- Critical: Time as a Public Health Control* (corrected on site)
Observation: Fried apples and sausage gravy for which time rather than temperature being used as a control was not discarded by the expiration time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
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03/16/2016 | Follow-up | |
Risk factor violations must be corrected within 10 days, GRP violations must be corrected within 90 days.
- Thawing
Observation: Improper methods used to thaw sausage links and scrambled eggs..
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cream cheese and butter cold holding at improper temperatures in self serve refrigerator on buffet.
Correction: Relocated food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat fried potatoes in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the package 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.
- Temperature Measuring Devices (repeated violation)
Observation: There were no temperature measuring devices located in several refrigeration and freezer 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.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the kitchen area is partially blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove or relocate shelves limiting access to hand sink..
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/01/2016 | Routine | |
The following TCS foods are on TPHC policy at the buffet service: eggs,sausage gravy,sausage,waffle batter,cooked potatoes,fried apples. This facility is designated as a full service restaurant as it meets criteria and serves milk in carafes. The faciltiy provides a continental breakfast only.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: A carton of milk(51F) was stored on the door of the cold holding unit at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the Pepsi crates is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several refrigeration 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the food equipment were not observed sanitized, because employee was not conducting a proper manual dish washing operation.(washing and rinsing only)
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: A working container of glass cleaner is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/03/2014 | Routine | |
Milk in carafes foe cereal deviates for PIM # 05-01 which limits foods for continental breakfast. This facility meets Virginia Food Regulations requirements and will be re-classified a a"restaurant". Assess cooling methods for waffle batters to ensure proper cooling w/i 4 hours. The following TCS foods are on TPHC policy at the buffet service today: eggs,sausage gravy,sausage,waffle batter,cooked potatoes,fried apples.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: One per cent milk is held in a carafe for cereal at improper temperatures.It is discarded daily w/i 4 hours but there is no written TPHC policy.
Correction: Discard food.Store TCS food in a refrigeration unit that is capable of maintaining food storage at 41°F or below or add to TPHC policy.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized,becausedish washer is not using proper sequence for manual dish washing operation. He is pouringcap ob bleach in dishes and then rinsing only. Proper manual dish washing operation was demonstrated today byy inspector.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Prohibitions (repeated violation)
Observation: Clean equipment/utensils were found stored on the floor.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination. Elevate 6 inches off the floor.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: A working container of glass cleaner is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/07/2014 | Routine | |
The following TCS foods are on TPHC policy at the buffet service: eggs,sausage gravy,sausage,waffle batter,cooked potatoes,fried apples.
- Food Storage - Clean and Dry Location (corrected on site)
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the pepsi crates used to elevate food and equipment are 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the food equipment was not observed sanitized, because dih washer was not using a sanitizer. There was an improper manual dish washing operation set up.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Dishes were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Prohibitions - Single Service (corrected on site)
Observation: Single-service or single-use items found stored on the floor.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
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09/09/2013 | Routine | |
All risk factor violations were corrected. Permit will be issued once payment is received. All employees that handle the continental breakfast will attend food handlers training.
No violation noted during this evaluation. | 03/29/2013 | Follow-up | |
Facility is designated as a continental breakfast with limitations under PIM # 05-01. Milk has been removed from original container and this service does not meet requirements of PIM #05-01. Facility will be designated as a restaurant meeting the minimum standards of the VA Regulations 12VAC5-421. Frequency of inspection will change due to higher risk. Submit permit application as soon as possible. Provide food handler cards per county code. Potatoes and apples were added to TPHC (Time as a Public Health Control) policy today and were not presently served. Correct above risk factor observations (*) by March 29, 2013.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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: Demonstration of Knowledge* (corrected on site)
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.
- Person in Charge (corrected on site)
Observation: PIC is not ensuring employees are aware of the proper methods to rapidly cool potentially hazardous food (PHF).
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Person in Charge (corrected on site)
Observation: PIC (person in charge) is not ensuring employees are trained in properly sanitizing cleaned multiuse equipment and utensils.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- Sponges, Use Limitation (corrected on site)
Observation: Sponges are being used to wipe down food contact surfaces at manual dishwashing sink.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the pepsi crates used to keep foods eleavted off of floor is 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of glass cleaner, degreaser, and bathroom cleaner are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of glass cleaner, degreaser, and bathroom cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of glass cleaner, degreaser, and bathroom cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/19/2013 | Routine | |
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