Food suppliers are US Foods, Flowers Bakery, and Pet Dairy. Observed handwashing and glove use. EHSS discussed the following with the manager:
1. Employee Health, provided manager with Form 1B for use.
2. Ensuring all cold holding units are supplied with a functioning thermometer.
3. Ensuring datemarking of RTE food items stored in cooler more than 24 hours.
- Person in Charge (repeated violation)
Observation: Observed no means to verify food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHSS provided Form 1B.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed stored on the counter.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken (150°) was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Waffle batter (47°) cold holding at improper temperatures on the counter.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. The batter was relocated to the prep unit.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the wash tank of the warewashing machine is not operating.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of the ice machine
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Interior of the prep unit has accumulations of grime and debris. The interior of the dessert reach in cooler (RIC) has standing water.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station by the dishwashing are is being used for purposes other than washing hands. Observed stored with frying pans.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed at a concentration above 200ppm.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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10/27/2015 | Routine | |
All issues noted by the Marshall have been addressed (report attached). All equipment has been properly sanitized in the dishmachine
No violation noted during this evaluation. | 09/24/2015 | Follow-up | |
Fire occurred at 1:30 am. The hood system was not activated. The fire extinguisher (foam) put out the fire which was isolated to the stoves located in the center of the kitchen. The following shall be addressed before health department approval for re-opening:
1. All food in immediate vicinity of fire to be discarded ( PIC has already done)
2. All equipment/utensils potentially exposed to be washed rinsed and sanitized use. This includes the food/non food contact surfaces of counter tops and shelving.
3. Condiments stored in immediate vicinity shall be replaced.
4. Address 3 items for Fire Marshal approval:
1. Full cleaning of hood system.
2. Suppression system checked and hydrocylinder replaced.
3. Fire extinguisher recharged.
EHS to return when items have been addressed before re-opening.
No violation noted during this evaluation. | 09/24/2015 | Other | |
Follow on Risk Control Plan. Observed handwashing log for past 9 days. Recommend continuing log for two weeks and sending info to EHS on April 10. EHS to follow up if no information is received.
No violation noted during this evaluation. | 03/30/2015 | Follow-up | |
Follow up for Risk Control Plan (RCP). Observed no record of RCP being implemented the past 30 days. Person in Charge (PIC) stated RCP will be implemented and on file for follow up. Observed handwashing and glove use at time of inspection. Observed managerial coaching on handwashing at time of inspection. EHS to email PIC a new copy of Risk Control Plan and handwashing/glove use log. Division supervisor to meet with Chickahominy EH supervisor to discuss new corporate policies.
No violation noted during this evaluation. | 03/19/2015 | Follow-up | |
EHS discussed with PIC developing Risk Control Plan, EHS assisted in wording/developing Risk Control Plan for handwashing and glove use. Risk Control Plan is on file.
No violation noted during this evaluation. | 02/12/2015 | Other | |
Discussed developing risk control plan. PIC stated two things to include in plan are regular coaching of employees & establishing shift meetings. Will follow up with RCP at time of follow up on 2/11/15.
Wiping cloth in use storage corrected on site. Observed under dishmachine clean.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before changing gloves beofre engaging in food preparation.
Correction: 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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed soiled wiping cloths being stored out of chemical sanitizer. Observed sanitizer concentration at 0ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under dishmachine & floor in WIC in need of cleaning.
Correction: 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.
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02/09/2015 | Follow-up | |
Food supplier are US Foods & Produce Source. Proteins come in raw frozen. Reviewed consumer advisory. Discussed cooling & reheating procedures. Discussed cleaning/sanitizing food contact surfaces & utensils. Discussed Employee Health & provided PIC with OEHS Guidelines & Form 1B.
- Person in Charge
Observation: Observed no means to verify employees are trained in employee health to report certain symptoms and diseases associated with foodborne illness.
Correction: Recommend maintaining a means to verify employees are trained in employee health. EHS provided OEHS Guidelines to Employee Health & Form 1B.
- Critical: Employee Health*
Observation: Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his hands and change gloves after handling raw shell eggs before handling RTE foods.
Correction: 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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed soiled wiping cloths being stored out of chemical sanitizer. Observed sanitizer concentration at 0ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under dishmachine & floor in WIC in need of cleaning.
Correction: 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.
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01/29/2015 | Routine | |
Observed frequent glove changes by both food handlers between handling raw foods and ready to eat foods. Ensure that hands are washed frequently to reduce potential cross contamination when removing the gloves.
Observed the employee health policy (Form 1-B) signed by all employees. The person in charge (PIC) reviewed the policy with the employees and will post a copy of the plan in the employee break area.
Reviewed the risk control plan with the PIC. Will follow-up with the PIC in 30 days to review compliance with the plan.
No violation noted during this evaluation. | 11/20/2014 | Follow-up | |
Abbreviations: WIC-walk-in cooler, WIF-walk-in freezer, RIC-reach-in cooler, PIC-person in charge
Discussed the following with the PIC:
1. Developing an employee health policy and reviewing it with the staff. FDA Form 1-B was given to the PIC. A copy of this form was given to the PIC after the previous inspection.
2. Developing a risk control plan to address hand washing and glove usage. Will work with the PIC at the follow-up inspection to develop this plan.
3. Ensuring that the dishwashing machine temperatures are monitored daily and the sanitizing solution is checked for the proper concentration when it is made.
A follow-up inspection will be conducted on November 20, 2014.
- Critical: Employee Health*
Observation: (REPEAT) Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash*
Observation: (REPEAT) Food employees failed to wash their hands between glove changes after handling raw animal foods (cracked eggs, raw bacon) with their gloved hands.
Correction: 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.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with soiled gloves. Employees handling raw bacon and cracking raw shell eggs with gloves and then handling ready to eat foods with the same gloves.
Correction: Gloves must be changed after handling raw animal products before handling ready to eat food. Only cleaned and sanitized utensils (including gloves) must come into contact with ready to eat foods.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being washed in the high temperature sanitizing dishwashing machine were not observed sanitized. The wash temperature was observed at 120°F and the requirement for that machine is 150°F and the dishwasher temperature sensitive tape did not turn color. The PIC made adjustments to the machine and the wash temperature increased to 152°F and the rinse temperature was 182°F.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: (REPEAT) The chlorine sanitizing solution in the wiping cloth containers that is being applied to food contact surfaces is too strong and does not meet the requirements of 40 CFR 180.940. The concentration was measured at greater than 200 ppm.
Correction: Utilize only chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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11/13/2014 | Risk Factor | |
Abbreviations: PIC-person in charge, RIC-reach-in cooler, WIC-walk-in cooler
Discussed the following with the PIC:
1. Ensure that the PIC is knowledgeable in food safety.
2. Ensure that the PIC, applicants, and employees are aware of the employee health policy. A copy of the FDA Form 1-B was given to the PIC to review and go over with the staff.
3.. The hot water at the handsink located in the back of the kitchen was 94F. Ensure that the hot water at the handsink is a minimum of 100F.
4. Ensure that gloves are changed and hands washed between handling raw animal foods and ready to eat foods.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food such as hamburger, chicken, and pork.
Correction: 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.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands in between glove changes after handling raw animal foods with the gloves.
Correction: 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The chlorine sanitizer in the wiping cloth containers that is being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 and is too strong. The chlorine concentration measured at greater than 200ppm.
Correction: Utilize only chlorine sanitizer that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces. The required concentration is between 50-200ppm.
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07/01/2014 | Risk Factor | |
Hobart Dishmachine unit, small unit, difficult to read pressure gauge at rear of area below wash bin and turned away from view. Gauge does not appear to be functional. Requested a copy of service repair report be sent to Hanover Health Department. Mr. Jamie Eubanks Unit Manager. PIC Jeff Turner. Repeat Violation on Dishwasher pressure. Food permit for 2014-2015 be mailed to 7400 Sandy Lane, corrected for expiration date in file.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: Observed Dishmachine unit not measuring pressure for proper sanitizing of utensil, plates, food containers, pans, etc.
Correction: Recommend unit be service/repaired.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: Observed pressure gauge for Dishmachine registers less than 5 psi. Machine specs on unit plate indicates: wash 150, rinse 180, pressure 20 psi, wash 73 seconds, rinse 12 seconds.
Correction: Recommend Dishmachine be serviced/repaired to have pressure of 5-30 psi.
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03/27/2014 | Other | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed that the nonfood contact surface of the reach in cooler shelves are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Recommend that non-food contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning be smooth, durable, and nonabsorbent.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: Observed mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Recommend operating the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Observed toilet room door is not provided with a self-closing door.
Correction: Recommend providing a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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02/18/2014 | Follow-up | |
Chlorine sanitizer 50 ppm. Dish sanitizer 188 degrees, pressure 10 psi. Spatulas and timer were sanitized during inspection to avoid contamination from gloves used to break raw egg.
- Person in Charge (repeated violation)
Observation: Observed food employees not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is recommended to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw eggs stored over ready-to-eat (RTE) food (biscuits, salad mix) in the refrigeration unit.
Correction: Recommend separating raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee fail to change gloves after cracking raw eggs
Correction: Recommend changing gloves after working with a raw product and using only clean equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed grits hot holding at improper temperatures (118°F).
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed that the nonfood contact surface of the reach in cooler shelves are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Recommend that non-food contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning be smooth, durable, and nonabsorbent.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: Observed mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Recommend operating the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Toilet Rooms - Enclosed
Observation: Observed toilet room door is not provided with a self-closing door.
Correction: Recommend providing a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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12/19/2013 | Routine | |
Hot water sanitizer 188 degrees, pressure 15 psi. Chlorine sanitizer ~ 200 ppm. This inspection was conducted for risk factor violations only. The following recommendations have been made:
1) Clean underneath dishmachine, hot holding unit, ice machine corners, bottom of reach in cooler and gaskets of reach in cooler.
2) Repair condensation leak at AC vent.
3) Move food away from vicinity of vent until unit is repaired.
4) Handle single service cups in a manner that prevents contamination of lip contact surfaces.
- Person in Charge (corrected on site) (repeated violation)
Observation: Observed employees are not trained on their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: Recommend PIC advising employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employees only wash hands for ~ 5 seconds.
Correction: Recommend that 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed waffle batter cold holding at improper temperatures (52 degrees).
Correction: Recommend discarding batter and cold holding PHFs at 41 degrees or below to prevent growth of potentially harmful bacteria.
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08/13/2013 | Risk Factor | |
Chlorine sanitizer ~ 200 ppm. Heat sanitizer 186 degrees, pressure 15 psi. Handwashing observed. Gloves used. Form 1-B given.
This inspection was conducted for risk factor violations only. The following recommendations have been made:
1) Providing thermometers in all cold hold units
2) Remove device from hand sink to prevent recontamination of hands once washed
3) Clean inside reach in cooler
4) Repair leak in 3 door reach in cooler and store no food under area with condensation leaking until repaired. (Person in charge has placed maintenance order for unit)
- Person in Charge (corrected on site)
Observation: Observed employees without formal training of employee health signs and symptoms for exclusion and restriction.
Correction: Recommend person in charge to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed raw shell eggs under time control not marked with time for discard.
Correction: Recommend marking all items using time control with time of discard after 4 hours.
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04/16/2013 | Risk Factor | |
Chlorine sanitizer 50 ppm. Hot water sanitizer 184 degrees, pressure 15 psi. Temperature tape changed color to indicate effective temperature for sanitizing of equipment, Employee health info posted and in compliance.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee fail to wash hands prior to changing gloves after handling raw hamburger patty and then switching to handling ready to eat condiment packet.
Correction: Recommend washing hands prior to donning gloves and after switching from raw to ready to eat foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw animal food stored in a manner that may cause biological cross contamination of to ready-to-eat food.
Correction: Recommend separating 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.
- Cooling Methods (corrected on site)
Observation: Observed cooling methods not sufficient for cooling re-hydrated hash browns within 4 hours to 41 degrees.
Correction: Recommend cooling using effective methods such as using shallow pans, separating in thinner portions, using containers that facilitate heat transfer or other effective methods. Product was discarded by person in charge.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed chili hot holding improperly at 118 and 122 degrees.
Correction: Recommend reheating to 165 degrees and hot holding potentially hazardous foods at 135 degrees or above to prevent rapid growth of potentially pathogenic bacteria.
- Non-Food Contact Surfaces
Observation: Observed the following non-food contact surfaces in need of cleaning: dry storage cabinet, ice machine vents, ice machine deflector plate.
Correction: Recommend cleaning as often as needed to prevent accumulation of soils.
- Dressing Areas and Lockers - Designation (corrected on site)
Observation: Observed package of cigarettes stored on shelf with ketchup and other condiments.
Correction: Recommend storing personal items in lockers or other designated areas and away from food.
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12/05/2012 | Routine | |
Restaurant representatives - add corrected or new information about Waffle House #1463, 7400 Sandy Lane, Mechanicsville, VA 23111 »