The person in charge stated that the True reach-in cooler was operating at 47°F earlier today and then placed the milk, coleslaw, and salad dressing in containers with ice inside the unit. She also placed another work order for that unit. The EHSS observed the unit operating at 40°F during the inspection and the coleslaw at a temperature of 36°F.
The EHSS observed significant improvement in the cleanliness of the warmer at the drive thru window and the floor wall junctures. Continue to work on removing any remaining build-up of grease and recommend cleaning these areas daily.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the following equipment that was in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris: all biscuit tubs
Correction: Clean the surfaces of the biscuit tubs at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Spray bottle 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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10/15/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. The chicken breading is sifted every 2 batches.
2. The in-use utensils are cleaned and sanitized every 4 hours (after breakfast, lunch, & dinner periods).
3. Observed the employee health policy signed by all staff and kept on file in the office.
4. The fire extinguishers and fire suppression system were inspected in September 2015.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: (CORRECTED DURING INSPECTION): The following foods cold holding at improper temperatures in the service area reach-in cooler:
1. Coleslaw-44°F-45°F.
2. Milk-43°F.
The PIC relocated all of the TCS foods stored in the unit to the walk-in cooler and placed several containers of coleslaw in pan with ice to work from during the lunch rush.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The True reach-in cooler located at the service line was observed in a state of disrepair. The unit is operating at a temperature of 46°F and is not capable of maintaining food at or below 41°F.
Correction: Repair or replace the reach-in cooler to restore a state of condition that allows for proper operation (maintain food at or below 41°F), accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The colored cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the following equipment that was in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris:
1. Interior of the ice machine,
2. Can opener blade,
3. All biscuit tubs,
4. All dry mix biscuit containers (cambros).
Correction: Clean the surface of @EQUIPMENT@ at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the warmer located at the drive thru window and the air curtains on the chicken walk-in cooler have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
1. Wall behind the deep fryers,
2. Floor wall junctures behind the deep fryers,
3. Floor wall juncture behind the reach-in freezer on the cook's line.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers (spray bottles) of degreaser and glass 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.
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10/01/2015 | Routine | |
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Observed food employee rinsing their hands off in the 3 compartment sink between glove changes instead of washing their hands with soap at the handwashing sink.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of 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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03/03/2015 | Risk Factor | |
Discussed menu,ensuring that floors are dried after cleaning so that water does not pool on floor and cleaning and sanitizing in-use equipment every 4 hours.. Observed chicken marinator being cleaned in the chicken prep sink. PIC stated this is the store's normal process. Sanitizer is wiped onto surface after cleaning and rinsing. EHSS discussed requirement to use 3 basin sink for proper cleaning and sanitizing of all equipment except clean-in-place equipment or when alternative method is approved.
- Person in Charge
Observation: Observed no method in place to verify that an employee hired on month ago has been trained to report illnesses, diseases and exposures Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Form 1 B available for other employees.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed chicken hot holding at <135 degrees.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.. EHSS recommended reheating chicken. PIC discarded chicken.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed sliced tomatoes cold holding at > 41 degrees for 1 hour in sandwich prep unit. improper temperatures. Observed egg batter cold holding at >41 degrees for several hours according to PIC
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Recommend moving sliced tomatoes to walk in cooler. Egg batter was discarded.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
- faucet on handsink
- splash guard on handsink
- cutting board on sandwich prep cooler heavily scored
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: chicken marinator and ice caddy buckets. Equipment was not in use. PIC stated marinator had been cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed equipment on 3 basin sink and shelf beside 3 basin sink 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.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed hose with spray nozzle attached to mop sink faucet. Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets when a hose with spray nozzle is continuously attached to faucet..
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structure in the following location noted in need of cleaning: floor under grills and fryers observed with food, trash and grease.
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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11/04/2014 | Routine | |
Observed the following: prep pans above 3 basin sink stacked wet, faucet at handsink in disrepair, cabinet under soda machine soiled and mop sink faucet in need of additional backflow protection. Recommend air drying all equipment, repairing handsink faucet, cleaning cabinet under soda machine and installing additional backflow protection on mop sink faucet when hose under pressure is attached. EHSS provided a picture of a dual check breaker for mop sink faucet. Discussed menu, employee health, handwashing with employees and cleaning and sanitizing in-use utensils.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of 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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08/12/2014 | Risk Factor | |
Majority of food hot holding are clearly marked for time control and employees questioned knew what the marking represented. Discussed employee health, cleaning and sanitizing 3 basin sink, cleaning and sanitizing in-use utensils. EHSS asked PIC to contact health department when backflow device is installed at mop sink.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes cold holding at improper temperatures. Tomatoes in sandwich prep cooler since this morning according to PIC. Temperature taken at 3:40 p.m.
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.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. A hose with a spray nozzle is connected to the faucet with no dual check valve in place.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Recommend installing a dual check valve on the faucet if a hose with a spray nozzle is continuously attached to the faucet.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: Handwashing facilities are unclean and not maintained in the food preparation area.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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02/10/2014 | Routine | |
Observed all recommendations corrected from previous inspection. Digital displays on all walk in units were observed working and additional thermometers were inside the units. Splash guards installed on hand sinks. Observed dual check valves installed on mop sink and faucet next to hand sink. All hand sinks were observed stocked with necessary supplies. Hot water available. EHS provided Form 1B and OEHS Guidelines and discussed having a policy and means to verify employee health training. Permit to be issued. Facility scheduled to open to public 12/10/13. First routine inspection in approximately 30 days.
No violation noted during this evaluation. | 11/26/2013 | Follow-up | |
EHSS conducted a walk through of facility. Final cleaning, painting and adjustments are being made in the food prep area. According to job superintendent (Chris) facility has passed all final plumbing, electrical, mechanical and fire suppression inspections. Final building inspection is scheduled for 11/25 and final site inspection is scheduled for 11/26. A food establishment permit cannot be issued until a final building inspection is completed. Facility has requested that they be allowed to bring in a frozen foods on 11/24 for staff training to begin on 12/3. The food will be kept in a refrigerated truck on site until painting and cleaning is finished over the weekend. The foods will then be moved into the building. Fresh chicken will be delivered for training on 12/2. EHSS agreed that food could be brought on site. EHSS and Mr. Parker agreed that if the food establishment permit has not been issued by 12/2 that any foods on site and used for training could not be consumed by the staff or to the public at large. The health department will try to accommodate a pre-opening inspection on either Monday or Tuesday, 11/25 or 26 if possible. If this is not possible, a pre-opening inspection will be conducted on 12/2. All cold holding units were working and at proper temperatures. Issues to be address:
1. All handsinks need to be properly stocked
2. Splashguards are needed on 2 hand sinks in food prep area
3. Digital temperature displays for all 3 walk in coolers need repair
4. Dual check valves are needed on faucets where hoses will be connected with permanently connected spray nozzles
5. Water at handsink was 98 degrees.
No violation noted during this evaluation. | 11/22/2013 | Other | |
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