Discussed cooling process times and temperatures, employee health risks, proper utensil storage, and consumer warning for raw and undercooked foods.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: PIC/operator was not familiar with employee health notice and requirements for employee exclusion/restriction times, and when available to return to work.
Correction: Strongly recommend that PIC attend food safety/managers course, left a copy of the employee health notice for posting/review with employees.
- Critical: Cooling* (corrected on site)
Observation: Jumbalaya was placed in the W/I refrigerator in a large container yesterday PM after cooking was at 45 degrees today at 1:30.
Correction: PIC discarded Jumbalaya. Reviewed cooling from 135 to 70 within 2 hours, and then to 41 degrees or below within 4 hours. Discussed breaking down large quantities of hot product to shallow pans to speed cooling process and times.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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04/09/2015 | Routine | |
All risk factor observations have been corrected since the last inspection. Provided additional employee health notice for posting in kitchen. Active managerial control observed. Substantial compliance with the Virginia Food Regulations noted on this date. Discussed proper cooling techniques for bulk cooling (i.e. large pan(s) of cooked rice and ways to rapidly chill the product). Discussed long term strategies for maintaining active managerial control over risk factors (i.e self inspections, employee training and temperature monitoring).
No violation noted during this evaluation. | 11/08/2013 | Critical Procedures | |
| No violation noted during this evaluation. | 11/01/2013 | Routine | |
Discussed employee health information. Follow-up inspection planned for next week.
- Critical: Hands - When to Wash*
Observation: Wait staff observed not washing hands after touching hair or after engaging in any activity which may have contaminated his/her 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. Discussed w/ owner and with wait staff.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelves is not corrosion resistant, nonabsorbent, and/or smooth. Use of newspaper to line shelves is prohibited.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Kitchenware and Tableware (corrected on site)
Observation: Sponges observed at three compartment sink area.
Correction: Use of sponges is prohibited. Corrected by owner.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Rodent bait in dry storage area was not covered or 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. Owner disposed of open bait stations (observed).
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11/01/2013 | Routine | |
Discussed permitting parameters. Discussed employee health policy, cross-contamination prevention and consumer advisory requirements.
- Cooling, Heating, and Holding Capacities
Observation: Preparation line sandwich refrigeration unit and the freezer unit appeared to be operating above allowed temperatures
Correction: Provide repairs as necessary to maintain food items at appropriate temperatures. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Owner agreed to correct.
- Outdoor Areas, Surface Characteristics
Observation: Outdoor walking and driving areas are such that they do not minimize dust, facilitate maintenance or prevent muddy conditions. Outdoor surface under waste cans requires further work to rend this easily cleanable.
Correction: Surface outdoor walking and driving areas with concrete, asphalt, or gravel or other materials treated to minimize dust, facilitate maintenance, and prevent muddy conditions.
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08/26/2013 | Other | |
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