Discussed with the person in charge:
1. cooling procedures - log given
2. demonstration of knowledge
3. microwave
Big five food borne illness and allergens hand outs given
- Critical: Cooling* (corrected on site)
Observation: Observed that the chitterlings measured 80'F that were noted not being adequately cooled to prevent the growth of harmful bacteria. The chitterlings were placed on the stove for reheating.
Correction: Cool 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed that the vegetable soup measured 66'F - cold holding at improper temperatures. The soup was discarded.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich prep unit and the freezer units.
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 - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the coffee machine that is in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
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 following nonfood contact surfaces have accumulations of grime and debris: interior of the refrigeration units to include the fans, the oven mitts, the drop in freezers have a build up of ice particles.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service coffee filters are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: 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 must 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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Observed a bottle of dish soap stored with the foods in the dry storage area.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/14/2015 | Routine | |
Discussed with the person in charge:
1. food temperatures
2. unit is very clean
- Critical: Hands - When to Wash*
Observation: Observed that the food employees did not wash their hands prior to coming into the mobile unit, putting on new gloves, and washing their hands.
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: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed that the chicken measured 99'F and 117'F in the hot boxes - 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.
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07/04/2015 | Risk Factor | |
This establishment is in substantial compliance with the Virginia State rules and regulations. Therefore permit is issued.
No violation noted during this evaluation. | 06/11/2015 | Routine | |
Discussed with the person in charge:
1. observed rice cooling at 98'F and fried chicken cooling at 135'F
2. observed pork chops reheating at 128'F
3. facility has brought in new equipment - submit a new floor plan to the Health Department
4. installation of another hand sink based on new floor plan
5. ensure that new plans are submitted to the Stafford County Building and Zoning
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed shell eggs stored over banana pudding in the display case. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
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.
- 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Observed a light out in the kitchen over the prep table - not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Observed spray bottles in the dry storage area that was 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed chemicals stored with foods in the dry storage room - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/09/2014 | Routine | |
Discussed with the person in charge: good hand washing techniques observed
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the drop in freezer has a build up of ice particles.
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
Observation: The floor in the dry storage room is 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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01/10/2014 | Routine | |
Restaurant representatives - add corrected or new information about Ann's Wings & Things, 3349 Jefferson Davis Highway, Stafford, VA 22554 »