The item noted during the previous inspection has been corrected. Please continue to monitor temperatures in the walk in cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Some foods in the walk in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
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03/31/2016 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Some foods in the walk in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
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03/24/2016 | Routine | |
LEx 1151296
A complaint was received that stated that a customer observed staff handling food and money without washing their hands. Staff on duty and PIC were not aware of the complaint. After calling other staff PIC indicated that there was a complaint on Friday about the counter staff handling dressing cups and placing them with salad. The facility owner arrived and indicated that there was a language barrier in regards to speaking with the complainant.
Normal practice is for counter staff to place cupped dressings with salad. EHS advised PIC to ensure that new staff are correctly trained regarding hand washing. Existing/current long time counter staff observed engaging in good hand washing habits today.
No violation noted during this evaluation. | 09/23/2015 | Complaint | |
Maintain the corrected items as corrected, correct the remaining item today. Lunchtime inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drink container.
Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Bare hand contact with ready to eat food observed - slicing tomatoes for sandwich station.
Correction: Instruct staff to use gloves, tongs, spatulas, deli paper or other suitable utensil to handle ready to eat foods - corrected during inspection food to be cooked prior to service.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Inadequate reheating procedures.
Correction: Rapidly reheat foods prepared on site to 165°F within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the walk in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Toxics - Separation of Toxics (corrected on site)
Observation: Chalkboard cleaner above food.
Correction: Store cleaners below and away from food.
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09/23/2015 | Routine | |
Correct the remaining items within ten days, maintain the corrected items as corrected. Discussed repair/replacement of damaged screens and screen door and cleaning of hall area base with PIC.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Bare hand contact with ready to eat food observed.
Correction: Instruct staff to handle ready to eat foods with gloves, tongs, spatulas or other suitable utensils.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Food containing egg and raw shell eggs stored above ready to eat food.
Correction: Store raw animal food and foods containing raw animal ingredients below ready to eat foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Some foods in the pizza prep cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the date mark the pastrami should have been discarded yesterday.
Correction: Promptly discard foods at the end of the seven day holding period.
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04/30/2015 | Routine | |
Correct the remaining items today. Screen door damaged - repair screen.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees observed eating or drinking in the kitchen.
Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment and not to eat in the kitchen.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw fish stored above cooked chicken, raw chicken stored above raw meat.
Correction: Store cooked chicken above raw fish. Store raw meat above raw chicken.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Some foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Two date marking systems in use (day of prep and day of discard) and some items marked for an eight day holding period.
Correction: Instruct staff to use a uniform method of date marking and to date mark for a maximum seven day holding period.
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04/17/2014 | Risk Factor | |
Correct the above item within 24 hours. Observed staff monitoring food temperatures and actively cooling - good. Please continue to work with staff on one step cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Some foods in the walk in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
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12/12/2013 | Risk Factor | |
Correct the remaining items today, maintain the corrected item as corrected.
Observed staff actively cooling two step items, reviewed one step cooling with PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food stored above ready to eat foods in the walk in cooler.
Correction: Store raw animal foods below ready to eat foods.
- Critical: Cooling*
Observation: Improperly cooled foods - one step cooling.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F within 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Some foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/28/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Andy's, 2 Church Street, Lovettsville, VA 20180 »