Supplier is McLean. Chicken and fish are cooked from raw ingredients. No raw shell cooked. Foods will be cooled and reheated for next day service if any are left over. Discussed reheating times and temperatures. Discussed employee health. General employee health information is available. Overall improvement in cleaning of facility.
- Person in Charge
Observation: 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. There is no means to verify that employees are trained to report diseases, symptoms and exposures of concern. Recommend using Form 1B or other method to verify training.
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.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Numerous foods including greens, mashed potatoes, broccoli and cheese, mac and cheese, hamburgers, BBQ slider and chicken sandwich classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above. All foods were reheated to the required temperatures for hot holding.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the bottom of the True sandwich prep unit were cold holding at above 41 degrees for an unknown amount of time. The door to the unit does not shut tightly unless forced and air circulation in the unit is impeded by recent placement of insert for holding foods in the top of the unit. Foods in the top of the unit were at less than 41 degrees.
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. PIC called in a work order the unit during the inspection. A copy of work order is in the file.
- 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
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the dishwashing area was measured at a temperature less than 100°F. This is the handsink the employees use.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed area around the grease trap and at base of walls in the warewashing area and storage area in need of cleaning.
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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12/10/2015 | Routine | |
Chicken tenders, fried chicken and rotisserie chicken are raw products. Chicken wings and patties are pre-cooked, commercial products. Egg patties are pre-cooked, commercial product. Sausage, beef and noodles, chipped beef, sausage gravy, pork chops are commercially products. Hamburgers commercial, pre-cooked. Foods will be cooled and reheated for next day service. Discussed employee health, reheating and cooling times and temperatures. EHSS observed several foods including chipped beef, sausage gravy and cooked apples that were being moved from hot holding and would be cooled for reheating tomorrow. EHSS discussed cooling times and temperatures for these foods. Foods were placed in shallow pans and placed in the walk in freezer to cool.
- Person in Charge
Observation: 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.
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. EHSS discussed employee health with PIC and recommended that Form 1B or some other method for verifying that employees are trained to report be used. PIC had a copy of Form 1 B along with additional employee health information. PIC state that most employees are new.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chicken wings, precooked hamburgers, and chicken BBQ were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the prepared foods reach 165°F or above for 15 seconds and all parts of the pre-cooked commerically prepared foods reach 135 degrees or above for 15 seconds. Food shall be reheated within 2 hours. Discussed reheating times and temperatures for both food prepared in facility and commercially pre-cooked products. Foods were reheated and reached required temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed ham sandwich cold holding at improper temperatures in open front reach in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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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08/24/2015 | Risk Factor | |
WIC: walk in cooler
- Critical: Cooling* (corrected on site)
Observation: Observed sausage patties, chipped beef gravy, and sausage gravy not being adequately cooled to prevent the growth of harmful bacteria. Observed sausage patties at 80 F, chipped beef gravy at 86 F, and sausage gravy at 104 F after 2+ hours cooling. PIC stated food began cooling around 10:30am, temp. taken at 12:40pm.
Correction: Recommend cooling potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PIC discarded the food.
- Cooling Methods (corrected on site)
Observation: Observed the methods used for cooling not adequate. Observed sausage patties and gravy cooling in the walk in cooler in tightly covered containers.
Correction: Recommend cooling foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed BBQ and (pulled) rotisserie chicken hot holding in the front cabinet at improper temperatures. Observed BBQ at 122 F and rotisserie chicken at 132 F. PIC stated rotisserie had been cooked at 10:30am, temp. at 12:00pm.
Correction: Recommend rapidly reheating the rotisserie chicken to 165°F and maintaining at 135°F or above through the hot holding period. PIC reheated the rotisserie chicken to > 185F and discarded the BBQ.
- Non-Food Contact Surfaces
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: metal storage racks by 3 basin and in walk in cooler, lower shelves of prep tables, back splash behind fryers, and inside of prep unit.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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10/28/2014 | Routine | |
McLane is the food supplier. Employee health information posted and Form 1B provided. Hot hold self service unit at the front of the store has been removed. Observed good glove use and hand washing. Discussed hot holding, cooling, date marking and cooking temps. PIC to send hot holding temp. logs to EHS.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed TCS (time and temperature controlled for safety) food in the front display unit hot holding at improper temperatures. Observed mac 'n cheese at 123 F, fried chicken at 126 F, noodles and beef at 127 F and chicken tenders at 120-130 F.
Correction: Recommend rapidly reheating the food to 165°F and maintaining at 135°F or above through the hot holding period. Recommend discarding the food that has been improperly hot holding for 4 or more hours. PIC reheated the mac 'n cheese to 180 F and chicken tenders to 186 F. PIC discarded the fried chicken and the noodles and beef. PIC adjusted the hot hold cabinet from 145 F to 162 F.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The commercially processed ready-to-eat (RTE) deli meat in the refrigeration unit was inappropriately marked after opening with a date or time that exceeds the maximum holding time as allowed by law. Observed opened commercial packages of sliced turkey, ham, and roast beef in the walk in cooler marked 2/28/14. Employee stated this was the date the packages had been opened and thought they had 14 days.
Correction: Recommend discarding the food at this time. Ensure that all commercially processed RTE foods are marked with a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded 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. PIC discarded the food.
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03/13/2014 | Risk Factor | |
| No violation noted during this evaluation. | 12/19/2013 | Follow-up | |
McLane is the supplier. Discussed employee health
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed the commercially processed ready-to-eat (RTE) cole slaw in the prep unit not discarded by the manufacturer's "use by" date of 11/21/13.
Correction: Recommend discarding the food at this time and ensuring that all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the nonfood contact surface of the following equipment with accumulations of grime and debris and in need of cleaning: food push carts, inside surfaces of the prep unit, floor of the walk in cooler.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: Observed no disposable towels provided at the rear hand washing sink.
Correction: Recommend that hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the floors through out the facility in need of cleaning.
Correction: Recommend cleaning. 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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12/12/2013 | Routine | |
Observed all violations corrected. Discussed new cooling procedure for whole rotisserie chickens. Deli staff have begun cooling the chickens earlier in the evening so cooling can be monitored. In addition, chickens are now being cut/ picked during cooling instead of the following morning. PIC asked to maintain cooling log for rotisserie chickens and forward to EHS. Observed non-food contact surfaces clean and good improvement of overall cleaning of facility.
No violation noted during this evaluation. | 09/17/2013 | Follow-up | |
McLane is supplier. Discussed employee health
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed egg patties and whole rotisserie chickens not being adequately cooled to prevent the growth of harmful bacteria. Observed egg patties at 49 F and 47 F after 6 hours cooling. Observed whole rotisserie chickens in sealed bags in the walk in cooler that were cooled the previous night at 47 F and 48 F.
Correction: Recommend discarding the food and cooling potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: Observed the methods being used for cooling the rotisserie chicken not adequate. Observed whole rotisserie chickens cooled the previous night in sealed bags in the walk in cooler > 41 F. Per PIC, these are hot held in sealed bags during the day and then placed on a cart in the evenings and pushed into the walk in cooler.
Correction: Recommend cooling foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Discussed methods to cool the chickens including opening the bags, shredding the chicken during cooling rather than the next day, and using the walk in freezer.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed mashed potatoes and chicken pot pie hot holding at improper temperatures (<135 F). Observed mashed potatoes at 113 F and chicken pot pie at 129 F. PIC stated that both of these were reheated within the past hour.
Correction: Recommend rapidly reheating the food to 165°F and maintaining at 135°F or above through the hot holding period. PIC reheated mashed potatoes to > 165 F and chicken pot pie to 188 F.
- Non-Food Contact Surfaces
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: food carts, exterior surfaces of the fryers, exterior surfaces of the hot hold units and inside surfaces of the reach in cooler..
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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08/27/2013 | Routine | |
McLane is supplier. BBQ is received pre-cooked and frozen. Chicken is received raw and refrigerated. Rotisserie chicken is cooked and cooled. Breakfast items are cooked, cooled and reheated. Discussed employee health
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed BBQ chicken biscuits hot holding at improper temperatures
Correction: observed hot holding at 128 F and 133 F.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) chili in the walk in cooler, the food should have been discarded 3 days ago. Observed commercial chicken salad in the walk in cooler 4 days past the manufacturer's use by date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date or for the commercial chicken salad, by the manufacturer's "use by" date.. 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.
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03/28/2013 | Risk Factor | |
Observed signed copies of Form 1B. Discussed and provided handouts on cooling and cooling methods. Thermometer need in True reach in cooler. Noted cleaning needed on lower shelves of prep tables.
- Critical: Cooling* (corrected on site)
Observation: Observed time-temperature controlled for safety (TCS) foods not being adequately cooled to prevent the growth of harmful bacteria. Observed cooked apples at 86 F, corned beef hash at 70.7 F, and chipped beef gravy at 101 F after 3.5 hours of cooling.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. EHS provided handouts on cooling. PIC discarded foods that were improperly cooled.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed chili and cheese sauce (in dispenser) hot holding at improper temperatures. Chili observed at 112 F and cheese observed at 103 F.
Correction: Recommend discarding the food improperly hot holding for 4 or more hours. Recommend having dispenser serviced to ensure it hot holds product at correct temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed TCS foods in the True reach in cooler cold holding at improper temperatures. Observed cole slaw @ 62.5 F, sliced turkey @ 57 F, hot-dogs @ 57-61 F, and rotisserie chicken @ 43.5 F. Observed corn beef hash in the walk in cooler @ 49 F.
Correction: Recommend relocating food to a unit capable of cold holding the food at 41 F or below. Recommend discarding any TCS food improperly cold holding for 4 or more hours. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. PIC discarded cole slaw, hot-dogs, rotisserie chicken, and corn beef hash. PIC relocated turkey to the walk in cooler and will ensure it cools to 41 F by 2:00pm. Recommend having the True reach in cooler serviced and not storing TCS food in it until it properly cold holds food at 41 F or below. PIC to contact EHS when unit is serviced.
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12/10/2012 | Risk Factor | |
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