Notes:
*Gave Person in Charge (PIC) a copies of hand wash signage that must be hung in all restrooms used by employees.
*Gave PIC a listing of upcoming food safety certification opportunities. VA will be updating its food regulations to the 2013 FDA Food Code and will require a food safety certified manager to be on duty during food service hours.
*The absorbent ceiling tiles in the kitchen need to be replaced with the ones that are smooth, easily cleanable, and non-absorbent.
*The hanging thermometer in the counter top refrigerator is broken and needs to be replaced.
*All kitchen remodels and equipment replacement require a plan review by the health department prior to the remodel or change of equipment.
*A reinspection of the facility will be done in 10 days to verify all violations have been corrected.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (repeated violation)
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
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. *Gave Person In Charge a copy of an approved employee health policy for foodservice workers. Train staff on this policy and suggest positng a copy where staff can access it if they need to refresh their memory on the details of the policy.*
- Cooling Methods (repeated violation)
Observation: The methods used for cooling gravy were not adequate. Person in charge allows gravy to sit on the counter for about an hour and then places it in the refrigerator in a covered container.
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. Proper cooling parameters are: Step 1-Cool food from 135 degrees to 70 degrees in two hours or less. Step 2-Cool from 70 degrees to 41 degrees or lower in an additional 4 hours or less. Do not place hot food items in the refrigeration units. If food items are to be cooled and saved for reheat, the cooling process must be monitored to ensure it is being done correctly.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The interior of the cabinets in the kitchen have many spots where the finish has worn off making it no longer corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a proper food temperature measuring device that can measure the minimum temperature range of 0 degrees to 220 degrees. The only food thermometer in the establishment was a meat thermometer.
Correction: Obtain at least one approved food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the utensils and equipment are not sanitized correctly. Person in charge stated that they rinse all utensils and equipment after sanitizing them in a bleach solution.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be immersed in an appropriate sanitizer solution and then air dried. Do not rinse the item after sanitizing. Do not towel dry.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Equipment/utensils were found stored on the floor in the dry storage room.
Correction: Store all items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed an unused counter height cooler that is in disrepair in the kitchen.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
02/10/2015 | Routine | |
very good!
No violation noted during this evaluation. | 03/28/2014 | Risk Factor | |
Notes:
*If employees are going to be allowed to store food in the kitchen or in refrigeration/freezer units, it should be in a designated and labeled area such as one specific shelf or section of the unit and not with food served to guests.
*Again, many of the items on this follow up inspection are repeat issues that have been documented on previous inspections. An official notice of alleged violation will be issued due to these repeat issues.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Employee dried hands on cloth towel after washing.
Correction: 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. Dry only with a disposable paper towel.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The PIC is eating in kitchen where they may contaminate food, clean equipment, utensils or other items needing protection. Also, PIC is drinking from an unapproved container (bottle). Employee drinks must be covered with a lid and have a straw.
Correction: Provide a designated area where employees may eat/drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- 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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Utensils used to dip gravy (ladle and spoon rest) were observed on counter with heavy food build up.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed wiping cloths stored on counter between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food (box of waffle mix) stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Facility is putting hot gravy in a covered container in the refrigerator at the end of breakfast service.
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: Food - Potentially Hazardous Food - Hot Holding*
Observation: Gravy in kitchen hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg patties in the refrigeration unit were 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the cabinets is not corrosion resistant, nonabsorbent, and/or smooth. One cabinet door is completely missing.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the internal temperature of both cold and hot foods must be available for staff to use to verify proper cold holding, hot holding, reheating, and cooling of food is being accomplished.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the food preparation area/dish washing area for monitoring the concentration of the chemical sanitizing solutions.
Correction: Both quatinary ammnium compounds(wiping cloths) and chlorine(dish washing) are being used to sanitize. Obtain proper test kits for all types of sanitizers being used in facility so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: All food contact utensils and equipment. PIC was only washing, rinsing, & air drying.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. EHS explained the proper proceedures for wash, rinse, sanitize, air dry in a two compartment sink.
- Critical: Toxics - Medicines - Restriction and Storage*
Observation: Medicines are being stored in the refrigeration units above and beside foods items.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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04/29/2013 | Routine | |
Notes: Many of the observations on this inspection were the same ones listed on the previous inspection. All observed violations must be corrected ASAP and a follow up inspection will be done to verify compliance.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating. Also, the person in charge did not know how to properly wash, rinse and sanitize food contact equipment and utensils.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Any staff that is involved with the food prepapartion, sevice, or clean up needs to have at least basic food safety knowledge. EHS gave hotel manager information on food safety training.
- Critical: Employee Health*
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
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. EHS gave hotel manager a sample employee health policy.
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin(shell eggs) holding in a manner (next to ready to eat food) that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: The methods used for cooling (sausage gravy) were not adequate.
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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All items in the Raetone under counter refrigerator as well as all items in the Haier countertop refrigerator were observed cold holding at improper temperatures
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 (RTE) shell eggs 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the kitchen cabinets is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a proper food thermometer that measured between 0 and 220 degrees.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the kitchen for monitoring the concentration of the chemical sanitizing solutions.
Correction: A proper test kit should be in the food preparation area so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Raetone refrigerator in the kitchen was observed in a state of repair and condition preventing the equipment to be used as designed. It seems unable to hold food at proper temperatures.
Correction: Discard, replace or repair the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed dirt and debris acculmated on the dish drain rack, storage shelves and the interior of the kitchen cabinets..
Correction: Clean and sanitize(if necessary) these surfaces.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: all food contact equipment and utensils.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Handwashing Lavatory*
Observation: There is no working handwash lavatory in the kitchen, preventing routine handwashing by food workers.
Correction: Install or repair handwash lavatory in the kitchen to allow convenient use by food workers.
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03/19/2013 | Routine | |
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