Previous cited violations have been corrected at this time.
Warewashing signage and Employee Health policy (FDA Form 1B) were also issued at this time.
No violation noted during this evaluation. | 11/10/2015 | Follow-up | |
The food worker provided a metal probe thermometer at this time.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties ( the male food worker was unaware of hot/cold holding temperatures for TCS food products and sanitizing of equipment and utensils).
Correction: Train all employees in food safety as it relates to their assigned duties.
- Person in Charge
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils ( the unit's 3 compartment sink has no running water, at this time).
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.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Sausages, on the left grill were hot holding at improper temperatures ( sausages-119F, 129F).
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the rear storage shed chest 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.
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Exposed insulation was observed in the top hinged door of one of the rear storage shed chest freezer. Also noted was duct tape used to repair the hinged door of the other chest freezer, in the same rear storage shed
Correction: the rear storage shed chest freezers were observed in a state of disrepair and damaged.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 3 compartment sink and surrounding area,
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The unit's three compartment sink was observed with no running water, under adequate pressure, during today's inspection. The unit's equipment and utensil's, as stated by the food worker, is washed, rinsed, wiped clean, and wrapped prior to next day use. I discussed with the male food worker to clean and sanitize equipment and utensil at the three compartment sink ( wash, rinse, sanitize and air dry), with running hot and cold water under adequate pressure).
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the unit is being used for purposes other than washing hands ( spatula and long handled spoon was observed in the handsink basin).
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents ( the door and windows were open, during today''s inspection.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests ( numerous flies were observed within the unit)
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: The sanitizing spray bottle in the unit measure > 200 ppm chlorine when tested.
Correction: Utilize only chlorine sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
10/30/2015 | Routine | |
Screens need to be put up immediately.
Clean underneath unit prior to completely enclosing with new Masonite.
- 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the undercounter reach-in has 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.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Provide screens and keep back door closed to prevent pest.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Pests - Controlling Pests*
Observation: Several flies noted in the unit.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
05/22/2015 | Routine | |
- Temperature Measuring Devices
Observation: The temperature measuring device in the coca cola cooler was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Screens are not being placed on the windows.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
|
10/27/2014 | Routine | |
Place screens on windows.
Handwashing was few and far between.
Strongly recommended sending staff to basic food safety training course.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Left side of the grill is not working. Repair.
Correction: Repair the grill 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 grill, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: Coca cola reach-in and three compartment sink are in need of being cleaned. Remove foods prior to cleaning cooler. Move to another refrigerator during this time.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Plumbing System Maintained in Good Repair (repeated violation)
Observation: Upon arrival hand sink was turned off. Sink was observed leaking once water was turned on. No water was observed leaking onto the ground from discharge area below.
Correction: Repair and maintain all plumbing components and fixtures.
|
05/02/2014 | Follow-up | |
Operator is in the process of selling unit. Unit must be maintained while in operation.
Will return on/about May 02, 2014 to check on items listed above.
- Critical: Demonstration of Knowledge*
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: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Gloves were not changed after handling raw philly meat, prior to food prep.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation
Observation: 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: Sausage and hot dogs hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Left side of the grill is not working. Repair.
Correction: Repair the grill 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 grill, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: Coca cola reach-in and three compartment sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Plumbing System Maintained in Good Repair
Observation: Hand sink is leaking. Not sure where leak is occurring under unit, but water is spilling onto the ground from discharge area below. Water is being turned off in the unit to prevent this from happening. Water must be kept on for hand washing and utensil washing.
Correction: Repair and maintain all plumbing components and fixtures.
|
04/23/2014 | Routine | |
Cooler is now working properly.
No violation noted during this evaluation. | 10/18/2013 | Follow-up | |
Meat cooler is still not working properly and now coca cola reach-in is showing an ambient air temperature of 60 F. The only refrigeration facility has is two chest freezers in the back storage shed.
Will return tomorrow to check coolers are working properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the meat cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Ambient air temperature of the make table observed at 48 F. Door is also in poor repair.
Correction: Repair the cooler 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
10/17/2013 | Follow-up | |
- Critical: Demonstration of Knowledge*
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: Hands - When to Wash* (repeated violation)
Observation: Upon re-entering the unit, employee failed to wash hands prior to food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the meat cooler cold holding at improper temperatures. Foods in the meat cooler were moved to the coca cola reach-in.
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 coca cola reach-in.
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 - Good Repair and Proper Adjustment
Observation: Ambient air temperature of the make table observed at 48 F. Door is also in poor repair.
Correction: Repair the cooler 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the three compartment sink, sanitizer bucket and reach-in coolers has 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.
- Outer Openings - Protected (repeated violation)
Observation: Back door of the mobile unit observed propped open.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Entire mobile unit (interior/exterior) noted in need of cleaning. Back storage shed also in need of being cleaned.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Several flies observed.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
10/01/2013 | Routine | |
All violations from previous inspection have been corrected.
No violation noted during this evaluation. | 03/29/2013 | Follow-up | |
Will return on/about 03/29/13 to check on hot water.
- Critical: Hands - When to Wash*
Observation: Employee observe re-entering cart after smoking and donning a new pair of gloves without washing hands prior to doing so.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Employee 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.
- Non-Food Contact Surfaces
Observation: On/around the three compartment sink in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink was measured at a temperature less than 100°F. (measured @ 76 F)
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door propped open, as well as no screen at service window.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
|
03/19/2013 | Routine | |
Ensure between different tasks that gloves are changed with hand washing in between.
Chlorine sanitizer should be at 50-100 ppm. Cloth should be stored in sanitizer.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed cook handling raw cheese steak meat and bread without changing his gloves and washing his hands in between.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No sanitizer was observed when tested with test kit.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
|
02/15/2012 | Routine | |
Adequate metal stem thermometer.
Sanitizer in sink is now at proper concentration. Facility now has appropriate test kit to test quaternary ammonium sanitizer.
Any time a pair of new gloves are donned employee must wash hands. If employee touches any area that are not considered sanitized, employee must change gloves, especially before handling ready-to-eat food items. A poster was provided to the operator stressing the importance of glove changing and food safety.
Make sure that sanitizer is changed each morning and every four hours thereafter.
Non-critical violation must be corrected within 30 days.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands after typing on the cash register, reaching into his pocket, hanging up the phone and before donning a new pair of gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food - Miscellaneous Sources of Contamination
Observation: A leak was observed from the ceiling causing water to drip onto the grill where food is prepared.
Correction: Protect food from miscellaneous sources of contamination.
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium 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 - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer was found in the sanitize basin.
Correction: Provide quaternary ammonium at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
|
01/19/2011 | Routine | |
Restaurant representatives - add corrected or new information about Dominic's Of New York, 2601 Weir Place, Chester, VA 23831 »