NOTE: Discussed cooling and reheating procedures. Left poster on cooling foods correctly. Please work to cool foods rapidly and cool from 135 degrees F. to 70 degrees F. within two hours. Some ways you can cool are using an ice bath at the three-compartment sink or by stirring food cooling in the fridge. Do not cool foods covered in the container they were cooked or hot held in. If any leftover are cooled down and then reheated for hot holding - like soup, please reheat to 165 degrees F. for 15 seconds and then you can hot hold at 135 degree F. and above. Left 2016 ServSafe training schedule and encouraged food safe to attend. Reminder that all store-prepared foods (chicken salad, sauces/dressings, pasta salad, sliced deli meat, etc.) or chubs of deli meats held at 41 degrees F. or below must be date marked on the container or wrap & used within seven (7) days. To help keep the internal temperature of foods 41 degrees F. or below and compensate for opening/closing, try having coolers set to 36/37 degrees F. Discussed posisbly storing single-use gloves ONLY at the handwash sink to help remind employees to wash hands prior to putting on gloves. Reminder to always store in-use wag rags in a bucket with sanitizing solution to prevent the grow of microorganisms on the dirty or moist rags. Left handout on using time as a public health control -- this required written records. Good job storing raw-in shell eggs below ready-to-eat foods in the cooler.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands multiple times before putting on gloves to engage in food preparation. whatever is on the outside of your hands gets on the gloves and can then get into a customer's food if you don't first wash your hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before putting on or changing gloves, before engaging in food preparation
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) deli meats in the refrigeration unit was not discarded by the ""consume by"" date. These deli meats were opened and sliced from various dates in January which is nine or more days away..
Correction: Food was discarded today. Please work to ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Follow the date on commercial products and use all store-prepared sauces, pasta /meat salads, or store-sliced foods within seven (7) 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentrations of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia AND a chlorine/bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level Bleach is used in spray bottles and Quat is used at the three-compartment sink.
- Non-Food Contact Surfaces (repeated violation)
Observation: An accumulation of dirt, dust, and/or old pieces of food were observed on the facuet and spray nozzle at the three-compartment sink
Correction: the cooler doors
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: Only handsink in kitchen was observed to be partially blocked by shelving unit holding coffee makers and a stool making it difficult to reach handsink.
Correction: Move coffee maker cart to a different location and leave enough clearance at the handsink so that employees can stand in front of it and wash hands (do not use this area around the hand sink to store items). This encourages proper and frequent handwashing. Manager is working to reorganize kitchen so handsink is easily accessible and not blocked at all.
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02/09/2016 | Routine | |
Again, having staff attend food safety training was highly encouraged - staff says they will be taking ServSafe training in the next several months. Reminder that all store-prepared foods (such as chicken salad, pasta salad, sliced deli meats, etc.) held at 41 degrees or below must be date marked on the container or wrap & used within seven (7) days.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit provided in the facility for monitoring the concentration of the chlorine chemical sanitizing solution.
Correction: Obtain a chlorine/bleach test kit so that employees can accurately monitor the concentration of the sanitizing solution and maintain them at a safe and effective level. These test strips can be purchased from the local restaurant supply store, through your food supplier, or online.
- Non-Food Contact Surfaces (repeated violation)
Observation: An accumulation of dirt, dust, and/or old pieces of food were observed on the doors to coolers, handles/knobs on coolers, sides of equipment, floor under equipment, the gaskets at the prep coolers were overfilled with crumbs and old particles, etc. throughout the kitchen.
Correction: Clean the facility and surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Pull out all equipment and thoroughly deep clean the kitchen floors, walls, and sides of equipment. Also, create a cleaning schedule to fully clean the facility several times a week to prevent the accumulation of grease, dirt, and old food pieces. The heavy accumulation of old food particles at City Food Place are a food source and can attract pests such as ants, roaches, and small rodents - cleaning now can prevent major problems later.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: Only handsink in kitchen was observed to be blocked by shelving unit holding coffee makers and multiple boxes making it difficult to reach handsink. Additionally a tub was propped up on the hand sink/wall junction.
Correction: Move coffee maker and shelves to different location and leave enough clearance at the handsink so that employees can stand in front of it and wash hands. This encourages proper and frequent handwashing. Employees have made owners aware of this issue and are working to re-arrange the equipment/shelving to make the hand sink fully accessible.
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10/27/2015 | Follow-up | |
Again, having staff attend food safety training was highly encouraged. Discussed the following: monitoring the cooling of the chicken to ensure it reaches 41 degrees F and cooling at least partially uncovered, but protected from environmental contamination
- Critical: Demonstration of Knowledge*
Observation: A person in charge, trained in and knowledgeable about food safety, was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations during all hours of operations (such as when dishes are being cleaned/sanitized or food is being prepared in any manner) and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. If the usual manager is off or running an errand, another trained manger should food service.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: There is no date marking system in place for store-made chicken salad, pasta salads, etc. to tell by when the items must be sold/discarded. Numerous store-prepared items were observed with no date marking on them.
Correction: Store-made foods held at 41 degrees or below must be date marked on the container & used within seven (7) days. Also food was made with the last several days and will be used or discarded before seven days.
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: Several units did not have hanging thermometers (i.e. a prep units, dessert display cooler, salad/pasta display cooler).
Correction: Provide hanging thermometers in all cold holding units and keep them in a visible location, near the warmest part, so all employees can read them and ensure units are holding at 41 degrees F or below. Set coolers to 35/36 degrees F. to help compensate for all the opening and closing.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site) (repeated violation)
Observation: No metal stem probe thermometer (0-220° F) was available at the time of the inspection to monitor cooking, cooling, or reheating food temperatures.
Correction: Have a probe thermometer & daily monitor internal food temperatures when cooking, cooling, hot holding, or reheating.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia AND a chlorine/bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The display cooler used to hold pastas/salads was observed in a state of disrepair and damaged as water is leaking on the left side of the unit.
Correction: Repair or replace the cooler to ensure it's back in good shape and properly functioning. The water leaking could possibly get into the ready-to-eat foods in the cooler and creates an environment that Listeria or other pathogens could grow.
- Non-Food Contact Surfaces
Observation: An accumulation of dirt, dust, and/or old pieces of food were observed on the doors to coolers, sliding glass track to coolers, floors, sides & under equipment, shelving, etc. throughout the kitchen..
Correction: Clean the facility and surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Pull out all equipment and thoroughly deep clean the kitchen floors, walls, and sides of equipment. Also, create a cleaning schedule to prevent the accumulation of grease, dirt, and old food pieces..
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: Only handsink in kitchen was observed to be blocked by shelving unit holding coffee makers and a hamper making it difficult to reach handsink.
Correction: Move coffee maker and shelves to different location and leave enough clearance at the handsink so that employees can stand in front of it and wash hands. This encourages proper and frequent handwashing.
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10/20/2015 | Routine | |
Left ServSafe information and upcoming class schedule. I highly recommend food safety training for employees and those left in charge of kitchen.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed employee using dry wipe rag which had been used to wipe off counters to wipe off knife between sandwich orders.
Correction: Use dry wipe rags on counters only.
- Gloves - Use Limitation
Observation: Observed employees putting gloves on and changing gloves without first washing hands or washing between glove changes.
Correction: Wash hands before putting gloves on and between glove changes.
- Temperature Measuring Devices - Ambient Air and Water
Observation: Several units did not have hanging thermometers (i.e. two prep units, dessert display cooler, salad display cooler).
Correction: Provide hanging thermometers in all cold holding units and keep them in a visible location so all employees can read them and ensure units are holding at 41 degrees F or below.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: PIC could not provide food temperature thermometer for use in kitchen.
Correction: Supply kitchen with food temperature thermometers for employees to use to check cooking and cooling temperatures.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory
Observation: Only handsink in kitchen observed to be blocked by shelving unit holding coffee maker, making it difficult to reach handsink.
Correction: Move coffee maker and shelves to different location and leave enough clearance at the handsink so that employees can stand in front of it and wash hands. This encourages proper and frequent handwashing.
- Toilet Room Receptacle Covered
Observation: Only restroom in facility is not equipped with covered trash receptacle.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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06/29/2015 | Routine | |
NOTE: Good job storing chemicals separate/away from foods. Discussed washing food contact surfaces prior to sanitizing. Observed good date marking on chubs of meat in prep cooler. Left & explained employee health policy.
- Temperature Measuring Devices - Food (repeated violation)
Observation: No metal stem probe thermometer (0-220 degrees F.) was available to monitor food cooking, cooling, and reheating temperatures.
Correction: Obtain a probe thermometer & regularly monitor internal food temperatures. .
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No single use paper towels were available at the only hand sink in the kitchen.
Correction: Obtain paper towels (single-use) & stock hand sink.
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11/03/2014 | Routine | |
NOTE: Good job organizing the refrigerator with raw food below ready-to-eat foods. Left handouts on cooling & cooking/holding temperatures
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken was found to be 48 degrees F. & cream cheese was found to be 46 degrees F. in the silver fridge.
Correction: Moved chicken and cream cheese to fridge holding at 41 degrees F. or less. *Cold Holding is 41 degrees F. or less.
- Temperature Measuring Devices - Food
Observation: No metal stem probe thermometer was available to monitor food cooking, cooling, & reheating temperatures.
Correction: Obtain a probe thermometer & check food internal temperatures.
- Sanitizing Solutions, Testing Devices
Observation: No sanitizer test kit was available.
Correction: Obtain sanitizer test kit (chlorine bleach) and monitor sanitizer strength.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: An accumulation of old food particles & sticky build up was observed on doors & door handles to fridges & to prep units. A black mold-like growth was observed on the underside of the spray nozzle at 3-compartment sink.
Correction: Clean equipment at a frequency that prevents soil/food particle build up.
- Hand Drying Provision
Observation: No single use papertowels were available at the only hand sink in kitchen.
Correction: Have paper towels (single-use) available.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of bleach sanitizer were not labeled to be easily identified.
Correction: Label spray bottles holding chemicals.
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05/07/2014 | Routine | |
Restaurant representatives - add corrected or new information about City Place Food & Co., 101 Northwynd Circle Unit D, Lynchburg, VA 24502 »