- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: two fans used in kitchen area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Pests - Controlling Pests*
Observation: Observed fruit flies around the ice machine and juice dispenser. Juice dispenser leaks and creates an enviroment suitable for fruit fly harborage.
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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12/07/2015 | Routine | |
* Facility has a new director, same owner.
* General cleaning needed for the back splash wall of the dishmachine. Clean/sanitize inside the microwave and the storage container for the ice scoops.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed mashed potatoes in the walk-in cooler made on 6/16. Discard date was at the end of service yesterday.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used for sanitizer buckets was not at an acceptable concentration. Sanitizer solution strength was at 0 ppm. Have buckets of sanizer changed at least every 4 hours.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
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06/23/2015 | Routine | |
Notes:
* Conducted with Sandy Stoneman.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Wall and Ceiling Coverings and Coatings (repeated violation)
Observation: Ceiling covering in the kitchen not attached so it is easily cleanable.
Correction: Attach ceiling covering so it is easily cleanable.
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01/05/2015 | Routine | |
Notes:
*Facility had made vast improvements in regards to cleanliness, food storage, removal of unnecessary items! There is still some detail cleaning and organizing to do but it is obvious a drastic effort was made to correct as many issues as possible.
*Kitchen manager had been to ServSafe Managers course and should have her exam results and certificate in the coming week or so.
*Also met with the new Regional Director of Dining Services, Lara Irwin, who was working with the staff on minimizing the amount of food storage and other operational and food safety procedures. She is implementing temperature logs for equipment, cooling, etc, that will allow documentation of corrective actions if needed.
*Facility is no longer using the residential refrigerator/freezer that was not working correctly.
*The walk in cooler and freezer had been cleaned out and reorganized. Shelving for both are scheduled for professional cleaning and resurfacing.
*Additional shelving for the dry storage room has been ordered. Another room is being redesigned for storage of emergency food and water supplies which will free up space for the daily food storage.
*Plans are being made to add a handsink in the food prep area where the old white residential refrigerator had been stored and also to remove the white melamine cabinets that are no longer easily cleanable and not very functional. This area will be redesigned with a more adequate food prep sink, food prep surfaces and storage. These issues should be corrected within 30 days. A follow up inspection will be scheduled for 1/5/15 unless the facility contacts the health department to inspect earlier. *Once these food safety and functionality issues are resolved, the Regional Director will give the health department a plan of action for correcting the issues with the floors and ceilings.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the storage cabinets is worn and peeling off in some places and therefore not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. These cabinets need to be removed or replaced.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). Currently this facility only has a handwash sink in the dishwashing area. An additional hand washing sink is needed in the food preparation area.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located in the kitchen does not meet the standard of: smooth, durable and easily cleanable. Observed chipped tiles on floor.
Correction: Refinish or replace the floor material at the area designated so it is: smooth, durable, easily cleanable, and nonabsorbent.
- Wall and Ceiling Coverings and Coatings (repeated violation)
Observation: Ceiling covering in the kitchen is not designed so it is easily cleanable.
Correction: Replace ceiling covering so it is easily cleanable.
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12/08/2014 | Follow-up | |
Notes:
*All areas of this kitchen need to be deep cleaned and reorganized immediately.
*Spoke at length with the new facility administrator and stressed the need to act with haste to begin resolving the critical issues observed during this inspection. A follow up inspection will be done on 12/8/14 at which time it is expected the critical violations will be corrected in order to avoid further enforcement action.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
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 - Safe and Unadulterated*
Observation: The rotting, molded produce is unsound or adulterated and should be discarded.
Correction: Ensure food is safe and unadulterated. Rotate food on a first in, first out method.
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: The home prepared food (appeared to be frozen jam) in canning jars is not from an approved food preparation/processing facility.
Correction: Obtain food from sources that comply with the law. Facility administrator discarded.
- Gloves - Use Limitation
Observation: Soiled single-use gloves still in use. Observed food handler touch papers, dirty equipemnt and apron and then return to food preparation with out washing hands and changing gloves.
Correction: Discard gloves once soiled. Hands should be washed and new gloves put on once gloves have been contaminated.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling*
Observation: Turkey sliced on the day of inspection noted not being adequately cooled to prevent the growth of harmful bacteria. Turkey was observed in the walk in cooler in a tightly covered container at 49 degrees. When asked about cooling, PIC stated that leftovers and any food that needed to be cooled were put in containers, covered and placed in the walk in. No documentation or cooling logs are used to ensure cooling is done properly.
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. Proper cooling methods such as ice water baths, ice wands, blast chillers, should be used.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All items, including milk and pasteurized eggs, in the residential refrigerator were observed cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit was not discarded with in 7 days of the preparation date. Observed pimento cheese dated 11/8/14 and egg salad dated 11/1/14.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded with in 7 days of the preparation date. 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.
- Cooling, Heating, and Holding Capacities
Observation: Walk in cooler and freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional equipment necessary to maintain food items at proper temperatures or keep on hand smaller inventories of food to allow for proper storage and rotation. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage can be a major contributing factor to foodborne illness.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: thermometer, ice scoop, ice scoop container, ice machine(mold growth) and many other food storage containers and food contact surfaces through out the facility.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: Many of the cabinets used for storage have accumulations 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.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). Currently this facility only has a handwash sink in the dishwashing area. An additional hand washing sink is needed in the food preparation area.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in the kitchen does not meet the standard of: smooth, durable and easily cleanable. Observed chipped tiles on floor.
Correction: Refinish or replace the floor material at the area designated so it is: smooth, durable, easily cleanable, and nonabsorbent.
- Wall and Ceiling Coverings and Coatings
Observation: Ceiling covering in the kitchen is not designed so it is easily cleanable.
Correction: Replace ceiling covering so it is easily cleanable.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Facility was observed to have food debris in corners, under equiment and under storage shevles. Possible roach droppings were observed.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- 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.
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11/25/2014 | Routine | |
No violations. Keep up good work.
Talked to director about food storage, not enough room. They are looking for more ideas to expand storage area.
No violation noted during this evaluation. | 02/18/2014 | Risk Factor | |
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