The above observations and the following were discussed with the person in charge:
-Renovations were approved for the facility on 3/25/2015. Health Department was not notified that renovations were complete and an inspection of those renovations was not conducted.
-Provide an additional bleach sanitizer test kit for sanitizer buckets.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wiping cloth buckets measured at 0 ppm of bleach sanitizer during the inspection. PIC changed the sanitizer in the buckets and then measured the buckets at 100 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced cheese and sliced tomatoes held on the cooks line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Employee labeled the foods during the inspection.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: The food contact surface of the to-go bags holding frozen hamburger patties is not durable, nonabsorbent, easily cleanable, resistant to pitting. PIC transferred hamburgers into a food-grade bag during the inspection.
Correction: Repair or replace the equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the following coolers: 1) RIC at smoothie station 2) the 2 door RIC.
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 - Fixed Equipment, Spacing or Sealing
Observation: The handsink and the 3-compartment sink were not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of equipment were observed soiled with accumulations of grime and debris: 1) Up-splash of coffee machine and soda nozzles on the carbonated beverage dispenser at the drive-thru station 2) Interior of the ice machine 3) Interior of the ice buckets 4) Soda nozzles on the carbonated beverage dispenser in the lobby.
Correction: Clean the surface of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1) the basin of the handsink in the kitchen 2) interior of the coffee station RIC 3) interior of the top RIF 4) ice scoop holder 5) backsplash of the ice chute on the drink dispenser
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment were not observed sanitized. Quaternary ammonium sanitizer in the 3-compartment sink was measured at 0 ppm. PIC put in a maintenance request to have the problem resolved. Sanitizer was corrected to 200 ppm during the inspection.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed several plastic food containers on the drying rack that were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Ice buckets were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Outer Openings - Protected (corrected on site) (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the drive-thru window left open when not in use. PIC closed the window during the inspection.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- 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. Restrooms were renovated and handwashing signs were not provided.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following areas are not maintained in good repair: 1) grout between floor tiles throughout the kitchen area have become worn down/missing 2) multiple floor tiles throughout kitchen are broken 3) wall tiles along base of the wall are broken and/or missing 4) multiple holes observed in the walls throughout the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout the kitchen are 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.
- 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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08/03/2015 | Routine | |
| No violation noted during this evaluation. | 03/25/2015 | Other | |
The above observations and the following were discussed with the person in charge:
-Provide a handwashing sign in the ladies restroom.
-Provide a thermometer for the 2 door reach in cooler and for the display cooler.
-Employee health policy discussed.
-Repair the gasket on the walk in cooler to ensure the door properly closes.
-Quaternary ammonium sanitizer bucket measured at 200 ppm.
The person in charge was very cooperative and willing to make several corrections throughout the inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: multiple plastic containers used to hot hold foods stored on the drying rack.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the following equipment that were in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris: 1. the interior of the ice machine 2. the upsplash of the coffee machine in the drive thru.
Correction: Clean the surfaces of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the drying rack 2. the top of the ice cream dispenser.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: The plastic containers on the drying rack were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections above the 3 compartment sink are leaking. Observed leaks at the faucet and at the connections for the chemical dispensing machines above the sink.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing station by the drive thru.
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: The following areas are not maintained in good repair: 1. observed the grout between the floors tiles in the warewashing area to be worn 2. the large hole in the wall by the wall tiles in the ladies restroom.
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: The following areas are noted in need of cleaning: 1. the floors and walls in the back of the facility by the grease trap 2. the floors under the soda boxes and by the carbonation tanks 3. the wall behind the 3 compartment sink.
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. Several flies observed throughout the facility.
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.
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08/04/2014 | Routine | |
The Traulsen RIC is now working. Temperature inside unit and food temperatures are noted above.
Fly population appears to have dropped since last visit. Only observed 2 flies in facility.
All critical violations from report dated 31 July 2013 have been corrected. Thank You.
No violation noted during this evaluation. | 08/09/2013 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Scrambled Eggs (45'F) and Egg Whites (45'F) cold holding at improper temperatures in the Traulsen RIC. Items were placed in another cooling unit. Liquid Eggs (45'F) and Whole Milk (46'F) in the walk-in cooler were also cold holding at inproper temperature. The door to the walk-in freezer has been opened to help the walk in cooler keep proper temperature until the unit is repaired. Temperataure in walk in cooler is now 40'F. Repairmen have been called for both units.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Traulsen reach-in cooler.
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 - Good Repair and Proper Adjustment
Observation: The overhead reach-in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. The inside of the unit has a heavy build-up of ice.
Correction: Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: The dining room sauce station. Station was cleaned during inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice chute and surrounding areas on the dining room soda dispenser (has what appears to be mold), the upsplash on the coffee maker and the surfaces of the drive-thru drink dispenser that was in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the outside of the toaster, 2-the inside of the cabinet under the fry warming table, 3-the shelves holding clean equipment near the second drive-thru window.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The drive-thru window is not self-closing and is not being kept closed by employees. Person in charge instructed employees to keep the window closed.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: 1-the ceiling vent near the drive-thru window, 2-the ceiling tiles above the prep line, 3-the walls throughout the kitchen, especially around the mop sink and the 3-compartment sink.
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.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry. Observed mops stored in water in mop buckets. Mops were hung over the mop sink to 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.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed many flies throughout the facility. Person in charge contacted pest control company.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning agents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed bottles of all-purpose cleaner and glass cleaner stored near clean equipment on the drainboards of the 3-compartment sink. The person in charge removed the chemicals from the area.
Correction: Containers of hazardous chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/31/2013 | Routine | |
Follow up inspection to check on the repairs to the WIC. Cooler has been repaired and foods are maintaining safe temperatures. The Traulsen RIC is still not working. Parts need to be ordered for the unit. The items in the unit will continue to be stored in the WIC until repairs have been completed. Person in charge will contact Health Department when repairs are completed.
No violation noted during this evaluation. | 07/31/2013 | Follow-up | |
| No violation noted during this evaluation. | 02/07/2013 | Complaint | |
Additional Food Temperatures: Milk-RIC-ST: 43'F, Milk-RIC-ST: 40'F, Milk-Display-ST: 43'F
The above observations and the following were discussed with the person in charge:
-Inspection conducted due to a change in ownership of facility.
-Employee health policy observed.
-Floors throughout the kitchen were recently re-grouted.
-Door sweep on order for the back door.
-Time used for tomatoes, bacon and cheese. Policy and procedures observed.
-Sanitizer buckets and Quaternary Ammonium Sanitizer in the 3 compartment sink measured at 200 ppm.
Facility appears to be in substantial compliance with the Virginia Department of Health Regulations. Permit Issued.
Food Sources Approved.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed to be cold holding at improper temperatures: the liquid egg (45'F), sliced ham(46'F) and shell eggs (50'F ST) all stored in the reach in cooler next to the grill. This cooler was measured at 40'F and other foods in this cooler were observed to be holding at proper temperatures. The PIC stated that these foods may have been out for an extended period of time. All foods were discarded during the inspection.
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the plastic containers stored on the drying rack 2. the upsplash of the coffee machine.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the wall behind the 3 compartment sink (corrected during inspection) 2. the handle and interior of the biscuit oven 3. the hood vents.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Observed a splitter attached to the mop sink faucet with the additional required backflow prevention device.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease was observed on the ground around the grease receptacle outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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12/28/2012 | Routine | |
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