Exxon Save-U-Time, 350 Kings Highway, Keysville, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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June 03, 2008 | Follow-up | 0 | 2 | Details / Comments |
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May 29, 2008 | Follow-up | 2 | 4 | Details / Comments |
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May 14, 2008 | Routine | 2 | 7 | Details / Comments |
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February 21, 2007 | Routine | 1 | 1 | Details / Comments |
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August 23, 2006 | Routine | 1 | 2 | Details / Comments |
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January 19, 2006 | Routine | 2 | 2 | Details / Comments |
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March 16, 2005 | Routine | 1 | 2 | Details / Comments |
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August 11, 2004 | Routine | 2 | 9 | Details / Comments |
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June 23, 2004 | Routine | 0 | 6 | Details / Comments |
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January 14, 2004 | Routine | 0 | 4 | Details / Comments |
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March 05, 2003 | Routine | 1 | 3 | Details / Comments |
June 03, 2008 (Follow-up)
Violations:
- 1570 - The door gasket to the 2 door reach-in counter refrigerator is in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside shelves at True 3 door refrigerator.
Maintain nonfood-contact surfaces of equipment clean.
May 29, 2008 (Follow-up)
Violations:
- 0610 - Repeat Buns and breads stored on bread racks, sitting on the flloor in the walk-in refrigerator. Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed tomato slices, beans, tuna salad, etc in the refrigeration unit was not properly dated for disposition after opening.
Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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. - 1320 - Repeat There was no temperature measuring device located in the True refrigeration units two and three door.
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. - 1580 - Repeat The blue cutting board(s) along the back room are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside shelves at True 3 door refrigerator.
Maintain nonfood-contact surfaces of equipment clean. - 2200 - Critical Repeat The diameter of the air gap between the water supply inlet and the flood level rim of the pressure spray nozzle at dishmachine is less than twice the diameter of the water supply inlet.
Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
Spray nozzle at dishmachine needs corrected immediately by June 2. Date marking of prepared ready-to-eat foods in the walk-in need to have dates of preparation and consume by date.
May 14, 2008 (Routine)
Violations:
- 0480 - Repeat Unlabeled food containers. Sugar in stainless steel container in back room.
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. - 0570 - Repeat Wiping cloths improperly stored between use. Stored on table in back room area.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Buns and breads stored on bread racks, sitting on the flloor in the walk-in refrigerator. Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0830 - Critical The ready-to-eat (RTE) commercially processed tomato slices, beans, tuna salad, etc in the refrigeration unit was not properly dated for disposition after opening.
Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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. - 1320 - Repeat There was no temperature measuring device located in the True refrigeration units two and three door.
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. - 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Sanitizer test strips were not available upon request.
Obtain a household chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1580 - The blue cutting board(s) along the back room are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 2200 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the pressure spray nozzle at dishmachine is less than twice the diameter of the water supply inlet.
Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
New Food Regulations effective October 2007. Will bring new changes to operator on revisit.
February 21, 2007 (Routine)
Violations:
- 0480 - Unlabeled food containers. Stainless steel container of sugar on the shelf in the rear area not labeled.
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. - 0820 - Corrected During Inspection Critical Cream Potatoes 86 degrees Fahrenheit. Hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
August 23, 2006 (Routine)
Violations:
- 0570 - Wiping cloths improperly stored between use. Several cloths laying on counter and not stored in the sanitizer.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1320 - There was no temperature measuring device located in the 3 door refrigerator.
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. - 1770 B - Corrected During Inspection Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Nozzle's on the fountain drink dispenser.
Clean and sanitize these surfaces for food contact. Set up a regular schedule for employees to clean the nozzle's.
January 19, 2006 (Routine)
Violations:
- 1150 - The nonfood contact surface of the cardboard box located on the shelf under the toasters holding paper towels is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Always use a type of container in the Kitchen that can be easiely cleaned. - 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. No sanitizer being dispensed in the dishwasher.
Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F. - 1780 - Corrected During Inspection Critical Repeat Surfaces of the can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Clean the surface of can opener at any time when contamination may have occurred, at least every 24 hours. - 2000 - Repeat Single service items observed unprotected from contamination. Single service articles not inverted.
Store single service items in its original protective packaging or inverted in an approved dispenser.
March 16, 2005 (Routine)
Violations:
- 0610 - Food stored on the floor or food stored less than 6" above the floor. Boxes on floor in the Walk In Freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters. Try combining boxes to eliminate storage of floor. - 1350 - The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is broken.
Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature. - 1780 - Corrected During Inspection Critical Surfaces of the can opener was observed soiled with accumulations of grime and debris.
Clean the surface of can opener at any time when contamination may have occurred, or it has accumulations of grime and debris, at least every 24 hours.
August 11, 2004 (Routine)
Violations:
- 0470 - Critical Damaged, spoiled or recalled food stored in a location that may cause contamination. Sausage patties held in cardobard box that was soiled. 8 patties discarded. Use containers that can be cleaned for holding product.
Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles. - 2810 - Wall or wall covering in the mens restroom is not smooth and easily cleanable. Hole in wall.
Repair or replace wall or wall covering to make it smooth and easily cleanable. - 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Hamburger in sandwich prep refrigerator not covered and on lower shelf. Other packages of meat products open and setting on top of exposed meat.
Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 1060 - Repeat The nonfood contact surface of the cardboard on the rear shelving under the pots and pans 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. Remove cardboard from the shelving. - 0580 - Single-use gloves while worn during multi-tasked food preparation. Obtain the throw away type gloves in order for the employees to change often.
Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. - 3180 - AC vent in the storage/dishwashing room 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. - 1320 - Repeat There was no temperature measuring device located in several refrigeration units.
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. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1170 - Grease extraction filters in the hood system are not clean.
Clean the grease filters. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener.
Clean and sanitize these surfaces for food contact.
June 23, 2004 (Routine)
Violations:
- 1060 - The nonfood contact surface of the shelving in rear room has cardboard on the racks which 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. Remove cardboard from racks. - 0550 - Repeat Dispensing utensils improperly stored between uses. Ice scoop handle touching ice and ice was dipped using a glass during inspection.
Use only a scoop to fill containers. 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. - 1320 - There was no temperature measuring device located in several refrigeration units that could be easily seen.
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. - 0480 - Unlabeled food containers. Sugar in picture at front counter for refilling containers was not labeled.
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. - 3180 - The wall behind the trash can located near the sandwich prep refrigerator and the floor behind the grill at the front cooking area 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. - 2310 B - The handwash station at the front counter had a spoon in the sink when inspection was started.
The handwash facility identified above is to be used for washing hands only
January 14, 2004 (Routine)
Violations:
- 0550 - Repeat Dispensing utensils improperly stored between. Ice scoop handle touching ice.
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. - 2000 - Single service items observed unprotected from contamination. Stored in cardboard box.
Store single service items inverted, in plastic, or in an approved dispenser. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 3240 - Handwashing facilities are not maintained. Caulk handsinks in both rest-rooms at wall area to prevent moisture, etc, collecting behind sink.
Keep handwashing facilities clean and maintained to encourage proper handwashing.
March 05, 2003 (Routine)
Violations:
- 1090 - Critical A temperature measuring device with an unshielded glass stem or sensor was observed in the establishment in the three door refrigerator. Removed during inspection.
Remove the glass temperature measuring device from the facility to prevent glass shard contamination of food in case of breakage. Obtain the proper refrigeration unit thermometer. - 2020 - Single service containers were observed soiled. Has been removed from the origional plastic package.
Store containers in their origional package with surface facing downward to prevent contamination prior to use. Slide plastic wrap down as product is used. - 2580 - A condensate drain line or other item was producing an ice build-up on the floor in the Walk In Freezer..
Repair to prevent liquid waste discharge onto the floor surface. - 3020 - Soap was not provided at the hand washing lavatory in the Kitchen.
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.
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