- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. The utensils used to handle burgers and chicken are in water with a temperature under 135 degrees.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the wall in the three vat sink has accumulations of mold..
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Full size hotel pan were found stacked while wet after cleaning and chemical sanitization in the rack in front of the three vat sink.
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.
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12/23/2015 | Routine | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Facility is in the process of replacement missing and damaged floor tiles and coving in the kitchen/dish wash area.
- Check daily for missing/broken thermometers in every and each refrigeration and hot holding unit, replace when needed,
- Plastic divider in the ice cream chest is getting to the point where it needs to be replaced,
- One of the glass window to the produce Walk-in cooler is not sealed to the wall, window pops-up every time the door is open and close. Potential for loosing temperature in the walk-in cooler.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation. Same gloves in use when cracking raw eggs and touching ready-to-eat waffle.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Salsa, pico de gallo, shredded cheese (items on ice) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice cream chest glass doors and interior.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: There is no handwash lavatory at salad bar, where breakfast is cooked in front of customers on Fridays, Saturdays and Sundays.
Correction: Relocate cooking set-up to the area where hand washing sink is easy accessible.
- Plumbing System Maintained in Good Repair
Observation: The faucet attached to hose in the mop sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Wall and Ceiling Coverings and Coatings
Observation: Wall covering inside meat walk-in cooler is chipped and not attached so it is easily cleanable.
Correction: Attach wall covering so it is easily cleanable.
- Wall and Ceiling Coverings and Coatings
Observation: Metal panel on the floor in the walk-in freezer not finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Correction: Finish and seal metal panel to the floor to provide a smooth, nonabsorbent, easily cleanable surface.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Accumulation of grease underneath friers in the kitchen. Area noted 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium sanitizing solution in the buckets being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 Sanitizer tested > 400 ppm.
Correction: Utilize only 200 - 300 ppm that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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07/31/2015 | Routine | |
All TCS in the Walk-in Cooler found at 41 F.
Suggested to add rack to existing one to provide space for air drying.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal pans were found 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.
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04/02/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All TCS foods in the walk-in cooler 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 (repeated violation)
Observation: There was no temperature measuring device located in the all three alto shaams.
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 and Utensils, Air-Drying Required (repeated violation)
Observation: Metal pans were found 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink are leaking (left compartment, pre-cleaning)
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the front cash register 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing floor tiles in the preparation area and underneath cooking/baking equipment. Metal panel on the walk-in freezer floor is loose.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/30/2015 | Routine | |
The Alto Sham unit is not supporting hot holding temperature of 135 F or above on the bottom of the unit, plus there is no thermometer inside to monitor temperature.
The new hand sink have been installed in the prep area. Need to seal the wall around pipe and provide soap and towels.
All violations must be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Pot roast and meat patties hot holding at improper temperatures in the Alto Sham.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the all three hot holding cabinets..
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 and Utensils - Good Repair and Calibration
Observation: Doors to the walk-in cooler and freezer were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Replace or repair the doors to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required
Observation: Metal and plastic pans and containers were found 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.
- Plumbing System Maintained in Good Repair
Observation: Dripping faucets in the meat prep area, 3 VAT dish sink and 3 VAT produce sink.
Correction: Repair and maintain all plumbing components ans fixtures.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The floor drain in the dish washing area was clogged and water with food debris accumulates on the floor.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: The metal floor panel in the walk-in freezer is not sealed to the floor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/18/2014 | Routine | |
Notes:
- Temperature measuring devices have been ordered for hot cabinets and shams.
- Floor and wall juncture near walk-in cooler and freezer have been sealed partially.
- Please display consumer advisory on the glass near grill station permanently, for lunch and dinner.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the hot holding boxes and auto sham.
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 (repeated violation)
Observation: Doors to the walk-in freezer and cooler were observed in a state of disrepair and damaged. Walls inside meat walk-in cooler near the door in need of repair.
Correction: Repair both doors 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture around walk-in cooler and mop sink area not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at both restrooms used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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08/11/2014 | Follow-up | |
Notes:
Facility is in the process of renovation. New floors need coving and sealing.
Roasted chicken on the buffet line was holding at 128 F , pulled out and reheated to 167 F .
The follow-up inspection will be conducted on August 11, 2014.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw meats and fish in the meat cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the hot holding boxes and auto sham.
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 (repeated violation)
Observation: Doors to the walk-in freezer and cooler were observed in a state of disrepair and damaged. Walls inside meat walk-in cooler near the door in need of repair.
Correction: Repair both doors 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The meat walk-in cooler is not supporting cold holding temperature of 41 F or less.
Correction: Repair the meat walk-in 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Leaking faucet near dish machine and 3 VAT sink.
Correction: Repair and maintain all plumbing components ans fixtures.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture around walk-in cooler and mop sink area not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at both restrooms used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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08/06/2014 | Routine | |
All non-critical violations must be corrected within 30 days.
Renovation of the facility will start approximately on May 15, starting dining room and kitchen at the end.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Rice and cooked ham hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the hot holding cabinet near hot bar area.
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 (repeated violation)
Observation: Steamer's doors were observed in a state of disrepair and damaged.
Door to the walk-in cooler and walk-in freezer observed in a state of disrepair and damaged.
Correction: Repair all doors 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils - Good Repair and Calibration
Observation: Soap dispenser to the hand sink (near produce sink) was observed in a state of repair and condition preventing the equipment to be used as designed.
Correction: Discard, replace or repair the soap dispenser to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/29/2014 | Routine | |
Additional temperatures taken: raw pork strips 24 F, bbq 163 F, chicken noodle soup 176, ice cream mix 36, 40 F.
All non-critical violations must be corrected within 30 days.
Eco Lab was contacted regarding sanitizer dispenser.
Discussed proper wash-rinse-sanitize procedure with employee in charge.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice dish hot holding at improper temperatures.
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 (repeated violation)
Observation: There was no temperature measuring device located in the hot box and shams.
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 (repeated violation)
Observation: The door handle to the sham was observed in a state of disrepair and damaged.
Correction: Repair the door handle to the sham 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The doors to the walk-in cooler and walk-in freezer are rusted on the bottom and observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair both doors 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the sham and hot holding cabinet is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean wiping clothes (towels) were found stored on the floor in the sprinkle room.
Correction: Store clean wiping cloths (towels) in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Plumbing System Maintained in Good Repair
Observation: Faucet to the hand sink in the grill area is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: A few floor tiles and ceiling tiles are missing throughout facility.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/09/2014 | Routine | |
Non-critical violations must be corrected within 30 days.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the hot box next to grill area and hot box next to sham..
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 (repeated violation)
Observation: The door gasket to the autosham and hot cabinet next to it is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Broken handles to the hot holding cabinets were observed.
Correction: Replace door handles 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.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the cooking and baking equipment is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the cooking and baking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
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10/07/2013 | Routine | |
Additional temperatures taken: barbecue 169 F, chili 183 F, meat loaf 140 F, sweet potato 203 F,.
The temperature knob on the hot holding box is broken and must be replaced.
Non-critical violations must be corrected within 30 days.
Facility is using time as a public health control on the salad bar items.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the hot holding unit and autosham is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 VAT sink and service sink in dish wash area are leaking.
Floor drain in preparation area near chicken friers is clogged.
Correction: Plumbing systems and components shall be maintained in good repair.
- Indoor Areas - Surface Characteristics
Observation: A few floor tiles in the kitchen and dish washing area are missing.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Indoor Areas - Surface Characteristics
Observation: A few ceiling tiles are loose and missing throughout kitchen and storage area.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
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07/01/2013 | Routine | |
Additional temperatures taken: melted chocolate 120 - 138 F, pico de gala 37 F.
By the end of inspection all hand sinks were fixed.
Chocolate mix contains milk and must be kept at 135 F or above.
All non-critical violations must be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: pork butts, baked chicken and melted chocolate hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: dough press cutter and "tower" holder for clean equipment.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks throughout facility was measured at a temperature less than 100°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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under a few hand sink are leaking (meat prep area, 3 VAT dish area).
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: Drain under prep sink in dessert area in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
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03/29/2013 | Routine | |
Additional food temps: macaroni & cheese 162
- Gloves - Use Limitation (corrected on site)
Observation: Gloves worn while handling lexan used for raw chicken subsequently used to handle food..
Correction: Discard gloves once soiled. Food was subsequently cooked to 165 F
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the meat walk-in cooler..
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.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Several food-contact surfaces in clean storage were observed soiled to sight and touch
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at pre-wash sink before dish machine are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding
Observation: Several fluorescent light bulbs in single-use area storage area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Front entrance doors have gap at bottom.
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.
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12/27/2012 | Routine | |
Restaurant representatives - add corrected or new information about Golden Corral, 11 S Providence Rd, North Chesterfield, VA 23236 »