- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) or means of handwash at the drive-thru area
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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory at the grill 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the grill area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of insect spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of insect spray must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/27/2015 | Routine | |
| No violation noted during this evaluation. | 01/27/2015 | Routine | |
| No violation noted during this evaluation. | 09/15/2014 | Risk Factor | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that flour and sugar was not protected from contamination because it was being stored on the floor.
Correction: Store food at least six inches off the floor.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The pork was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the pork to heat all parts to 145°F or above for 15 seconds.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194ºF. The thermometer read 145.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. (turn booster heater on)
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of bleach and other cleaning items are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/29/2014 | Routine | |
| No violation noted during this evaluation. | 03/24/2014 | Risk Factor | |
permit issued
No violation noted during this evaluation. | 12/02/2013 | Routine | |
| No violation noted during this evaluation. | 09/12/2013 | Risk Factor | |
Other cold holding temperatures: Feta=41, Chicken=40, Mousaka=37, Pork=40. Notes: The mechanical dish washer needs to be serviced to ensure that wash and rinse temperatures are meeting requirements according to manufacturer specifications. A permit will be issued.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 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 (Cl) 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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05/30/2013 | Routine | |
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