| No violation noted during this evaluation. | 11/09/2015 | Risk Factor | |
Discussed with the manager the following: (1) The proper storage of single use items, (2) The storage of items under prohibited areas. (3) The cleaning schedule of the ice machine.
- Food Storage Containers - Identified with Common Name of Food
Observation: 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.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices in the cold holding units.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The facility was 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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08/24/2015 | Routine | |
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed a stainless steel container and plastic ice coolant pad being stored underneath the ice in the ice machine (bin).
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Pests-Controlling Pests*
Observation: Observed fruit flies in the facility.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead cockroaches were observed on the premises.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility was 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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11/06/2014 | Routine | |
Manager is in the processing of taking the CFM exam. Post in the view of the customer upon receipt.
No violation noted during this evaluation. | 07/25/2014 | Risk Factor | |
The mop sink has been installed. New shelving is on order for the warewashing area and the back storage area. The person in charge will be retaking the food manager test in January. FDA-Form 1-B left with the person in charge.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice handle stored in ice. Utensils stored in standing water.
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.
- Food Storage - Clean and Dry Location
Observation: Food items stored on the floor in the back storage area.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Contain of milk in the 2-door reach in observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria (refrigerator thermostat was adjusted by the person in charge).
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12/19/2013 | Routine | |
Covers needed above light shields in food prep area and/or shatter resistant bulbs. Copy of Certificate of Occupancy will be needed prior to permit issuance. Mall manager has allowed owner to use the janitorial area mop sink basin until the contractor installs the proper sink/basin in the Coffee Beanery's back storage area. The sink can only be used for 10 days according to the Memo from the Mall. A recheck will be conducted in approximately 10 days to ensure proper installation of the mop sink. A copy of the CO can be emailed to bryant.wooden@vdh.virginia.gov upon receipt. Copy of Food Manager Certification will be needed once the course has been completed. Email a picture of the covered lights also.
No violation noted during this evaluation. | 11/27/2013 | Pre-Opening | |
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