Establishment with an adequate metal food stem thermometer & chlorine test kit. Adequate employee health policy in place. Health permit posted & visible.
- Food Storage - Clean and Dry Location
Observation: An open bag of sugar & donut mix were observed stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by installing a self-closure door device on the rear exterior door.
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03/28/2016 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The three vat sink set-up was adequate. Adequate employee health policy in place. Health permit posted & visible.
No violation noted during this evaluation. | 12/07/2015 | Routine | |
Establishment with an adequate metal food stem thermometer. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is chlorine test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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08/07/2015 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: BBQ was observed hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The front hand-sink was blocked by equipment.
Correction: Access to the hand-washing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
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03/04/2015 | Routine | |
Inspection conducted at the Powhatan Festival of the Grape.
No violation noted during this evaluation. | 10/25/2014 | Routine | |
The facility is approved for permitting by the Chesterfield Health District pending issuance of a Certificate of Occupancy by the Powhatan Building Department.
- Physical Facilities in Good Repair
Observation: Missing/removed ceiling tiles were noted in several areas the facility.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/08/2014 | Follow-up | |
The facility's proposed opening date is scheduled for 10/15/14.
All equipment is to be operable and running hot water under adequate pressure is to be available at the follow-up Final inspection. An Employee Health policy (FDA Form 1B) was issued and discussed at this time.
all food and non-food contact surfaces are to cleaned and sanitized prior to Final follow-up inspection.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handwash, prep and 3 compartment warewashing sinks were is not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located at front food processing and prep areas is not easily cleanable and nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in the warewashing/front service/storage/food processing areas are not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor seam in the food processing/baking area is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Toilet Rooms - Enclosed
Observation: The male and female restroom doors are provided with a self- closing door
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the restrooms and handsinks throughout.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the restrooms and handsinks throughout.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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10/03/2014 | Pre-Opening | |
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