Ensure batter dip is kept at 41 F or below by placing in a container surrounded by icy water. Setting the large container on top of ice will not maintain 41 F. Keep single service items covered in storeroom. PIC knew symptoms to send workers home with. All workers to know and understand these symptoms. Handout given to PIC.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Chicken, fries 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. Food was labeled by PIC.
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12/28/2015 | Risk Factor | |
Evidence of eating in storeroom. This is unacceptable. Kitchen is in need of constant cleaning. Floors were very messy and wet today. Floor in office was wet and dirty. Workers to do a better job of cleaning up after themselves. Some repeat items to be resolved before next inspection. Permit issued.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Chicken patties 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. Time was marked on both containers.
- Equipment - Good Repair and Proper Adjustment
Observation: There appears to be a leak in drip tray area to grill.
Correction: Repair leak.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fryer cabinets, flat grill around controls, can opener holder, spray hose attachment (shorter one).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Grate missing from drain inside mop sink.
Correction: Provide a grate for drain to keep obstructions from line.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall tile in mop sink area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/27/2015 | Follow-up | |
Protect marination equipment by not storing under hand towel dispenser. Kitchen needs cleaning. Permit expires 7/31/15. Call for reinspection.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed smoked sausage in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Blanched fries, tenders 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice scoop is cracked. Small pitcher has melted surface.
Correction: Repair/replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: wheels of fryers, fryer cabinets, flat grill around controls, edges to flat grill, can opener holder, spray hose attachment (shorter one).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single use utensils observed unprotected from contamination. Jugs found on floor of walk in.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair
Observation: Wall tile in mop sink area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Mop sink wall is dirty. Floor behind ice machine and under all fryers found dirty and floor under dunnage racks by waste oil tank is dirty. Standing water inside walk in.
Correction: Clean these areas.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Container of polish was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. It was found hanging over marination equipment.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/23/2015 | Routine | |
Standardization inspection with EHS.
No violation noted during this evaluation. | 03/25/2015 | Training | |
Other observations: Post a NO SMOKING sign in a conspicuous location. Dirty rags found in multiple areas (on top of to go boxes, in mop sink) Store properly. Milk crates have been used throughout kitchen for elevating different items. Use cleanable shelving intended for that purpose. Floors found extremely dirty. It appears debris is being flushed under equipment. Proper sweeping is needed and then washing. Handsinks are soiled. Keep clean. Provide a chlorine test kit. Liquid eggs had a slightly elevated temperature(42.8). This is because product is in and out of refrigerator during the day. Find a solution. Drive through window has missing molding. I expect better sanitation from a store that is so new.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed cook place raw sausage onto grill and remove gloves only to put on new gloves without washing hands.
Correction: Hands to be washed prior to putting on new gloves especially when dealing with raw foods. PIC discussed with worker.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage patties found at 103 F. (These are kept for sausage gravy so they must be maintained at 135 or above.)
Correction: PIC discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed sausage in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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*
Observation: Multiple foods that are on time control were not marked with proper time. Chicken was placed on line without any times and other foods found with the wrong time.
Correction: Management to get this under control. PIC discarded some foods and changed times on others.
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12/18/2014 | Risk Factor | |
Cooks have been trained to use thermometer to verify 165°F + chicken cook temp - a thermocouple is available near the fryers.
Hoses were disconnected from faucets with atmospheric bfp devices. Make sure they disconnected after each use.
No violation noted during this evaluation. | 07/25/2014 | Follow-up | |
- Critical: Temperature, Cooking - Raw Animal Foods*
Observation: Chicken breasts were <165°F when removed from fryer and placed in container for service.
Correction: PIC discarded the breasts that I identified as undercooked. Employee cooking chicken does not know cooking temp requirements nor does the employee have a thermometer to verify required temps are met. One of the duties of the PIC (section 70 of the VA Food Regulations) is to ensure employees are properly cooking TCS food through daily oversight of the employees' routine monitoring of the cooking temperatures. Train employees that are responsible for cooking raw animal foods on the cooking temperature requirements and how to accurately take temps of these foods prior to serving them. You cannot rely on cooking times alone to assure chicken is fully cooked - chicken pieces are different sizes and do not reach required temps at set times.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard used to line shelves in walk-in cooler.
Correction: Remove cardboard. Shelves are to be nonabsorbent and easily cleanable.
- Linens - Storage of Soiled Linens
Observation: Containers holding soiled linens are overflowing onto floor and pantry storage shelves.
Correction: Increase frequency of linen service or get larger/more containers for storage of dirty linens (not room anywhere in facility for larger or more storage).
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Ice "shovel" is on the floor behind the ice maker.
Correction: Keep equipment used to dispense ice in a clean location.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single-use items (1/2 gallon jugs and drink cups) in boxes stored on the floor.
Correction: Store these items on shelves at least 6 inches above the floor.
- Backflow Prevention Device, Design Standard
Observation: Atmospheric vacuum breakers on 2 faucets with hoses under pressure.
Correction: An Atmospheric vacuum breaker is not approved for use under constant pressure. Replace the vacuum breaker with a backflow prevention device approved for use under constant pressure, remove the nozzle from the hose or remove the hose from the faucet.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Food waste in employee hand sink.
Correction: Hand sinks are for handwashing - use food prep sinks or 3 part sink for food prep or dish washing.
- Hand Drying Provision (corrected on site)
Observation: Out of paper towels at one hand sink.
Correction: Employee refilled paper towel dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Accumulation of food and debris under ice maker.
Correction: Clean floor under ice maker.
- Mops - Drying Mops
Observation: Wet mops stored in mop sink.
Correction: Store wet mops in a manner that allows them to air dry between uses. Keep the mop sink area clean.
- Pests - Controlling Pests*
Observation: Many flies in the kitchen.
Correction: Work with pest control operator to eliminate flies in the kitchen.
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07/24/2014 | Routine | |
80 fc light @ dishwash, cook, and prep areas
16 fc light in WICs
60 fc light in biscuit prep area
DIscussed cook temps and use of thermometers to verity temps.
Fries are blanched and time controlled - 2 hours.
Discussed employee health policy - employees are trained prior to starting work. Policy is written and employees sign statement that they've been notified of the reporting requirements.
Post "No Smoking" signs.
No violation noted during this evaluation. | 06/27/2014 | Pre-Opening | |
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