1. Clean and orderly food storage
2. Effective cyclic cleaning regimen evident.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of blue chemical 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.
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03/29/2016 | Routine | |
- Equipment and Utensils - Multiuse, Characteristics
Observation: Single-use plastic BBQ containers are being used for food storage, which are not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace with food grade, durable, containers that will withstand repeated washing and sanitizing and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled (especiallly interior ceiling).
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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11/23/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy at this time.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor ( a box of portioned dressings were observed stored directly on the floor, in the walk-in cooler);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement ( eggs cooked to customer request were not provided with an asterisk and linked to the Consumer Advisory on the menu)
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust and other debris on the following nonfood-food contact surfaces: walk-in cooler shelves
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light bulb in rightmost section of the walk-in cooler was observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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07/27/2015 | Routine | |
The operator provided a digital probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Undercooked eggs are provided on the menu, menu board, table tent or brochure without proper disclosure ( the eggs are offered over-easy/cookeed to order, as stated by the food worker).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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: between the cookline equipment ( fryers, flattop grill).
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/02/2015 | Routine | |
The operator provided probe thermometers, chlorine test strips and an Employee Health policy (FDA Form 1B) during today's inspection.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the Moyer Diebel warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
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11/07/2014 | Routine | |
The operator provided an Employee Health policy at this time.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili that was previously under heated lights at the front service area was hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning and first were not stored separately from insecticides or ( a can of Eliminator Hornet & Wasp was observed stored with cleaning chemicals above the rear three compartment sink).
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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08/04/2014 | Routine | |
The operator provided chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Cheese sauce in the front counter hot holding unit was hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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04/04/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips.
- Critical: Cooling*
Observation: Ambient temperature or pre-chilled cut tomatoes were not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front service refrigerated maketable unit.
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.
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11/22/2013 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and a review of an Employee Health policy was discussed at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes on the top cold rail of the front sandwich maketable unit was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/13/2013 | Routine | |
Adequate thermometer, 3-vat sink, hi-temp dish machine, chlorine sanitizer (re-mixed upon request), and chlorine test kit. Reviewed employee health and policy is posted in facility.
No more than 1 cap of bleach should be added per gallon of water. Suggest mixing bleach water in the 3-vat sink and dipping the wiping cloth bucket out of there.
Only small portions of chili and nacho cheese kept in hot wells. Staff made aware of borderline temperatures maintained by the unit. Product is fresh daily and heated in the microwave, and replaced as needed throughout the day.
Reviewed proper cooling methods for soup being made in a large batch. Some will be hot held on steam table and other portions are frozen.
Consumer advisory is on the menu, but an asterisk needs to be placed next to the eggs that are offered cooked to order.
Orkin does monthly pest control.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 -- tested 200 ppm.
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces -- 50-100 ppm.
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05/01/2013 | Routine | |
Non-critical violation must be corrected within 30 (thirty) days.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed hot dogs and sliced turkey 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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at ladies restroom 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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12/13/2010 | Routine | |
Restaurant representatives - add corrected or new information about Bowl America-Southwest, 11532 Hull Street Road, Midlothian, VA 23113 »