- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease, dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: deep fryer , sides of cooking equipment, under gill and fryer, in small RIR used for sandwich condiments, side of microwave.
Correction: Maintain nonfood-contact surfaces of equipment clean. EHS recommends a deep cleaning and a cleaning schedule to be maintained. Proper cleaning prevent pathogen growth and harboring conditions fro pest and rodents
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb inkitchen not shielded, coated, or otherwise shatter-resistant. EHS recommends plastic covers.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
|
04/01/2016 | Follow-up | |
Food Handler Cards are still not current. Sanitizing test strips still have not been ordered. Light shield are up but one is broken and must be replaced/repaired. Soem cleaning has been accomplished but still needs alot of work. Ceiling tiles are smooth and easily cleanable as required. Hood system is still dripping grease from around where it meets the ceiling. Also observed grease dripping where wall meets ceiling on kitchen side of front counter. Issue must be resolved! This is an ongoing issue that owner has had roof repair but dripping is still observed and cleaning needs done. Holes observed in various location that need repaired. Todd Frazer now running facility and states that he is looking purchasing it from present owner. Looking at taking over facility around 4/1/16. new permit will be required.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease, dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: deep fryer , sides of cooking equipment, under gill and fryer, in small RIR used for sandwich condiments, side of microwave.
Correction: Maintain nonfood-contact surfaces of equipment clean. EHS recommends a deep cleaning and a cleaning schedule to be maintained. Proper cleaning prevent pathogen growth and harboring conditions fro pest and rodents
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb inkitchen not shielded, coated, or otherwise shatter-resistant. EHS recommends plastic covers.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
|
03/21/2016 | Follow-up | |
Reminder to keep all boxes off the floor. Ensure sanitizer testing strips are always available to ensure proper sanitizing of food contact equipment. Deep cleaning must be completed and maintained. Ensure all prepared/RTE food items are sate marked as required.
- Person in Charge (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. When asked food temperature for safety employee could not answer proper cook temperature for food items as chicken and hamburger. EHS recommends periodic training to refresh employees on food safety. EHS educated personnel on proper cook temperatures and importance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- 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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease, dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: deep fryer , sides of cooking equipment, under gill and fryer, in small RIR used for sandwich condiments, side of microwave.
Correction: Maintain nonfood-contact surfaces of equipment clean. EHS recommends a deep cleaning and a cleaning schedule to be maintained. Proper cleaning prevent pathogen growth and harboring conditions fro pest and rodents
- Light Bulbs Protective Shielding
Observation: Light bulb inkitchen not shielded, coated, or otherwise shatter-resistant. EHS recommends plastic covers.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
|
02/22/2016 | Routine | |
Girls working have made grave improvement in cleaning kitchen area and equipment. Reach in refrigeration is holding temperatures as required. One worker has been removed from schedule till passes food handler cards.Good Job Ladies!
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: deep fryer under and inside and top need deep cleaned. EHS educated PIC on deep cleaning and consistent cleaning schedule to prevent pathogen growth and pest/rodent infestation..
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
11/13/2015 | Follow-up | |
Ceiling tiles are currently being addressed. operator is currently "cleaning tiles and light covers".Address all violations and EHS will follow up.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.Personnel do have valid food handler card. Food handler cards must be undated in 2 weeks from today. FH are required per city ordinance and is a class 1 misdemeanor.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Signs/symptoms nadillness question could not be answered by personnell. EHS educated personnel and provided flyers.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multitask food preparation. EHS observed gloves for various task as touching counter, refrigeration door, other containers and then touched RTE foods. EHS educated personnel on roper gloves use and handwashing.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: sliced tomatoes, cooked cabbage cold holding at improper temperatures. Cold holding issues in 3 door RIR. Unit is observed at 49F. PIC removed all foods of concern to another refrigeration unit and discarded all foods that were out of temperature. Sliced tomatoes observed in prep unit our of temp. Unit is not working. EHS recommend time (requires a disposition date) as a means of control for prep unit.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) prepared sauces, cooked potatoes, hamburger in RIR not date marked. Po in the refrigeration unit is not properly dated for disposition. Also prepared potatoes salad made on 10/12 (expired on 10/18) observed in RIR. EHS was discarded and date marking corrected by PIC. EHS educated personnel.
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: deep fryer under and inside and top need deep cleaned. EHS educated PIC on deep cleaning and consistent cleaning schedule to prevent pathogen growth and pest/rodent infestation..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Vents and area surrounding hood system observed with grease build up and drip marked which may contaminate food items and create harboring conditions. Clean hood system as part of daily cleaning.
Correction: Maintain hood system vent filters in a clean condition.
|
10/22/2015 | Routine | |
Cook line and hood system is in need of deep cleaning. The discrepancies is continuous for this facility. Per PIC there is cleaning crew that is in charge of cleaning. EHS took pictures of cleaning issue. Food observed under cooking equipment and grease build up. Cleaning must be done daily to remove food and grease to prevent pathogen growth, and harboring conditions for pest and rodents. EHS also observed cooking on grill and eep frying with no hood vents in place which is a concern for a fire hazard. EHS to contact owner about concerns and repeated violations.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under fryer and grills.
Correction: Maintain nonfood-contact surfaces of equipment clean. Accumulation creates harboring conditions of pest and pathogen growth.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling is not maintained in good repair Ceiling tile still need replaced. still observe tiles filthy and in disrepair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
06/25/2015 | Follow-up | |
Facility is in need of deep cleaning in the prevention of pest/rodents and pathogen growth. Maintaining sanitary conditions is a big part of food safety and preventing foodborne illnesses. According to food worker roof was just fixed due to a leak. Have cleaning and ceiling tiles replace with in 30 days of this inspection.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food worker needs to obtain food handler cards required by City Ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: potato cutter on back wall.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under fryer and grills.
Correction: Maintain nonfood-contact surfaces of equipment clean. Accumulation creates harboring conditions of pest and pathogen growth.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling is not maintained in good repair Ceiling tile still need replaced. still observe tiles filthy and in disrepair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The whole facility noted in need of cleaning. Walls, floors equipment are yellow due to grease build up. Deep cleaning needs accomplished in preventing harboring pest/rodents conditions and pathogen growth.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. Observed mop stored in mop bucket. Ensure mops are hung with head downward to allow proper air drying.
Correction: 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.
|
05/27/2015 | Routine | |
Follow up inspection delayed due to weather. All food handler cards have been obtained. Facility has greatly improved in the cleaning. Cutting board has been replaced with new cutting board. Mops observed being hung properly for proper drying. Ceiling tiles have been order and are waiting to be placed in ceiling. Have all tiles replace in 30 days of this inspection. Hood vents above fryer and grill need removed and cleaned but overall much improvement. Good job everyone on working hard. Just keep up the good work.
No violation noted during this evaluation. | 03/05/2015 | Follow-up | |
During follow up inspection food worker was observed with no hair restraint and also needed a beard restraint. None of the food workers have food handler card which the facility is still in violation. The City of Suffolk Ordinance Sec 40 requires all food workers to obtain a food handler card prior to working with food. If not it is a class 1 misdemeanor fro each day of violation. Food handler cards must be obtained no later than February 12, 2015. All other violations must be corrected in two weeks of this inspection.
During inspection food worker was also observed touching ready to eat food with bare hands. This is a very critical violation.
Some effort has been made to remove and clean the dry storage area but that is minimal when not addressing the cleaning issue when preventing harboring conditions for rodents and pest.
If there are any question please feel free to contact the Suffolk Health Department
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. no food handler cards available
Correction: Train all employees in food safety as it relates to their assigned duties. The City of Suffolk Ordinance Sec. 40-29 required all food workers to be food handler certified and to maintain a current food handler's certification. It is a class 1 misdemeanor for each day of violation. Update food handler cards with in 30 days of this inspection and ensure information is available at the location for inspection at all times.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep unit 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease,dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Otis cookie baker, Blodgett Oven, under the grill and fryer and grease drainage in grill.
Correction: Maintain nonfood-contact surfaces of equipment clean. These areas were observed to have lots of grease and food buildup which encourages pest and rodents as well as pathogen growth. They need deep cleaning and a cleaning schedule established to ensure all areas are cleaned. Educate all employees on the importance of proper cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: The facility is not maintained in good repair. Ceiling tiles needs replaced, light fixtures need repiared or replaced
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The whole facility noted in need of cleaning uncluding Ceiling, floors, equipment and vents and filters.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.mop was observed stored in a bucket from the day before.
Correction: 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. moist environments encourage pathogen growth. Recommend hanging mops with heads down for proper air drying.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Several boxes of product is being stored in dry storage area on the floor and under shelves. Facility must be maintained cleaned and organized. Pest/rodents utilize paper products and other debris to establish nest.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
02/10/2015 | Follow-up | |
Facility is in need of proper cleaning and adequate training for personnel on foodborne illnesses and reporting requirements. Food temperature were okay. A rack was stored to be put up at a later time in order for pots to be properly air dried. This was reported on previous inspections. Rack must be installed at prior to follow up inspection. Also, several equipment was noted to have been replaced with non commercial grade refrigeration equipment. Once equipment breaks down please notify health department to ensure proper equipment (commercial grade) is put in place. Customer restrooms were in need of restocking (no toilet paper). A date marking method was in place but was done on some items but not on others. Please ensure that all foods are properly dated as required. Food workers were educated on the proper method of date marking and the importance of maintaining a proper date marking system. Facility is required a 30 follow up inspection for discrepancies to be corrected.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. Neither food worker could describe signs and symptoms in regards to foodborne diseases.
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. Form 1B was provided.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. no food handler cards available
Correction: Train all employees in food safety as it relates to their assigned duties. The City of Suffolk Ordinance Sec. 40-29 required all food workers to be food handler certified and to maintain a current food handler's certification. It is a class 1 misdemeanor for each day of violation. Update food handler cards with in 30 days of this inspection and ensure information is available at the location for inspection at all times.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Neither food worker could explain reporting/restrictions process with certain illnesses.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. A Health policy needs to be in place. The form 1B was provided for future use.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Single use cups were observed as scoop in flour/food bins.
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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep unit 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease,dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Otis cookie baker, Blodgett Oven, under the grill and fryer and grease drainage in grill.
Correction: Maintain nonfood-contact surfaces of equipment clean. These areas were observed to have lots of grease and food buildup which encourages pest and rodents as well as pathogen growth. They need deep cleaning and a cleaning schedule established to ensure all areas are cleaned. Educate all employees on the importance of proper cleaning.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean single service utensils were observed stored with the food-contact surface facing upwards a low shelf were visible food debris had dropped on some of them. Utensils were observed stored in a drawer in the back where flour had been observed in drawer and all over clean utensils.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage and an area where it will not exposed to contamination.
- Physical Facilities in Good Repair
Observation: The facility is not maintained in good repair. Ceiling tiles needs replaced, light fixtures need repiared or replaced
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The whole facility noted in need of cleaning uncluding Ceiling, floors, equipment and vents and filters.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.mop was observed stored in a bucket from the day before.
Correction: 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. moist environments encourage pathogen growth. Recommend hanging mops with heads down for proper air drying.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Several boxes of product is being stored in dry storage area on the floor and under shelves. Facility must be maintained cleaned and organized. Pest/rodents utilize paper products and other debris to establish nest.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
01/08/2015 | Routine | |
discussed with operator the need to have soap and paper towels available at all times at each handsink, an extra drying rack for utensils is recommended, also noted that improved separation of raw and ready to eats is needed in units.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: deli slicer and fry cutter.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the shelves, under behind equipment (fryers) has 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in storage is not smooth and easily cleanable. need to replace missing and damaged ceiling tiles
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
|
06/27/2014 | Routine | |
- 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. raw chicken stored over cabbage for coleslaw
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: BBQ hot holding at improper temperatures.
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*
Observation: Coleslaw, cheese, 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: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the meat slicer, potato slicer, ladels, spatula,etc. used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hood and grill has accumulations of grime and debris. Facility in need of "deep cleaning
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
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
|
11/22/2013 | Routine | |
Facility voluntarily closed temporarily due to discharge of fire suppression system. EHTS responded to call from fire department and observed cleaning in progress. Filter and hood system observed in need of professional cleaning. Employees are in process of discarding all food that was exposed to chemical discharge. Documented food items discarded: 0.25 lb hamburger patties (6), container of chili (1), container of BBQ (1), bags of hot dogs (2), container of butter (1), case of bacon (1), bags of buns (3). PIC was advised that the facility may not reopen until all cleaning is completed. All contaminated food must be discarded and equipment/utensils cleaned and sanitized. Facility may not cook food prior to receiving fire department's approval. A follow-up inspection will be conducted.
No violation noted during this evaluation. | 04/19/2013 | Follow-up | |
Violations discussed for correction.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- 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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees were eating while cooking food.
Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- 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 Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Employee placed food directly on soiled microwave plate.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves saved for reuse
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food 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.
- Critical: Time as a Public Health Control*
Observation: Cooked potatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- 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: shelves, interior and exterior of refrigeration units, interior of microwave oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
|
02/27/2013 | Routine | |
Restaurant representatives - add corrected or new information about Homer's Drive-In, 249 Carolina Ave., Suffolk, VA 23434 »