There must be a person in charge of the facility during all hours of operation that can adequately demonstrate knowledge of food safety concepts specific to the facility operations and equipment.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Several varieties of creamer 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.
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.
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03/22/2016 | Follow-up | |
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the interior of the ice bin was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of interior of the ice bin 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Condensate observed leaking into a bucket in the walk-in cooler. Condensate drain may be clogged.
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 under equipment and walls beside equipment 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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02/18/2016 | Follow-up | |
| No violation noted during this evaluation. | 02/12/2015 | Follow-up | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop observed stored handle down in the ice.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Turkey, sliced tomato, pesto cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous creamers.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Handwashing Lavatory*
Observation: The handwash facility at the rear of the kitchen is not operational.
Correction: Repair/ restore the existing handwashing station to allow convenient use by food workers..
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01/22/2015 | Routine | |
Gave handouts: Employee Health summary sheet, OEHS Guide to Employee Health, sample cooling log sheet
Manager was very helpful and interested.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sesame sauce, peanut sauce, sun dried tomato cream cheese spread in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded 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 - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep table are 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. Please replace within 30 days.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station near the esspresso machine is being used as a dump station. The handwashing station near the three compartment sink is blocked with buckets.
Correction: The handwash facility identified above is to be used for washing hands only
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine hygeine products in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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01/28/2014 | Routine | |
- Critical: Ice*
Observation: Ice bin had accumulation of mildew on several areas. This allows possible contamination of the ice.
Correction: Empty the ice machine and clean and sanitize all contaminated surfaces. Clean and sanitize the interior surfaces on a regular(every two or three days) schedule.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: PHF's in the prep unit were at 55 degrees F or above , the unit was recording 54 degrees F.. These temperatures allow the growth of pathogenic bacteria in the foods which can sicken clients.
Correction: All PHF's were removed from the unit and placed in the walk-in cooler. The unit is not to be used until lt can be serviced to maintain an acceptable temperature. (corrected during inspection)
- Equipment - Cutting Surfaces
Observation: Several cutting boards are badly scored and cannot be adequately cleaned and sanitized.
Correction: Replace or resurface the scored cutting boards within 30 days.
- Critical: Handwashing Lavatory*
Observation: Therevwas no hand soap or paper towels at the hand sink near the three compartment sink. It is important to maintain all hand sinks with hot awter, disposable towels and hand soap to encourage frequent hand washing by employees.
Correction: Paper towels and hand soap wer supplied to the hand sink(corrected during inspection)
- Toilet Room Receptacle Covered
Observation: There is no covered waste receptacle in the rest room. Because the rest toom is a unisex facility and is used by the kitchen staff a covered waste container for disposal of feminine hygiene products is required. Equip the rest room with a covered waste container within ten calendar days of this inspection.
Correction:
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12/14/2012 | Routine | |
Restaurant representatives - add corrected or new information about Next Door Bake Shop, 460 Turner Street Suite 204, Blacksburg, VA 24060 »