Good handwash and glove use observed. Dishmachine sanitizer effective (thermolabel), 200+ppm QAC - bucket. All cold, hot hold and cook temperatures were in safe ranges. No risk factor violations observed - good work. We discussed: labels on all food ingredients not obviously recognizable, grouting floor tiles.
No violation noted during this evaluation. | 12/28/2015 | Risk Factor | |
Good glove use and changing gloves as needed. 400 ppm QAC in pail, dishmachine sanitizer satisfactory - thermolabel. No risk factor violations observed. We discussed: replacing grout at cook line.
No violation noted during this evaluation. | 07/29/2015 | Risk Factor | |
+ good handwash and glove use
+ good label and date practices
+good cooling practice observed
OK to issue permit.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed excessive accumulation of grease/oil on floor and shelves to right of grill line.
Correction: Clean and keep clean.
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02/23/2015 | Routine | |
400 ppm QAC in bucket, dishmachine 160+ by thermolabel. Good handwash and glove use observed. Good label and date practices. Good temperature and TPHC practices. Pasteurized liquid eggs in use. Burgers cooked to well. No risk factor violations observed. Kitchen is clean and well organized. We discussed batter at 46 degrees in cold well. Suggest move to inside of refrigerator during slow periods or us TPHC.
No violation noted during this evaluation. | 09/23/2014 | Routine | |
Reach in cooler has been repaired. Data logger shows temps are staying around 36°F all day while the unit is in use. Unit is turned off at night - food is stored in the walk in cooler overnight.
No violation noted during this evaluation. | 06/05/2014 | Follow-up | |
Prep cooler has not been repaired yet. Service tech has been contacted and should be here soon. In the meantime TCS foods are being held in an ice bath. Temps are being monitored and recorded. Food found at >41°F is discarded. Data logger shows that unit temps range from 49-70°F - graph was printed and left with facility. DL-16 was re-set and placed back in the unit.
No violation noted during this evaluation. | 05/27/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food >41°F in reach in cooler/drawer unit on the cook line. Cooked mushrooms 50.6°F, French Toast Mix (egg) 49°F, Waffle Mix 53°F.
Correction: PIC discarded TCS foods that had been in the unit for 6 hours. The unit is empty at night so no foods had been in this unit >6 hours. Service tech was notified and will be here today. Data logger DL-16 was placed in unit and recorded the following temperatures:
Henrico DL-16
Time
Fahrenheit(°F)
1 21/05/2014 11:39:24 76°F
2 21/05/2014 11:44:24 71
3 21/05/2014 11:49:24 66
4 21/05/2014 11:54:24 63
5 21/05/2014 11:59:24 61
6 21/05/2014 12:04:24 60
7 21/05/2014 12:09:24 64
The data logger was reset and placed back in the unit. I will return on 5-23 to read the temps. Until the unit is repaired PIC agreed to hold TCS foods that are 41°F or less when placed into this unit, following a 6 hour time control policy, for up to 6 hours if the temp doesn't exceed 70°F. If TCS food is placed in unit that hasn't cooled to <42°F after prep (cut tomatoes, pancake mix, etc.) it must be held under a 4 hour time control policy. Policy requirements were provided.
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05/21/2014 | Risk Factor | |
Dishmachine has been repaired. Temp tape turned black. Observed wash temp 150°F and final rinse 179°F. Permit issued.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Shelves under the cooking equipment and area under soda station are not clean.
Correction: Clean these nonfood contact areas
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03/24/2014 | Follow-up | |
Good handwash practices by cook and servers! Salmon in commercially vacuum packaged bags is thawing the unopened bags in the walk-in cooler. Bags state "Keep frozen until used. Thaw under refrigeration immediately before use." Do not hold thawed salmon in sealed bags in the refrigerator - open bags if not used immediately.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed dishwasher wipe food debris from clean wares as they were removed from the dishmachine and put the wares on the shelves for use.
Correction: Instructed employee that wares that weren't clean when they came out of the machine needed to be rewashed in the dishmachine after the remaining food debris was removed. Wares were washed again in the dishmachine.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Shelves under the cooking equipment and area under soda station are not clean.
Correction: Clean these nonfood contact areas
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Dishmachine wash/rinse temps are not sufficient to turn temp tape black - indicates inadequate suface temp to sanitize wares. Observed wash temp 140 when data plate says it should be 160. Wash temp did come up when machine was refilled but decreased when the machine was used.
Correction: Repair dishmachine so wash temp of 160 and rinse temp of 180 are achieved.
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02/12/2014 | Routine | |
PIC instructed employee to quit using dishmachine and service tech was called. 3 part sink will be used for dishwashing until machine is repaired.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Shelves under the cooking equipment and area under soda station are not clean.
Correction: Clean these nonfood contact areas
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02/12/2014 | Follow-up | |
Walk through at the request of the construction manager. Renovations are nearly complete and facility plans to reopen on Sunday 02/09/2014. No structural changes were done in the kitchen. Manager will do temperature checks on refrigeration units before moving any food into the units. Facility has a current food establishment permit.
No violation noted during this evaluation. | 02/07/2014 | Other | |
Very good handwash practices. Need to clean under equipment on grill line.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Lexan pan of hash brown potatoes in chef's reach in cooler were 62 F. These had been prepped the previous day.
Correction: Keep bulk supply of hash browns in cooler. If you are busy and want to keep a supply near the grill you will need to use time control which means you need a written policy and are required to monitor the time (timer/label, etc.). PIC will dispose of these if not used by 4 PM (6 hours after pan was put in chef's cooler).
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11/06/2013 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Waffle mix made about 4 hours ago is 48 degrees - put in ice bath and still 47 degrees 1 hour later.
Correction: PIC discarded. Waffle mix (pancake mix, etc.) must cool to 41 degrees or less in 41 hours or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS food in one prep refrigerator, salad prep unit and walk-in refrigerator found at 41 degrees or more. Milk in prep unit 46 degrees, hard boiled eggs 49 degrees and ham 52 degrees in salad unit and cooked chicken, sour cream 44.6 and 47 degrees in walk-in refrigerator. Air temperature in walk-in was approximately 50 degrees.
Correction: Service tech was called. PIC moved all TCS foods >41 degrees <6 hours to other refrigeration units.
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07/19/2013 | Risk Factor | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Uncovered bread crumbs on top of microwave.
Correction: Cover food in storage.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: <200 ppm Quat in Sani bucket - none detected.
Correction: Corrected by refilling with 200 ppm Quat solution.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found TCS food >41 degrees in refrigeration unit. Sausage crumbles 43.5-46 degrees and ham and sausage 45 degrees. Chicken noodle soup in walk-in refrigerator 55 degrees. Pancake mix in dispenser is 46 degrees (not using TPHC).
Correction: Sausage crumbles, ham and sausage and pancake mix in dispenser will be used within 2 hours or discarded. Recommend using a Time Control Policy (TPHC) for pancake mix in dispenser - example provided. No one knows why chicken noodle soup in walk-in refrigerator is 55 degrees - PIC will check in 1 hour to ensure 41 degrees or less.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Lexan lid damaged and not cleanable.
Correction: Discard.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Nonfood contact areas found soiled: shelves under grills and in cooking area, top of dishmachine.
Correction: Clean.
- Plumbing System Maintained in Good Repair
Observation: Rinser/sprayer at dish sink leaks - cloth towel tied around it.
Correction: Repair to eliminate leak and remove towel.
- Lighting, Intensity
Observation: 15 foot candles light at cook area.
Correction: Increase to 50 foot candles.
- Physical Facilities in Good Repair
Observation: Wall tiles missing behind grills.
Correction: Repair wall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor not clean under equipment, wall not clean behind dishmachine.
Correction: Clean.
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04/08/2013 | Routine | |
Note: observed several TCS foods in walk-in refrigerator that were >41 degrees. PIC said that gravy (46 degrees) and mashed potatoes (50.1 degrees) were on cart with other TCS foods that were reheated and placed on steam table, but these 2 items were returned to walk-in refrigerator - cook is no longer here - PIC agreed to discard these. Hot cake mix is 44 degrees. Must cool to 41 degrees or less in 4 hours if cooled from temperature <135 degrees. Also discussed several nonfood contact areas that need cleaning.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee change gloves between tasks without washing hands before putting on clean gloves.
Correction: PIC discussed handwash requirements with employee.
- Critical: Cooling* (corrected on site)
Observation: Beef gravy (48.7 degrees) and beef vegetable soup (47.3 and 44.9 degrees) were stacked together on shelf and had been prepared yesterday.
Correction: PIC discarded. Cool properly.
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01/08/2013 | Risk Factor | |
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