ServSafe information provided to the person in charge.
PIC lowered the unit temperature for the walk-in cooler and the sandwich prep unit. Monitor the food temperatures to ensure all potentially hazardous food items are held at 41'F or below.
Employee health handout provided.
PIC was very willing to make corrections as needed during the inspection.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Meatballs (124'F) and Broccoli cheese soup (120'F) were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria. PIC placed both items in the microwave an reheated to 174'F.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken breast (44'F), sliced tomatoes (45'F), teriyaki chicken (45'F), sliced turkey (45'F), and steak meat (50'F) on the sandwich prep line were measured cold holding at improper temperatures. PIC reduced the sandwich prep unit temperature and also lowered the walk-in cooler temperature.
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 under-counter reach-in cooler and the sandwich prep line unit.
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 (repeated violation)
Observation: The handsink in the warewashing area and the 3-compartment sink is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Several food containers stored over the 3-compartment sink 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.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Mops - Drying Mops (corrected on site) (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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed an aerosol can of chemical cleaner stored in the under-counter unit with dry goods and single-service items. PIC relocated the chemical container to the chemical storage area.
Correction: Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/18/2015 | Routine | |
Discussed with the person in charge:
1. Contact the health department if the walk-in cooler is not repaired
2. Observed good handwashing procedures
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Meatballs(46'F), Sliced turkey (45'F), Tuna salad (54'F) were measured cold holding at improper temperatures in the walk-in cooler. PIC observed the cold line on the compressor to be frozen. PIC turned off the unit for 30 minutes to allow the line to thaw. PIC contacted the maintainance company during the inspection. Recommended to the PIC to monitor the food temperatures over the next hour and to relocate the foods if they are not properly cooling.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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06/11/2015 | Risk Factor | |
Discussed with person in charge:
1. PIC was aware of the complaint
2. Employee health policy
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, SP – sandwich prep unit
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed the pre-mix sanitizer system at the 3-compartment sink to be in disrepair. The sanitizer concentration measured 0ppm. PIC replaced the sanitizer container at the 3-compartment sink and the concentration measured 200ppm.
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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03/11/2015 | Complaint | |
The temperature of the sanitizing water should be at room temperature, around 75'F.
The manufacturer recommends the quaternary ammonium sanitizer should be between 150 ppm and 400 ppm.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning 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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The PIC is drinking from an uncovered container 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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed several foods cold holding at improper temperatures on the front line. PIC lowered temperature of refrigeration unit. Salami 44'F, Sliced tomatoes 44'F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of all of the shelving throughout the facility 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.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic food containers 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front serving area was blocked by a plastic cup. Inspector removed cup.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: The 3 compartment sink is not sealed to the wall leaving a large gap between the backsplash and the wall.
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 flooring throughout the facility is 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 (corrected on site)
Observation: Observed wet mop not hung up 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.
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12/29/2014 | Routine | |
Call from the county received around 3:00 pm that a water main break had occurred in Ladysmith that was affecting the food service establishments in the Food Lion Shopping Center. The County stated that they will not be issuing a boil water advisory and that the break happened closer to the surface in newer piping. They informed me that service would be interrupted for approximately 2 hours. I have contacted this facility and spoke to the PIC regarding setting up a temporary hand washing station, shutting down carbonated drink stations, and making sure that water lines are flushed when water is restored. I also addressed using bottled water for cooking until water could be restored. I informed them that if the water was going to be out longer than 2 hours than they would need to close until water was restored.
No violation noted during this evaluation. | 02/24/2014 | Other | |
Discussed the following items with the Person in Charge:
1. Recommend using quaternary ammonium sanitizer solution at a lower temperature to increase duration of use.
2. Ensure items are reheated prior to placing in steam tables. Steam tables are generally not recommended for quickly heating food items such as soups and meatballs.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham (44'F IT), Chicken (43'F IT) and Tuna Salad (43'F)cold holding at improper temperatures on the front line. PIC adjusted the thermostat on this cooler. Foods were taken back to the walk in cooler for faster cooling. PIC stated he would ensure employees are monitoring temperatures closely.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The three compartment sink is 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, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean equipment, such as prep knives, were found stored wedged between the three compartment sink and the wall behind it. PIC removed items and placed them on the drainboard of the three compartment sink to be cleaned and sanitized.
Correction: Store clean equipment and utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities in Good Repair
Observation: Vinyl coving throughout the facility is noted to be peeling away from the walls and is noted as no longer in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floor under dry storage shelving 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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01/06/2014 | Routine | |
Facility has running water. However, facility is under a boiled water advisory.
Guidelines during a Boiled Water Advisory handout given to PIC and discussed.
Facility will remain open and use microwaves to boil water to used for cleaning and sanitizing equipment and utensils.
Facility will immediately discontinue use of fountain drink machine, tea machine, and ice machine.
This practice should continue until boiled water advisory is lifted.
No violation noted during this evaluation. | 02/22/2013 | Other | |
Facility is without water due to water main break. Facility was in operation upon arrival. Facility has agreed to voluntarily close. Facility may reopen when water has been restored
No violation noted during this evaluation. | 02/21/2013 | Other | |
Follow up visit made to check status of Walk in Cooler as noted on the routine inspection report dated 12/13/2012.
Walk in cooler has been fixed. Current ambient air temperature measured at 36'F. All Potentially Hazardous Foods cold holding at proper temperatures in Walk in Cooler.
Facility is in substantial compliance with the Virginia Department of Health rules and regulations regarding restaurants. Permit is issued.
No violation noted during this evaluation. | 12/14/2012 | Follow-up | |
This inspection was conducted in reference to the change of owner application received 12/6/12.
Foods from approved source
3-compartment sink 200 ppm quaternary ammonium
Discussed: Ambient air temperature of WIC measured at 50'F. PIC has contacted refrigerator technician and they will be out today. Fax copy of work order to Health Department. A follow up inspection will be conducted tomorrow.
No permit issued at this time.
Abbreviations: WIC - walk in cooler
- Food Storage - Clean and Dry Location
Observation: Food prepped on table next to hand sink where it is subject to splash, dust or other contamination.
Correction: Prep food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed cold holding at improper temperatures: In front prep unit: Turkey -44'F, Ham - 44'F, Chicken - 46'F Sliced Tomato - 46'F. In WIC: Milk - 50'F, Meatballs - 50'F, Egg Patty - 50'F, Provolone Cheese - 50'F. PIC lowered ambient air temperature of front prep unit. Maintenance has been called.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sinks in both the men's and women's restroom are 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 and Utensils, Air-Drying Required
Observation: Plastic food containers 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling tiles in both the men's and women's restrooms are not smooth and easily cleanable.
Correction: Repair or replace ceiling tiles to make it smooth and easily cleanable.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided. Observed shirt stored on top of onions. PIC relocated shirt.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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12/13/2012 | Routine | |
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