Permit issued. There is no certificate on premises for certified food manager who is present. Please keep on premises for health dept. review.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in refrgerators.
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.
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12/11/2015 | Routine | |
Discussed. *See report.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Handle of tongs in peppers and peppers uncovered.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken and sausage cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the small refrigerator.
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.
- Cooling, Heating, and Holding Capacities
Observation: Reach in is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the refrigerator to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Prohibitions - Single Service (corrected on site)
Observation: Aprons found stored in toilet room.
Correction: Discontinue storage of aprons in a location subject to contamination.
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05/12/2015 | Routine | |
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The table-mounted cutting board is not installed in a manner that allows for proper cleaning of the unit or the area around it.
Correction: Elevate the unit to provide at least 4 inches of clearance between the table and equipment to allow for routine cleaning or seal the unit to the table to minimize the need for cleaning.
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04/30/2014 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
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.
- Food - Miscellaneous Sources of Contamination
Observation: Cloths used to clean food contact surfaces are stored in the bathroom
Correction: and cutting board is too close to handsink.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep unit.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The table-mounted cutting board is not installed in a manner that allows for proper cleaning of the unit or the area around it.
Correction: Elevate the unit to provide at least 4 inches of clearance between the table and equipment to allow for routine cleaning or seal the unit to the table to minimize the need for cleaning.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board and can opener.
Correction: Clean and sanitize these surfaces for food contact.
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions (found bags of personal clothes in the kitchen and a white t-shirt draped on the storage shelves.)
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Critical: Pests-Controlling Pests*
Observation: Ants present.
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.
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04/22/2014 | Routine | |
Facility had a sewage backup which required extensive plumbing work. EHS spoke to owner Mr. Schuch. Owner agreed to provide plumbing details for inclusion to permanent file. This inspection is for documentation post incident occurrence.
- Imminent Health Hazard - Ceasing Operations & Reporting
Observation: The permit holder failed to notify the Health Department that an imminent health hazard may exist because of an emergency.
Correction: Discontinue operations and notify the Health Department that an imminent health hazard may exist in your establishment due to an emergency
- Imminent Health Hazard - Resumption of Operations
Observation: The permit holder failed to obtain approval from the Health Department to resume operations
Correction: Obtain approval from the Health Department to resume operations when the establishment discontinued operations due to a possible imminent health hazard
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09/11/2013 | Other | |
Observations discussed.
- Person in Charge (corrected on site)
Observation: Personnel entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation.
Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
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09/11/2013 | Routine | |
Thermostat adjusted to lower air temperature in pizza table refrigerator. Employee illness reporting forms reviewed with PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pizza toppings cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/16/2013 | Routine | |
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