BOLLO'S, 206 Draper Road, Blacksburg, VA - Restaurant inspection findings and violations

September 17, 2009 (Routine)

Violation: 2190 - Water from the handwashing sink was measured at a temperature less than 100F. Only cold water faucet was working.
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
Comments:
Facility kitchen not in operation at time of inspection.. Baking occurs during late night hours.

September 15, 2008 (Routine)

Comments:
Observations & Comments:
* Observed Person In Charge (PIC) correctly using deli paper to transfer baked goods to customer. Good job!
* At time of inspection, facility serving prebaked goods and drinks.
* PIC stated that baking occurs after 5 pm until the morning hours. Comment: Due to the limited size of the kitchen, preparing food after hours allows for a larger quantity of items to be produced.
* Kitchen appears organized. All ingredient containers labeled.
* Please try and clean behind shelving and equipment more frequently to prevent the accumulation of debris (flour, chocolate chips, cob-webs etc).
* Reminder: Virginia adopted new regulations October 2007. Please review the information summary left with inspection and call with questions. Note: the new employee health policy requirements.
Call with questions and/or comments. Thanks for doing a good job.

January 31, 2008 (Routine)

Violations:

• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Correct in one day.
• 0650 - Corrected During Inspection The food on display is not protected from contamination.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 1100 - The food contact surface of the reach in cooler, at the front counter (black cooler) is not smooth, contains cracks, chips, or pits and can not be easily cleaned. (interior door pannel broken)
  Repair or replace the door pannel to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.Correct in 30 days.
• 2000 - Repeat Single service items observed unprotected from contamination. Cups @ front line.
  Store single service items in its original protective packaging or inverted in an approved dispenser. Correct in one day.
• 3045 - Corrected During Inspection The sign that notifies food employees to wash their hands is not clearly visible.
  Provide a sign/poster that is clearly visible to all employees

Comments:
1 compartment of the 3 compartment sink under repair. Use a dish pan for the sanitize procedure until repaired. Plumber has been notified. Keep the extra coffee creamer pitchers in the freezer before filling. This will allow milk products to stay colder for a longer period of time.

July 20, 2006 (Routine)

Violations:

• 0610 - Boxes of walnuts stored on the floor in the back of the kitchen. Boxes of soy milk stored on the floor in dry storage room.
  Store all foods at least 6 inches off the floor.
• 0820 - Critical Repeat Half and half at the service counter cold holding at improper temperature: 50f.
  Keep all cold foods at least 45f or below. Correct immediately.
• 1190 - There is no thermometer in front 1 door refrigerator unit.
  Provide an accurate thermometer in front refrigeration unit.
• 2000 - Repeat Unprotected single service cups in front counter.
  Store all single service cups in cup dispensers or plastic sleeves.
• 2190 - Water temperature in front area handsink less than 110F.
  Provide hot water at all handsinks of at least 110F at all times. Correct within 14 days.
• 3660 - Permit is not posted for public view.
  Post permit for public view at all times.

Comments:
Renewal application, $40 fee and copy of menu due by 07/31/06. Provide written procedures for time and temperature control for half and half at front counter.

August 08, 2005 (Follow-up)

Violations:

• 0470 - Corrected During Inspection Critical Raw eggs stored over ready to eat foods in refrigeration unit.
  Store raw eggs/meat below cooked foods.
• 1190 - Repeat Thermometer in refrigeration unit with milk at the front counter not working properly.
  Provide accurate thermometer for all refrigeration units. Correct within 3 days.
• 1570 - Torn gasket in 2 door refrigerator unit.
  Replace torn gasket in refrigeration unit. Equipment componenets shall be kept intact, tight and adjusted. Correct in 30 days.
• 2000 - Repeat Unwrapped single service cups at the front counter.
  Provide a dispenser for cups or store disposable cups in plastic sleeves all the way to the top.

Comments:
Follow up inspection. Violations corrected:0470,0480,1530, Need to correct following violations: 1190,2000,1570.

July 25, 2005 (Routine)

Violations:

• 0470 - Critical Raw eggs stored above ready to eat food. (half & half) in refrigerator unit. correct immediatly.
  Store raw eggs below ready to eat foods.
• 0480 - Unlabeled flour, sugar, oatmeal.
  All foods removed from original containers shall be identified with the common name of the food.
• 0820 - Critical Repeat Half & half at the self-service counter(60f) cold holding at improper temperature.
  Discard the food and ensure that potentially hazardous products for cold holding are maintained at 41f(45f) or below to inhibit the growth of bacteria.
• 1190 - Thermometer in refrigerator unit with milk at the front counter is not working properly.
  Provide accurate thermometer for refrigeration.
• 1530 - Repeat No test kit available at the facility.
  Provide a chlorine test kit at the facility at all times so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Torn gasket in 2 door refrigerator unit.
  replace torn gasket in refrigerator unit. Equipment components shall be kept intact, tight and adjusted.
• 2000 - Unwrapped single service cups at the front counter.linens stored on the floor in storage room next to restroom.
  Provide wrapped cups or an approved dispenser for cups at the front counter.store clean linens at least 6 inches (15 cm) above the floor.

September 20, 2004 (Routine)

Violations:

• 1570 - Front glass door is broken & self-closing device on rear door is broken & were observed in a state of disrepair and damaged.
  Repair the door & self-closing device 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct the self-closing device within 30 days. Correct front door within 90 days.
• 0550 - In-use utensils improperly stored between use. Ice scoop used to dispense ice from the cooler on the floor in the front service was stored on top of the cooler.
  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 140F and the container. Recommend installing an ice bin that is indirectly plumbed into the plumbing system. Correct today.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions (chlorine).
  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. Correct within 7 days.
• 0820 - Critical Half & Half and skim milk at the self-service counter cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Additional storage containers must be available (min. of three- 1 for in-use, 1 for cleaning, & 1 for freezer/refrigeration storage) If unable to maintain proper temperatures a writing timing procedure will be required. If a written timing procedure is to be utilized submit it to the Health Dept. for prior approval. Corrected during inspection.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the front service area.
  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. Corrected during inspection.
• 2790 - The indoor floor materials (concrete blocks) located kitchen do not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
  Replace the concrete blocks in the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Provide approvable shelving/ racks for storage needs. Correct within 30 days.
• 2020 - Unwrapped single-service cups were provided at the front service counter.
  Provide wrapped cups or an approved dispenser for cups at the front service counter to prevent consumer contamination of multiple cups. Correct within 14 days.
• 1320 - Repeat There was no temperature measuring device located in the coolers in the front service area.
  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. Correct within 3 days.
• 3180 - Floor under the 2-dr Hobart cooler in the kitchen noted in need of 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. Correct today.
• 1560 - There is a floor mounted freezer in the kitchen that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Correct within 30 days.
• 2000 - Single-service items in the kitchen & unused restroom (converted storage room) were found stored on the floor.
  Store single-service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Provide adequate approvable shelving for storage needs. Otherwise, increase shipment frequency or limit the types/ amounts of single-service items used. Relocate all single-service items at least 6 inches above the floor, Correct today.

Comments:
Notes- Person-in-charge (PIC) passed the foodservice demonstration of knowledge test. Monitor the condition of the walls & floor in the kitchen, they become absorbent or difficult to clean, repairing/replacement will be required. Submit spec. sheets on any equipment or finishing materials for prior approval. Do not use single-service buckets for food storage needs (not used at time of inspection).

March 17, 2003 (Routine)

Violations:

• 3020 - Repeat-Soap was not provided at the hand washing lavatory in the handsinks.
  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. Correct within 3 days.
• 3030 - Repeat-No disposable towels were provided a the hand washing lavatory in the front handsink.
  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. Correct within 3 days.
• 2930 - Repeat-Outer opening (side door) of the food establishment is not protected against entry of insects and rodents.
  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. Correct within 14 days.
• 2660 - Repeat-There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall. Correct within 3 days.
• 2920 - Repeat-Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. Correct within14 days.
• 1750 - Manufacturer containers were observed reused for the storage of yeast and other items.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. Correct within 30 days.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  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. Correct within 7 days.
• 1570 - Shelves in small coolers up front were observed in a state of disrepair and damaged (exposed insulation).
  Repair the coolers 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 coolers, replace it with ones that meet the specifications of Part IV, Article 1 and 2 of this chapter. Correct within 30 days.
• 1320 - There was no temperature measuring device located in the small coolers up front.
  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. Correct within 14 days.
• 2620 - There are refuse containers in the alley without covers.
  All refuse containers are to be fitted with snug lids. Correct within 30 days.
• 0610 - Food stored on the floor in front service area and single-service on floor in dry storage area. Or Food stored less than 6" above the floor.
  Elevate food and single-service storage onto approved shelving with minimum 6" legs or casters. Correct within 14 days.
• 2790 - The indoor floor material located under oven (bare wood) does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  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. Correct within 30 days.
• 2790 - The indoor shelf material located in dry storage (bare wood) area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Correct within 30 days.
• 3660 - Permit issuance fee has not been paid, a notice of violation letter requiring the establishment to pay within 10 days was received on 3/7/03.
  No person shall operate a food establishment without a valid permit. Pay permit issuance fee and submit facility information sheets within 10 days.

Comments:
Note- permit expired on 7/31/02
Note-Make sure all not easily recognizable foods are properly labeled.