- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
Correction: 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- 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 @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@.
Correction: Clean and sanitize these surfaces for food contact.
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03/23/2016 | Routine | |
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils 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.
- Thawing
Observation: Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: holding raw chicken at improper cold holding temperature
Correction: raw chicken must be held at proper cold holding temperature of 41 degrees or below
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: employee touching raw chicken then touching equipment
Correction: employee must wash hands after touching raw animal product
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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11/17/2015 | Routine | |
- Hands - Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Multiple RTE foods not covered in walk in.
Correction: cover RTE foods in walk in to prevent cross contamination
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Large deep container full of raw chicken sitting on countertop
Correction: Place raw animal products in cold holding unit of 41 degrees or below. Owner stated he did not know how long it had been sitting there. Chicken was cooked to proper temperature and the cooling proces was started. Cooling handout was left with owner
- 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 @SANITIZING AGENT@ 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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01/12/2015 | Routine | |
- Person in Charge (repeated violation)
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils 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.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: 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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination (container of egg drop soup stored uncovered on floor of walk-in cooler and container of raw chicken stored on floor of walk-in freezer.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: All of the food-contact surfaces that were drying above the 3 compartment sink as well as the drying surfaces. Operator says they will clean them at the end of the day.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces throughout have accumulations of grime and debris (shelving units in the walk-in cooler, handles of the walk-in cooler and freezer, outside of dry good containers..
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing the walk-in cooler was emptying liquid waste directly into a pan inside the walk-in cooler.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (screen is in poor repair).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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12/02/2013 | Routine | |
Wrote up a plan of action. This inspection is in-lieu of the follow-up inspection that was due July 8, 2013.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Cooked chicken stored in a re-used raw chicken box
Correction: raw chicken stored over bell peppers, and raw meat stored over noodles.
- Linens and Napkins - Use Limitation (corrected on site)
Observation: Linens in contact with food (observed fried rice covered with a soiled apron in the walk-in cooler).
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (food stored on floor of walk-in cooler);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: in-use cleaver stored between a soiled work table and the sandwich prep unit.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces throughout have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility in the kitchen is blocked with trash, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash preventing its use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (in need of repair).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Maintenance Tools - Storing Maintenance Tools (repeated violation)
Observation: Maintenance tools noted to be stored in such a way that may contaminate food and food contact surfaces.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
- Toxics - Separation of Toxics (corrected on site)
Observation: Container of butane lighter fluid was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Container of butane lighter fluid must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (>200 ppm)
Correction: Utilize only chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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08/13/2013 | Routine | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to explain the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, and cleaned.
Correction: 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.
- Person in Charge (corrected on site) (repeated violation)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: Went out to buy bleach for use at the 3 compartment sink..
- Critical: Employee Health* (repeated violation)
Observation: 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, Hepatitis A virus or Norovirus
Correction: 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, Hepatitis A virus or Norovirus
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the grease soaked cardboard box tops is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the cardboard box tops with containers that provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the cardboard used to line shelves is not designed or constructed to be easily cleanable. Cardboard was also heavily soiled.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces throughout the kitchen had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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06/27/2013 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, and cleaned.
Correction: 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.
- Person in Charge (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: Went out to buy bleach for use at the 3 compartment sink..
- Critical: Employee Health*
Observation: 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, Hepatitis A virus or Norovirus
Correction: 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, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils 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.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: 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.
- Critical: Package Integrity*
Observation: Food was observed being stored in re-used, rusted metal cans of vegetables
Correction: Store food in containers that will protect food from contamination.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed serving cooked food in single service containers without washing hands after handling raw chicken.
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*
Observation: Observed raw chicken being prepared at the 3 compartment sink over a pan of cooling noodles. Also observed raw animal food stored in walk-in cooler over cooked foods.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers of salt, MSG, and bicarbonate.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic and oil mixture cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the grease soaked cardboard box tops is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the cardboard box tops with containers that provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the cardboard used to line shelves is not designed or constructed to be easily cleanable. Cardboard was also heavily soiled.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- 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 sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cleaned cooking utensils.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces throughout the kitchen had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Food contact equipment was not being sanitized after washing at the 3 compartment sink. No bleach was being used.
Correction: Provide bleach at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Water Capacity*
Observation: Water heater observed turned off or not set at the proper temperature.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands and is blocked.
Correction: The handwash facility identified above is to be used for washing hands only and is to be accessible at all times.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Hood in kitchen was heavily encrusted with grease
Correction: Maintain hood system vent filters in a clean condition.
- Maintenance Tools - Storing Maintenance Tools
Observation: Maintenance tools noted to be stored above food prep areas in such a way that they may contaminate food.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
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06/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Good Taste, 7701 Timberlake Road, Lynchburg, VA 24502 »