- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the deli area
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
|
03/15/2016 | Routine | |
Discussed corrective actions to violations. Food handler's card due in 90 days for all employees without certification in food management. Follow-up to verify deli coolers hold food properly will be done.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Deli meat, salmon, and cheese were cold holding at improper temperatures
Correction: Discard. Ensure refrigeration unit is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the raw fish that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Deli cases were not holding foods at proper temperture located beside sushi area and scale.
Correction: Repair or adjust unit.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors need cleaning in store room and walk-ins.
Correction: Clean floors.
|
02/04/2015 | Routine | |
Deli/prepared food case: Unit holds at 41* F. Operator will monitor temperatures until new shelves come and are installed. Operator will call PHD. Permit issued.
No violation noted during this evaluation. | 10/06/2014 | Risk Factor Intervention Evaluation | |
Left section of the prepared foods case is holding foods at 41* F or below. Right side is holding 41* F-44* F. Left side can be used. Temperature logs must be maintained every 2 hours. Packages must lay flat on all shelves in a single layer. Right side: shelves must be removed, single layer, temperatures must be monitored every 2 hours. Shelves will be replaced with shorter shelves. Follow-up will be done Monday, 10/6/14.
No violation noted during this evaluation. | 10/03/2014 | Risk Factor Intervention Evaluation | |
Meeting with managers and refrigeration person. Refrigeration is still holding at 47* F. Defrost cycle has been adjusted. Temperature logs will be kept for 24 hours. Re-inspection 10/3/14.
- Equipment - Good Repair and Proper Adjustment
Observation: Prepared food case does not hold at 41* F or below.
Correction: Adjust the temperature of the unit.
|
10/02/2014 | Risk Factor Intervention Evaluation | |
Meeting with store manager:Test foods were placed in prepared food case for the purpose of determining temperature. Per store manager, case will either be replaced or shelves will be replaced. Case is to remain closed until repair or replacement is done and PHD does re-inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chicken and macaroni and cheese were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
10/01/2014 | Risk Factor Intervention Evaluation | |
Cold holding temperature chatrs have not been faxed since last inspection (9/4/14). Prepared food case is not able to hold foods at or below 41 * F, therefore it is not to be used. Once repair/replacement is done and reinspection by PHD occurs and is approved, food case can be used for the storage of prepared foods. Meeting with the store manager:10/1/14.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Macaroni and cheese, meatballs, chicken, mashed potatoes, and spaghetti were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
09/30/2014 | Risk Factor Intervention Evaluation | |
Discussed solutions to cold holding issues. Cold holding temperatures logs will be maintained and faxed to PHD each week. Deli display case will be repaired and food will be relocated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Prepared meals were cold holding at improper temperatures
Correction: Discard food. Relocate food to a refrigeration to back of unit due to lowere temperature. .
|
09/04/2014 | Risk Factor Intervention Evaluation | |
Advised operator to reduce volume of foods and move them closer to the back of the unit. The foods are at proper temperature in the back of the case. Cold holding intervention will continue for 2 additional weeks and re-inspection will be done.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Prepared foods in display case were cold holding at improper temperatures
Correction: Discard or relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
08/12/2014 | Risk Factor Intervention Evaluation | |
Data Logger Results: The deli case reached temperatures above 41* F. The range was 42* F-50.6* F. It appeared that the temperatures were increasing during defrost cycles. The operator will inquire about limiting the amount and duration of defrost cycles. Units still do not hold most foods at 41* F or below. Recommendation: Adjust deli case, salad case, and prepared meal units to 35*F and monitor food temperatures. Salad case and prepared meal case: Reduce volume in case and ensure direct contact with the bottom of the unit. Start maintaining temperature logs for the salad and prepared meals case as well as left side of deli case. Take temperatures of the food every two hours. Maintain temperature logs for two weeks and fax them to PHD at 757-594-7340 once per week. Re-inspection will be done after two-week period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Deli salads, meats, and chicken quesadillas were cold holding at improper temperatures
Correction: Discard food held over 4 hours. Relocate remaining food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
07/25/2014 | Risk Factor Intervention Evaluation | |
Follow-up to cold holding intervention: Several foods in deli case and salad display were holding at improper temperatures. Foods were discarded. Data logger will be used to track temperature fluctuations in unit on follow-up inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Deli meats, prepared prepackeaged foods, and deli salads were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Deli case # 3 was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at 41* F 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.
|
07/22/2014 | Follow-up | |
Cold holding and cooling assessment: Left side of deli case # 3 , open case for prepared salads, and open case for entrees were not able to hold foods at 41* F or below. All TCS foods were relocated to cooler units or discarded. Follow-up inspection will be conducted in 30 days to ensure cold holding issues have been corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ham, cheeses, turkey, deli salads, prepared entrees, and prepared salads were cold holding at improper temperatures in deli case # 3, prepared entree case, and open salad case.
Correction: Discard foods held over 4 hours.Relocate foods that have been in unit for less than 4 hours to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Deli case # 3 was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at 41* F 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.
|
06/19/2014 | Risk Factor Intervention Evaluation | |
Training in CH & Cooling Project(TG & CCP)
No violation noted during this evaluation. | 06/19/2014 | Training | |
Refrigeration follow-up/ cold holding. All meats and cheeses in deli cases hold temperatures under 41* F. Refrigeration has been repaired.
No violation noted during this evaluation. | 01/24/2014 | Routine | |
Discussed the following with the operator: employee health, holding temperatures, and corrective actions to violations. Follow-up will be conducted in 10 days to ensure refrigeration is holding properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes, hummus, and deli meats were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard deli meats.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Sub station prep cooler and meat chub case not holding at 41 * F or below.
Correction: Repair or relace prep cooler in order to hold foods at 41 *F or below.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: vent hood filters
Correction: Clean vent hood filters.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors in the storage area were noted in need of cleaning.
Correction: All floors must be cleaned as often as necessary to keep them clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities in men's restroom are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
|
01/16/2014 | Routine | |
Discussed the glove policy with management. Advised bare hand contact should not occur when handling ready-to-eat foods. Management should review policy with all employees.
No violation noted during this evaluation. | 09/13/2013 | Complaint | |
Discussed the following with the operator: employee health, hand washing, food temperatures, and corrective actions to violations. Sanitizer dispenser needs to be adjusted due to variations in concentration (too low/too high). Ensure lid is provided to feminine receptacle in rest room. Follow-up inspection will be conducted to ensure critical violations have been corrected w/n 10 days.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use knife improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sausage and egg patty were 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* (repeated violation)
Observation: The prepared ready-to-eat (RTE) tuna 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Prep cooler is not holding foods at 41* F or below.
Correction: Adjust or repair refrigeration to hold holds at or below 41* F
- 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: vent hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cook line.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Quaternary ammonium sanitizer (QT-40) being applied to food contact surfaces was at a concentration that was too high. (500ppm)
Correction: Ensure QT-40 sanitizer is between 150-400 ppm.
|
07/30/2013 | Routine | |
Refrigeration has been repaired and deli unit is holding at 41* F. Ensure meat is not laying on the vents so that the cold air can circulate through the deli unit.
No violation noted during this evaluation. | 05/20/2013 | Routine | |
Deli case is still not holding foods at 41* F or below at the end of the deli unit. Deli items need to be relocated to cooler unit . Monitor temperatures over the weekend. Provide thermometer for deli unit. Follow-up will be 5/20/13.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash after cleaning and sanitizing slicers in deli area and then assisting a customer. Another food employee failed to wash hand after preparing (cutting) ingredients and then moving to handling cooked pizza, gloves changed in both instances but no washing hands before changing gloves.
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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: The handle of the scoop was in the rice. In-use knife was improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Chicken teriyaki (116F) and black pepper beef (129F) hot holding at improper temperatures at the oriental hot bar.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Deli display case cold holding at improper temperatures for cheese and lunch meats:
Cheese, American 43F
Roast beef 44F, 47F, 48F, 51F
Chicken 43F
Beef brisket 48F
Ham 43F
bologna 48F
pastrami 47F, 48F
turkey 46F
cheese, Colby jack 61F
Sample for customers in dome cold holding at improper temperature lunch meat:
Ham 58F
Products for sale in sandwich display case cold holding at improper temperatures:
Chicken salad wrap 48F
Ham wrap 51F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. All product in display case was disposed of by management.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Prepared salads 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Deli display case Units 1 (45F) and 2 (44F) were found not to be able to maintain food at or below 41F
Correction: Repair or replace units in order to hold foods at or below 41* F.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the first sink in deli area hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
|
05/17/2013 | Follow-up | |
Discussed with PIC about having a written policy for food being monitored by time instead of temperature at the cold and hot bars. Time policy in pizza area is excellent recommend application for other areas
Recommend that slicers be placed on cleaning schedule to ensure they are being broken down at least every four hours for cleaning and sanitizing.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash after cleaning and sanitizing slicers in deli area and then assisting a customer. Another food employee failed to wash hand after preparing (cutting) ingredients and then moving to handling cooked pizza, gloves changed in both instances but no washing hands before changing gloves.
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.
- Utensils - In-Use - Between-Use Storage
Observation: The handle of the scoop was in the rice. In-use knife was improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Chicken teriyaki (116F) and black pepper beef (129F) hot holding at improper temperatures at the oriental hot bar.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Deli display case cold holding at improper temperatures for cheese and lunch meats:
Cheese, American 43F
Roast beef 44F, 47F, 48F, 51F
Chicken 43F
Beef brisket 48F
Ham 43F
bologna 48F
pastrami 47F, 48F
turkey 46F
cheese, Colby jack 61F
Sample for customers in dome cold holding at improper temperature lunch meat:
Ham 58F
Products for sale in sandwich display case cold holding at improper temperatures:
Chicken salad wrap 48F
Ham wrap 51F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. All product in display case was disposed of by management.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Prepared salads 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Deli display case Units 1 (45F) and 2 (44F) were found not to be able to maintain food at or below 41F
Correction: Repair or replace units in order to hold foods at or below 41* F.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the first sink in deli area hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
|
05/16/2013 | Routine | |
Received a call from the Corporate Head Office indicating that their newly remodeled "Bread Kios" was ready for an inspection. Visited the Supermarket and noted the following: Coving/caulking was needed to fill the gap(s) between the equipment and the flooring, especially where gap(s) was subjected to moisture, otherwise conditions were satisfactory and operation in the remodeled area can begin. HM
No violation noted during this evaluation. | 01/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Harris Teeter #006, 12404 Warwick Blvd, Newport News, VA 23606 »