- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food* (corrected on site)
Observation: Non-pasteurized shell eggs were observed in the refrigeration unit, and are being used to serve the susceptible population in this facility.
Correction: The staff in this facility were unaware that non-pasteurized eggs had been delivered to the facility. The eggs will be returned to the supplier immediately and exchanged for pasteurized eggs.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: The chemical sanitizer could not be detected with the sanitizer test strips in the 3 bay automatic sanitizing solution, or after the sanitizing rinse in the ware wash machine.
Correction: A technician has been contacted to visit this facility and correct the sanitizing dispensers in both pieces of equipment. Until this problem has been corrected all food contact surfaces will be sanitized in the 3 bay sink with added chlorine.
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08/19/2015 | Routine | |
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor dumpsters were observed sitting on unpaved gravel area.
Correction: Management has agreed to have the dumpster area properly paved when warmer weather allows.
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01/21/2015 | Follow-up | |
This inspection was performed due to a change of ownership. Kitchen staff has been using the 3-bay utility sink as a food preparation sink, but management has agreed to discontinue this practice and in the future will use the sink nearest to the entry door. This sink will be used solely for food preparation.
- Equipment - Good Repair and Proper Adjustment
Observation: Water was observed dripping from a ceiling area of the True reach-in refrigerator onto covered food containers
Correction: Foods were removed from the drip area. A refrigeration technician will be called to address this problem.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: Sanitizer strips are not available in the kitchen.
Correction: Management will provide test strips for the kitchen.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The hot water handle on the kitchen handwash sink was observed to be inoperable
Correction: Management has ordered parts for this sink repair.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor dumpsters were observed sitting on unpaved gravel area.
Correction: Management has agreed to have the dumpster area properly paved when warmer weather allows.
- Refuse Outside Receptacles
Observation: The grounds of the enclosed dumpster area was observed littered with bagged trash, dumpsters overflowing, with all doors and lids open.
Correction: Management has agreed to either increase the number of weekly trash pick-ups, or add a third dumpster.
- Toilet Room Receptacle Covered
Observation: The waste receptacle in a restroom used by female food staff was observed without a lid.
Correction: A lidded waste receptacle will be placed in the restroom.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Damaged cans were observed among other canned product.
Correction: The damaged cans were placed in a separate area.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Trash and debris was observed on the floor among pallets in the dry food storage room.
Correction: The pallets and trash were removed from the floor below the shelving in the storage room.
- Mops - Drying Mops
Observation: A mop was observed sitting in a mop bucket, not allowed to air dry.
Correction: Management will have a mop hang bracket installed.
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01/13/2015 | Pre-Opening | |
Discussed observations and inspection report with the person in charge
At time of inspection clean overall facility kitchen observed
Good separation of foods in the refrigeration units and dry storage room
pH sanitizer chlorine 50-100ppm
Use of food gloves and hair restraints observed
Good date marking practices
NOTE: Remember to have hand soap at kitchen hand sink availale and cover for the beverage container at all times
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The @PERSONNEL@ is @PERSONNEL ACTION@ in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All @PERSONNEL@ who are @PERSONNEL ACTION@ must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen hand sink
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.
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08/28/2014 | Risk Factor | |
Discussed observations and inspection report with the person in charge
Overall facility kitchen appeared clean at time of inspection
Good separation of foods in refrigeration units
pH sanitizer 50-100ppm
Probe thermometers noted
NOTE: Remember to let hot water reach a temperature of 100F or higher before hand washing
Provided proper date marking procedure hand out
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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06/05/2014 | Routine | |
Discussed observations and inspection report with the person in charge
Overall clean facility kitchen
Food gloves, hair restraints and sanitizer test kit noted
Good separation of foods in refrigerator and dry storage area
NOTE:
1. Remember to let hot water at hand sink in the kitchen reach 100F or higher for hand washing
2. Stir foods in hot holding unit to ensure uniform temperature of 135F or higher
3. Remember to date mark foods at time of preparation or in not consumed within 24 hours
No violation noted during this evaluation. | 02/28/2014 | Risk Factor | |
Overall clean facility kitchen with clean food contact surfaces observed
Good separation of foods in refrigeration units
Good date marking practices
Use of food gloves, hair restraints and pH sanitizer (Chlorine 50-100ppm) observed
No violation noted during this evaluation. | 11/25/2013 | Risk Factor | |
At time of inspection the violation pertaining to inadequate hot water for the warewash machine was observed to be within required temperature per the data plate
NOTE: If the warewash machine has not been in continuous use please let the warewash machine run two or more times until the hot water reaches the temperature as indicated on the data plate before use
No violation noted during this evaluation. | 10/10/2013 | Routine | |
Discussed observations and inspection report with the person in charge
No food prep at time of inspection
Overall facility kitchen with food contact surfaces appeared clean
Use of food gloves and hair restraints observed at time of inspection
Sanitizer test kit (chlorine 50-100ppm) observed
Good date marking and separation of foods
Refrigeration cold holding temps within required range
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (dry storage room0;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is wash 98.6/rinse 101.7.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the freerer #2 hasaccessive accumulations of ice
Correction: Clean the surface at a frequency necessary to preclude accumulation ofaccessive ice in the freezer
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09/06/2013 | Routine | |
Discussed observations and inspection report with the person -n charge
Overall facility kitchen appeared clean and in compliance.
Use of food gloves with frequent changing of gloves observed
Date marking, hair restraints and pH sanitizer test kit (chlorine 50-100ppm) observed
Clean food contact surfaces noted
Foods prepared are made fresh daily
NOTE:
Remember to have paper hand towels easily available at hand sink.
Monitor all refrigeration unit temperatures to ensure a temperature of 40For below is constantly maintained - optimum temp is around 38F
Remember to wash, rinse and sanitize all food contact surfaces no less than once every 4 hours or as needed
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the True refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: microwaveoven
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: @TABLEWARE@ were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Light Bulbs Protective Shielding (corrected on site)
Observation: Light bulb in under the hood observed in need of being cleaned - covered with grime and dust
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: The wall by the hot holding prep table observed in need of repair and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/04/2013 | Routine | |
At time of inspection observed previous violation observed as having been corrected - pasteurized eggs observed
No violation noted during this evaluation. | 03/19/2013 | Follow-up | |
Discussed observations and inspection report with the person in charge. Provided copy of the Employee Health Reporting Agreement for signature and Rmployee Health and Hygiene manual for reference purposes.
Overall facility dining area and kitchen appeared clean and in compliance.
Clean food contact surfaces noted. Use of food gloves, hair restraints, excellent date marking practices and pH sanitizer test kit (chlrine 50-100ppm) observed.
Refrigeration temperatures within required limits
Food prepared and made daily.
NOTE: Please use Pasteurized whole raw shell eggs when preparing fried eggs
Let hot water for the ware wash machine reach the required data plate temperature of 120F minimum before using the machine. Let it run 1-2 cycles empty if the machine has not been used continuosly
Rememer to have paper hand towels available at the hand wash sink at all times and not to ostruct the hand wash sink
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food*
Observation: Establishment is serving a highly susceptible population but is not complying with requirements of 12 VAC 5-421-950.
Correction: A food establishment that serves a highly susceptible population must comply with the requirements of 12 VAC 5-421-950.
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food*
Observation: Raw shell eggs used in the preparation of ready-to-eat foods without subsequent cooking in facilities serving highly susceptible populations.
Correction: Substitute raw shell eggs with pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products in the preparation of RTE foods. Special food safety precautions must be taken in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, 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 kitchen preventing its use.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision (corrected on site)
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
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03/04/2013 | Routine | |
No violations note. Facility kitchen appeared clean and in compliance
No violation noted during this evaluation. | 11/18/2011 | Risk Factor Assessment | |
No violations noted, nor was there any food prep at time of inspection,. Facility kitchen appeared clean and in compliance with VDH food code regulations
1. refrigeration unit temperatures with in required limits
2. food contact surfaces appeared clean
3. food gloves, pH sanitizer test kit, hair restraints noted
4. hand sink clean and accessible
5. cold holding foods within required range
NOTE: remember to invert food containers with food contact surface facing down and date mark foods if not consumed within 24 hours and dispose of within 7 days
No violation noted during this evaluation. | 08/01/2011 | Routine | |
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