This was a risk factor assessment inspection. The inspection focused on critical violations and their corrective actions. Food contact surfaces were observed to be visibly cleaned. The low temperature chemical sanitizing ware washing machine was checked and tested and was noted to be operating properly.The chlorine concentration was observed to be acceptable at, 50 ppm. The floor surfaces were noted to be cleaned throughout the kitchen.
However, the certified food manager was advised to maintain the floor inside the walk-in cooler clean at all time.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device:Lentil soup and chicken soup.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.
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08/31/2015 | Risk Factor | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Upright refrigerator and walk-in refrigerator.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. (Exposed foods were properly covered during the inspection.)
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: chicken, soup, sauces, yogurt, etc
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. (Each food container was date marked accordingly).
- Equipment / Good Repair / Operation
Observation: The1-door refrigeration unit that is located near the pizza table in the chicken is not operating properly and is unable to maintain cold food at or below 41°F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: glass ware and other utensils cleaned at the dish washing machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the cookline being used to wash utensils. A wire scrub was noted inside this sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at cookline handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (The CFM provided paper towels during the inspection).
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided above the reach-in refrigerators, and storage areas inn the kitchen
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas. Replace the burned-out ceiling ligh tbulbs.
- Maintenance Tool Storage Cannot Contaminate
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. Brooms, dust pan, and floor brushes noted in food storage areas.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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02/06/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist (EHS) discussed the proper way to set up the three compartment sink, how to wash, rinse and sanitize equipment and utensils, and calibrating thermometers.
Certified food manager will continue to use bleach as a form of sanitizer until the proper test kit is provided for the quat sanitizer.
EHS discussed methods to keep olive and condiment trays protected at the buffet area.
EHS discussed detailed cleaning procedures.
- Duties / Restrict Unauthorized Personal (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
Correction: Do not allow unauthorized personnel inside of the kitchen. Food employees are personnel associated with the operation of the food establishment is allowed in the kitchen. All unauthorized personnel was removed at time of inspection.
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly trained in setting up the three compartment sink for washing, rinsing and sanitizing multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly wash, rinse and sanitize all equipment, utensils, and surfaces before being used.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. All open drinking containers were discarded at time of inspection.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. 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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored above raw beef inside of True 2dr upright refrigerator
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Raw beef was relocated above the raw chicken inside of True 2dr upright refrigerator.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in cooler, Turbo Air 3dr reach-in prep refrigerator and True 2dr upright ref
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. All food was covered at time of inspection.
- Equipment / Good Repair / Components / Gaskets
Observation: The stoppers at the three vat sink are missing.
Correction: Equipment components such as stoppers for the three vat sink shall be provided to utilize the three vat sink properly
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towels were provided at all hand sinks at time of inspection.
- Physical Facilities Good Repair
Observation: Observed that the light bulbs were blown out in the kitchen near the dishwashing area are not maintained in good repair.
Correction: Replace the light bulbs. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of Windex are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. Windex containers were labeled at time of inspection.
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09/18/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) provided employee health and cross contamination information in English and Spanish. Manager will provide documentation on training of employee health policy by June 9, 2014.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
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05/28/2014 | Risk Factor | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days (unless otherwise specified above) but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following refrigeration units were observed torn: Superior 3-door reach-in prep refrigerator, reach-in refrigerator, Superior 2-door upright freezer.
Correction: Replace the gaskets.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom of the back door.
Correction: Provide adequate weather stripping along the bottom of the back door to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed a hole in the wall between the Superior 2-door upright freezer and the door leading into the dining area.
Correction: Repair the hole in the wall.
- Ventilation Systems, Shall Be Clean
Observation: The hood systems have not been cleaned in the last 6 months.
Correction: Have the hood systems cleaned. Provide documentation of cleaning to the health department within 14 days.
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04/25/2014 | Pre-Opening | |
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