| No violation noted during this evaluation. | 12/10/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage patties were hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw shell eggs cold holding at improper temperatures. Observed raw shell eggs out at grill area during breakfast service.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash sink in the kitchen close to the 3 compartment sink is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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12/08/2015 | Routine | |
* Suggested that a temperature log be kept for each cold holding unit in facility and checked at each meal period for maintenance of 41F or below with a digital thermometer and reading the hanging thermometers of each unit. Gave PIC a copy of a sample temperature record log.
* Keep back door closed at all times or put in a 16 to 1 inch mesh screen door in order to prevent the entrance of flies and other pests into the kitchen area.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes (45.5F), lettuce (44F), and cole slaw (43F) cold holding at improper temperatures in the sandwich prep unit. Discussed proper cold holding temperatures of 41F or below with the PIC. PIC placed items in an ice bath to maintain 41F or below.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the breakfast and lunch/dinner menu with the foodservice operator indicates that hamburgers and eggs may be served raw and/or undercooked with a consumer advisory as a footnote on menus but needs the asterisks by each item that may be served raw or undercooked on the menus.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device (outside temperature gauge on the bottom of dishmachine) for the wash/rinse/sanitizing tank of the warewashing machine is not operating.
Correction: Provide a functioning temperature measuring device at the wash/rinse/sanitizing compartment so employees can routinely monitor the water temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Cold holding sandwich prep unit was observed in a state of disrepair and damaged. Ambient air temperature of unit was around 45F. Needs to maintain 41F or below.
Correction: Repair the sandwich prep unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the sandwich prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, grease, food residue or other debris on the following nonfood-food contact surfaces: sides of the fryers and stove.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Hood system and backsplash of cooking area noted in need of cleaning. Observed an accumulation of grease.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/29/2015 | Routine | |
Notes:
* VA is updating to the latest edition of the FDA Food Code this year and will require a food safety certified manager will need to be onsite during all hours of operation. Contact the health department or private consultant for training and exam opportunities.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes 44F and sliced cheese 45F cold holding at improper temperatures in the prep sandwich unit. Per PIC, had been in unit since last night and left overnight.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Tomatoes and cheese were discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed hot dogs 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 or on cooked items such as gravies, soups, etc. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Cold holding sandwich prep unit was observed in a state of disrepair and damaged. Temperatures in the 44 to 45F range and not holding at 41F or below. PIC will contact maintenance to have unit repaired. Only PHF items kept in unit are sliced tomatoes and sliced cheese. These items will be kept in an ice bath during food service hours and discarded at the end of each service.
Correction: Repair the cold hold prep unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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01/29/2015 | Routine | |
Owner is well-versed in food safety and facility operation. Cook was eager and responsive. At inspection, kitchen was finishing up breakfast materials and prepping for lunch. Even with one person running the kitchen of this busy restaurant, facilities were properly maintained, cooking and holding temperatures were correct, and proper sanitation was witnessed. Reminder to complete the correction to the menu (consumer advisory) to state: Items with (*) may be cooked to order. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs increase your risk of foodborne illness, especially if you have certain medical conditions.
No violation noted during this evaluation. | 06/26/2014 | Routine | |
Satisfactory pre-opening inspection. Facility is well-organized, owner and operator are knowledgeable and responsive. Facility is clean, well-lit, organized, and well-stocked. Two visits by EHS on June 6 and June 8 found restaurant doing a strong business, but facility being properly maintained. Operational inspection will be conducted within 2 weeks.
No violation noted during this evaluation. | 06/05/2014 | Pre-Opening | |
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