Overall very good sanitation. Clean well organized facility with sanitizer in place at 200 ppm Cl and used, handwashing done with training also done, gloves used with training done, good food temperatures, storage and labeling and good employee health knowledge. Two sets of kitchen lights out, please replace right away, and additional cleaning needed in the ice machine.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. EHS observed employee washing his hands with gloves on and at dish sink.
Correction: 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. EHS coached employee to not wear gloves when hand washing or at dish sink.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: EHS observed the folowing issues at the grill: gloves kept on when not needed, tongs to remove raw meat from containers is too short resulting in hand and glove contmination, same spatula's used to handle raw and cooked meats.
Correction: Training done, remove gloves after handling RTE foods, intil longer tongs are obtained, wash hands after meat removal, and training done on seperate tongs for raw and cooked meats.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. EHS observed rice scoop stored handle down inside rice.
Correction: 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 135°F. EHS had PIC remove scoop.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees C) located in the wait station and prep unit is not present.
Correction: Provide a temperature measuring device that is easily readable.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. EHS observed no test strips for checking wiping cloth buckets or dish machine.
Correction: 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. EHS gave some test strips to facility.
- Equipment and Utensils, Air-Drying Required
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: 3 compartment sink leaking.
Correction: Have repairs made.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in under dish washer, ice machine and dry storage is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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10/23/2015 | Routine | |
NOTES:
- Reviewed employee health policy with operator.
- Discussed that if hand sink is to be replaced, ensure that a splashboard is installed between the clean section of the dishwasher and the hand sink. Operator acknowledged.
- Good food safety knowledge present and facility is observed in clean condition with foods covered and sanitizer in place.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. All employees have expired Food Handler cards.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the RIR/RIF.
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 - Fixed Equipment, Spacing or Sealing
Observation: The kitchen handsink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
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06/16/2015 | Routine | |
Overall excellent. Most items corrected. Good storage in the walk in refrigerator, date labels present. Food items below cooks line moved to higher shelving. Water heater checked and pending replacement. Door handle to walk in refrigerator on order, but cloth used to open clean. New fast reading thin stemmed thermometer obtained (thermocouple).
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Walk in refrigerator handle broken. Per owner handle ordered and due in 1-2 weeks. For now, a "wire" with a towel is used to open the door - food debris on towel.
2) ***Hot water heater deteriorated at the bottom.
Correction: 1) Until new handle is installed, using a towel is ok, but change each meal period.
2) Repair or replace hot water heater.
- Physical Facilities in Good Repair (repeated violation)
Observation: Two ceiling tiles in cooks area and above back prep/storage area stained from previous leaks.
Correction: Replace tiles with smooth durable washable white or off white ceiling tiles.
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02/03/2015 | Follow-up | |
Overall mixed inspection. Overall mixed handwashing, good no bare hand contact, but gloves used when not needed increasing the risk of contaminated gloves to directly handle ready to eat foods. Overall good food temperatures, with some changes made to improve safety for white cheese holding. Sanitizer in place at 200 ppm Cl. Employee health reviewed, flyer left for employee training. Ensure staff training is refreshed for entire policy. Discussed upcoming requirement to post a statement that sanitation inspection reports are available to view on Virginia Department of Health website.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwashed fruit and vegetables stored above and in contact with containers of ready to eat foods.
Correction: Correction will require reorganization of walk in refrigerator. Inspection on Friday afternoon. Correct storage when not during busy time, follow up within 10 days.
- Food - Miscellaneous Sources of Contamination
Observation: Taco shells and taco salad shells stored on bottom shelf with clean plates in cooks area - just above floor where items may be subject to contamination from staff walking by etc.
Correction: Suggest store food and plates that are not close to the floor. Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Soft white cheese, prepared, cooled, stored in cold holding then "reheated" less than 165 F (per owner) and held in 90's to keep from scorching.
Correction: Discussed different options for cheese to improve food safety and keep quality. Discussed, either cold hold and reheat for use - will not require reheating to 165 F OR use time as a public health control. Discussed how to correctly use time. Review of process will be done during follow up. Cheese present x 30 minutes after initial heating and will be discarded if not used within 3.5 hrs.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) pork, mac and cheese, etc. in the refrigeration unit is not properly dated for disposition.
Correction: 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 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) Walk in refrigerator handle broken. Per owner handle ordered and due in 1-2 weeks. For now, a "wire" with a towel is used to open the door - food debris on towel.
2) ***Hot water heater deteriorated at the bottom.
Correction: 1) Until new handle is installed, using a towel is ok, but change each meal period.
2) Repair or replace hot water heater.
- Physical Facilities in Good Repair
Observation: Two ceiling tiles in cooks area and above back prep/storage area stained from previous leaks.
Correction: Replace tiles with smooth durable washable white or off white ceiling tiles.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Unlabeled spray bottle of bleach water.
Correction: Bottle labeled.
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01/30/2015 | Routine | |
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