EHS contacted facility for updated status. Trash pick up changed to M-W-F on 27 October and GM states less flies in and around facility already, and fans for Walk in Refrigerator and ventilation cleaned on 30 October. All non-critical issues will be evaluated during next routine visit and flies / garbage will be spot checked
- Jewelry - Prohibition (repeated violation)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Inside door handle to walk in refrigerator broken. Door handle to lowboy unit broken.
Correction: Repair/replace broken handles.
|
11/03/2015 | Follow-up | |
EHS to facility to follow up on critical issues noted during last inspection. Most issues resolved, however, maintenance to clean walk in refrigerator fan covers / and kitchen ventilation ordered but not scheduled yet and ***Garbage collection area / dumpster not declined in level of sanitation as dumpster size and likely frequency of pick up vastly insufficient for amount of garbage generated in facility. Flies present around dumpster area and in kitchen / convenience store.
- Jewelry - Prohibition (repeated violation)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Insert pans / with lids obtained and in use, new spatulas obtained and in use at grill (to have spatula for "raw" and spatula for cooked.
3) Fans / covers in walk in refrigerator are heavily soiled.
Correction: Contact EHS with date maintenance is planned to clean fans and ventilation system.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Inside door handle to walk in refrigerator broken. Door handle to lowboy unit broken.
Correction: Repair/replace broken handles.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Garbage collection area with dumpster overfilled and stacked on top of unit and around area when EHS stopped by facility on 19 Oct 15. After speaking with GM, garbage has been picked up since that time, but so much garbage was present that dumpster is again overfilled with garbage over the top and around dumpster. Garbage picked up on Monday and Thursday.
Correction: *If dumpster area is being used for garbage that is not from store/restaurant, suggest padlocking gates.
*SUGGEST GETTING LARGER OR AN ADDITIONAL DUMPSTER TO ADEQUATELY HANDLE VOLUME OF GARBAGE GENERATED AT FACILITY.
*Boxes that come with raw chicken, fish etc. should be treated as regular garbage, and bagged and placed in regular dumpster to avoid attraction to flies, rodents and other pests.
*Ensure all food is covered and protected in restaurant and all dishes are stored eating surface down - if glass covered with foil, deli paper etc.
*Contact EHS with decision and date to implement measures to improve garbage collection to adequately contain garbage to avoid creating an attractant and breeding site for flies and or other pests.
|
10/20/2015 | Follow-up | |
Overall good sanitation with good handwashing except one staff member on entering kitchen, with good management used to remind staff to wash hands, good glove use - with reminders of "hand awareness" needed for some staff. Good overall food temperatures with some cooling issues, good food storage and mixed labeling. Clean food surfaces, with sanitizer in place and used. Discussed, clean and sanitize equipment handles, buttons and knobs when food prep surfaces are done to prevent hand / glove contamination. Good tracking sandwiches made that use time - and temperature log started and in use for final cook temperatures. Suggested, record other temperatures taken, hot hold, reheat, cool, cold hold and *food delivery. Good overall employee health with refresher training needed for time to return to work after illness and after reportable diseases / close contact with reportable diseases. All food temperatures taken with EHS thermocouple calibrated at 32.0 F. Fryer unit wheels professionally cleaned.
- Jewelry - Prohibition (repeated violation)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: 1) Insufficient number of insert pans present for the preparation refrigerator - 4 more on order now. One space now empty in top of preparation refrigerator due to broken container.
2) Only one spatula present to use for grill.
3) Fans / covers in walk in refrigerator are heavily soiled.
Correction: 1) Order enough insert pans to replace pans / foods without having to wash, rinse and sanitize - keep a few extra besides back up set (for breakage etc.).
2) Obtain a sufficient number of spatulas to allow one for cooked and one for raw/partially cooked food and extra so that a back up set is present.
3) Clean fans / covers right away.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Containers of grits and corned beef hash taken from heat at 10:00 AM and placed in Walk in Refrigerator stacked on top of each other in containers with lids sealed on tested at 75-78 F after 1:30 PM and one pan of chicken prepared yesterday checked at 45 F.
Correction: Ensure foods cool from 135 to 70 F within 2 hours and then cools to 41 F within 4 hours. Keeping food shallow and in uncovered or loosely covered containers and placing in refrigeration so that cool air will flow around container / don't stack of if necessary due to space cross stack will help food cool rapidly. Ensure food reaches the correct temperature within the 2 hours and 4 hours by temperature checking food with calibrated, sanitized thermometer. Food removed to discard.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Date labeling not consistently present in display case and walk in refrigerator.
Correction: Ensure all foods kept for 24 hours or more are labeled with the date opened and date prepared - and used or discarded within 7 days.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Inside door handle to walk in refrigerator broken. Door handle to lowboy unit broken.
Correction: Repair/replace broken handles.
- Critical: Pests-Controlling Pests*
Observation: Flies noted in facility 3-6. Evidence of flies along edge of wall near serving area. Noted, Dumpster doors wide open, dumpster rancid with liquid in bottom. Two bags of garbage that would not fit in dumpster on pad beside dumpster - emptied this morning. Dumpster pad soiled with flies present. In the kitchen - trash uncovered and soiled clothes in open bag on holder. *Some pots/pans with build up on outside of pans. Observed methods are not being used to control pests
Correction: Flies transmit several severe food borne illnesses and must be excluded from facility suggest the following:
-Clean dumpster and pad dumpster must remain in reasonably clean condition.
-Keep dumpster doors closed when not disposing of garbage
-As manager states some garbage in unit does not belong to facility suggest locking gates to enclosure
-Obtain and use good sturdy foot pedal trash cans in facility that will keep garbage from becoming an attractant to flies and prevent food worker hand contamination
-Use covered linen collection container - keep clean.
-Thoroughly clean pans to remove build up on outside of pans.
-Dumpster and pad can be sprayed by staff and has been done, but spray used not labeled for flies. Obtain and use spray labeled for flies - keep in managers office or similar area away from food service.
|
10/05/2015 | Routine | |
Overall mixed inspection. Observed overall good food temperatures with improvements needed in cooling and thawing. Overall good handwashing with some instances of hand contamination touching hats, shirts etc. corrected immediately. Mixed employee health, policy reviewed, flyer already present. Good glove use, sanitizer in place at 200 ppm Cl and used. Maintenance issues with the lowboy freezer and preparation refrigerator seen. Inadequate storage for all of the different items, including convenience store items, stored in the walk in freezer and additional refrigeration space / storage shelving needed for the walk in refrigerator.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees with good knowledge of symptoms that require exclusion from work and when to return to work, but poor knowledge of reportable diseases and when to return to work.
Correction: Policy reviewed. Discussed with manager, review entire policy with all staff.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Staff drinking from open cups going through the kitchen, with no handwashing before putting on gloves and serving food. Additionally, open cup / not non-sweating, placed with sanitized pans.
Correction: Discussed with manager, policy already in place review with staff. Employee washed hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: 1) Unwashed vegetables stored over ready to eat food in the walk in refrigerator.
2) Raw chicken stored over raw sausage and fish in the walk in refrigerator.
3) Standing water in bottom of preparation refrigerator - containers of food stored in standing water - normally a sign that maintenance is needed.
Correction: CORRECTED DURING INSPECTION: Food storage corrected. Move ziplock from bottom, wipe bag with sanitizing cloth. Move container of ready to eat BBQ from bottom and sanitize bottom of container. Place trays in unit and monitor to see if water gets on trays - call for maintenance. If any item is taken from bottom holding in standing water, sanitize before placing on any food prep surface. Properly storing food made more difficult by lack of space, storage racks completely full with some items stacked on inverted crates.
- Thawing (corrected on site)
Observation: Raw fish out on counter thawing for 1 & 1/2 hours temperature checked at 66-67 F
Correction: Fish taken back to walk in refrigerator. Discussed thawing, and if food brought out to cook and cooking delayed because serving customers, ice the product - but do not leave out extended periods of time. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°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: Cooling*
Observation: Casserole from the previous evening stored in the walk refrigerator in deep pans with lids temperature checked at 56 and 61 F. Temperatures taken with EHS thermocouple calibrated at 32.1 F.
Correction: CORRECTED DURING INSPECTION: Food voluntarily discarded. Review cooling with staff.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Walk in freezer overfilled with stacks of boxes etc. placed on the floor, causing possible cross contamination issues when items are removed, if boxes are placed on food preparation surfaces. Walk in refrigerator with every space on storage shelving filled, and boxes stacked on inverted crates at the end of the shelving. Improper thawing and improper storage in the walk in refrigerator likely due at least in part to crowded unit, where several items must be rearranged to fit in different items. Cold holding was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional cold holding necessary to maintain food items at the correct temperatures 41 F and below for refrigeration and 0 F and below for freezers. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures and improper food storage are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Preparation refrigerator with standing water in bottom of unit. Lowboy freezer with broken door handle, door ajar, and unit half empty due to unreliability.
Correction: Ensure freezer and refrigerator are repaired or replaced.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Wheels on fryers soiled with heavy grease build up and in Poor condition.
Correction: Replace wheels and clean routinely.
- Critical: Toxics - Storage of Toxic Containers*
Observation: 1) Spray bottle of cleaning solution on preparation counter.
2) Bottle of Motrin left above display reach in refrigerator.
Correction: CORRECTED DURING INSPECTION: Both items moved, review with staff, ensure chemicals and medicines are always stored below and separate from all food, food containers, and food contact surfaces.
|
05/20/2015 | Routine | |
Overall good sanitation. Observed good food temperatures, good checking food temperatures, good handwashing, good glove use, sanitizer in place at 200 ppm Cl and used. Thin tipped food thermometer needed. Per manager, new one obtained and broken. Employee health knowledge needs to be refreshed. Discussed with manager, review policy with all staff. Reviewed eight major allergens, discussed with manager. Ensure all staff aware of allergens and suggest knowing what foods in facility are tied to allergens. Flyer left. Three staff members with outdated food handler cards, please update district food handler card within the next 2 weeks. Noted, staff wearing gloves when answering phone for orders. Please change gloves each time after answering phone. Foods placed in cold display case just before checked, unit and foods 44 F. Check both again in 1 hour. ** Breakfast sandwiches made in batches and per manager only last a short period of time. Sandwiches are made and held at about 115 in the hot display case from 6
- Critical: Employee Health* (corrected on site)
Observation: Staff members uncertain of all symptoms, return time and reportable diseases.
Correction: Required and voluntary parts of policy reviewed with manager. New flyer left. Review with all staff.
- Jewelry - Prohibition
Observation: Staff members with multiple rings on hands and one staff member (wearing a hat), but with shoulder length hair not secured.
Correction: Train staff only plain bands should be worn while working in food service, and if hair is shoulder length (use judgement if hair may get into food or on surfaces) ask member to secure with a band or other means.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Walk in refrigerator shelving with raw meats, etc. very rusty.
Correction: Refinish or replace shelving. If shelving is refinished, ensure old rust is removed and coating used is food grade material, ie food grade spray paint. District manager present during inspection and noted issue for action. Please contact EHS with planned date to replace / refinish shelving.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Box of breading left open after filling containers.
Correction: Close box to protect food from contamination.
- Food Contact Surfaces - Cleanability*
Observation: Broken plastic food pans and lids in use.
Correction: Replace.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Walk in freezer filled with stacks of food stored on the floor, was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional freezer space to avoid storing any foods on the floor, and creating a possible cross contamination issue. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Lowboy freezer with frost build up and with door ajar. Walk in refrigerator inside door handle plate with holes present.
Correction: Repair.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Bottom shelving needs cleaned. Floor somewhat slippery, and footprints left on floor.
Correction: Clean bottom shelving. If foil or other liner is present, remove. Per manager way floor is cleaned changed due to suggestion by certified pest control operator to keep bleach that was used from interfering with treatment chemicals. Get suggestions from CPO for different method of cleaning that will not interfere with chemicals.
|
01/07/2015 | Routine | |
Overall good handwashing, clean and sanitized food contact surfaces, good glove use. Good management used when one staff member would have done food service with contaminated gloves and no handwashing, and was asked by manager to change gloves and wash hands. Good date labeling. Additional training done for storage to prevent cross contamination. Some additional deep cleaning needed especially areas such as fryer wheels, and inside of the hot box, but overall clean facility. Employee health knowledge mixed. Review policy with all staff. Digital thermometers not working, replace. Two foods in preparation table holding above 41 F. One prepared before placing in unit, the other over filled. Both present short period of time. Training done, after making food, cool in bottom holding or walk in refrigerator to 41 F or below before stocking preparation unit. Reviewed fill lines for top holding containers. Some flies present in facility. Clean surfaces frequently. Keep all food and utensils covered.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Food stored in the walk in refrigerator with raw chicken above other raw meats such as hamburger. Stack of boxes of raw chicken stored on inverted crate against shelving containing unwashed vegetables and ready to eat foods. Boxes stored on the floor in the walk in crowded walk in freezer.
Correction: Reviewed correct food storage for raw meats in walk in refrigerator. Inadequate space to store all boxes of raw chicken on shelving. Handout given with food storage information. Items on shelving corrected during inspection. Discussed, raw chicken stored against shelving with other foods creates cross contamination risk both for other foods and for the chicken. Additionally, boxes of food stored on the floor creates cross contamination risk if boxes are placed on food preparation surfaces. Suggest additional refrigeration and freezer space.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Walk in refrigerator and freezer overcrowded creating storage problems that may lead to cross contamination. Boxes of raw chicken stacked on inverted crate in the refrigerator and leaning on shelving. Boxes of food stored on the floor in the walk in freezer.
Correction: Suggest obtaining additional refrigerator and freezer equipment to allow for adequate storage space for safe food storage. A locked unit to hold items such as ice cream (for the convenience store) could be located in the store area.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment needs repair:
-Hot box, gasket in poor condition
-Lowboy freezer, off for defrost, problems icing up and doors not aligned
-Hot display case doors do not open and close easily, so are sprayed with cooking spray resulting in grayish substance in track and on silver part of door (does not appear likely to get in food, but creates risk of food contamination)
-Clips to hold shelving in bottom cold holding for the preparation refrigerator are badly rusted.
Correction: Repair or replace equipment listed above.
- Pests - Controlling Pests* (repeated violation)
Observation: 2-3 flies in the facility. Noted dumpster open with flies present. Pad with debris present. Soiled clothes held in open container.
Correction: Ensure dumpster remains closed when not discarding garbage. Keep dumpster pad free of debris and reasonably clean. Store soiled clothes in covered cleanable container.
|
09/03/2014 | Routine | |
Overall good staff practices, good handwashing, good glove and utensil use to prevent bare hand contact, sanitizer in place and used. Facility with four food thermometers, two not working and two out of calibration. No test kit present to check concentration of sanitizer. Correct equipment issues, obtain good food thermometers and a test kit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: The following noted:
-Bologna stored in with raw sausage.
-Uncovered pan of cooked bacon.
Correction: Bologna moved above raw meats and bacon covered.
- Thawing (corrected on site)
Observation: Gizzards and livers in pans thawing on food preparation table. Temperature checked at 37, 41, and 42.
Correction: Discussed good thawing techniques, demonstrated thawing under water.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pork chops and fried chicken in hot display case below 135. On arrival of EHS staff adding water to case reservoir. EHS thermocouple calibrated at 32.1 F.
Correction: Staff choose to use time for chicken and pork chops for this batch only. Case normally with good temperatures even with piece items.
- Cooling, Heating, and Holding Capacities
Observation: Walk in refrigerator without adequate space for the amount and types of food in the facility. Insufficient space available to properly thaw foods in pans on bottom shelf. Additionally boxes of raw chicken stacked beside shelving with ready to eat foods. Should chicken boxes "lean" towards the shelving, contamination of ready to eat foods, including cooling items, is possible.
Correction: Provide additional refrigeration, or decrease amount of food on hand and increase frequency of deliveries, or change the menu to allow for consistent good food storage. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures or poor food storage are major contributing factors to foodborne illness.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment issues noted:
-Gasket on hot box in very poor condition.
-Lowboy freezer door poorly aligned, and do not close properly without "pushing" closed. Unit with ice buildup.
-Door missing in front of deep fryer
Correction: Ensure equipment is repaired.
- Good Repair and Calibration of Thermometers
Observation: Observed two food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
|
03/18/2014 | Routine | |
Overall good sanitation with some issues that will adversely affect food safety. Facility has added food items for use in the restaurant and in the convenience store area resulting in a shortage of cold holding storage space especially in the walk in freezer and walk in refrigerator. Walk in freezer exceptionally overcrowded, with several stacks of boxes on crates, that have to be moved to get to items on the regular shelving. Walk in refrigerator also with items stacked on crates, and with additional boxes of raw chicken stored in convenience store walk in refrigerator space. When cold holding capacity is not sufficient, facility can - 1) reduce items to be stored, 2) increase delivery schedule to reduce amount of food stored at any given time, or 3) obtain additional refrigeration/freezer space. Staff with good glove use, good overall handwashing with handwashing missed by one staff member, no food touched, and surfaces touched sanitized, sanitizer in place at 200 ppm Cl and used, food contact surfaces clean and good food temperatures. Also noted, fly "trap" installed by pest control operator above the slicer. Please contact pest control to have trap removed. Several staff members with outdated or no Western Tidewater Health District food handler cards. Ensure all staff have current WTHD food handler cards.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw chicken stored above raw beef, unwashed vegetables stored over ready to eat foods. Shell eggs stored above ready to eat foods. Fan covers and ceiling with dust build up in the walk in refrigerator.
Correction: Discussed with manager. Foods put away by staff member of store, who does not work in the restaurant and is not trained in food safety. Ensure staff members who help store foods obtain Western Tidewater food handler cards immediately. Additionally, ensure they receive training in facility on how to properly store foods, with raw meats below ready to eat foods, and unwashed fruits and vegetables below ready to eat foods and separate from raw meats. Raw meat storage is with highest final cooking temperatures at the bottom, and lower cook temps stored above or beside and separate. Additionally, walk in refrigerator is very overcrowded and does not allow for easy rotation and storage of foods. Ensure walk in refrigerator fan and ceiling are cleaned now and routinely to prevent contamination of food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed cheeses and sausage in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Bacon with good leftover labeling, but > 7 days since prep present in the walk in refrigerator, between boxes of cabbage and other food containers. Walk in refrigerator overfilled, and bacon may have been unnoticed.
Correction: Bacon voluntarily discarded. Ensure leftovers are checked and discarded by the 7 day discard date. Straighten walk in refrigerator storage.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: The slicer and oven have been installed on a table without sealing to the table or installing legs. This is a cleaning hazard.
Correction: Alter the installation of the equipment to allow easy cleaning under the equipment. Make of the following corrections. 1. Remove the equipment from the establishment 2. Elevate the equipment at least 4 inches off the table 3. Seal the equipment to the table
- Equipment - Good Repair and Proper Adjustment
Observation: The hot box (warming cabinet) gasket is in poor repair. The lowboy freezer with ice build up to the point it must be removed with a hammer for the door to close, and some foods not frozen solid. Frozen clams checked at 28 F stem temp.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Repairman contacted for lowboy and at facility before end of inspection.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Slicer observed with dried food debris on blade and other surfaces as well as some rusty screws etc. Additionally noted, slicer close to table surface and not easy to move for cleaning. Some utensils on storage shelving soiled with food debris.
Correction: Clean and sanitize slicer. Have slicer maintenance done to replace all rusty or deteriorated screws etc. Ensure measures are taken to make cleaning easy. Clean and sanitize soiled utensils.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the was blocked with a big box, preventing access by employees for easy handwashing.
Correction: The box was moved by staff before inspection started.
- Pests - Controlling Pests*
Observation: Some flies present in facility. The following conditions noted that may contribute to fly issues noted:
-Back door area in need of cleaning. Old mat that is not used present.
-Dumpster soiled, with bad smell with damaged lid, and open door.
-Dumpster pad with debris and some vegetation present.
-Some debris present around facility.
Correction: Ensure back area is cleaned now and routinely. Discard mat. Ensure dumpster is replaced, check to ensure new dumpster is in good condition. Train staff to close dumpster door after use. Clean dumpster pad and surrounding areas. Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
06/11/2013 | Routine | |
- Person in Charge (repeated violation)
Observation: Most staff with expired or no Western Tidewater Food handler cards.
Correction: Ensure all staff obtain current Western Tidewater Food Handler Cards immediately.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Walk in freezer overcrowded with stacks of boxes stored on the floor and all shelves. Boxes set on the floor and placed on food prep tables will contaminate food prep surfaces.
Correction: Three options are available for overcrowded freezer space:
-Obtain additional freezer space, a new freezer, or replace a smaller freezer with a larger unit.
-Change delivery schedule to more frequent deliveries, with less stockage kept in facility.
-Change the menu to reduce the amount of food that needs storage in the freezer.
***Part of food stored in freezer is for convenience store part of business. Consider adding a freezer in the convenience store area.
|
12/28/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Duck Thru #35, 23141 Main St, Courtland, VA 23837 »