Discussed 3-compartment sink sanitizer set-up. Contact EHS if interested in scheduling a training session.
No violation noted during this evaluation. | 01/12/2016 | Risk Factor | |
Salad bar refrigerator has been fixed. Foods are 41 degrees or lower. I will email Time as a Public Health Control written policy form to the restaurant email address this afternoon. Permit issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in freezer door was observed damaged. The door does not fully close and there was ice build up on the floor inside the walk-in freezer.
Correction: Repair the walk-in door 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/23/2015 | Follow-up | |
Observations discussed with PIC. Parts have been ordered to replace walk-in freezer door. Salad bar refrigerator is not working- PIC called service company during inspection. Discussed using time as a public health control until refrigerator is fixed. Employees have been using time for several food items and track times with timers and writing. I will return for a follow-up inspection and will bring with me the form for using time as a public health control.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Salad bar foods cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in freezer door was observed damaged. The door does not fully close and there was ice build up on the floor inside the walk-in freezer.
Correction: Repair the walk-in door 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed food in microwave-needs to be cleaned routinely.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Observed chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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09/22/2015 | Routine | |
No risk factor violations observed. Gloves worn.
No violation noted during this evaluation. | 04/15/2015 | Risk Factor | |
No risk factor violations observed. Gloves worn. Discussion of date labels and detail cleaning of sharpener on slicer.
No violation noted during this evaluation. | 01/27/2015 | Risk Factor | |
No risk factor violations observed. Gloves worn. Discussed sanitizer concentration.
No violation noted during this evaluation. | 11/03/2014 | Risk Factor | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed 100 ppm of Quaternary sanitizer in the 3 compartment sink.
Correction: Supply between 200-400 ppm of sanitizer in the 3 compartment sink. Sink was refilled with proper strength.
- Lighting, Intensity
Observation: Observed 6.1 foot candles of lighting in the walk-in vault. You should have a minimum of 10 foot candles of lighting.
Correction: Supply brighter lighting.
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08/06/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed the sliced tomatoes on the prep line cold table registered 44 degrees
Correction: should be 41 degrees or below.
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03/25/2014 | Risk Factor | |
Permit Issued.
- Food - Condiments - Protection
Observation: Observed cut lemons unprotected on the self service drink area.
Correction: Cover.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cut tomatoes and sour cream at 54° and 49° F in the display case.
Correction: Corrected by moving to colder area.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed mold on the soft drink nozzles at the drive thru drink dispenser.
Correction: Corrected by cleaning.
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09/09/2013 | Routine | |
1 person attended 2-day Food Manager's Certification course at Henrico Health Dept.
No violation noted during this evaluation. | 05/15/2013 | Training | |
This visit is due to a Norovirus/handwashing training session. The handwashing DVD was shown. Norovirus was discussed. Norovirus written information was left on site. In attendance was the manager.
No violation noted during this evaluation. | 01/04/2013 | Training | |
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