Wildflour Bakery & Deli, 4500 Southgate Place, Chantilly, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Wildflour Bakery & Deli
Address: 4500 Southgate Place, Chantilly, Virginia
Total inspections: 16
Last inspection: Oct 14, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 4-903.11(C) - Corrected During Inspection Catering single use containers were observed stored unprotected in storage area. Coffee filter unprotected on top of coffee pot.
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at register handwashing sink.
October 14, 2009Routine02Details / Comments
No violation noted during this evaluation. March 04, 2009Follow-up00Details / Comments
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: salad bar - tuna salad (47), egg salad (46), pasta (43).
  • 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: items were mislabeled.
February 25, 2009Critical Procedures20Details / Comments
  • 3-301.11(C) - cups as scoops in some bulk foods , eg cup in rice to dispense
  • 3-306.11 - Corrected During Inspection Repeat The food on display is not protected from contamination. Soups are not under the required sneeze guard
  • 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:cooling covered or in a large container
  • 3-501.15(B)(1)-(2) - Food containers for cooling food are arranged so as not allow for maximum heat transfer.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures: cold chicken at buffet and cold sandwiches in bakery display case
  • 4-202.16 - Milk crate(s) found used for the following purpose(s): to elevate foods in the walkin and to hold clean lexan lids in storage
  • 4-501.11(B) - light bulb out at cook line
  • 4-602.11(E)(1) - Surfaces of the cutting boards have stains
  • 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:GE toaster (front area) and the Hamilton Beach blender/processor
  • 6-501.11 - Observed that the coving and tiles at some areas of the floor/wall juncture are damaged or loose.
  • 6-501.12(A) - Observed that the floors in several areas, espcially under equipment, and the coving and areas at floor/wall juncture are in need of cleaning. Also the three vat sink drain pipes and wall need cleaning
February 11, 2008Routine110Details / Comments
No violation noted during this evaluation. August 22, 2007Other00Details / Comments
  • 3-306.11 - The food on display is not protected from contamination. There are no sneeze guards over the soup pots and two of the buffet units have only partial sneeze guards.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cold chicken and hardboiled eggs at the salad bar; cold sandwiches and wraps in the middle refrigerated pastry case; cold cuts in the two door Beverage Air refrigerator in the kitchen
  • 3-501.17B - Corrected During Inspection Critical Observed that the commercially processed, ready-to-eat pasta salad held in the Beverage Air refrigerator is not properly dated for disposition.
  • 4-202.16 - one set of wooden storage shelves is made of unpainted wood.
  • 4-204.112(B) - the thermometer in the walkin in broken
  • 4-501.11(B) - one ceiling light is burned out in the front area;
  • 4-502.11(A) - the lexan plastic lid to the bulk flour container is cracked.
  • 6-202.11(A) - Light bulb(s) in the walkin freezer is not covered by a protective shielding.
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
August 16, 2007Routine27Details / Comments
  • 3-302.12 - Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance:
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cheeses and cold cuts in (rt side) Beverage Air ref.
  • 4-202.16 - several of the dry storage shelves are made of unfi nished wood
  • 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: Cusiinart food processor
  • 6-202.15(A)(1)-(3) - small gap noted at rear door
  • 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive grease or vapors. Food is being cooked on an unvented range.
  • 6-501.11 - Observed that the floor is chipping and peeling in many places.
  • 7-202.11(A) - Corrected During Inspection observed can of Raid pesticide in the kitchen
March 09, 2007Routine18Details / Comments
  • 3-501.16(A)(2)(a) - Critical Sandwiches and other potentially hazardous foods cold holding at improper temperatures due to no facilities for keeping the food cold.
  • 43.1-3-1(a) - Critical The establishment is operating without a valid permit to operate issued by the Department due to failure to pay permit renewal fee. There is no permit issued to this establishment for this kind of retail operation.
November 08, 2006Complaint20Details / Comments
No violation noted during this evaluation. August 08, 2006Follow-up00Details / Comments
  • 2-402.11A - Employee observed working in the food service area without proper hair restraints.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).(hamburger and eggs stored above uncooked items and cold cuts in walkin)
  • 3-302.12 - Unlabeled food containers.(flour)
  • 3-304.14B2 - although there is food prep. occurring in the kitchen there are no containers of wiping cloths set up.
  • 3-501.17C - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed lunch meat and potato salad in the refrigeration unit was not properly dated for disposition after opening.
  • 4-202.16 - Corrected During Inspection The wicker basket holding utensils in front counter area is not designed or constructed to be easily cleanable.
  • 4-204.112B - Repeat There was no temperature measuring device located in either of the reachin in refrigeratos in the kitchen, two and three door Beverage Air units.
  • 4-302.14 - Repeat There is no quaternary ammonia test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-402.11A - Repeat The hand sink is not caulked to the wall in the kitchen
  • 4-501.11B - one light is out in the ceiling fixture at alcove at toilets; the display refrigerator in the customer area is holding at 52f
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exterior of bulk food containers (flour, etc); Roper freezer needs defrosting; .
  • 4-803.11 - employee aprons are hanging on hooks, unclear if they are clean or used.l
  • 4-803.12B - Wiping cloths are being laundered in the mop sink
  • 4-901.11A - noted employee drying utensils and equipment with a towel (which appeared to be wet)
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: two microwaves
  • 6-202.11A - Lights bulb in the front refrigerated pastry display case is not covered with a shield
  • 6-301.11 - Corrected During Inspection Repeat Soap was not provided at the hand washing lavatory in the kitchen
  • 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink in the kitchen
  • 6-501.12A - the following were noted in need of cleaning: wall above hand sink; drain pipes at three vat sink; .
July 24, 2006Routine217Details / Comments
  • 3-305.11A3 - Food (bagged onions) stored on the floor and/or food stored less than 6" above the floor.
  • 3-501.17A - Corrected During Inspection Critical Repeat Observed that the prepared ready-to-eat (RTE) tuna salad in the Beverage Air (2) Upright Refrigerator is not properly dated for disposition.
  • 3-501.17C - Corrected During Inspection Critical Repeat Observed that the ready-to-eat (RTE) commercially processed deli meats and cheeses in the Beverage Air (2) Upright Refrigerator unit was not properly dated for disposition after opening.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-402.11A - Repeat The hand sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  • 4-904.11B - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored at the display cases with the handles up.
  • 6-202.11A - Repeat Lights bulb(s) in the Bally walk-in refrigerator are not covered by a protective shielding.
  • 6-301.11 - Corrected During Inspection Soap was not provided at the kitchen hand sink. The pump was not working.
  • 6-301.12A - Repeat Observed that the paper towels were not easily accessible for the hand sink in the kitchen.
  • 6-303.11A - Inadequate lighting was noted in the Bally walk-in refrigerator.
  • 6-501.16 - Mops and brooms not hung up to air dry.
January 09, 2006Routine29Details / Comments
  • 3-305.11A3 - Food (bagged onions) stored on the floor and/or food stored less than 6" above the floor.
  • 3-501.17A - Corrected During Inspection Critical Repeat Observed that the prepared ready-to-eat (RTE) tuna salad in the Beverage Air (2) Upright Refrigerator is not properly dated for disposition.
  • 3-501.17C - Corrected During Inspection Critical Repeat Observed that the ready-to-eat (RTE) commercially processed deli meats and cheeses in the Beverage Air (2) Upright Refrigerator unit was not properly dated for disposition after opening.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-402.11A - Repeat The hand sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  • 4-904.11B - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored at the display cases with the handles up.
  • 6-202.11A - Repeat Lights bulb(s) in the Bally walk-in refrigerator are not covered by a protective shielding.
  • 6-301.11 - Corrected During Inspection Soap was not provided at the kitchen hand sink. The pump was not working.
  • 6-301.12A - Repeat Observed that the paper towels were not easily accessible for the hand sink in the kitchen.
  • 6-303.11A - Inadequate lighting was noted in the Bally walk-in refrigerator.
  • 6-501.16 - Mops and brooms not hung up to air dry.
January 09, 2006Routine29Details / Comments
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs over RTE food in the True Upright and in the Bev Air 2 door reach-in.
  • 3-501.16B - Corrected During Inspection Critical Observed deli sandwiches and wraps prepared earlier today cold holding at improper temperatures (43-60F) in the display case.
  • 3-501.16B - Corrected During Inspection Critical Observed turkey sandwiches prepared yesterday cold holding at improper temperatures (60F) in the display case.
  • 3-501.17A - Critical Observed that prepared ready-to-eat (RTE) food (e.g. deli sandwiches, wraps, bulk tuna salad, bulk sliced deli meat) in the Display Case and the True Upright is not properly dated for disposition.
  • 4-204.112A - The thermometer in the True Upright is not properly located in the warmest part of the unit.
  • 4-204.112B - There are no thermometers locaetd in the following units:1. Display Case (CORRECTED)2. Roper Upright Freezer
  • 4-301.11 - The Display Case is not maintaining an ambient air temperature of 41F or less. The display case is currently incapable of maintaining potentially hazardous foods at 41F or less.
  • 4-302.12 - The certified food manager could not provide a food thermometer.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 43.1-3-4 - Repeat One of the establishment's CFM's has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. This employee was instructed to obtain a photo ID card during the last routine inspection.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for the kitchen hand sink.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the hand sink in the kitchen.
  • 8-304.11A - The permit is not posted in a location that is conspicuous to consumers.
July 13, 2005Routine39Details / Comments
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw chicken stored over RTE food in the Beverage Air 3 Door.
  • 3-501.17C - Critical (In conjunction with 3-501.17A) The ready-to-eat (RTE) commercially processed pastas, gumbos, sandwiches, etc. in the display case were not properly dated for disposition after opening.
  • 4-202.16 - Milk crate(s) found used for the following: Storage in the Prep Area
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-402.11A - The hand sink in the prep area is not installed with closely abutting surfaces to minimize the need for cleaning.
  • 4-603.14 - Corrected During Inspection Observed that the wash, rinse, sanitize procedure was being operated from left to right; however, the far right basin does not have a sufficient air gap.
  • 4-903.11B - Corrected During Inspection Clean carry-out containers were observed stored with the food-contact surface facing upward.
  • 43.1-3-4 - The CFM has her certification, but does not possess a valid photo ID.
  • 5-205.11B - The hand sink in the prep area is being used for purposes other than washing hands.
  • 6-202.11A - Lights bulb(s) in the Knox Walk-In are not covered by a protective shielding.
January 11, 2005Routine28Details / Comments
No violation noted during this evaluation. December 13, 2004Follow-up00Details / Comments
No violation noted during this evaluation. December 10, 2004Pre-Opening00Details / Comments

October 14, 2009 (Routine)



Violations:
  • 4-903.11(C) - Corrected During Inspection Catering single use containers were observed stored unprotected in storage area. Coffee filter unprotected on top of coffee pot.
    Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at register handwashing sink.
    Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
Comments:
The purpose of this visit was to conduct a routine inspection.
water heater - State Patriot CPE 522ORFA
no dish machine
pest control monthly
grease trap cleaned every 3 months.
Recommendations -
Place can of tuna in refrigerator the night before so it is easier to cool once it becomes potentially hazardous (after opening).
Chicken for chicken salad is cooled by placing in container or sheet pan no more than a few inches thick. Foods must cool from 135F to 71F in 2 hours and from 71F to 41F in the next 4 hours.
Salad bar open from 11 AM till 2 PM. No foods are saved for next day. All foods discarded. Time used to control for bacterial growth.
Quaternary ammonia at 200 ppm - no measuring required. calibrated to 200 ppm.
Handwashing a top priority in this facility. Supervisors monitor handwashing by employees every 30 minutes.
Refrigerator temperatures taken daily every morning. Logs are kept to verify. Maintenance on refrigerators every 60 days.
Facility is also a bakery and inspected by Dept. of Agriculture annually.
If you have any questions, please feel free to contact me.
Handout on employee health given to manager.
Thank you.

March 04, 2009 (Follow-up)

Comments:
The purpose of this visit was to conduct a follow up regarding cold holding temperatures and working refrigerator.
'Wildflour" refrigerator that was measuring 49 degrees F is not being used to store foods any longer.
Six ambient air thermometers were purchased and placed in units to replace older thermometers.
All potentially hazardous cold holding food at bar is discarded at end of buffet serving period. (They are using time as a public health control.)
Note - There are renovations being done in this facility, however the new areas will only be used as break rooms for the employees. No food prep will be conducted in these new rooms and no food will be stored in these rooms. If you do choose to add additional food preparation areas, please call the health department for assistance on complying with the food code.
Thank you.

February 25, 2009 (Critical Procedures)



Violations:
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: salad bar - tuna salad (47), egg salad (46), pasta (43).
    Food was discarded. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: items were mislabeled.
    Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on March 1 they shall be date marked with a "use by" date not exceeding March 7.
Comments:
The purpose of this visit was to conduct a critical procedures inspection.
Sanitizer dispenser was not functioning. Dish washer manually pours sanitizer into basin and tests sanitizer as needed.
Produce kept separate from meats so cross contamination possibility during storage is minimal.
Some cold bar foods are discarded the next day, however they are kept overnight at the salad bar. I recommend that these items be discarded at night to avoid confusion. Also, it is recommended that you do not keep foods overnight on the salad bar as it is not meant to keep foods cold for long periods.
Highly recommended
1. Obtain internal thermometers for each cold holding unit. Have a sign on the door of the unit where employees can check the temperature once a day.
2. Re-educate employees on date marking procedures.
3. Remind employees about when and how to hand wash. See below.
4. Obtain ice wands to facilitate cooling for soups. Monitor cooling methods for other foods.
I will return for a follow up to check food temperatures.
COOLING
Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
Foods must drop from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
Employee Health and Hygiene
Ensure that ALL employees, including management, understand reporting, restriction, and exclusion in regards to reportable symptoms (Vomiting, Diarrhea, Jaundice, and/or Sore Throat with Fever) and reportable diagnosis (Norovirus, Hepatitis A Virus, Shigella spp., E. coli 0157:H7, and Salmonella Typhi).
HANDWASHING REMINDER
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, 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 tasks. 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 for at least 20 seconds and thoroughly rinsing with clean water. Always wear gloves or use other suitable utensils such as tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
Food employees must wash hands
BEFORE: food preparation, putting on gloves, working with clean equipment, utensils, unwrapped single-service or single-use items;
AFTER: handling trash, using the restroom, smoking, eating, coughing, sneezing, handling dirty equipment, handling raw meat or poultry;
DURING: food preparation as often as necessary to prevent cross contamination
FOR 20 seconds with soap

February 11, 2008 (Routine)



Violations:
  • 3-301.11(C) - cups as scoops in some bulk foods , eg cup in rice to dispense
    Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
  • 3-306.11 - Corrected During Inspection Repeat The food on display is not protected from contamination. Soups are not under the required sneeze guard
    Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
  • 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:cooling covered or in a large container
    Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
  • 3-501.15(B)(1)-(2) - Food containers for cooling food are arranged so as not allow for maximum heat transfer.
    Containers may not be stacked or overfilled or covered
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures: cold chicken at buffet and cold sandwiches in bakery display case
    Potentially hazardous foods must be held cold at a temperature of 41F or below
  • 4-202.16 - Milk crate(s) found used for the following purpose(s): to elevate foods in the walkin and to hold clean lexan lids in storage
    Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
  • 4-501.11(B) - light bulb out at cook line
    replace burned out light
  • 4-602.11(E)(1) - Surfaces of the cutting boards have stains
    soak and bleach the cutting boards
  • 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:GE toaster (front area) and the Hamilton Beach blender/processor
    Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply
  • 6-501.11 - Observed that the coving and tiles at some areas of the floor/wall juncture are damaged or loose.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12(A) - Observed that the floors in several areas, espcially under equipment, and the coving and areas at floor/wall juncture are in need of cleaning. Also the three vat sink drain pipes and wall need cleaning
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
Comments:
This is a routine inspection at this bakery/cafe. One CFM needs to get his photo ID card. Pest control monthly under contract and grease trap also under contract every 6 weeks. No Consumer Advisory is needed. After some changes a hand sink was to be installed in the front area. The manager has purchased a portable sink but not installed it. I will discuss this with Plan Review section. Recommendations:
1. Take temperatures of reheated foods: must be at least 165f
2. Put enough water in the steam tables early and heat well before putting foods out.
3.Stir food at steam tables.
4. Do not stack sandwiches or overfill containers.
5. Improve cooling methods.
6. Monitor food temperatures.should be 41f maximum for cold and 135f minimum for hot holding.

August 22, 2007 (Other)

Comments:
This visit was conducted to do a courtesy inspection as a result of some renovations/ new equipment acquired without prior approval from the Health Department. A joint inspection was conducted with the currently assigned EHS II.
The following finds were noted and were requested to be corrected:
Provide smooth, durable and washable ceiling tiles over the bakery prep service area at the front counter.
The two door display refrigerator in the meeting room is designed for the storage of prepackaged and bottled food only e.g. juices, sodas and other factory packaged products No foods prepped at the facility is allowed in this unit.
Replace the plexiglass backsplash behind the 3 vat sink with FRP (Fibreglass Reinforced Pane) or equivalent material.
Provide a labeled drawing showing all new and existing equipment along with the equipment schedule with a list of make and model numbers.
Provide sneeze guards for the two remaining buffet tables and soup station.
Provide a hand sink at front prep area (check to see if a portable one is available).

Please submit drawings of plans to me and call for inspection when hood is completed and stove installed along with above requirements

August 16, 2007 (Routine)



Violations:
  • 3-306.11 - The food on display is not protected from contamination. There are no sneeze guards over the soup pots and two of the buffet units have only partial sneeze guards.
    Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. note; manager says the wrong units were sent and the correct models will be shipped by the end of this month.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cold chicken and hardboiled eggs at the salad bar; cold sandwiches and wraps in the middle refrigerated pastry case; cold cuts in the two door Beverage Air refrigerator in the kitchen
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
  • 3-501.17B - Corrected During Inspection Critical Observed that the commercially processed, ready-to-eat pasta salad held in the Beverage Air refrigerator is not properly dated for disposition.
    Commercially processed, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less after the original container is opened shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day that the original container is opened.
  • 4-202.16 - one set of wooden storage shelves is made of unpainted wood.
    paint the shelving so it is smooth and easy to clean
  • 4-204.112(B) - the thermometer in the walkin in broken
    provide a thermometer for this unit
  • 4-501.11(B) - one ceiling light is burned out in the front area;
    replace the burned out bulb
  • 4-502.11(A) - the lexan plastic lid to the bulk flour container is cracked.
    replace the lid
  • 6-202.11(A) - Light bulb(s) in the walkin freezer is not covered by a protective shielding.
    Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
    Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
Comments:
This is a bakery which has recently added buffet service with a hot and cold buffet. In addition new equipment has been purchased and will be installed soon. Kitchen layout has been changed. Manager says that all plans were submitted to Plan Review but there is no Health Space documentation of this. I will review the file and discuss with Plan Review.
Foods for the buffet are purchased prepared from a commercial supplier and are heated for hot holding. New equipment has been installed: soup station and three hot/cold serving stations. There are two bathrooms so seating is permitted. There should be a sign indicating for customers the location of the toilets.
Pest control monthly. Water heater is a State CPE52ORTA, 12 kw.
Maintaining temperatures, hot and cold is the highest priority for managers and employees:
1. Monitor both hot and cold holding units and the foods in them. All units should have thermometers.
2. Do not overfill the refrigerators, or the pans on the buffet.
3. Stir both hot and cold foods at the buffet: they must hold at 41f or lower or 135f or higher.
4. Chill cold items before putting on buffet. Reheat hot foods to 165f before putting on the buffet.
5. Limit use of plastic or other liners or trays in refrigerators; they interfere with air flow.

March 09, 2007 (Routine)



Violations:
  • 3-302.12 - Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance:
    ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cheeses and cold cuts in (rt side) Beverage Air ref.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below (manager adjusted the unit to lower the temp)Please monitor the food temeperatures in this refrigerator
  • 4-202.16 - several of the dry storage shelves are made of unfi nished wood
    paint or shellac the shelves so that they are smooth, nonabsorbent and easy to clean.
  • 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: Cusiinart food processor
    Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
  • 6-202.15(A)(1)-(3) - small gap noted at rear door
    add a sweep to the bottom of the door to keep insects out
  • 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive grease or vapors. Food is being cooked on an unvented range.
    Do not use the range without a hood with grease extraction.Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment; efficiently remove obnoxious odors and toxic fumes; and prevent the creation of hazards or nuisances involving the accumulation of fats, oils, and similar wastes.
  • 6-501.11 - Observed that the floor is chipping and peeling in many places.
    scrape floor as needed and repaint. Manager has already planned to repaint the floor
  • 7-202.11(A) - Corrected During Inspection observed can of Raid pesticide in the kitchen
    do not allow any employees to use pesticides; all pest control must be done by your contracted service company; discard Raid
Comments:
This is a routine inspection at this bakery which also has a small eating area. Contract for pest control and grease trap cleaning. Apparently some cooking on a four burner unvented stove is being done; since there is no hood this must stop immediately. Advised manager to contact plan review section to discuss putting in a hood with grease extraction. The hood over the bakery oven is not sufficient for frying purposed.

November 08, 2006 (Complaint)



Violations:
  • 3-501.16(A)(2)(a) - Critical Sandwiches and other potentially hazardous foods cold holding at improper temperatures due to no facilities for keeping the food cold.
    Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41f or below.
  • 43.1-3-1(a) - Critical The establishment is operating without a valid permit to operate issued by the Department due to failure to pay permit renewal fee. There is no permit issued to this establishment for this kind of retail operation.
    No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferrable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
Comments:
This inspection is in response to a complaint that this food service establishment is selling potentially hazardous and other foods to the public without the required permit. To continue such an activity it will be necessary to apply to the health department for a "Kiosk" permit. In addition it will be necessary to meet any and all requirements for this permit. Contact the health department if you wish to pursue this direction. In the mean time no retail sale to the public is permitted at locations away from your permitted establishment.

August 08, 2006 (Follow-up)

Comments:
This is a followup to the recent routine inspection. All violations have been corrected as requested. Thank you.

July 24, 2006 (Routine)



Violations:
  • 2-402.11A - Employee observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).(hamburger and eggs stored above uncooked items and cold cuts in walkin)
    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.
  • 3-302.12 - Unlabeled food containers.(flour)
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequencesCheck to make sure that all flour, sugar, salt, etc are labeled..
  • 3-304.14B2 - although there is food prep. occurring in the kitchen there are no containers of wiping cloths set up.
    set up a container of sanitizer at each work station to hold wiping cloths so work surfaces may be cleaned after each use.
  • 3-501.17C - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed lunch meat and potato salad 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 or within 4 calendar days if held at 45F. 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.
  • 4-202.16 - Corrected During Inspection The wicker basket holding utensils in front counter area 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.
  • 4-204.112B - Repeat There was no temperature measuring device located in either of the reachin in refrigeratos in the kitchen, two and three door Beverage Air 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.
  • 4-302.14 - Repeat There is no quaternary ammonia test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Alternative is to switch to chlorine bleach sanitizer but the test kit needs a color scale
  • 4-402.11A - Repeat The hand sink is not caulked to the wall in the kitchen
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 4-501.11B - one light is out in the ceiling fixture at alcove at toilets; the display refrigerator in the customer area is holding at 52f
    replace missing light tube; adjust the display refrigerator to hold foods at 41f or lower OR do not keep cream cheese and creamers in this unit.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exterior of bulk food containers (flour, etc); Roper freezer needs defrosting; .
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-803.11 - employee aprons are hanging on hooks, unclear if they are clean or used.l
    Store soiled linens in appropriate receptacles and clean daily;
  • 4-803.12B - Wiping cloths are being laundered in the mop sink
    Wiping cloths may be laundered in a sink designated only for laundering wiping cloths or in a food preparation sink that is cleaned and sanitized.
  • 4-901.11A - noted employee drying utensils and equipment with a towel (which appeared to be wet)
    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.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: two microwaves
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.Alternative: if the microwaves are used only for employees they should be labeled "for employee use only"
  • 6-202.11A - Lights bulb in the front refrigerated pastry display case is not covered with a shield
    Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
  • 6-301.11 - Corrected During Inspection Repeat 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.
  • 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink in the kitchen
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-501.12A - the following were noted in need of cleaning: wall above hand sink; drain pipes at three vat sink; .
    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.
Comments:
This is a routine inspection at this bakery/cafe. The site was opened as carryout only but there are tables and chairs. There are two bathrooms on site. I will review this and make changes as needed to file.
The water heater is a State CPE 5220RTA, providing 77 gph hot water. No dishwasher. Three vat sink temeperature was very high; Health Dept requires 110f only. Consider turning the water heater temp down to prevent possible scalding of employees.
Pest control service under contract; grease trap is cleaned by employees.
CFM corrected many violations during the inspection. Remaining critical violations must be corrected by tomorrow; all others to be corrected for followup inspection in two weeks, on August 7, 2006.

January 09, 2006 (Routine)



Violations:
  • 3-305.11A3 - Food (bagged onions) stored on the floor and/or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.17A - Corrected During Inspection Critical Repeat Observed that the prepared ready-to-eat (RTE) tuna salad in the Beverage Air (2) Upright Refrigerator 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.
  • 3-501.17C - Corrected During Inspection Critical Repeat Observed that the ready-to-eat (RTE) commercially processed deli meats and cheeses in the Beverage Air (2) Upright Refrigerator 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.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-402.11A - Repeat The hand sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 4-904.11B - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored at the display cases with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 6-202.11A - Repeat Lights bulb(s) in the Bally walk-in refrigerator are not covered by a protective shielding.
    Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
  • 6-301.11 - Corrected During Inspection Soap was not provided at the kitchen hand sink. The pump was not working.
    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.
  • 6-301.12A - Repeat Observed that the paper towels were not easily accessible for the hand sink in the kitchen.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-303.11A - Inadequate lighting was noted in the Bally walk-in refrigerator.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 6-501.16 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
The purpose of this visit was to conduct a routine inspection.
1. Always wash hands properly and wear disposable gloves prior to handling food and clean utensils and food equipment;
2. Ensure employees wear gloves when hanling panini sandwiches and bakery items at the display cases;
3. Hand sanitizer is not a substitute for handwashing with soap and warm water;
4. Remind employees to place potentially hazardous foods for cold holding in the refrigerated display case not the bakery display cases;
5. Keep ice on site ao that the food thermometer can be regularly calibrated;
6. Ensure that employees have access to toilet paper at all times for the restrooms; and
7. Remodeling has occured and approximately 15 customer seats have been added. Restrooms are accessible through an employee lounge area;
HANDWASHING REMINDER:
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.
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.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
MAINTENANCE:
Hot Water Heater: State CPE522ORTAO
Dishwasher: NA
3 Compartment Sink: quaternary ammonia at 200 ppm
Grease Trap: quarterly, in-house

January 09, 2006 (Routine)



Violations:
  • 3-305.11A3 - Food (bagged onions) stored on the floor and/or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.17A - Corrected During Inspection Critical Repeat Observed that the prepared ready-to-eat (RTE) tuna salad in the Beverage Air (2) Upright Refrigerator 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.
  • 3-501.17C - Corrected During Inspection Critical Repeat Observed that the ready-to-eat (RTE) commercially processed deli meats and cheeses in the Beverage Air (2) Upright Refrigerator 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.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-402.11A - Repeat The hand sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 4-904.11B - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored at the display cases with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 6-202.11A - Repeat Lights bulb(s) in the Bally walk-in refrigerator are not covered by a protective shielding.
    Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
  • 6-301.11 - Corrected During Inspection Soap was not provided at the kitchen hand sink. The pump was not working.
    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.
  • 6-301.12A - Repeat Observed that the paper towels were not easily accessible for the hand sink in the kitchen.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-303.11A - Inadequate lighting was noted in the Bally walk-in refrigerator.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 6-501.16 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
The purpose of this visit was to conduct a routine inspection.
1. Always wash hands properly and wear disposable gloves prior to handling food and clean utensils and food equipment;
2. Ensure employees wear gloves when hanling panini sandwiches and bakery items at the display cases;
3. Hand sanitizer is not a substitute for handwashing with soap and warm water;
4. Remind employees to place potentially hazardous foods for cold holding in the refrigerated display case not the bakery display cases;
5. Keep ice on site ao that the food thermometer can be regularly calibrated;
6. Ensure that employees have access to toilet paper at all times for the restrooms; and
7. Remodeling has occured and approximately 15 customer seats have been added. Restrooms are accessible through an employee lounge area;
HANDWASHING REMINDER:
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.
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.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
MAINTENANCE:
Hot Water Heater: State CPE522ORTAO
Dishwasher: NA
3 Compartment Sink: quaternary ammonia at 200 ppm
Grease Trap: quarterly, in-house

July 13, 2005 (Routine)



Violations:
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs over RTE food in the True Upright and in the Bev Air 2 door reach-in.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food.
  • 3-501.16B - Corrected During Inspection Critical Observed deli sandwiches and wraps prepared earlier today cold holding at improper temperatures (43-60F) in the display case.
    Relocate the deli sandwiches and wraps to the True Upright refrigerator which is capable of maintaining food storage at 41F or less.
  • 3-501.16B - Corrected During Inspection Critical Observed turkey sandwiches prepared yesterday cold holding at improper temperatures (60F) in the display case.
    Discard the turkey sandwiches and ensure that potentially hazardous foods for cold holding are maintained at 41F or less to inhibit the growth of harmful bacteria.
  • 3-501.17A - Critical Observed that prepared ready-to-eat (RTE) food (e.g. deli sandwiches, wraps, bulk tuna salad, bulk sliced deli meat) in the Display Case and the True Upright is not properly dated for disposition.
    *NOTE: The PIC has datemarking stickers on site. Please educate employees on how to properly datemark and implement this process immediately. 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.
  • 4-204.112A - The thermometer in the True Upright is not properly located in the warmest part of the unit.
    Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 4-204.112B - There are no thermometers locaetd in the following units:1. Display Case (CORRECTED)2. Roper Upright Freezer
    Provide a thermometer in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-301.11 - The Display Case is not maintaining an ambient air temperature of 41F or less. The display case is currently incapable of maintaining potentially hazardous foods at 41F or less.
    Service this unit so that it is capable of maintaining an ambient air temperature of 41F or less. All food in this unit shall be maintained below 41F as well.
  • 4-302.12 - The certified food manager could not provide a food thermometer.
    Obtain at least one food thermometer so that employees can properly monitor the temperature of food items in the establishment. Food thermometers should be calibrated once weekly to ensure that they are accurate. Use the following steps to calibrate a thermometer:1. Fill a cup with 90% ice & 10% water2. Insert the thermometer probe into the ice water bath3. The thermometer needle should stabilize at 32F4. If the thermometer needle does not stabilize at 32F adjust the thermometer
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a Quaternary Ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solution and maintain it at 200 PPM.
  • 43.1-3-4 - Repeat One of the establishment's CFM's has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. This employee was instructed to obtain a photo ID card during the last routine inspection.
    Obtain the CFM card from ORS Interactive, Inc.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for the kitchen hand sink.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the hand sink in the kitchen.
    Provide a sign or poster that notifies food employees to wash their hands at all hand sinks used by food employees.
  • 8-304.11A - The permit is not posted in a location that is conspicuous to consumers.
    Post the permit in a conspicuous location to consumers.
Comments:
The purpose of this visit was to conduct a routine inspection.
Have the display case serviced immediately so that it is capable of maintaining an ambient air temperature of 41F or less. Do not store potentially hazardous foods (e.g. fruit cups & sandwiches) in the display case unless the display case can keep these foods at 41F or less.
Management shall work to correct all violations immediately. Please call me with any questions.
EMPLOYEE HEALTH AND HYGIENE:
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
1. Employees shall REPORT to the person in charge (PIC) if they are diagnosed with one of the major 5 foodborne illnesses and/or if they are experiencing any of the symptoms associated with these illnesses.
2. The PIC shall EXCLUDE employees who have been diagnosed with one of the major 5 foodborne illnesses from the establishment. Employees must provide a doctor's note to the PIC prior to returning to the establishment to verify that they no longer have the illness.
3. The PIC shall RESTRICT employees experiencing the symptoms associated with the major 5 foodborne illnesses from food preparation and service until they are symptom free.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.

January 11, 2005 (Routine)



Violations:
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw chicken stored over RTE food in the Beverage Air 3 Door.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as chicken, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-501.17C - Critical (In conjunction with 3-501.17A) The ready-to-eat (RTE) commercially processed pastas, gumbos, sandwiches, etc. in the display case were 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. Potentially hazardous foods that are prepared on site must also be datemarked with a 7 day consume by date as well. 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.
  • 4-202.16 - Milk crate(s) found used for the following: Storage in the Prep Area
    Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a QUATERNARY AMMONIA test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-402.11A - The hand sink in the prep area is not installed with closely abutting surfaces to minimize the need for cleaning.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 4-603.14 - Corrected During Inspection Observed that the wash, rinse, sanitize procedure was being operated from left to right; however, the far right basin does not have a sufficient air gap.
    Reverse the manual warewashing procedure so that it is operated from right to left. The far left sink, which has an adequate air gap, shall be used for sanitizing.
  • 4-903.11B - Corrected During Inspection Clean carry-out containers were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
  • 43.1-3-4 - The CFM has her certification, but does not possess a valid photo ID.
    Obtain a valid photo ID. Supplemental information has been provided.
  • 5-205.11B - The hand sink in the prep area is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only.
  • 6-202.11A - Lights bulb(s) in the Knox Walk-In are not covered by a protective shielding.
    Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
Comments:
The purpose of this visit was to conduct a first routine inspection.
Reminders:
1. When mops are not in use store them in the mop sink area with head up.
2. Discontinue the use of all milkcrates. Obtain an approved shelf to store dirty dishes prior to washing.
3. Monitor handwashing. Employees/Clients must wash their hands after using the restoom two times, in the restroom and when they return to the prep area. Foodborne illnesses are most commonly transmitted via contamination from food handlers hands.
Pest control services are provided monthly. The grease trap has not been cleaned yet. Please maintain organized records of pest control and grease trap cleanings.

December 13, 2004 (Follow-up)

Comments:
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP
*Items listed on inspection report dated 12-10-04 have been corrected. We thank yopu.
*The approval for a Food Service Permit is hereby granted. This inspection report shall serve as your permit until your regular permit is delivered to you.

December 10, 2004 (Pre-Opening)

Comments:
PREOPERATIONAL FINAL INSPECTION
*I final construction and equipment inspection has been conducted but the establishment is not ready for a food service permit. Owner will reschedule for follow up Health Department inspection.

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