- 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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03/09/2016 | Routine | |
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a Quaternary chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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11/19/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed coleslaw in the walk-in cooler unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Wall and Ceiling Coverings and Coatings
Observation: In the kitchen across from the water heater the air intake grid has been removed from the ceiling.
Correction: Attach ceiling covering so it is easily cleanable.
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07/23/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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03/24/2015 | Risk Factor | |
- Gloves - Use Limitation
Observation: Soiled single-use gloves still in use.
Correction: Discard gloves once soiled.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the prep areas has accumulations of grime and debris.
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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11/25/2014 | Routine | |
| No violation noted during this evaluation. | 07/25/2014 | Routine | |
| No violation noted during this evaluation. | 04/08/2014 | Risk Factor | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Prep Cooler Table.
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.
- Good Repair and Calibration of Thermometers
Observation: Observed freezer thermometer not working properly.
Correction: Repair the thermometer and calibrate thermometer according to manufacturer's specification as necessary to ensure accuracy.
- 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: Pizza Pans
Correction: Clean and sanitize these surfaces for food contact.
- Mops - Drying Mops (repeated violation)
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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12/11/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed no active container for wiping cloths to be used in the food prep area at time of inspection.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Keep a container for use in the kitchen prep area at all times to sanitize surfaces as needed.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- 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 Pans
Correction: Clean and sanitize these surfaces for food contact.
- 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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08/16/2013 | Routine | |
| No violation noted during this evaluation. | 04/18/2013 | Risk Factor | |
Person In Charge had good knowledge of food temperatures. Review the process of cooling food during this inspection.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the lower part of the pizza prep 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.
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12/17/2012 | Routine | |
Restaurant representatives - add corrected or new information about Sam's Club # 6569 Club, 601 Commerce Drive, Bluefield, VA 24605 »