. Repair or replace cutting boards. 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 equipment meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/24/2014 | Routine | |
Employee Health information available. Form 1B signed by employees checked at last inspection.
Discussed menu, and cleaning/sanitizing meat slicer.
Additional food temperatures taken, All temperatures within required range.
- Non-Food Contact Surfaces
Observation: Interior of left display case in need of cleaning. Air vent with heavy build up of food.
Correction: Recommended cleaning air vent. PIC stated unit will need to be dissembled to clean vent.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Boxes and metal pans on floor in storage area and prep area.
Correction: Recommended storing food and equipment a minimum of 6 inches off floor.
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03/25/2014 | Routine | |
A followup inspection to the November 6, 2014 routine inspection was conducted. The following observations were corrected:
3170 -- The ceiling tiles were in place and had been sealed and painted.
Repeat observation:
3270 -- Observed minimal evidence of pests in the storage area. Area had been cleaned. Pest control service has been a facility. Invoices for service in December provided. No service invoice for January was available. PIC/Office staff indicated that the service should be returning soon and may be coming about every week. Recommend continuing frequent service to minimize presence of pests.
Facility has decided not to can pickles. Pickles made in the facility will provided to customers in single service containers.
No violation noted during this evaluation. | 01/15/2014 | Other | |
EHSS provided training on cooling foods for 11 employees. Handouts were provided for cooling hot foods and foods prepared at ambient air temperatures. A cooling log sheet was also prepared.
No violation noted during this evaluation. | 12/19/2013 | Training | |
Additional foods checked and all met required temperatures. Discussed employee health and canning pickles. Form 1B signed by all employees. OEHS Employee Health Guide available. Discussed catering menu for Thanksgiving. PIC stated a refrigerated truck is rented for storing catered foods. Quiches prepared at John Marshall location in Richmond. Discussed reheating of prepared foods to 165 degrees within 2 hours for 15 seconds. Use stove for reheating and then hot hold in crock pots at 135 degrees or above. Recommend checking walk in cooler temperature. Thermometer was 46 degrees, however, foods in the cooler with the exception of the salads made this morning were 41 degrees. Temperature reading at end of inspection was 50 degrees. Thermometer may not be accurate. The door is opened and closed frequently.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled potentially hazardous foods including pasta salad, macaroni and chicken salad not being adequately cooled to prevent the growth of harmful bacteria. Foods were prepared at 8 a.m. Temperatures taken around 10:45 a.m. Containers were full with lids on and wrapped in plastic. Foods would not cool to 41 degrees by within 4 hours (12:00 p.m.).
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Recommended that foods be divided into several containers, placed in outside walk in cooler with lids and plastic removed until cooled to 41 degrees by 12:00 p.m. EHSS will return on 11/12/13 at 3 p.m. for a training session with staff on cooling methods.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from dust and debris in storage area.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair
Observation: Observed section of ceiling in storage area with exposed insulation. Ceiling panels are missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Recommend repairing ceiling to prevent insulation from contaminating foods and equipment.
- Critical: Pests-Controlling Pests*
Observation: Observed evidence of mice on shelving and floor in dry storage area.
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. Recommend contacting pest control service to address issue. Keep shelving, cans, jars and floor clean and keep opened containers and bags in containers with lid or tightly sealed.
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11/06/2013 | Routine | |
The following observations noted at the time of the routine inspection on 2/21/13 have been corrected: #1570, #3045, #3180, #1800. Bottom shelf of 2 door reach in cooler has been painted so that surface is smooth and easily cleanable. This surface, given heavy use, will need constant sanding and painting. Observed foods datemarked in coolers. Ceiling is being painted. Interior of WIF has been cleaned and well organized.
No violation noted during this evaluation. | 03/28/2013 | Follow-up | |
Discussed using time control for sliced tomatoes, having Daeco walk in cooler serviced, employee health, datemarking, cooling times/temperatures and methods. Form 1B signed for all employees. Observed numerous foods left over from catering event in Daeco walk in cooler including cooked noodles, vegetable casserole, cooked chicken at 46 degrees. PIC stated these foods left over from catering event and they were to be discarded. EHSS recommended foods not be reused. Quiches made at Richmond facility and delivered twice weekly. Discussed dishwashing procedures with dishwasher.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed Brunswick Stew made 2/19/13 stored in large containers with lids cold holding at improper temperatures. Food may not have cooled properly.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken salad, pasta salad and butter bean salad in the 2 door 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 (repeated violation)
Observation: Observed interior bottom surface of 2 door reacn in cooler is rusted and in a state of disrepair. Surface is no longer smooth and easily cleanable.
Correction: Repair the surface 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 surface, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the walk in freezer has heavy accumulations of ice. Boxes are stored on the floor.
Correction: Clean the interior of the walk in freezer a frequency necessary to preclude accumulation of ice. Store boxes 6 " off floor.
- 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed air vents and ceiling tiles above beverage machines and in prep area where 2 basin sink is located 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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02/21/2013 | Routine | |
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