* Facility is clean and well-maintained. Great job!
No violation noted during this evaluation. | 11/23/2015 | Routine | |
*Note that facility is currently leaving working containers of sliced tomatoes and home made coleslaw out on the counter without temperature control. These are items that require either temperature or documented time controls. If these items are going to be left out on the counter, then the person in charge needs to have a written policy and consistently log the time removed from cold holding and the time the item must be used by or discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) opened container of BBQ, open deli meats, and opened hot dog packages in the refrigeration unit are not properly dated for 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes and cole slaw for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 2 door reach-in cooler or the sandwich prep cooler.
Correction: 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.
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06/02/2015 | Routine | |
Notes:
*Facility needs to obtain a digital food thermometer to measure thin food items.
*Gave facility information on how to calibrate thermometers using the ice point method.
*Informed owner of the upcoming change to the VA Food Regulations that will require someone to be on site during all hours of operation that has a valid food safety manager certification (such as ServSafe).
*Note that facility is currently leaving working containers of sliced tomatoes and home made coleslaw out on the counter without temperature control. These are items that require either temperature or documented time controls. If these items are going to be left out on the counter, then the person in charge needs to have a written policy and consistently log the time removed from cold holding and the time the item must be used by or discarded.
- Critical: Employee Health* (corrected on site)
Observation: 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 *Gave PIC a sample Employee Health Policy to implement*
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
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for 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 Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. *Gave PIC handwashing poster to hang at handwash sink*
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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12/11/2014 | Routine | |
- Physical Facilities in Good Repair
Observation: Wall and ceiling of middle area is not maintained in good repair- paint peeling.
Correction: Paint area. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/10/2014 | Routine | |
No violations under the risk factors, keep up the good work.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in kitchen & storage areas not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/21/2013 | Routine | |
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