| No violation noted during this evaluation. | 03/16/2016 | Risk Factor | |
- Critical: Cooling*
Observation: Meat sauce and marinara sauce and potato leak soup noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment - Good Repair and Proper Adjustment
Observation: True 2 door low-boy refrigerator, doors ajar observed in a state of disrepair and damaged.
Correction: Repair the door hinges to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door hinges, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/21/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils, cutting knives improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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03/04/2015 | Routine | |
Temps. con't: sliced roast beef in sandwich prep table low-boy, 41 degrees Fahrenheit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ground beef and garlic cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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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10/24/2014 | Routine | |
Temperatures Continued, Degrees Fahrenheit:
-Cheese (prep table #4) - Cold Holding - 41
-Cooked sausage (prep #4 lowboy) - Cold Holding - 40
-Meatballs (prep #4 lowboy) - Cold Holding - 41
-Block cheese (reach-in cooler) - Cold Holding - 38
-Mayonnaise (reach-in cooler) - Cold Holding - 39
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cooked roast pork and onions & potatoes cold holding at improper temperatures in the Delfield 2-door lowboy.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Discard raw shell eggs that were found out of temperature.
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08/27/2014 | Risk Factor | |
- Responsibilities of Owner or Proprietor (corrected on site)
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
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Delfield low-boy refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under the grill and ovens on the front line 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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02/11/2014 | Routine | |
- 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed a large pot of sausages thawing under running water inside of the hand sink.
Correction: Utilize the hand sink for hand washing purposes only. Pot was removed from the hand sink
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06/11/2013 | Routine | |
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