Very nice recovery today! All issues noted on 12/7/15 have been addressed.
Product has been rearranged in the WIC, and boxes removed to allow for better air flow. All temperatures under 41 F today.
Metal pans have been ordered for the top wells of the sandwich MUT cooler, but have not arrived yet. In the interim, smaller portions are being kept in the top wells with ice packs and lids on top of the individual pans.
Quaternary ammonia from the wall dispenser is being used to sanitize the kitchen area instead of chlorine so staff do not have to mix it up.
Employee health policy is clearly posted and has been explained to staff.
Showed staff that the ice/water levels at the salad bar needed to be even higher. The bottoms and sides of the pans holding product should be wet to the touch when lifted out of the bar. If they are not, the ice/water levels are not high enough.
No violation noted during this evaluation. | 12/17/2015 | Follow-up | |
Notes:
1. Provided FDA form 1-B. PIC on duty was not aware of a formal employee health policy. Please explain to staff and have them sign copies. Keep them on site to share with the health inspector.
2. Suggest purchasing metal pans to aid in lowering the temperatures of product in the top wells of the MUT coolers. Also, fill all extra spaces between pans in the tops of these units. The spaces allow cold air to escape.
3. Suggest lowering the thermostats in the refrigeration units where elevated food temperatures are noted. Also make every effort to not overstock the meats and cheeses in the top wells of any refrigeration unit.
4. Suggest rearranging product in the WIC to allow for better air flow. Also, make sure to prechill the cans of pizza sauce before mixing them up into the facility's actual sauce.
5. Shut the door to the dumpster after each use.
6. Make sure to use the chlorine test kit to ensure sanitizer is being mixed up properly.
7. Make sure tools/chemicals are stored completely separate from all food ingredients. Rearrange the shelving unit to the right of the mixer so there is a distinct separation of tools/chemicals and food/ingredients of any kind.
8. Provided ServSafe flyer in Spanish.
9. Make sure the ice and water levels in the salad bar actually touch the bottom of the product in the top wells. Adding water to the mix will help drop temperatures at least a few degrees.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin (shell eggs) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) (pizza sauce, meat sauce).
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.
- Critical: Cooling*
Observation: Ambient temperature or pre-chilled pizza sauce not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods held on the salad bar, sandwich MUT cooler, salad bar cooler, pizza MUT cooler, and WIC were founding cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: The temperature measuring device located in the salad MUT cooler was broken.
Correction: Please replace. Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 -- tested at 200 ppm.
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces -- tests at 50-100 ppm.
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12/07/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. Adequate employee health policy in place. Health permit posted & visible. The wiping cloth/sanitizer set ups were adequate.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods were observed stored above ready to eat foods in the walk-in cooler.
Correction: Store all raw foods below ready to eat foods in order to prevent cross contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is damaged & causing metal fragments when cans are opened.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and rotate the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: No chlorine residual was found using a chlorine test kit in the dish machine after the sanitizing cycle.
Correction: Repair the dish machine so that an adequate chorine residual is testable after the sanitizing cycle.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by installing self closure door devices on both rear exterior doors.
- Hand Drying Provision (corrected on site)
Observation: Paper towels were not provided at the kitchen hand-sink.
Correction: All hand-sinks must have paper towels available at all times.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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07/17/2015 | Routine | |
All violations have been corrected since the last inspection.
No violation noted during this evaluation. | 01/20/2015 | Follow-up | |
All violations must be corrected within 10 days/
The follow-up inspection will be conducted on January 20, 2015.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed.
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.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employees are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Package Integrity*
Observation: Dented cans stored with good cans and not separated.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Butter hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Salad bar items (ham, tomatoes, cheese) cold holding at improper temperatures. Also tomato sauce in the walk-in cooler cold holding at improper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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01/12/2015 | Routine | |
Notes:
The temperature control knobs on the heating pot for the soup on the salad bar area are missing making it difficult to monitor temperature of the unit and food. Replace knobs or monitor temperature every 4 hours.
Discussed proper cooling methods with cooks and PIC.
Critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Critical: Cooling*
Observation: Tomato sauce cooked last night noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Plumbing System Maintained in Good Repair
Observation: Faucet to the mop sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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08/25/2014 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine concentration in the sanitizing cycle when tested. The bleach-water/sanitizer set up was adequate. Adequate employee health policy in place. Reviewed menu. Health permit posted & visible.
Additional food temperatures (degree Fahrenheit) cooked mushrooms 38, 36, cooked green peppers 41, 37, ham 41, 40, 36, 36, 35, 36, 35, 35, salami 40, 40, 36, 36, 36, 35, cooked pasta 40, 41, 36, 36, 35, 35, 36, chicken 27, 27, 30, 29, 18, 18, 20, 21, Italian sub 188, pizza sauce 36, cooked Italian sausage 37, 36, 36, pepperoni 38, 39, 39, 37, 40, 40, salad bar items (beets, diced ham, sliced tomatoes) 39, 40, 39, cheese 37, 40, 38, 39, 38, 39, 37, 40, 41, calamari 22, 23, 22, soup 38, steak hoagie 212, meatballs 36, 36, 37, crab-meat 36, 36, produce 37, 38, 36, 40, 40, 41, 36, 36, diced ham 36, shell eggs 37, 38.
- Food Storage - Clean and Dry Location
Observation: An open bag of flour was observed stored directly on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Meatballs & sliced ham were found cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: Debris build-up on the handles of the cold holding units.
Correction: Provide a detailed cleaning of all door handles on the cold holding units.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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03/31/2014 | Routine | |
Non-critical violations must be corrected within 30 days.
Notes:
Prime sanitizing solution before start operating dish machine. Use test kit to ensure proper sanitizing concentration.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Several items in the top portion of large sandwich unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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12/13/2013 | Routine | |
Notes:
Maintenance call was placed to get pizza unit repaired.
3 compartment sink must be set-up for sanitizing equipment and utensils.
Relocate pizza toppings to refrigeration unit that supports cold holding temperature of 41F or less.
Add ice to the salad bar unit during the day, ensure that bottom of the container is touching ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced sausage and shredded mozzarella cheese cold holding at improper temperatures.in the top portion of pizza unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Pizza unit was observed in a state of disrepair. Top portion of the unit is not supporting cold holding temperature of 41 F or less.
Correction: Repair pizza 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to absence of chemical sanitizer in mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Obtain chemical sanitizer and restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
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07/24/2013 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. The bleach/water set-up was adequate.
Additional food temperatures (degree Fahrenheit) sliced tomatoes 37, garlic & oil mixture 38, 38, chicken 34, 34, 35, ham 36, 37, 36, 39, salami 39, 41, 40, banana peppers 35, cooked mushrooms 36, sliced mushrooms 39, cut onions 40, bacon 40, cooked green peppers 41, chip beef steak 38, calamari 32, 33, artichokes 34, 34, 33, diced tomato 34, black olives 34, 37, sausage 35, spinach 34, 37, cooked broccoli 35, pesto sauce with pine nuts 39, anchovies 39, 38, mayonnaise 38, capicola 38, shell eggs 38, 38, 39, ham 40, 40, 39, 40, 39, 39, 40, heavy cream 38, 39, ricotta 38, 38, 39, feta cheese 38, chunky blue cheese 38, prosciutto 38, beef chip steak 37, 38, 36, cooked pasta 38, 40, veal 36, 37, 36, shrimp 28, 19.
- Critical: Hands - When to Wash*
Observation: A food employee was observed handling raw chip beef steak then handling bread without changing gloves or washing hands. Employee also handled raw ground beef then in-use food containers without changing gloves and washing hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately after touching raw foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ham and sliced sausage was found cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The pizza make-table was found to be holding at 48 degree Fahrenheit.
Correction: Repair or replace the make-table so that a product temperature of 41 or below can be maintained at all times.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by providing the rear exterior door with a self-closure door device.
- Hand Drying Provision (corrected on site)
Observation: Paper towels were not provided at the kitchen hand-sink.
Correction: Paper towels must be provided at all hand-sinks at all times.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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04/17/2013 | Routine | |
NOTES:
* All other violations were corrected at the time of inspection.
* PIC to have pizza MUT serviced. Will use alternate cold-holding unit until capable of maintaining food temperatures at 41 degrees and below.
* Call Chesterfield Health Department at (804)748-1694 once work order is complete.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked sliced sausage observed at a temperature of 46 degrees.
Correction: Relocate sausage into a cold-holding unit capable of maintaining internal food temperature of 41 degrees or less.
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12/12/2012 | Follow-up | |
* All violations corrected at the time of inspection.
* Pest controller is coming twice a month for treatments, and no evidence of pest at time of inspection.
No violation noted during this evaluation. | 02/13/2012 | Follow-up | |
Non-critical violations must be corrected within 30 (thirty) days.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following food and nonfood-food contact surfaces: ventilation hood and soda nozzles
Correction: Maintain food and nonfood-contact surfaces of equipment clean.
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12/07/2010 | Routine | |
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