Captain Sid's Seafood & Deli, 2100 Princess Anne Street, Fredericksburg, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
July 06, 2009 | Routine | 2 | 4 | Details / Comments |
|
February 06, 2009 | Follow-up | 2 | 0 | Details / Comments |
|
January 26, 2009 | Critical Procedures | 7 | 0 | Details / Comments |
|
July 23, 2008 | Critical Procedures | 3 | 0 | Details / Comments |
|
July 08, 2008 | Routine | 8 | 4 | Details / Comments |
|
January 14, 2008 | Follow-up | 2 | 0 | Details / Comments |
|
January 03, 2008 | Critical Procedures | 7 | 0 | Details / Comments |
|
June 22, 2007 | Routine | 4 | 2 | Details / Comments |
|
May 23, 2007 | Routine | 5 | 6 | Details / Comments |
July 06, 2009 (Routine)
Violations:
- 0570 - Wiping cloths improperly stored between use. Wet wiping cloth stored on prep table.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory foods, such as eggs and hamburger, that may be served raw and/or undercooked. Facility has posted the actual Virginia Department of Health Regulation regarding the consumer advisory at the front cash register. Discussed with PIC proper disclosure and reminder requirements for the consumer advisory during inspection on 1/26/2009.
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. - 1570 - The following equipment was observed in a state of disrepair and damaged: 1. rusty shelving inside Victory reach in cooler, 2. lid and gaskets of right chest freezer, 3. door shelf cracked inside Beige reach in cooler.
Repair the equipment 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. - 1570 - The door gasket to the Victory reach in cooler is in poor repair. Gasket is being held by tape.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. can opener blade, 2. top interior of microwave.
Clean and sanitize these surfaces for food contact. - 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. gaskets of sandwich prep unit and refrigeration unit holding toaster oven, 2. heavy ice accumulation inside the left chest freezer, 3. shelves in dry storage, 4. interior of freezer compartment of beige reach in cooler/reach in freezer unit, 5. exterior of all fryers, as well as, side of oven, 6. hood filters.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap observed along the bottom of back door in the kitchen.
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.
Discussed with PIC:
Most foods were prepared or sliced today. Ensure that foods are being properly dated if held for longer than 24 hours. Foods can be held no longer than 7 days.
No food prep observed during inspection. Ensure that employees are following proper handwashing and glove use procedures when conducting food prep.
Discussed employee health policies with person in charge.
Facility's food supplier is Restaurant Depot.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, PU-prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.
February 06, 2009 (Follow-up)
Violations:
- 0540 - Corrected During Inspection Critical Repeat Observed PIC crack shell eggs with gloves, then continue to handle ready-to-eat foods, such as toast and cooked bacon, with the same gloves. (PIC removed gloves and washed hands after instructed to do so before handling any other ready-to-eat foods)
Use only cleaned and sanitized utensils or equipment during food preparation. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) food, such as egg rolls, chicken salad, chili, and crab soup, in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F 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.
3-compartment sink sanitizer concentration - 100 ppm chlorine
This facility is no longer under enforcement.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, PU-prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.
January 26, 2009 (Critical Procedures)
Violations:
- 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food, such as chicken and ground beef. Person in charge was unable to describe the "Big Five" foodborne illness. The person in charge is currently not certified in food safety.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0160 - Critical Repeat A food employee failed to wash his or her hands before donning gloves and preparing foods after washing and cleaning equipment. A food employee failed to wash hands between changing gloves after cracking shell eggs. PIC failed to wash hands before handling bread with his bare hands after cracking shell eggs.
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. - 0450 - Corrected During Inspection Critical PIC observed handling ready-to-eat (RTE) food, such as bread, with bare hands. (gloves provided)
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0540 - Critical Repeat Observed PIC crack shell eggs with gloves, quickly rinse gloves at handsink, then continue to use gloves to handle bread.
Use only cleaned and sanitized utensils or equipment during food preparation. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) food, such as tuna salad and egg rolls, in the refrigeration unit is not properly dated for disposition. Sliced meats were dated with "1/4, 1/8, 1/12, 1/16". PIC stated that meats were sliced either today or within the last 4 days and dates are not being changed on the containers.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F 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. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. glass bowl stored under the slicer, 2. colanders stored under the slicer, 3. can opener blade, 4. tong and scoop in storage.
Clean and sanitize these surfaces for food contact. - 3340 - Critical Containers of grill cleaner and toilet cleaner stored on clean equipment rack with cutting board, tomato slicer and other equipment.
Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
Additional Temperatures: SP-hot dog IT 38F, shell eggs ST 43F, chili ST 35F.
Discussed with PIC:
Facility has posted the actual Virginia Department ofHealth Regulation regarding the consumer advisory at the front cash register. Discussed with PIC proper disclosure and reminder requirements. Recommend adding the disclosure and reminder on menus and at the menu provided for customers to order from at front counter.
Observed a container of kimchi in reach in cooler. PIC stated that kimchi is prepared at home and brought into the facility for personal consumption and is not for sale to customers. Ensure that food used for personal use is labeled and separate from food used in the facility.
Discontinue the re-use of manufacturer containers for tofu and potato salad for food storage. Provide additional food grade containers for food storage.
Discontinue washing hands at the 3-compartment sink. Ensure that employees are properly washing hands at handsinks provided.
Facility's food suppliers are Restaurant Depot and Costco.
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and non-critical violations, places an establishment under enforcement which can result in revocation of health permit.
The facility has been placed under enforcement and a Notice of Violation was issued and hand delivered.
This inspection was limited to the risk factors that have been identified by the Centers for Disease Control and Prevention (CDC) as the most prevalent contributing factors of foodborne illness or injury. The risk factors include: poor personal hygiene, food from unsafe sources, inadequate cooking, improper holding temperatures, and contaminated equipment.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, PU-prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.
July 23, 2008 (Critical Procedures)
Violations:
- 0820 A 2 - Corrected During Inspection Critical The following foods are cold holding at improper temperatures in the sandwich prep unit: 1. sliced tomatoes at 45F IT, 2. chicken salad at 44F IT, 3. tuna salad at 43F IT, 4. sausage at 43-44F IT. (PIC adjusted the temperature of this unit and foods began to drop in temperature in this unit during inspection.)
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods, such as tuna and chicken salads, in the refrigeration unit is not properly dated for disposition. Tuna salad and chicken salad has a prepared on date of 7/9/2008, however, PIC stated that chicken and tuna salads were prepared on 7/22/2008 and he had not changed the date on the container to the proper prepared on date.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F 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. - 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the food, such as hamburgers and eggs, that may be served raw and/or undercooked. This was discussed during last inspection on 7/8/2008.
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
Discussed with PIC:
Handwashing and glove use procedures have improved since last inspection. Ensure that all employees are trained in proper handwashing and glove use.
Wooden shelving in back has been painted.
Ensure that wet wiping cloths are stored in sanitizer at the proper concentration when not in use.
This inspection was limited to the risk factors that have been identified by the centers for Disease Control and Prevention (CDC) as the most prevalent contributing factors of foodborne illness or injury. The risk factors include: poor personal hygiene, food from unsafe sources, inadequate cooking, improper holding temperatures, and contaminated equipment.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.
July 08, 2008 (Routine)
Violations:
- 0140 - Critical Improper handwashing procedures observed. Observed employees on several occasions wash hands in the 3-compartment sink, without soap, and for less than 20 seconds. Observed employees wash hands without removing gloves.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. - 0160 - Critical Repeat Food employees failed to wash his or her hands before donning gloves.
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. - 0170 - Food employees were observed cleaning their hands in the 3-compartment sink.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. - 0540 - Critical Repeat Observed employee handle raw meat with gloves, rinse gloves at 3-compartment sink, then continue to use gloves to handle cheese and onions. While employee was putting on gloves, observed employee blow into the gloves.
Use only cleaned and sanitized utensils or equipment during food preparation. Remove and discard gloves and wash hands properly once gloves have become soiled. - 0570 - Wiping cloths improperly stored between use. Wet wiping cloths stored on prep table and can opener.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0830 - Critical The prepared ready-to-eat (RTE) tuna salad in the refrigeration unit is not properly dated for disposition. Tuna salad has a prepared date of 6/29/2008, however, PIC stated that tuna salad was actually prepared on 7/5/2008 and he had not changed the date on the container to the proper prepared date.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F 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. - 1060 - The nonfood contact surface of the unsealed wooden shelf in back storage area is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. can opener, 2. tomato slicer..
Clean and sanitize these surfaces for food contact. - 1890 - Corrected During Inspection Critical Observed employee wash and rinse knife and cutting board, and then place into storage without properly sanitizing. (Instructed employee to sanitize cutting board and knife at 3-compartment sink)
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 2310 - Critical Front handsink is blocked by a reach in freezer, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the reach in freezer preventing its use. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3460 - Corrected During Inspection Critical Antifungal medicine and rubbing alcohol stored on shelf above prep table with food items, such as various spices and equipment.
Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
3-compartment sink sanitizer concentration - 100 ppm chlorine
Discussed with PIC:
Provide a consumer advisory on the menu if serving foods undercooked, such as hamburgers and eggs.
Ensure that employees are following proper handwashing and glove use procedures.
Ensure that PIC is knowledgeable in employee health policies and reporting procedures when an employee has certain symptoms or diagnosed with food-borne illnesses.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.
January 14, 2008 (Follow-up)
Violations:
- 0160 - Corrected During Inspection Critical Repeat A food employee failed to wash hands before donning gloves. (PIC instructed employee to wash hands)
Instruct food employees to wash hands before donning gloves. - 0540 - Corrected During Inspection Critical Repeat Observed employee handle raw steak with gloves and continue to handle ready-to-eat food, such as bread, without changing the gloves. (PIC instructed employee to remove gloves)
Use only cleaned and sanitized utensils or equipment during food preparation. Ensure all employees are changing gloves and washing hands when gloves become soiled.
Discussed with PIC:
Discontinue the use of the 3-compartment sink to wash hands. Ensure that employees are using a handsink to wash hands with warm water and soap for at least 20 seconds and drying hands with a disposable paper towel.
Ensure that the chlorine sanitizer concentration in the 3-compartment sink is between 50-100 ppm. Obtain chlorine test strips.
Good date marking procedures observed during inspection.
This facility is no longer under enforcement.
Abbreviations: PIC-person in charge, IT-internal temperature, ST-surface temperature.
January 03, 2008 (Critical Procedures)
Violations:
- 0160 - Critical Repeat A food employee failed to wash his or her hands before donning gloves. No handwashing observed during inspection.
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. - 0220 - Corrected During Inspection Critical In use open drinking containers stored on oven in food prep area, in a manner that may contaminate food, food contact surfaces or utensils. (discarded)
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Shell eggs stored over condiments and containers of cheese and mushrooms in the sandwich prep unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0540 - Corrected During Inspection Critical Repeat Food in contact with soiled equipment or utensils. Observed employee handle raw steak and raw hamburger with gloves and continue to handle ready-to-eat food, such as bread, without changing the gloves. (PIC removed gloves upon request).
Use only cleaned and sanitized utensils or equipment during food preparation. Ensure all employees are changing gloves and washing hands when gloves become soiled. - 0820 2 - Corrected During Inspection Critical (REPEAT) The following foods in the sandwich prep unit are cold holding at improper temperatures: 1. scrapple at 46F IT, 2. sausage at 45F IT, 3. cheese at 45F IT, 4. tomatoes at 46F IT.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 0840 - Corrected During Inspection Critical According to the "prepared on" date on the prepared ready-to-eat (RTE) tuna salad in the refrigerator, the food should have been discarded on 12/31/2007. Prepared date on the tuna salad was 12/24. (discarded)
Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. - 3340 - Corrected During Inspection Critical Grill cleaner stored with tomato slicer and cutting board next to 3-compartment sink.
Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
Discussed with PIC:
Adjust the temperature of the sandwich prep unit so that it is capable of holding foods at 41F or colder at all times. Recommend adjusting refrigeration unit to 37-38F to maintain the food at 41F or colder.
If sliced meats or cheeses are held for longer then 24 hours after slicing, mark the "consume by" date on these food items. Foods can be held no longer than 7 days at 41F or colder.
Observed employee on two occasions remove gloves and reuse them. Discard gloves once soiled or removed.
Ensure that wet wiping cloths are stored in a bucket of sanitizer at a concentration between 50-100 ppm. Ensure that all in-use utensils are cleaned and sanitized at least every 4 hours.
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and non-critical violations, places an establishment under enforcement which can result in revocation of health permit.
The facility has been placed under enforcement and a Notice of Violation was issued and hand delivered.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.
This inspection was limited to demonstration of knowledge, personal hygiene, food source, temperature control, and cross contamination.
June 22, 2007 (Routine)
Violations:
- 0160 - Critical A food employee failed to wash his or her hands before donning gloves.
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. - 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw fish stored over cheese in the reach in cooler.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0540 - Critical Observed employee crack shell eggs with gloves and continue to handle ready to eat foods, such as bagels and bread, without changing the gloves.
Use only cleaned and sanitized utensils or equipment during food preparation. Ensure all employees are changing gloves when they become soiled. - 0570 - Corrected During Inspection Wiping cloths improperly stored between use. No chlorine sanitizer observed in the wiping cloth buckets.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 - Corrected During Inspection Critical The following foods are cold holding at improper temperatures: 1. pre-cooked sausage stored above the grill at 79F St, 2. shell eggs stored next to the grill at 60F ST, 3. chicken salad in the sandwich prep unit at 44F IT, 4. tuna salad in the sandwich prep unit at 43F IT.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1320 - There was no temperature measuring device located in the white reach in cooler in back storage 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.
3-compartment sink sanitizer concentration - 100 ppm chlorine.
Discussed with PIC:
Facility can use time as a public health control for shell eggs and pre-cooked sausage and scrabble left by the grill during breakfast hours. If using time as a public health control, written procedures need to be provided to the Health Department. This will include the food items involved, the amount of time foods will be left out of temperature, disposition of the food, and how time will be monitored. Foods can be left out of temperature for no more than 4 hours and discarded or 2 hours and placed into refrigeration.
Adjust the temperature of the sandwich prep unit so that it is capable of holding foods at 41F or colder during busy operational hours.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding
May 23, 2007 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Raw animal foods, such as shell eggs chicken and ground beef, stored over ready-to-eat (RTE) foods in several refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0820 - Corrected During Inspection Critical Half and half containers on self service counter at 63F IT - cold holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. - 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods, such as cooked chicken and tuna salad, in the refrigeration unit are not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F 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. - 1060 - The nonfood contact surfaces of the unsealed wooden shelving and brick wall in back storage area are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1530 - There is no properly working test kit provided 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. - 1550 - The back hand sink is not sealed to adjoining wall.
Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 1750 - Manufacturer containers, such as tofu containers, were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
Clean and sanitize these surfaces for food contact. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 3380 - Corrected During Inspection Critical Wiping cloth bucket sanitizer concentration was too strong - over 200 ppm chlorine.
Ensure that the chlorine sanitizer concentration is at a level between 50 -100 ppm. - 3660 - Corrected During Inspection Establishment operating without a valid permit.
Cease all food service operations until you receive a permit to operate from the health department.
Facility changed ownership a month ago and has been operating without a valid Virginia Department of Health permit. Owner was able to apply for permit and inspection was conducted. This facility is in substantial compliance and is eligible for a permit from the Virginia Department of Health. A re-inspection will occur after 30 days. All deficiencies noted on this report must be corrected.
Discussed with person in charge:
Ensure that utensils in continuous use are cleaned and sanitized at least every 4 hours.
Employees may drink in the food prep area as long as drinking container has a lid and straw and located in an area that will not contaminate food or equipment.
Ensure all employees are following proper handwashing and glove use procedures.
Remove any unused equipment from the premises.
Enforcement Policy
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.
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