- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The following prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition: sliced tomatoes, bacon, and pepperoni.
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 - 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: mixing bowls, tongs, and spoon. PIC relocated all items to the warewashing area.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the upsplash of the coffee maker was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of coffee maker at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines were observed stored with the dry food goods. PIC relocated the medications to be stored with the first aid supplies.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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03/16/2016 | Risk Factor | |
Additional information regarding employee health was provided to the Person in Charge.
- 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 raw hamburger stored over milk and raw eggs stored over ready-to-eat bacon bits in the reach 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw hamburger patties stored immediately adjacent to whole muscle steak and pork chops.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked hamburgers are provided on the menu, menu board, table tent or brochure without proper disclosure.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the the area around the soda nozzles are noted to have an accumulation of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The paneling along the base of the built-in cabinets opposite of the refrigeration unit is no longer sealed to the cabinets.
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: Floors under the stove and under the bag-in-box soda storage area are in need of a detailed 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- 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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09/16/2015 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
This inspection was conducted due to a change of ownership. No food prep going on during inspection.
This facility is in substantial compliance and is eligible for a permit from the Virginia Department of Health.
No violation noted during this evaluation. | 09/02/2014 | Routine | |
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