- Person in Charge
Observation: Employees are not aware of or are not practicing proper methods to rapidly reheat foods for hot holding.
Correction: Ensure employees are using proper methods to rapidly reheat TCS/PHF's that are going to be hot held.
- Hands - Where to Wash (corrected on site)
Observation: PIC informed inspector that employees were washing their hands in a soapy bucket of water.
Correction: Instruct food employees to clean their hands in a handwashing sink. Discussed property procedure with PIC.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chicken was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. PIC was advised to discard the chicken.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw pork chops cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) potato salad in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Darby refrigerator was observed cold holding at 51F.
Correction: Repair or adjust the refrigerator so that it is capable of maintaining foods at 41F or below. Do not store TCS/PHF's in the refrigerator until it is repaired.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand wash sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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12/09/2015 | Routine | |
Ambient temperature in the kitchen is still 118F - 134F. Employees are sweating profusely. 2 fans have been added to the kitchen but it is still not adequately ventilated. Excessive heat is still in the food prep area. Owner stated again that he install an AC unit today. I advised him that a reinspection will be made tomorrow and if excessive heat is still in the kitchen that he will not be allowed to operate until the ventilation issue is corrected.
- Temperature Measuring Devices (repeated violation)
Observation: There were no temperature measuring devices located in the refrigerators or freezers.
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 (repeated violation)
Observation: Refrigeration equipment was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at 41F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The Magic Chef refrigerator and freezer were observed cold holding at 81F and 57F respectively.
Correction: Repair the refrigerator and freezer so that they are capable of maintaining foods at 41F or below for the refrigerator and 0F or below for the freezer.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive heat. Ambient temperature in food prep area ranged from 119F to 131F at time of inspection.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Owner stated he will have some type of air conditioning/fan system to help reduce the heat in the food prep area. He stated he will have something in place no later than Tuesday, June 30, 2015.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation in the food prep area is not sufficient to keep the kitchen free of excessive heat. Temperatures in the food prep area ranged from 119F to 131F
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Owner stated that he will have an ac unit installed or have other means to keep the kitchen free of excessive heat by June 30, 2015.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors were observed in need of cleaning under and behind equipment and shelving in the food prep area.
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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07/01/2015 | Follow-up | |
Note: Owner stated that the raw chicken and raw pork chops that were in the Magic Chef refrigerator had been purchased this morning and were seasoned and put back in the refrigerator at 11:00 a.m. At the time of the inspection the foods were observed out of temperature but were not out for more than 4 hours per the owner. I advised the owner to move the foods to another refrigerator that was cold holding at 38F and not to use the refrigerator until it was serviced and it is capable of maintaining foods at 41F or below.
Another note: The ambient temperature in the kitchen ranged from 119F to 131F during this inspection. I advised owner that at that temperature it becomes an issue when the employees are sweating and possibly dripping sweat into the food. Owner stated that he would have an AC unit placed in the facility by Tuesday, June 30, 2015.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) potato salad in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container 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
Observation: There were no temperature measuring devices located in the refrigerators or freezers.
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: Refrigeration equipment was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at 41F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: The Magic Chef refrigerator and freezer were observed cold holding at 81F and 57F respectively.
Correction: Repair the refrigerator and freezer so that they are capable of maintaining foods at 41F or below for the refrigerator and 0F or below for the freezer.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the food prep area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive heat. Ambient temperature in food prep area ranged from 119F to 131F at time of inspection.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Owner stated he will have some type of air conditioning/fan system to help reduce the heat in the food prep area. He stated he will have something in place no later than Tuesday, June 30, 2015.
- Ventilation - Mechanical Ventilation
Observation: Ventilation in the food prep area is not sufficient to keep the kitchen free of excessive heat. Temperatures in the food prep area ranged from 119F to 131F
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Owner stated that he will have an ac unit installed or have other means to keep the kitchen free of excessive heat by June 30, 2015.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors were observed in need of cleaning under and behind equipment and shelving in the food prep area.
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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06/24/2015 | Routine | |
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: The ambient (air/water) temperature measuring device (degrees C) located in the Magic Chef refrigerator is not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- 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: due to the three compartment sink being set up incorrectly.
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. Discussed proper procedure for washing, rinsing and sanitizing equipment and utensils.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the food prep area is 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 the bucket of water preventing its use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the food prep area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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12/11/2014 | Routine | |
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees C) located in both refrigerators are not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tops and sides of fryers, insides of refrigerators and freezers, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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06/24/2014 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tops and sides of equipment (fryers, stove, etc.), shelving, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces could not be sanitized properly due to improper set up of the three compartment sink.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and floors were observed in need of cleaning especially under and behind equipment and shelving.
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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12/17/2013 | Routine | |
Provided PIC with a copy of the FDA publication "Employee Health and Personal Hygiene Handbook" and HACCP logs.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Barbecue 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pigs feet cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Tropicana refrigerator cold holding at 56F.
Correction: Repair the refrigerator so that it is capable of maintaining foods at 41F or below.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the food prep area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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05/30/2013 | Routine | |
Provided PIC with a copy of the VA Food Safety Task Force's poster "Food Safety and Glove Use", a copy of the FDA publication "Employee Health and Personal Hygiene Handbook" and the FDA poster "Foodborne Illness Causing Organisms in the US".
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tops and sides of equipment (fryers, stove, refrigerators, toaster, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors were observed in need of cleaning (especially under and behind equipment and shelving).
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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12/27/2012 | Routine | |
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