NOTE: Good job keeping up the date marking on the bottom of food containers and having regular pest control. Highly encourage cooks attend a ServSafe food safety training. Reviewed handwashing - always wash hand prior to putting on gloves, after using the restroom, etc. Discussed the importance of using test strips to monitor the strength of sanitizing solution used for dishware and utensils - chlorine/bleach should be 50-100PPM. Discussed the importance of using the metal stem probe thermometer to monitor the temperature of cooking, cooling, hot holding, and cold holding foods. It does no good just sitting there - clean it and use it each day. Reminder that hot holding is 135 degrees F. or above
- Gloves - Use Limitation (repeated violation)
Observation: Cook while wearing gloves, reached around in a small plastic basket looking for sanitizer test strips and then went back to kitchen after touching multiple non clean items.
Correction: Discard gloves once soiled or once you touch something not clean such as your pants, hair, pens, cooler doors. Gloves are not to protect your hands, they are to protect the ready-to-eat food from being contaminated.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb shielding over rear dish washing and food prep area is not in good condition as there is a large gap between the clear plastic and the end cap thus if the bulb was to break nothing is preventing it from getting into the fryer, the food, the dishwashing area, etc.
Correction: Replace end caps on light shielding.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Observed many pieces of unnecessary equipment at the facility
Correction: Remove any equipment or items that are not in use to prevent clutter and remove harborage conditions for pests.
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03/31/2016 | Routine | |
Kitchen is much cleaner today than previous inspection. Great job correcting many violations that have been observed before (i.e. date marking, storing raw food below RTE food, cold holding, pest control)
Discussed with PIC taking food temperatures and monitoring hot/cold holding temperatures, and reminding employees to wash their hands as often as necessary.
Inspector highly recommends food safety training through ServSafe to employees and PIC. Will return with 2016 class schedule as soon as it is made available.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Uncovered, unwrapped foods observed in several chest freezers.
Correction: Ensure foods are covered when in storage to protect them from contamination.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed tongs stored over fryer that was intended for use and was encrusted with grease and old food residue from the day before.
Correction: Clean utensils as often as necessary to keep them clean.
- Light Bulbs Protective Shielding
Observation: Light bulb shielding over rear dish washing and food prep area is insufficient.
Correction: Replace end caps on light shielding.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Observed many pieces of unnecessary equipment on the premises.
Correction: Remove any equipment that is not in use to prevent clutter and remove harborage conditions for pests.
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12/03/2015 | Routine | |
Ensure licensed pesticide applicator is applying pesticides. Do not apply pesticides yourself unless you have a license.
Also ensure chemicals are labeled properly indicating what chemicals are in each container.
Floors look much better, thank you!
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed bleach being stored in an old quaternary ammonia container with original label still intact, and no indication that bleach is being stored in container.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/15/2015 | Follow-up | |
Follow up inspection will be some time in the next two weeks, and will be unannounced.
There must be a person in charge present at all times of food preparation, dish washing, and food delivery, etc.
No food preparation observed during today's follow up inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed raw chicken being stored over containers of ready-to-eat foods in the walk in cooler.
Correction: Store ready-to-eat foods above raw product at all times and in all units.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Uncovered, unwrapped foods observed in several chest freezers.
Correction: Ensure foods in coolers and freezers are covered and protected from contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed foods (i.e. sliced tomatoes, sliced cheese) in prep unit to be out of temperature, and prep unit to be holding at an unsafe temperature.
Correction: Cold holding foods must be held at 41 degrees F or below. Have unit serviced to hold food at proper temperature.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed prepared, ready-to-eat foods (e.g. mashed potatoes, mac and cheese, beans and rice) in walk in cooler and hot holding case and not date marked.
Correction: Mark containers with dates to indicate when the food should be discarded. If foods are held at 41 degrees F, they must be sold/served or discarded within seven (7) days.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed cutting board on prep unit to have deep cut marks, keeping it from being a smooth and easily cleanable food contact surface.
Correction: Replace cutting board to ensure a smooth, easily cleanable food contact surface.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Requested an employee demonstrate how they wash, rinse, and sanitize dishes. When employee tested the sanitizing solution with a test strip, it showed that the sanitizer concentration was too low.
Correction: Educate employees to ensure dishes are being properly sanitized with a bleach concentration of 50-100 ppm by using bleach test strips.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Walls, floors, and ceiling were observed to not be smooth, easily cleanable, or non-porous. Floor in food prep/fryer area are in disrepair and encrusted with old food residue, attracting flies. Walls in dishwashing area are also in disrepair.
Correction: Make floors, walls, and ceiling smooth and easy to clean.
- Dressing Areas and Lockers - Designation
Observation: Observed employee personal items stored in food storage area.
Correction: Employee personal items should be kept away from food preparation and food storage, etc.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed flies in facility in food prep area and dishwashing area. Also observed roaches on the prep unit near sliced tomatoes and other ready to eat foods, and in dish washing area.
Correction: Have professional pesticide applicator assess and address insect infestation.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Observed bleach being stored in an old quaternary ammonia container with original label still intact, and no indication that bleach is being stored in container.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Conditions of Use*
Observation: Observed Raid insecticide in kitchen area, when inspector discussed this with PIC they stated that they routinely apply their own pesticides rather than employ a professional pesticide applicator.
Correction: Employ professional pesticide applicator for insect infestation.
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08/26/2015 | Follow-up | |
Follow up will be on Wednesday, August 26, 2015 at 11:00 AM. Person in Charge/Owner MUST be present at this time. If you are unable to be present, please call the Health Department immediately to reschedule for a time on or BEFORE August 28, 2015 at (434) 477-5921
Inspectors will discuss corrective actions with owner at this time.
- Critical: Demonstration of Knowledge*
Observation: There is no person in charge present with knowledge of food safety.
Correction: There must be a person in charge present at all hours of operation with knowledge of food safety for monitoring employees. Will discuss ServSafe classes with PIC/Owner during follow up.
- Person in Charge
Observation: No person in charge was present for the duration of the inspection to monitor employees or ensure safe food handling is being practiced, during which food was received from US Foods.
Correction: A knowledgeable person in charge must be present at all hours of operation to monitor employees.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Observed employee coming into work and beginning to bread chicken without first washing hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed raw chicken being stored over containers of ready-to-eat foods in the walk in cooler.
Correction: Store ready-to-eat foods above raw product at all times and in all units.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Uncovered, unwrapped foods observed in several chest freezers.
Correction: Ensure foods in coolers and freezers are covered and protected from contamination.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping clothes observed in food prep area stored on counter top.
Correction: Store wiping clothes in sanitizing solution.
- Gloves - Use Limitation
Observation: Observed employee putting on gloves without first washing hands.
Correction: Employees must wash hands before putting gloves on and between glove changes.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed foods (i.e. mashed potatoes, mac and cheese) in hot holding display warmer to be holding at unsafe temperatures.
Correction: Hot foods must be held at 135 degrees F or above. Foods should not be placed in the warmer cold. Foods must be reheated to 165 degrees F before being held hot at 135 degrees F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed foods (i.e. sliced tomatoes, sliced cheese) in prep unit to be out of temperature, and prep unit to be holding at an unsafe temperature.
Correction: Cold holding foods must be held at 41 degrees F or below. Have unit serviced to hold food at proper temperature.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed prepared, ready-to-eat foods (e.g. mashed potatoes, mac and cheese, beans and rice) in walk in cooler and hot holding case and not date marked.
Correction: Mark containers with dates to indicate when the food should be discarded. If foods are held at 41 degrees F, they must be sold/served or discarded within seven (7) days.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: No metal stem probe thermometer was available in facility to monitor cooking, cooling reheating, or holding temperatures.
Correction: Obtain and use probe thermometer to monitor cooking, cooling, reheating, or holding temperatures.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed cutting board on prep unit to have accumulations of old food residue within cut marks. Also observed tongs stored over fryers encrusted with old food residue.
Correction: Replace cutting board to ensure a smooth, easily cleanable food contact surface. Clean utensils as often as necessary to keep them clean.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Walls, floors, and ceiling were observed to not be smooth, easily cleanable, or non-porous. Floor in food prep/fryer area are in disrepair and encrusted with old food residue, attracting flies. Walls in dishwashing area are also in disrepair.
Correction: Make floors, walls, and ceiling smooth and easy to clean.
- Critical: Pests-Controlling Pests*
Observation: Observed excessive amount of flies in facility and especially in food prep area. Fly paper was observed hanging over dish washing area, but was clearly insufficient for the infestation.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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08/19/2015 | Routine | |
NOTE: Spoke with owner on phone during inspection. Cold holding is 41 degrees F. or below Hot holding is 135 degrees F. or above A person in charge, knowledgeable about food safety, must be present during all hours of operation - Left person in charge / demonstration of knowledge handout.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: An employee was observed putting on gloves without first washing his hands.
Correction: Always wash your hands after eating, after using the restroom, before putting on gloves, etc. * Employee washed hands at inspector's request.
- Hands - Where to Wash
Observation: An employee was observed washing hands at the three-compartment sink.
Correction: ONLY wash hands at hand wash sink with soap for at least 15 seconds then dry hands with single use papertowel. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Uncovered, unwrapped foods were observed in several chest freezers.
Correction: Ensure foods in coolers or freezer are covered & protected to prevent contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Prepared ready-to-eat sides such as mashed potatoes & macaroni and cheese, etc. in walk-in cooler and the hot holding case were not date marked.
Correction: Mark containers with consume or sell by dates. If food is held 41 degrees F. or below the food may be served/sold for maximum of seven (7) days.
- Ventilation Hood Systems - Filters
Observation: The vents in the hood system were not in good repair.
Correction: Ensure hoods are well maintained, clean, & properly fit into hood system.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: No metal stem probe thermometer (0-220 degrees F. ) was available to monitor cooking, cooling, reheating, or holding temperatures.
Correction: Obtain and use probe thermometer to monitor internal food temperatures.
- Indoor Areas - Surface Characteristics
Observation: Walls, floors, & ceiling were observed to not be smooth, easily cleanable, & non porous. Specifically, the area around the three-compartment sink and door to walk-in cooler had heavy flaking paint AND the floor had chipped paint making it hard to properly clean.
Correction: Make floors, walls, & ceiling smooth and easy to clean.
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02/24/2015 | Routine | |
NOTE: Discussed & left handout on risk factors for foodborne illness. Discussed employee health handout & proper hair restraints.
- Critical: Hands - When to Wash* (corrected on site)
Observation: An employee was observed putting on gloves without first washing his hands.
Correction: Always wash your hands after eating, after using the rest room, before putting on gloves, etc. * Employee washed hands at inspector's request*
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Prepared ready-to-eat sides such as macaroni & cheese, collard greens, etc. in the walk-in color and the hot holding case were not date marked.
Correction: Mark containers with consume or sell by dates. If food is held 41degrees F. or below, the food may be served/sold for a maximum of 7 calendar days.
- Sanitizing Solutions, Testing Devices
Observation: No sanitizer test kit was available to ensure dishes were being properly washed, rinsed, & sanitized.
Correction: Obtain sanitizer test kit & regularly monitor sanitizing solution.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The wall, floor, & sides of equipment in the kitchen have an accumulation of grease, dust, and old food particles.
Correction: Clean the floors, walls, hoods, and all equipment at a frequency that prevents build up.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working spray bottles holding chemicals are not labeled to identify their contents.
Correction: Label spray bottles or other containers when used to hold chemicals to prevent dangerous misuse
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07/18/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) hot holding and cold holding sides in the refrigeration unit and display unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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: Toxics - Common Name/working Containers of Toxics*
Observation: Working spray bottles of bleach and degreaser are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of chemical products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Chemical containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/21/2013 | Routine | |
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