Person in Charge was very knowledgeable regarding food safety regulations and requirements, including employee health. No food service employees have reported illness within the past 2 weeks.
- Cooling Methods (corrected on site)
Observation: Observed a container of tomato soup attempting to cool from today's lunch stored in the walk in cooler. Soup measured 90'F approximately 1 hour after being removed from hot holding. The container was tightly closed, preventing heat from escaping. (Lid was removed and soup was placed in an ice bath for quick cooling. Temperature reached 59'F within an additional hour.)
Correction: 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 7. Any other method that can effectively accomplish cooling.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) vegetable soup in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law. Soup prepared yesterday had an expiration date of 1/30, which is 20 days. Advised PIC to properly date the soup.
Correction: Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded 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.
- Non-Food Contact Surfaces (corrected on site)
Observation: The following non-food contact surfaces have accumulations of grime and debris: Shelf below steam table and prep table below microwave.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning: floor below steam table pan storage shelf, Floor below stove, Floor below dish machine, Walls in dish washing area.
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.
- Critical: Pests-Controlling Pests*
Observation: Observed several gnats/small flies below the 2-compartment prep sink. Observed 2 live roaches below the 3-compartment sink. (Facility is currently working with pest control company to resolve issue. Pest control invoices observed).
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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01/11/2016 | Routine | |
Observed/Discussed with Person in Charge:
1) New manager for food facility.
2) Very good employee hygiene practices observed.
3) Date marking is to 7 day standard.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed tray of raw bacon raw bacon stored over ready-to-eat (RTE) food (cornbread) in the Walk in Cooler.
Correction: Separate 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.
- Physical Facilities in Good Repair
Observation: Observed missing grills on several ceiling vents located in the kitchen area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: 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.
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03/11/2015 | Routine | |
Observed/Discussed with Person in Charge:
1) Date marking, provided VDH pamphlet.
2) Soda machine drain hose.
3) Breakfast buffet hot holding food items served within 30 minutes.
4) 3 compartment sink sanitizing solution (multi-Quat) @ 400ppm. (150-400ppm range).
5) Sanitizing buckets (multi-Quat) @ 200ppm.
6) Facility is clean and well maintained.
Abbreviations: WIC = Walk in Cooler, Temp = Temperature
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed sliced ham in the Walk in Cooler was not properly dated for disposition after opening. Date marking improperly dated for 10 day disposition.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the soda nozzle located adjacent to the kitchen hand sink that was in contact with non-potentially hazardous food items was observed soiled with accumulations of grime and debris.
Correction: Clean the interior surface of the soda nozzle at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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07/16/2014 | Risk Factor | |
Discussed with Person in Charge:
1) Equipment sanitizing (warewashing, 3 compartment, sanitizing buckets).
2) Equipment cold holding.
3) Date marking.
4) Hot holding.
5) Facility is clean & well maintained.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed the following foods hot holding at improper temperatures at the breakfast buffet: scrambled eggs 122F, oatmeal 115F, grits 118F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Foods to be served or replaced within 1 hour. Set equipment to maintain hot holding foods at 135F or above. If unable to maintain minimum 135F, facility to set up Time as a Public Health Control procedures.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium 146 sanitizing solution used at the 3 compartment sink measured 50 ppm.
Correction: Adjust the sanitizing solution to 150-400 parts per million or otherwise identified by manufacturer's recommendations.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the kitchen drink dispenser unit is being used for purposes other than washing hands. Observed overflow drain nozzle for soda nozzle discharging into hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: Observed several kitchen ceiling lights out in the kitchen aea.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: The sanitizing solution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Chlorine based sanitizer solution in the sanitizing bucket located under the warewashing machine measured 200+ppm.
Correction: Utilize only a sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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01/30/2014 | Routine | |
Discussed with Person in Charge:
1) Date Marking Requirements.
2) Equipment sanitizing.
3) Employee health
4) Good equipment and food temperature logs (Receiving, cooking, preparation line, cold and hot holding).
5) Handwashing stations.
6) Meal transport procedures.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food items in the Traulsen tray transport cold holding at improper temperatures. Observed milk cold holding at 53F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat foods in the refrigeration units are not properly dated for disposition. Cooked, ready-to-eat foods are date marked with a 10 day disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the drink dispenser unit is being used for purposes other than washing hands. Observed overflow drain for soda nozzle discharging into handwash sink.
Correction: The handwash facility identified above is to be used for washing hands only
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01/22/2013 | Routine | |
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