September 08, 2009 (Routine)

Violations:

• 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) @FOOD@ in the refrigerator, the food should have been discarded @DAYS@ ago.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
• 1010 - Sponges are being used to wipe down food contact surface at the 3 compartment sink..
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

Comments:
Facility clean and well organized. Manager knowledgeable concerning food safety.

December 23, 2008 (Follow-up)

Violation: 1570 - Undercounter refrigerator was out of service--air was slightly elevated. Operator needs to ensure all units are capable of holding foods at 41oF or below at all times. It not, the unit needs repair or replacement. It is further recommended that refrigeration especially in this facility with a history of problems be on a regular maintenance schedule to ensure proper operation.
Repair or replace the refrigeration 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
At the time of visit, all foods were found to be within the required temperature range and were properly code dated. A person in authority who was knowledgeable about food safety had conducted training of employees in proper procedures. Operator is using a food temperature log to document food temperatures. Several suggestions were made as to how to further enhance the effectiveness of these forms. Employee health policy was posted on the wall.

November 25, 2008 (Routine)

Violations:

• 0070 - Repeat Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
• 0070 - Repeat Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
  Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 0070 - Repeat Poor handwashing procedures observed.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 0170 - A food employee was observed cleaning their hands in the pre-wash sink at the dishwashing machine.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0450 C - Critical Observed employee handle mozzerella cheese with bare hand.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle or wear gloves to dispense food.
• 0810 - The methods used for cooling were not adequate. Storing pesto and mozzerella in covered container at 5-6" depth after processing.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 A 2 - Corrected During Inspection Critical Repeat Pesto and mozzerella cold holding at improper temperatures in refrigerated drawers in front. Unit not operating properly.
  Unit to be repaired or replaced on Wednesday am-Nov. 26, 2008. Operator to call and let the health department know the disposition of the unit. It is essential to this operation. Person in charge will need to limit the menu if this unit is not repaired on 11/26/08. Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) pesto and mozzerella in the refrigeration unit with drawers in front and upright unit in rear was not properly dated for disposition.
  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 41F 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.

Comments:
Operator had been logging air temperature in refrigeration units and did not implement intervention to have unit repaired when it was found out of temperature. Operator was instructed to check food temperatures routinely to ensure units are operating properly.

October 30, 2008 (Follow-up)

Violations:

• 0070 - Repeat Employees are not aware of or are not practicing proper methods to monitor cold holding of potentially hazardous food (PHF).
  Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
• 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
  Train all employees in food safety as it relates to their assigned duties.
• 0820 A 2 - Corrected During Inspection Critical Repeat Tuna, fresh pesto and other spreads held in holding container that was not at proper temperature. Operator had been told to monitor using written log but was not doing so. Will check past logs at next evaluation. Also, the containers were supposed to have been frozen prior to use which they had not been.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Need refrigerators that can maintain the temperature properly--the 2-door undercounter one and the small white refrigerator holding milk needs repair or replacement, do not hold food on top of ice on a daily basis-need refrigerated unit.
• 1060 - Repeat Using wet cloths to anchor cutting boards. Use washable mats for this purpose not absorbant cloths.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

Comments:
Employee health signs had been posted and employees trained in reporting and restriction process. Recommend that you add a Y to faucet for mopsink so that one faucet can be used for obtaining mop water. If install a hose there under pressure will need to install a double check valve with atmosperic break. If not under pressure, do not need one.

September 26, 2008 (Routine)

Violations:

• 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF) and to monitor refrigeration temperatures and the food stored there.
  Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 0820 A 2 - Corrected During Inspection Critical Chickpea salad cold holding at improper temperatures in undercounter refrigerator. Also, pesto and other spreads held in container on top of ice. Recommend that you post written logs on each refrigerator and monitor the air temperature every 4 hours.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Need refrigerators that can maintain the temperature properly--the 2-door undercounter one and the small white refrigerator holding milk needs repair or replacement, do not hold food on top of ice on a daily basis-need refrigerated unit.
• 1060 - Repeat The nonfood contact surface of the plastic coating on refrigerators is not corrosion resistant, nonabsorbent, and/or smooth-needs to be removed.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There was no temperature measuring device located in the undercounter and small white refrigerator and the refrigerated drawers.
  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.
• 2310 - Critical The handwashing facility located at the kitchen was blocked, preventing access by employees for easy handwashing.
  Corrected by moving fan. Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.

Comments:
Certified manager on duty at the time of the evaluaon.

November 07, 2007 (Routine)

Violation: 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
Comments:
The facility appears clean and well organized. No raw potentially hazardous food is stored or prepared in the restaurant The handwashing station is well stocked. the menu is limited to sandwich and salad items. Food and equipment temperatures are all in the proper ranges. The operator has a good knowledge of safe food handling. Food date marking will be improved upon.

November 01, 2006 (Routine)

Violations:

• 0060 - Corrected During Inspection Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of the meat slicer.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0820 - Corrected During Inspection Critical Various cheeses and tuna salad cold holding at improper temperatures. Operator voluntarily discarded all PHF in reach-in unit.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1060 - Repeat The nonfood contact surface of the wooden storage shelves is not corrosion resistant, nonabsorbent, and/or smooth. Seal or paint the wooden shelves.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - Corrected During Inspection Reach-in unit in kitchen was observed in a state of disrepair. Unit was out of temperature.
  Repair the 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of 50-200 ppm.
• 1720 - Corrected During Inspection A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination. Cartons of single service items stored directly on the basement floor.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3220 - Corrected During Inspection Mop not hung up to air dry. Mop rack is present.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
A follow-up inspection will be conducted on or about 11/14/06

September 01, 2006 (Routine)

Violations:

• 1060 - The nonfood contact surface of the basement storage room shelving is not corrosion resistant, and/or nonabsorbent.
  Seal and/or paint shelving. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2920 - Toilet room doors not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3170 - Walls not maintained in good repair1. Water damage on wall at staircase landing2. Hole in storage room wall
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
On site for change of owner. Facility is in substantial compliance with the VA Food Regulations. OK to continue operating. Permit will be mailed within 3-5 working days. Food to be catered by Albemarle Baking Co. and BRIX Marketplace.
Conditions of permit:
1. Packaged food storage permitted in front basement room only.
2. Packaged wine storage only permitted in middle basement storage room. Nothing may be stored under exposed sewer lines.
3. No food or wine storage whatsoever permitted in basement dumbwaiter room.
A routine inspection will be conducted in ~30 days. All violations listed abovemust be corrected by that time.