MUT was disconnected to allow for ice build up to melt. PIC will monitor unit to ensure it maintains a temperature of 41 F or below. There were no TCS items in unit and all non TCS items were transfer to another unit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: MUT operating at 48 F, with ice build up underneath the fan.
Correction: Repair the MUT 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 MUT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: Ceiling tile above the cashier needs to be replace due to the accumulation of moisture.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All vents in the dining 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.
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11/12/2015 | Routine | |
Non-critical violation must be corrected within 30 days.
Discussed ServSafe requirements with PIC.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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03/18/2015 | Routine | |
Notes:
Use alternative refrigeration unit to store all potentially hazardous sandwich topping or repair sandwich unit.
Proper date marking is in effect. Adequate food testing thermometer and test kit available.
Reviewed employee health policy with PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced ham and turkey in the make-up table cold holding at improper temperatures
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: Make-up table has an ice build-up inside around motor area and found at 45 F internal temperature.
Correction: Repair make-up unit 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.
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09/16/2014 | Routine | |
Critical violation must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Notes:
The owner have had contacted building officials regarding odors coming from the floor drains. No any action have taken place so far.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed baked beans and barbecue in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Sponges, Use Limitation
Observation: Sponges are being used to wipe down food contact surface.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Refuse - Removal Frequency
Observation: Objectionable odors were emanating from the floor drain in the front area.
Correction: Increase the frequency that refuse is removed from the facility to prevent objectionable odors.
- Refuse - Removal Frequency
Observation: Refuse containers are stored full overnight at the back room causing an attractant to pests.
Correction: Discontinue the practice of leaving partially filled refuse containers in the facility overnight.
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06/13/2014 | Routine | |
Notes:
Clean up refrigeration units from all empty containers and packages,.
Place thermometer in the ice cream freezer to monitor temperature.
Do not accumulate trash bags inside, prevent from creating harborage conditions for pests and rodents.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) sliced turkey and baked beans (mold on the food) was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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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01/30/2014 | Routine | |
Notes:
Pepsi front refrigeration unit is being cleaned daily manually to prevent accumulation of water on the bottom. All food must be covered or in the package and away from dripping.
Discard food that stored for more than 7 days (cheese sauce, ground beef).
All baking, cooking, refrigeration, wear washing and hand washing equipment must be kept clean at all times.
No violation noted during this evaluation. | 10/16/2013 | Follow-up | |
The follow-up inspection will occur on October 11, 2013. All critical violations must be corrected by the time of follow-up inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Broken shell egg stored over fresh salad.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed hot dogs and sliced ham in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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
Observation: Glass display refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning. Drain is clogged and accumulation of water on the bottom of the unit.
Correction: Repair the refrigeration unit 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 - 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: make-up table interior and other three refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the front and back 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.
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10/04/2013 | Routine | |
Display case found at 50 F internal temperature, bread and produce will be stored in this unit only. Small Pepsi unit has condensation on the bottom, no food stored on the bottom shelf.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Front small Pepsi refrigerator has condensation on the bottom, front display case found at 52 F internal temperature.
Correction: Repair both refrigeration units 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.
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06/13/2013 | Follow-up | |
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Eggs cooked well done. No consumer advisory required
The follow-up inspection will occur on/about June 11, 2013
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed sliced turkey and ham in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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
Observation: Front small Pepsi refrigerator has condensation on the bottom, front display case found at 52 F internal temperature.
Correction: Repair both refrigeration units 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: utensils, microwave.
Correction: Clean and sanitize these surfaces for food contact.
- Refuse - Removal Frequency
Observation: Trash bags are stored overnight at the back room causing an attractant to pests.
Correction: Discontinue the practice of leaving trash bags in the facility overnight. Trash bags must be taking out every day.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the back room and preparation 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.
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06/04/2013 | Routine | |
Notes:
New full menu is coming in effect, including burgers that is going to be cooked well done.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed sliced deli meats and cheese sauce in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
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02/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Vincent's Cafe, 1025 Boulders Pkwy. Ste. 106, North Chesterfield, VA 23225 »