Overall very good sanitation. Observed excellent handwashing, good glove use - sanitizing not done today and corrected during inspection. Solution from pre-mix tested at 150 -200 ppm quats. Employee health knowledge mixed, with steps to take for reportable diseases not well understood. Training done. Good overall food temperatures with foods in paper baskets used for portioning cold holding above temperature. Discussed with manager, decision will need to be made for how those meats will be held to ensure good food safety - food turnover very frequent. Clean well organized facility.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Mixed knowledge for employee health policy - symptoms, reportable diseases, and steps to take for diagnosis or close contact with reportable diseases.
Correction: Training done with manager/s. Flyer already present. Ensure all staff are trained and know entire policy.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Three food items kept in paper baskets for portioning purposes. Chicken with sauce tested at 52 top layer, 47 next layer down, and 41 F third layer down, baskets just at or slightly above fill line. Other chicken in baskets top layer just below fill line 47, next layer down 37 F. Steak placed in unit from frozen state 34 F. Meats in portioning baskets not effectively kept safe by temperature.
Correction: Previously scoops to portion food tried with excellent food temperatures. Food have very fast turnover, however, must have effective method to prove safe food holding. Please decide whether scoops will again be used for portion control and temperature used as public health control, or if facility will begin holding food a maximum of 4 hrs - must be labeled, tracked to ensure food is not kept past 4 hours. Containers should not need to be changed each time as food does not appear to touch insert pans. Please notify EHS of decision.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: No sanitizer wiping buckets in place on arrival. Per staff, none made and used today. Sink sanitizing solution present with no residual. Premix solution tested at 150-200 ppm quats.
Correction: Sanitizing buckets made and front line, including handles and buttons for food equipment, sanitized during inspection. Discussed, ensure all food prep surfaces are cleaned and sanitized before beginning food preparation, if they become contaminated and no less than every 4 hours.
- Prohibitions - Single Service
Observation: Cabinet under lobby drink machine with good sealable plastic containers - but two items left out, sweet and low and lids. Cabinet under serving line handwashing sink used to hold extra bags, containers etc for food.
Correction: Place items in containers provided in lobby cabinet to prevent contamination. Obtain and use sealable plastic containers for food packages etc. under hand sink, or possibly giant ziplocks etc. due to space restrictions to prevent contamination for food packages.
- Hand Drying Provision
Observation: Paper towel dispenser not working, paper towels not present. Back room handwashing sink just through the doorway, however, small speed rack with bread cooling always placed just through the doorway - so splash from hands may occur.
Correction: Repair or replace towel dispenser.
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03/30/2016 | Routine | |
Overall very good sanitation seen. Observed good handwashing and glove use as well as overall good food temperatures with food stored in paper trays used for portion control above temperature and corrected. Employee health knowledge mixed and reviewed, new flyer provided, ensure all staff are trained and understand policy - suggest posting flyer for easy reference and memory aid. Few staff members without current food handler cards - note already posted by manager ensure all staff obtain current cards right away.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Top layer of steak in paper trays in make line 47-46 F stem temps. Top layer about 1/3 of way from top of bin. Steak placed in unit 2 hrs ago.
Correction: Steak moved to lowboy to cool, cold hold. Facility previously tried measuring scoops with excellent results for food temperatures but not satisfactory results for portion control. As trays are again used, ensure food level is low enough to keep food cold for all foods kept in trays.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: No residual present in sanitizing solution present in 3 vat sink (old batch) and no wiping bucket present on line for easy use in case of contamination and frequent sanitizing (not less than every 4 hours).
Correction: New sanitizing solution made and tested at 200 ppm quats placed both on line and in 3 vat sink. Ensure sanitizing done frequently for cutting board (line), knives etc. for some flies present in facility.
- Light Bulbs Protective Shielding
Observation: Two lights above sandwich make line without covers present.
Correction: Ensure covers are placed over bulbs or replace with shatterproof bulbs.
- Pests - Controlling Pests*
Observation: One to four flies noted in facility. Facility dumpster some distance from location, but shares back parking lot with two other restaurants - one with an open dumpster with flies.
Correction: Discussed with manager, clean and sanitize frequently - periodically spot check other facility dumpsters if open discuss with owners and managers - if no assistance given contact health department. Today EHS stopping at facility with open dumpster with flies. Clean frequently and ensure garbage removed in closed bags to dumpsters often to remove attractants.
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11/12/2015 | Routine | |
Overall excellent sanitation noted. Good handwashing, glove use, overall good food temperatures with some cheeses on the make line above 41 F (overstocked or separated for easy use - discussed, reduce amount in bins / done. Clean well organized facility with sanitizer in place, initially tested with no residual (in use) new sanitizer made and tested at 200 ppm Quats. Employee health knowledge mixed.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Staff uncertain of reportable diseases and when to return to work from symptoms or reportable diseases.
Correction: Review policy, flyer present.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered. Some flies present in facility.
Correction: Ensure doors are closed after disposing of garbage.
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07/20/2015 | Routine | |
Overall much improved. New lowboy refrigeration unit in place for one week. Unit auto defrost reading 39 F now with food cold holding at 37 F. New Pre-mix sanitizing solution system ordered and due within 2-3 days. Solution tested today initially at about 100 ppm quats, then changed to 200 ppm quats. Carefully prepare and test solution. Call EHS when new system in place. Per district manager facility remodel (dining area with some upgrades possible for kitchen) due in July. Lobby drink machine due to be replaced at that time. If remodel is not done, ensure drink machine is repaired or replaced.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Sanitizing solution premix machine not functioning properly. In the past unit did not allow sanitizer to go into mixer so that staff had to manually open containers (with caps sealed into top of bottle) and mix solution. System now "dumping" sanitizer concentrate so that some is put in and large amount of water must be added and mixed to get correct concentration - taking 10-15 minutes today and tested 6-7 times before the correct concentration could be reached.
2) Drink machine in lobby with leak.
Correction: 1) Correctly repair or replace pre-mix system. Unit repeatedly not working correctly - suggest replacement.
2) Per manager, drink machine will be replaced when facility remodel done. Date for remodel not known.
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04/21/2015 | Follow-up | |
EHS to facility to follow up on two main issues: Lowboy refrigeration unit that needs to be manually defrosted and has been above temperature due to ice build up and the sanitizing solution pre-mix system that has also repeatedly not functioned properly, first with little to no chemical going into the mixture and now with system dumping chemical into the mix - both requiring solution to be manually altered and mixed after preparing - without the benefit of a set formula to make solution. Both items again not functioning properly during spot check / follow up inspection, with foods cold holding in the right side of the lowboy temperature checked at 47-49 F and the pre-mix system still dumping chemical. Discussed with General Manager, Notice of Alleged Violation will be issued with follow up in one month. Database no longer allows for previous violations to be edited, so previous issue left as a violation (drink machine previously repaired).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the right side of the lowboy refrigeration unit cold holding close to or greater than 4 hours checked between 47-49 F. All temperatures taken with EHS thermocouple calibrated at 32.1 F. Unit thermocouple calibrated at 31.0 F. Foods as follows: Chicken in baskets: 48, Buffalo chicken 48, Seafood salad 47, Steak 49. Most items in left side not time and temperature controlled. Items requiring temperature control within temperature. Lowboy unit must be manually defrosted. Ice build up in unit around fan / condenser present now and repeatedly when food temperatures are bad.
Correction: Foods cold holding above temperature inventoried for voluntary discard. **Develop and use a standard time that the lowboy will be defrosted. Last routine inspection unit with ice build up - 12 March 2015 about 2 weeks.
**Ensure that representative foods in all cold holding units are temperature checked with a calibrated, sanitized food thermometer. For both the lowboy and sandwich make table at least 1&1/2 - 2 hours after filling from the walk in refrigerator to ensure temperatures are reflective of lowboy and make table cold holding.
**Temperature check walk in refrigerator / freezer on arrival and no less than every 4 hours. Check other units as described above and no less than every 4 hours.
**If foods checked are above temperature and have not been out for service, calibrate thermometer and then check all time and temperature controlled foods - discarding all that have been in unit close to or greater than 4 hours.
-move foods present 3 hours or less to alternate refrigeration - temperature check to ensure foods cool to 41 F or below within remaining time that would make 4 hours above 41 F.
**Consult with refrigerator maintenance experts for further suggestions.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Sanitizing solution premix machine not functioning properly. In the past unit did not allow sanitizer to go into mixer so that staff had to manually open containers (with caps sealed into top of bottle) and mix solution. System now "dumping" sanitizer concentrate so that some is put in and large amount of water must be added and mixed to get correct concentration - taking 10-15 minutes today and tested 6-7 times before the correct concentration could be reached.
2) Drink machine in lobby with leak.
Correction: 1) Correctly repair or replace pre-mix system. Unit repeatedly not working correctly - suggest replacement.
2) Per manager, drink machine will be replaced when facility remodel done. Date for remodel not known.
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03/27/2015 | Follow-up | |
Overall good sanitation, with good staff practices, excellent handwashing, glove use, food labeling and overall good food temperatures, with recurring issues with food temperatures in the lowboy unit stocked as back up for the sandwich make table. Managerial steps to ensure unit is working properly with some adjustments needed. Additionally, facility pre-mix system to prepare sanitizing solution with recurring problems, requiring repeated testing and manual mixing to ensure the solution is the correct strength. Follow up within two weeks to review changes and effectiveness.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Two pans of meatballs in sauce in steam table on make line, both heated separately, but per staff member not checked to ensure food reached 165 F per heating directions. Pan of meatballs in use at this time checked at 138-151 F. Back up pan of meatballs tested at 118 - 124 F for unknown period of time. Temperatures taken with EHS thermocouple calibrated at 32.1 F.
Correction: Meatballs voluntarily discarded. Discussed, if directions require reheating as a leftover, ensure temperatures are taken to reach 165 and held for 15 seconds. Suggest documenting temperatures reached when heating meatballs and soups (items that are placed in hot holding after heating).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food items present in the lowboy refrigerator present longer than 3 hours temperature checked at between 45-48 F. Temperatures taken with EHS thermocouple calibrated at 32.1 F and facility thermocouple calibrated at 31.8 F.
Correction: Foods present in unit and checked at > 43 F voluntarily discarded. Discussed the following recommendations for the unit: Temperature checks for at least one food item already in place throughout the day - with no set time to check food.
*Ensure food stocked in the lowboy and foods placed on the make table are temperature checked no sooner than 1 hour after taking from the walk in unit to ensure temperatures actually reflect cold holding in the lowboy and make table.
*Lowboy unit must be manually defrosted on a routine basis. Defrost is normally done when ice build up is noted. SUGGEST: Schedule defrost times on the work schedule - so that unit is defrosted prior temperature problems - check with maintenance / AC&R professionals for further suggestions.
*Updating current temperature chart to allow room to identify food items being checked.
*Suggest calibrating thermocouple at least once / week, if dropped, and if getting abnormal food temperatures and document in temperature chart.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Sanitizing solution premix machine not functioning properly. In the past unit did not allow sanitizer to go into mixer so that staff had to manually open containers (with caps sealed into top of bottle) and mix solution. System now "dumping" sanitizer concentrate so that some is put in and large amount of water must be added and mixed to get correct concentration - taking 10-15 minutes today and tested 6-7 times before the correct concentration could be reached.
2) Drink machine in lobby with leak.
Correction: 1) Correctly repair or replace pre-mix system. Unit repeatedly not working correctly - suggest replacement.
2) Per manager, drink machine will be replaced when facility remodel done. Date for remodel not known.
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03/12/2015 | Routine | |
Overall mixed inspection. Observed good handwashing, all staff, good glove use, sanitizing not done yet for this shift when EHS arrived, sanitizer present no residual in sink, but from pre-mix machine 400 ppm quats. Good food temperatures from bulk storage and make line with poor cold holding in lowboy. Review of employee health policy done, updated review with all staff needed. Flyer given. Discussed eight major allergens, flyer given. Some staff without current district food handler cards. Ensure cards are obtained within one month.
- Critical: Employee Health* (corrected on site)
Observation: Good knowledge of symptoms to restrict staff from work, but uncertain of diseases.
Correction: New flyer given, information discussed with manager and staff present. Ensure all staff know the policy.
- Food Storage - Prohibited Areas
Observation: Packages of crackers stored in cabinet under the handwashing sink below and beside the drain line.
Correction: Relocate food storage to an approved area.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: CORRECTED DURING INSPECTION: 1) Foods present on the right side of the lowboy refrigerator cold holding at 48-50 F for over 4 hours. Unit with ice build up.
2) Bag of loaded potato soup in Walk in Refrigerator tested at 58 F. Per manager, item inadvertently left on food prep table when removed from freezer to thaw for unknown period of time.
Correction: Items tested above 41 F for over 4 hours set out to inventory and discard. Defrost refrigerator and ensure that unit is able to cold hold time and temperature controlled food (TCS) at 41 F or below before resuming use. TCS foods held above safe cold holding temperatures can result in growth of harmful bacteria and food borne illness. Discard potato soup.
- Equipment - Good Repair and Proper Adjustment
Observation: Lobby drink machine with leak from top area resulting in puddle of water in bottom cabinet under the electric motor.
Correction: Have repaired right away to remove the risk of a safety hazard and return unit to proper functioning.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: No sanitizer present on the make line. Per manager, sanitizer used for morning shift.
Correction: Ensure wiping bucket put in place and food contact surfaces sanitized, as well as all handles and buttons touched by staff while preparing food. Suggest putting a system in place to ensure that food contact surfaces, buttons and handles are sanitized no less than every 4 hours, even when facility is busy and has a line of customers.
- Light Bulbs Protective Shielding
Observation: Light covers for small lights by menu boards coming off.
Correction: Replace covers or use shatterproof bulbs.
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12/12/2014 | Routine | |
Overall mixed inspection. Good handwashing, glove use, and labeling. Repeated problems with sanitizing solution pre-mix system and lowboy holding foods above temperature, unit requires manual defrost.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in lowboy unit cold holding from 44-53 F > 4 hours include seafood salad 48, chicken in a basket 50, steak in basket 53, pepper cheese 48, shredded cheese 46, egg white omelet 44, omelet 45. All temperatures taken with EHS thermocouple calibrated at 31.9 F.
Correction: All time and temperature controlled foods present for 4 hours or more voluntarily discarded. Foods in make table just refilled from lowboy also discarded. Lowboy iced up, unit will be defrosted today. Facility already does temperature checks, but usually not long after filling units from the walk in refrigerator. Suggest doing temperature checks for the make table and lowboy at least an hour after filling.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Food contact surfaces not cleaned and sanitized before beginning food preparation for the day. Chemical solution from sanitizing premix system with no residual when tested.
Correction: Clean and sanitize food-contact surfaces before beginning food preparation and no less than every 4 hours to prevent the growth of microorganisms on those surfaces. *Suggest replacing premix system as it has repeatedly not functioned correctly and sanitizer from the system tested with no residual. Bottles of quats present in facility. Manually mix sanitizing solution until system is repaired or replaced and sanitize all food contact surfaces.
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07/29/2014 | Risk Factor | |
Call received from Facility manager that premix sanitizing system was repaired on 7 February 2014.
No violation noted during this evaluation. | 02/11/2014 | Other | |
Overall excellent handwashing, glove use, and food temperatures. Poor sanitizing from mixture of poor equipment with repeated malfunctions and staff not testing solution at least daily to ensure correct concentration of solution is present. Staff knowledge of employee health policy mixed to poor, but written policy in place, review policy. Ensure new staff obtain current Western Tidewater Food Handler cards.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: No residual sanitizing agent present in solution used. When checked directly from premix system no residual present.
Correction: Solution manually made during inspection. All food contact surfaces to be sanitized, as well as sanitizing dishes used during the day. System with repeated problems functioning correctly resulting in solution with no sanitizing agent present.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Food bags, individual dressing packages etc. stored in boxes under front handwashing sink.
Correction: Ensure items are either moved to clean dry approved location or store items in smooth, durable, cleanable, Sealable plastic containers such as Tupperware or Rubbermaid to ensure items are not contaminated from drain.
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02/06/2014 | Routine | |
Overall sanitation very good, noted good handwashing, good glove use, clean facility, sanitizer used with no residual, replaced and surfaces sanitized. Lobby drink refrigerator in sun from window, milk in side of unit closest to window with sun coming in, 43, yogurt on other side, same shelf 37 F. Suggest shade by refrigerator. Noted dressing, crackers etc. stored under sink, by drain in boxes. Please put in covered, sealed, washable containers such as tupperware.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken cold holding in lowboy tested at 52 F stem temp holding > 4 hrs. Unit with ice build up.
Correction: Chicken voluntarily discarded. All other foods, just placed in unit and returned to walk in refrigerator. Defrost unit routinely.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Sanitizing solution, including from pre-mix system checked with no residual noted. Quats flushed, with air bubble present in chemical line and not moving.
Correction: Sanitizer made manually at 300 ppm quats and surfaces sanitized. Ensure sanitizing solution is checked at least daily. Call for repair or replacement of premix system.
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06/26/2013 | Risk Factor | |
Overall excellent sanitation, with good handwashing, glove use and food temperatures. **Ensuring sanitizing solution is correct is key to prevent cross contamination, discussed with GM. Noted, small lights by menu boards have covers, but uncertain if end caps are present. Please ensure end caps are present, if not install end caps. To go bags and boxes of dressing packages under front handwashing sink by sink drain. Recommend: Storing items in plastic tubs with sealed lids such as tupperware, to prevent contamination. **Food storage changed for make table so that small paper baskets no longer used, resulting in excellent food temperatures.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Sanitizing solution with zero ppm quats. Pre-mix system not working properly, repair pending.
Correction: New sanitizer made manually and tested at 400 ppm quats.
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01/03/2013 | Risk Factor | |
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