Extra cleaning time is needed for panini grills. New tiles in chicken room. Annual permit issued.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: panini grills
Correction: Clean .
|
01/27/2016 | Follow-up | |
Ensure stickers are removed from lexans when cleaning. These were seen in produce prep. Permit expires 1/31/16. Call for reinspection. Have a written plan of action for items not completed.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: panini grills
Correction: Clean .
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: sushi prep sink(mildew growth), splash board behind wall mounted potato cutter, fryer wheels, fryer hood and filters. Sink in self service beverage station is full of vegetable matter.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Prep sink drips.
Correction: Repair
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the produce prep area and near sushi area.
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
- Physical Facilities in Good Repair
Observation: Cracked floor tiles and missing grout in chicken room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Areas found dirty: wall behind spray sink, floor behind dishmachine, floor by booster heater, floor drain in front of dishmachine. Floor area under self service beverage area is dirty.
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
Observation: Coffee area has an accumulation of "stuff" not in use any longer. Kettle and Henny Penny are not working,
Correction: This area needs to be cleaned up and remove equipment no longer in use. Repair kettle and henny penny or remove.
|
01/07/2016 | Routine | |
Received a complaint regarding a sick employee on 9/13/15 coughing heavily and coughing into her gloves while preparing sandwiches and pizza slices. Store manager had been told of complaint. We discussed employee health. I recommended that the employee health policy be reviewed with staff.
No violation noted during this evaluation. | 09/23/2015 | Complaint | |
Other observations today: walk in floor is dirty, panini grill is encrusted with grease, sushi prep sink had mildew growth(corrected), top of grease trap needs attention, insulation surrounding pipes beside dishmachine is in poor repair. More attention to cleaning is needed. Log for egg wash and breading was not kept yesterday nor started today. This is a requirement for your time control policy. There is a leak from the ceiling in produce walk in. This to be repaired.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the chicken prep room.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at 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
|
08/24/2015 | Risk Factor | |
Water is leaking from hole in condenser unit inside produce prep area. Repair. Remove residue on kettle. Dishroom is in need of cleaning. Observed good practices in salad bar prep. Good cooling of panini's prior to placing in display case.
- Hand Drying Provision
Observation: No disposable towels were provided at any of the hand washing lavatories.
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
|
04/21/2015 | Risk Factor | |
Note: Blast chiller was used for pot pies, salmon, potatoes but it appeared food was removed from chiller prior to foods reaching 41 F. Ensure person is using their thermometer. Food was returned to blast chiller. Change full fly paper. Produce prep area is very clean. Good job! Permit issued.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the shelves is not designed or constructed to be easily cleanable. Milk crates are being used as shelves in walk in and at coffee area.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pizza oven rollers and panini presses.
Correction: Clean these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: cabinet under coffee bar handsink and counter, wheels of fryers, pizza wrapping machine, interior of chicken warmer, spray hose attachments, spray sink in main dishroom.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at back of the service area was measured at a temperature less than 100°F. (71-98 F)
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: When timed, the automatic shut off faucet at the handwashing sink located at handsinks did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Correction: Adjust or replace the faucet to provide water tempered to at least 100°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair
Observation: There appears to be a leak under 3-c sink in kitchen.
Correction: Repair leak.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located over clean equipment at the dish area where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
|
01/12/2015 | Routine | |
Other observations: Cups found stored under sink pipes. Relocate. Relocate bug light found above clean dishes. Remove paperlined trays storing single service items. Clean cold drawers and top of booster heater. Good controls being used by produce for salad bar.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Deli ham that was opened yesterday had a 9/16 expiration date.
Correction: Seven days maximum is allowed which must include the day food is opened or prepped. PIC placed proper date on product. We discussed datemarking and informing all workers of the requirement.
- Critical: Time as a Public Health Control*
Observation: Time not being tracked on cream in pitchers at coffee area.
Correction: You must track time by the use of a timer or writing the time on a log or some other means.
- 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Found on food shelf in coffee area and hanging over items on coffee shelf.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
09/09/2014 | Risk Factor | |
Good handwash/glove use practices. Time control documentation is good. Good thermometer use by employee cooking chicken. Dishmachine OK - temp tape turned black.
No violation noted during this evaluation. | 05/28/2014 | Risk Factor | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Dishmachine temps not hot enough to turn temp tape black/sanitize wares. Observed water coming out of the atmospheric vacuum breaker while the machine was running.
Correction: PIC called service tech and agreed to wash wares in the 3 part sink until the machine is repaired. Employees were advised not to use machine until it is repaired. Quat sanitizer is available at 200ppm in the 3rd sink.
|
02/18/2014 | Risk Factor | |
OK for permit.
- Food Storage - Clean and Dry Location
Observation: Shelves for storage of paper goods are < 6 inches from floor.
Correction: Raise/repair shelves to allow 6 inches below so floors can be cleaned.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Area behind coffee bar and floor under dry goods shelves are not clean.
Correction: Correct by cleaning these areas.
|
11/12/2013 | Routine | |
No risk factor violations observed today. Good temperature logs/time control practices.
No violation noted during this evaluation. | 08/02/2013 | Risk Factor | |
Discussed wash, rinse, sanitize of black rubberized gloves used in chicken room that contact cooked chicken - need to wash, rinse, sanitize at least every 4 hours and after potential contamination from raw chicken and other sources. Very good thermometer use and temperature records. Regrout chicken room.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed gloves not changed after adding frozen raw chicken to fryer, before handling cooked chicken.
Correction: Corrected by changing gloves. Make sure employees know that frozen raw meat is still capable of contaminating gloves, containers, etc. and always change gloves
|
04/11/2013 | Risk Factor | |
Annual permit issued.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Chicken breast cooking temperature 149 and 146 degrees not identified as undercooked by employee. Employee had thermometer probe in thick part of breast but removed probe while temperature was still adjusting - observed temperature to be dropping and rechecked temperature - it was <165 degrees.
Correction: Discussed this with employee and QA employee. Two chicken breasts were returned to fryer to finish cooking to 165 degrees or more.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior rails and cabinet of reach-in refrigerators for pizza and panini prep were not clean.
Correction: Clean nonfood contact areas.
- Physical Facilities in Good Repair
Observation: Grout is badly eroded between floor tiles in chicken room.
Correction: Regrout floor.
|
01/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Martin's Food Market #6433, 10250 Staples Mill Road, Glen Allen, VA 23060 »