Refrigerator has been replaced. Permit issued.
No violation noted during this evaluation. | 11/13/2015 | Risk Factor | |
Follow-up on refrigeration: Refrigerator still does not hold properly. Cheese, butter, and deli meat are not holding properly. Another follow-up will be done in 10 days.
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food* (repeated violation)
Observation: Establishment is serving a highly susceptible population but is not complying with requirements of 12 VAC 5-421-950. Raw shell eggs are served in unapproved manner.
Correction: A food establishment that serves a highly susceptible population must comply with the requirements of 12 VAC 5-421-950.
- 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 Chlorine 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 (repeated violation)
Observation: Refrigerator was observed in a state of disrepair and was not able to hold proper temperature.
Correction: Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- 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: cabinets and drawers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/11/2015 | Follow-up | |
Discussed employee health with operator. Follow-up on refrigeration will be done in 10 days. If it is satisfactory, permit will be issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Yogurt and cheese were cold holding at improper temperatures
Correction: Discard foods if held over 4 hours. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food*
Observation: Establishment is serving a highly susceptible population but is not complying with requirements of 12 VAC 5-421-950. Raw shell eggs are served in unapproved manner.
Correction: A food establishment that serves a highly susceptible population must comply with the requirements of 12 VAC 5-421-950.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine 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: Refrigerator was observed in a state of disrepair and was not able to hold proper temperature.
Correction: Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- 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: cabinets and drawers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/01/2015 | Routine | |
New refrigerator
No violation noted during this evaluation. | 07/09/2015 | Risk Factor Intervention | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pepperoni and yogurt cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/06/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Go gurt cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices - Ambient Air and Water
Observation: No thermometer in the refrigerator
Correction: Provide a thermometerin the refrigerator.
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07/22/2014 | Routine | |
Residential style refrigerator is marginally maintaining a food temperature of 41 or less. It is recommended that a commercial style refrigerator be purchased to replace the residential style refrigerator.
No violation noted during this evaluation. | 04/15/2014 | Routine | |
| No violation noted during this evaluation. | 01/27/2014 | Routine | |
- Critical: Food - Safe and Unadulterated*
Observation: Ham, turkey and bologna have mold growth.
Correction: Ensure food is safe and unadulterated. Throw away food that is not safe.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Ham, turkey, bologna, lactose free milk and cheese cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) chicken in the refrigeration 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors in the pantry and the spice cabinet noted in need of cleaning.
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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11/06/2013 | Routine | |
- Critical: Hands - When to Wash*
Observation: A staff member entered the kitchen, made a bowl of cereal for a child and did not wash their hands beforehand.
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.
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07/29/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk and yogurt cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device (probe thermometer) to verify cooking temperatures.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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03/20/2013 | Routine | |
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