The purpose of this visit is to conduct a risk factor assessment in conjunction with a food borne illness inspection.
The person in charge was able to describe the employee health policy as well as implemented food safety procedures during the inspection.
The violations found during the inspection were immediately corrected.
A thermometer was provided during the inspection to place in a refrigerator where the existing thermometers were damaged.
The temperature of the 2dr unit was lowered to 40F during the inspection and thus properly working.
The macaroni and cheese pans are pulled out daily and discarded at the end of the day and the green beans are maintained frozen until an order is placed.
Frequent hand washing was observed during the inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: in the 2dr refrigerator at the cookline observed two pans of precooked macaroni and cheese at 47F.
Correction: MANAGER PLACED THE MACARONI AND CHEESE IN THE FREEZER TO COOL DOWN TO 41 OR BELOW. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Observed that the hand sink by the dish machine did not have a hand washing sign.
Correction: EHS PROVIDED A HAND WASHING SIGN TO POST AT THE HANDSINK. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
|
03/15/2016 | Risk Factor | |
The purpose of this visit is to conduct a risk factor assessment. Discussed active managerial control with the manager and employee health policy.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen. Observed a food handler washing dishes and drinking from an uncovered beverage.
Correction: Food employees may drink only from a covered container using a straw. EHS explained the importance of maintaining beverage covered with a lid and using a straw. Employee covered beverage.
|
09/28/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provided information about the employee health policy. During the inspection EHS provided suggestions on organizing dry storage room by using containers that keep product enclosed instead of bags.
- Critical: Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED OPEN BAGS OF SUGAR, SALT, FLOUR, AND OTHER POWDERS IN THE DRY STORAGE ROOM
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. MANAGER WILL OBTAIN CONTAINERS TO STORE PRODUCTS.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed oil containers left on the floor
Correction: 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. MANAGER WILL FIND STORAGE LOCATION FOR THE OIL CONTAINERS.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located BY THE 3-COMPARTMENT SINK is blocked preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. THE MANAGER REMOVED ITEMS BLOCKING ACCESS TO THE HANDSINK
|
04/20/2015 | Routine | |
Note:
Provide service receipt for dishwash machine within 4 business days to Health Department. Use 3-vat sink temporarily to sanitize food-contact surfaces i.e. utensils, knives.
Keep all hand sinks accessible and stock with soap and paper towel so the employees can use at any time.
Keep a sanitizer bucket at the prepline. Use the wet sanitizer cloth to clean prepline instead of dry cloth.
The next inspection will be approximately 6 months.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed that two of the employees at the prep area did not wash hands between changing gloves.
Correction: ALL food employees must wash their hands when changing gloves. Proper handwashing frequencies will aid in the reduction of foodborne illness. Employees washed hands before wearing gloves.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Cooked rice.
Correction: Any prepared food items - chicken, rice which will be used more than 24 hours must be marked with a date it was made. It may not be kept more than 6 days after it was made. Dates were added to the rice bins.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The dishwasher was not sanitizing food-contact surfaces.
Correction: Sanitize food contact surfaces. If dishmachine is going to be used, it must provide proper sanitizer (50 to 100 ppm). 3-vat sink was set up to sanitize food contact surfaces for temporary solution. All utensils and food-contact surfaces of equipment must be sanitized before use and after cleaning.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back end by 3-vat sink was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. The back end sink was made available to allow employees to wash hands.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the back end handwashing sink. Middle handsink's soap dispenser was not dispensing soap for handwash.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Hand soap was provided at the back end hand sink, and Soap dispenser was fixed at the middle hand sink.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided the bar handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towel was provided at the bar handwashing sink.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: There was presence of home use pesticides.
Correction: Pesticide must be applied by the certified pesticide applicator to prevent injury and contamination. Pesticides were removed from establishment.
|
12/18/2014 | Risk Factor | |
This was an inspection in response to a complaint of cockroaches on the floor and on the walls. There was no evidence of cockroach activity. The facility has monthly pest control. The operator was aware of what might have been observed. There had been swarms of beetles in the shopping center last week. She acknowledged that they had gotten into the restaurant. She also contended that the insects were a problem for other businesses in the shopping center. There was no evidence of a current problem with the beetle-like insects. The complaint is not confirmed for the presence of cockroaches at the time of this inspection.
No violation noted during this evaluation. | 05/13/2014 | Complaint | |
This was a routine inspection in conjunction with a complaint investigation. See complaint inspection report for details of the investigation.
The next inspection will be in approximately six months. Continue to check temperatures of the two prep refrigerators. The refrigerators must be able to maintain potentially hazardous foods at 41F or less.
- Mechanical Warewashing Equipment, Chemical Sanitize, Wash Solution Temp 120°F
Observation: The wash temperature of the low temperature chemical sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 109F..
Correction: It is recommended that the temperature at the water heater be increaseed. Water temperature at all water outlets was 107-109F. The temperature of the wash solution in spray type warewashers that use chemicals sanitize may not be less than 120°F.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Spray bottles of sanitizer were observed unlabeled.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
|
05/13/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. There were GRPs which could not be ignored. There is a great reliance on the dishwasher, yet the dishwasher was not operating properly. Someone must monitor the operation of the dishwasher - 120F, 50ppm chlorine residual (use a test kit) - every day.
The back handsink must be completely operational - soap, paper towels, sign. There must be a place for employees to wash their hands when they are working at the 3 vat sink. The 3 vat sink must also be operational with sanitizer and test kit in the event that the dishwasher does not operate properly, as was the case today.
The next inspection will be in approximately six months.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw chicken in walkin refrigerator
Correction: Potentially hazardous foods must be held cold at a temperature of 41°F or below. Temperature of walkin refrigerator was adjusted colder. Chicken was below 45F at conclusion of inspection.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Provide a food thermometer to be used to check temperatures of hot and cold food.
- Sanitizer Test Kit Required
Observation: There was not a test kit for the quaternary ammonia tablets used as sanitizer at the 3 vat sink.
Correction: Provide a test kit for the quaternary ammonia chemical sanitizer used at the 3 vat sink.
- Equipment / Good Repair / Operation
Observation: The walkin freezer has an excess buildup of ice and frost on shelves, food, etc.
Correction: Service the freezer. Temperature is cold
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: 3 vat sink was set up. Have the dishwasher serviced. FAX a copy of the service invoice to the health department within 48 hours. Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: There is not soap at the back handsink.
Correction: Provide soap at all handsinks.
- Hand Drying Provision / Individual, Disposable Towels
Observation: There are not paper towels at the back handsink.
Correction: Provide paper towels at all handsinks.
|
09/10/2013 | Routine | |
This was a follow-up to an inspection conducted on March 21, 2013. All previously cited items have been corrected. Thank you. The next inspection will be in approximately six months.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed employee putting clean gloves on after handling chicken, before washing hands.
Correction: Always wash hands before putting on clean gloves.
|
03/22/2013 | Follow-up | |
All items cited above must be corrected by March 22, 2013. A follow-up inspection will be conducted on that date.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed employee putting clean gloves on after handling chicken, before washing hands.
Correction: Always wash hands before putting on clean gloves.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Raw chicken observed cold holding at 44F in the walkin refrigerator.
Correction: All cold holding must be at 41F or less. Move the chicken to other cold holding units or freezers to bring temperature down to 41F.
- Equipment / Good Repair / Operation
Observation: The walkin refrigerator is not maintaining 41F ambient air temperature.
Correction: Service the walkin refrigerator. All refrigerators must maintain 41F or less ambient air temperature.
- Mechanical Warewashing Equipment, Chemical Sanitize, Wash Solution Temp 120°F
Observation: The wash temperature of the low temperature chemical sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 107F
Correction: Service the dishwasher. The unit must operate per manufacturer's specifications. The temperature of the wash solution in spray type warewashers that use chemicals sanitize may not be less than 120°F.
- Critical: Plumbing / Maintained in Good Repair
Observation: The dishwasher leaks onto the floor during the rinse cycle.
Correction: Service the dishwasher to repair the leak.
|
03/21/2013 | Routine | |
The purpose of today's visit was to conduct a risk factor inspection Consumer advisory is no longer needed at menu, menu now stated that burgers are only available well-done. CFM has discussed employee health material with employees.
Please contact me if you have any questions. Thank you.
DW: Jackson, primed to 50ppm
Quat corrected to 200 ppm.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: Sanitizer level of chlorine at the dishmachine observed at 0 ppm.
Correction: Maintain sanitizer at dishmachine at 50-100 ppm. EHS demonstrated how to prime the line.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: Sanitizer level of Quat at the 3-vat sink observed at 100 ppm.
Correction: Maintain the sanitizer at the 3-vat sink at 200 ppm, use 2-3 tablets at the sink when full.
|
11/21/2011 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Bbq Chicken & Beer, 14109 Saint Germain Dr, Centreville, VA 20121 »