Food supplier is US Foods. Observed good datemarking and overall clean facility. EHSS discussed the following with the person in charge:
1. Employee Health, Form 1B is used.
2. Recommend adjusting the 3 compartment sink to ensure it reaches 110° for dish washing.
3. Well water sampling.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after hadling raw chicken and before doning new gloves and engaging in food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. EHSS instructed PIC to wash his hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following food items were cold holding at improper temperatures in the prep unit: sliced tomatoes-48
Correction: cheddar cheese-47
- Plumbing System Maintained in Good Repair
Observation: Plumbing under the 3 compartment sink observed in poor repair. Observed what appeared to be a clogged drain causing overflow under the sink.
Correction: Repair and maintain all plumbing components and fixtures.
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01/06/2016 | Routine | |
Food supplier is U.S Foods. Consumer advisory on menu for hamburgers and eggs.
Discussed the following with the person in charge (PIC):
1. Employee health, Form 1B is used and signed by employees.
2. Items to be cooled (i.e.prepared pasta salads) shall be cooled to 70° in 2 hours, and 41° in a total of 6 hours.
3. Ensuring the chlorine sanitizer concentration at 3 compartment sink remains between 50-100ppm.
4. Wiping cloths shall be stored in sanitizer bucket with concentration between 50-100ppm.
5. Ensure handwashiing is being done frequently, especially before donning new gloves and after handling raw meats before handling ready to eat foods.
6. Recommend cleaning the interior of cold holding units.
- 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. Observed rawshell eggs stored above RTE chicken salad. Observed raw ground beef stored above RTE hot dogs.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken salad (49) and potato salad (45) cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC discarded both food items.
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06/01/2015 | Risk Factor | |
Observed no smocking sign, no uncovered not in use foods in RIC and RIF, proper asterisk on menu for consumer advisory, signed form 1B, and wiping cloths stored in chemical sanitizer. No thawing being done at time of inspection.
No violation noted during this evaluation. | 02/13/2015 | Follow-up | |
Food suppliers are US foods, Merchant Grocery, & Wonder Bread. Discussed cleaning/sanitizing food contact surfaces & utensils. Discussed cooling & reheating procedures. Recommend adjusting temperature in display RIC to maintain foods at 41° or below. Observed good handwashing & glove use.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHS provided PIC with Form 1B & OEHS guidelines to Employee Heatlh.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The PIC is drinking from an uncovered cup of coffee in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the Reach in Freezer & Reach in Cooler. Observed raw ground beef & bacon stored uncovered in RIC. Observed uncovered tater tots, and precooked meats in RIF.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Wiping cloths observed not store in chemical sanitizer solution.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing
Observation: Improper methods used to thaw chicken. Observed chicken thawing in 3 Basin in standing 50° water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked eggs are provided on the menu, menu board, table tent or brochure without proper disclosure. No asterisk is provided to state eggs may be offeres undercooked.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
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02/05/2015 | Routine | |
All deficiencies noted on the previous inspection report have been corrected. Observed the 3 compartment sink set up with chlorine sanitizing solution at a concentration of 100 ppm.
The person in charge (PIC) stated that the walk-in cooler (WIC) was serviced by a refrigeration technician. The temperatures of the foods in the unit ranged from 41-43°F (decrease of 2 degrees). Freon was added to the unit but a new part had to be ordered. The PIC expects the new part to be delivered today and will email a copy of the invoice to the health department after the repair has been completed.
No violation noted during this evaluation. | 11/12/2014 | Follow-up | |
Abbreviations: RIC-reach-in cooler, RIF-reach-in freezer, WIC-walk-in cooler, PIC-person in charge
A follow-up inspection will be conducted on or about November 12, 2014.
- Gloves - Use Limitation
Observation: Single-use gloves worn during multi-tasked food preparation. Observed the food handler crack a raw egg with his gloved hand and then proceed to handle bread with the same gloved hand. The gloves were not changed and hands washed between the two taskes.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods cold holding at improper temperatures in the walk-in cooler: sliced tomatoes-44°F, coleslaw°F, raw hamburger patty-44°F, potato soup°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Recommend that the walk-in cooler be serviced by a refrigeration technician as soon as possible.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: (REPEAT) The prepared ready-to-eat (RTE) foods (macaroni salad, macaroni & cheese, deviled eggs, chicken salad, etc.) in the display RIC and sandwich prep unit are 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.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the equipment and utensils in the 3 compartment sink were not observed sanitized. Observed employees washing and rinsing the equipment but did not sanitize the equipment and the third basin of the sink was not set up with sanitizing solution.
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.
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11/07/2014 | Risk Factor | |
Abbreviations: WIC-walk-in cooler, RIC-reach-in cooler, PIC-person in charge, TCS-temperature control for safety
Discussed the following with the PIC:
1. The ambient air temperature inside of the walk-in cooler is 41F. The foods stored in the unit are measuring at 42F. The PIC adjusted the thermostat on the unit and will also contact the service technician to service the unit. Recommend that the air temperature inside the unit be between 37F to 39F to maintain the food at or below 41F.
2. Water sampling of the water supply since the facility is serviced by a well.
Observed the overall facility very clean and the food handler washing hands and wearing gloves to prepare sandwiches.
- Food Display
Observation: The food, lemons,on display are not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) salads in the display case are not properly dated for disposition. The PIC stated that he holds them for 3 days.
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.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Water - Sample Report - Nonpublic Water
Observation: The most recent water sample analysis report for the nonpublic water system is not available on file or from the person in charge.
Correction: EHS will contact the Environmental Services Section to verify sampling of the nonpublic water system. If a sample has not been taken as required annually, schedule an appointment through ESS for sample collection. The use of the nonpublic water system may continue unless the sample report cites exceedances of bacteriological or chemical standards.
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07/08/2014 | Routine | |
Observed 5 chairs at table in rear of facility. Recommend per Hanover County Health permit only 2 seats to be available in establishment, seating reduced to 2, Corrected. Discussed Employee Health, policy posted in establishment. Consumer advisory listed properly on menu.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Observed employee not washing hands before food preparation and after using cash register to check out patrons.
Correction: Recommend hands be properly washed after handling money and check-out and before preparing foods.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Observed employee handling foods bare-handed when making sandwiches.
Correction: Recommend gloves be worn when handling ready-to-eat foods or use deli paper, tongs or other utensils so hands do not directly touch foods during food preparation.
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03/10/2014 | Risk Factor | |
macaroni salad 39, olive salad 39, tomatoes sliced 40, peppers 41. Employee health information posted.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed foods being prepared for service bare handed without the use of gloves or other methods to avoid contamination.
Correction: Recommend ready-to-eat foods not be handled without the use of gloves to protect against contamination. The use of tongs, deli paper, or other utensils may be used to handle ready-to-eat foods.
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12/10/2013 | Risk Factor | |
bologna recently sliced in WIC 48 degrees, raw pork WIC 39, potato salad 42, cole slaw 41. Observed date not marked on raw chicken. Discussed all foods that are perishable should be date marked if held more than 24 hours. Reviewed EH for employee health with PIC and distributed written materials. Referred questions on chemical toilet and seating to Onsite Supervisor at CHD. Well organized facility
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed raw chicken in prep cooler at 55 degrees which was above the safe temperature of 41 degrees or higher. The door to unit had been opened frequently to hot kitchen.
Correction: Recommend cooling food to less than 41 degrees in walk-in cooler PIC states chicken was at 41 degrees 3-4 hours earlier. Food moved to WIC. CORRECTED.
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08/26/2013 | Risk Factor | |
Observed food items in RIF not covered to protect from contamination. Recommend food items be covered and protected in freezer. Backfin crab Harbor Banks Fife WA. Observed date marking, hand washing and glove use. Bath had sign posted "out of order". PIC states only employees are to use restrooms. Inspected bath and it was in compliance. Doors are locked-accessible only to employees.
No violation noted during this evaluation. | 05/09/2013 | Risk Factor | |
Observed 4 seats at dining area. Permit limit is 2 seats. Recommend seating not to exceed 2 chairs. PIC states 2 seats used for non-eating use. 2 chairs relocated to area outside dining room.
- Utensils - In-Use - Between-Use Storage
Observation: Observed ice cream scoops stored dry in holding bin.
Correction: Recommend in-use scoops for food products be stored in running water or sanitized/cleaned after each use. CORRECTED.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Observed thermometers, internal or external, not available in freezing units.
Correction: Recommend thermometers be available in all cooling/freezing units.
- Non-Food Contact Surfaces
Observation: Observed debris collected on grill vents
Correction: Recommend vents be cleaned regularly to prevent food contamination.
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01/31/2013 | Routine | |
Restaurant representatives - add corrected or new information about Stanley's Store, 14242 Mountain Road, Glen Allen, VA 23059 »