Provided ServSafe flyer.
Discussed some upcoming catering events the facility is planning to do. Facility needs to rent/borrow/purchase hot and cold holding equipment to safely transport food.
Discussed proper cooling methods. Owners typically portion out all hot foods into single service containers and freeze right away. The beef in the WIC that was cooked yesterday will be reheated to boiling to reconstitute the sauce and then portioned out as described above.
Obselete/unused equipment needs to be removed from the facility and maintained clean. These items can serve as harborage for pests.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Sanitizer in the third compartment of the sink tested at 10 ppm chlorine. Owners had just purchased bleach from a different source, and the amount added to the sink was not enough.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Sanitizing solution must test at 50-100 ppm chlorine.
- Toilet Room Receptacle Covered (repeated violation)
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.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food preparation areas.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles are not maintained in good repair. Staining indicates water damage.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/16/2016 | Routine | |
Notes:
1. Still need covered trashcan in women's restroom.
2. Not enough lighting in food prep area.
3. Ceiling tiles have not been replaced.
4. Unnecessary items still stored in the kitchen area.
Please correct remaining violations before the next routine inspection.
***No bare hand contact allowed with ready-to-eat foods! Observed tomatoes being sliced with bare hands. Gloves must be used.
- Toilet Room Receptacle Covered (repeated violation)
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.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen. No lighting is provided in the old WIF that is now used for dry storage.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles are not maintained in good repair. Lots of tiles with old water damage.
Correction: Maintain physical facilities in good repair. Repair tiles with a surface that is smooth, durable, and easily cleanable.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. The operators state they do not use all of the equipment and are not maintaining it in a clean condition.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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12/11/2015 | Follow-up | |
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the MUT cooler, shelving in the WIC, shelving in the 3-door RIF, and the interior of the old WIF that is now being used for dry storage. These areas have an accumulation 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.
- Toilet Room Receptacle Covered (repeated violation)
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.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen. No lighting is provided in the old WIF that is now used for dry storage.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles are not maintained in good repair. Lots of tiles with old water damage.
Correction: Maintain physical facilities in good repair. Repair tiles with a surface that is smooth, durable, and easily cleanable.
- 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. The operators state they do not use all of the equipment and are not maintaining it in a clean condition.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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10/30/2015 | Routine | |
Walk-in cooler is now working properly. Ambient air temperature observed at 40 degrees F.
Cleanliness has improved. Equipment noted still in need of being cleaned.
Non-critical violations should be corrected by the next routine inspection.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Non-Food Contact Surfaces (repeated violation)
Observation: Equipment in need of being cleaned includes the make table, floor of the walk-in cooler, shelving in the walk-in cooler, interior and exterior of the beverage air freezer, and the interior of the old walk-in freezer that is now being used for dry storage.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen. Also there is no lighting in the old walk-in freezer.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles throughout the kitchen were noted with water damage. Replace ceiling tiles with smooth easily cleanable tiles, such as vinyl.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Remove any equipment that is not being used. If facility chooses to store old equipment, these items have to be cleaned to prevent pest problems.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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05/19/2015 | Follow-up | |
The operator explained that the walk-in cooler cannot be set any lower than 40-41 degrees F. Explained to operator that cold foods cannot be held above 41 degrees F. Data logger was placed in the walk-in cooler to monitor the refrigerator for the next 24 hours. Inspector will return tomorrow to pick it up.
Training information and important documents provided to the operator include cooking temperatures, food storage, and FDA form 1-B. All staff should be familiar with FDA form 1-B.
Facility is in need of a thorough cleaning.
Will return on/about May 19, 2015 for a follow-up inspection.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. Discussed proper cooking temperature of lamb, chicken and beef with the operator.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- 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. Raw beef and chicken observed being stored above produce.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the walk-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chick peas, cooked greens, and humus in the refrigeration unit is not properly dated for disposition. Several items were discarded. Once commercially processed items, such as humus, is opened it must be labeled with a seven day shelf life.
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.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Non-Food Contact Surfaces
Observation: Equipment in need of being cleaned includes the make table, floor of the walk-in cooler, shelving in the walk-in cooler, interior and exterior of the beverage air freezer, and the interior of the old walk-in freezer that is now being used for dry storage.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not tight fitting. and/or 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.
- Toilet Tissue - Availability/Toilets and Urinals (corrected on site)
Observation: Toilet tissue was not present at the toilet in the women's rest-room.
Correction: To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen. Also there is no lighting in the old walk-in freezer.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: Ceiling tiles throughout the kitchen were noted with water damage. Replace ceiling tiles with smooth easily cleanable tiles, such as vinyl.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Remove any equipment that is not being used. If facility chooses to store old equipment, these items have to be cleaned to prevent pest problems.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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05/06/2015 | Routine | |
NOTES:
* Critical violation corrected at the time of inspection.
* Monitor cold-holding practices to ensure internal food temperatures are maintained at 41 degrees or less to prevent potential bacterial growth.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Chlorine sanitizer was observed at 0 ppm concentration at the time of inspection.
Correction: CHLORINE SANITIZER SHALL BE MAINTAINED AT 100 PPM. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk, Rice, & Hummus cold-holding in the Brown Walk-in Cooler observed with an internal food temperature greater than 41 degrees at the time of inspection.
Correction: RELOCATED TO TRUE 2DR PREP COOLER. Monitor cold-holding practices to ensure internal food temperatures are maintained at or below 41 degrees to prevent potential bacterial growth.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Brown Walk-in Cooler was observed with an ambient air temperature of 48 degrees at the time of inspection.
Correction: ADJUSTED TO 40 DEGREES AT THE TIME OF INSPECTION. Monitor cold-holding equipment to ensure ambient air temperatures capable of maintaining internal food temperatures of 41 degrees or less.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not tight fitting. and/or 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.
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12/05/2014 | Routine | |
NOTES:
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
- Good Repair and Calibration of Thermometers
Observation: Metal stem thermometers being used to measure internal food temperatures was not properly calibrated for accuracy.
Correction: Obtain a metal stem probe thermometer to monitor food temperatures during operation. Ensure the thermometer ranges from 0-220 degrees for accurate calibration
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: The handwashing sink next to the 3DR Upright Freezer was observed without a safe means of hand-drying.
Correction: CORRECTED. Ensure all hand-washing sinks are supplied with paper towels for adequate hand-drying.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: The consumer restroom doors are not self-closing and were open at the time of inspection.
Correction: CLOSED AT THE TIME OF INSPECTION. Ensure restroom doors are self-closing to prevent potential cross-contamination from unwanted pests.
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08/05/2014 | Routine | |
Validation inspection conducted by DSO for comparison with routine inspection performed April 16th. PIC was verbally informed of observations.
No violation noted during this evaluation. | 04/17/2014 | Other | |
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Walk-in freezer is being used as a storage room and containing equipment, canned food and packaged food that belongs to the owner of the building. Walk-in freezer must be cleaned -up and used as a freezing equipment or removed from the facility as unused equipment. In present condition unit may serve as a harborage place for rodents and insects.. Present condition must be eliminated.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises (friers, slicer, gyro unit, etc.)
Correction: Remove any unused or non-functioning equipment from the premises.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the restrooms.
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
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in freezer used as a storage room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- 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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04/16/2014 | Routine | |
There are no violations noted during inspection.
Sanitizing solution in the 3 VAT sink tested at 100 ppm.
There was no prepared food in the refrigeration unit, discussed proper date marking for food that cooked and stored for more than 24 hours.
No violation noted during this evaluation. | 01/02/2014 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of mold on the following food contact surfaces: ice machine interior.
Correction: Clean and sanitize these surfaces for food contact.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Mice dropping observed near ice machine.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/01/2013 | Routine | |
Non-critical violation must be corrected within 30 days.
Adequate food thermometer and chemical test kit.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the reach-in freezer.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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06/21/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
Sanitizing solution in 3 VAT sink tested at 100 ppm.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 3 door freezer and small Beverage Air 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of mold on the following food contact surfaces: ice machine
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the men's restroom.
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
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03/19/2013 | Routine | |
All remaining violations must be corrected within 30 days.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wood shelving, next to the chest freezer, is not corrosion resistant, nonabsorbent, and smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Paint all wood surfaces of the shelving with Latex Paint to seal.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Pizza Prep refrigeration unit cutting board. Observied dried food debris on the cutting board surface..
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the equipment and metal food storage shelving throughout the kitchen has accumulations of grime and food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor next to the chest freezer noted in need of cleaning.There is an accumulation of food debris on the floor.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine (bleach) sanitizer solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only Chlorine (bleach) sanitizer solution at 50 - 100 ppm that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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02/15/2012 | Routine | |
Adequate food testing thermometer on hand. Reviewed proper set-up and use of the 3 compartment sink. Test kit is needed to check chlorine concentration in the 3rd sink and wiping cloth containers.
All violations must be corrected within 30 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken was found stored above RTE vegetables.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Pizza prep unit and freezers (2).
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.
- 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
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 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.
- Permits
Observation: Permit is not posted in a place where it is readily observable by the public.
Correction: Post the permit in a place where it is readily observable by the public transacting business with the establishment.
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01/05/2011 | Routine | |
Restaurant representatives - add corrected or new information about The Box, 8211 Hull Street Rd, North Chesterfield, VA 23235 »