September 22, 2009 (Routine)

Violation: 0820 A 2 - Corrected During Inspection Critical Diced chicken, sliced tomatoes, sliced ham, sliced turkey cold holding at improper temperatures. Food out of temperature for approximately 2 hours.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Recommended dividing large portions of food into smaller portions and cooling down in large reach in cooler. Discussed cooling process after prechilled meats and tomotoes are sliced. Adjust thermostat on small Continental cooler to 36-38 degrees to keep foods at 41 degrees. Discussed using time as a control method.
Comments:
Quaternary ammonium in wipe cloth bucket at 200 ppm. Small steak is cooked from raw, frozen product and chopped for philly steak sandwich while cooking. Chicken tenders are cooked from frozen raw breaded chicken. Meats are sliced in Estes cafeteria kitchen.

June 30, 2009 (Risk Factor Assessment)

Violation: 3360 - Corrected During Inspection Critical The chemical sanitizer in the wiping cloth bucket was tested at greater than 400 ppm and being used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. The manufacturer's instructions recommend use at 200 ppm.
The chemical sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
Comments:
Cooking of entrees for buffet at Macon Coffee done during summer school at RMC cafeteria and transferred to Macon Coffee. Buffet includes two proteins, one starch and two vegetables. Normal Macon Coffee Grill menu offered. Discussed employee health. Employee health disclaimer required to be signed as part of hiring. Discussed changes to regulations, allergens. Observed chicken properly thawing in prep sink under cool running water. Discussed cooling methods for sausages, sausages in cooler for less than 2 hours. Breakfast foods are cooked to order except for sausage links, lunch cooked to order or buffet (11:30-1:30) and dinner cooked to order or buffet (5:30 -6:30).

February 10, 2009 (Critical Procedures)

Comments:
No critical violations observed. Conducted detailed review of menu, foods, preparation processes. Menu items a la carte. Many prepared/portioned/packaged at RMC cafeteria such as salads. Limited quantities kept and number based on previous day sales. Salads prepared and delivered within 10 -15 minutes. Use FIFO for held over salads. Hot sandwiches cooked to order at Macon coffee such as hamburgers. Chicken breasts are fully cooked, hamburgers are raw frozen patties. Steak for steak and cheese philly sandwich is precooked/frozen "break away" meat. Discussed allergens, recalls and receiving with manager. Manager part of discussion with RMC cafeteria manager on employee health. Discussed cooling methods for reheated chicken in reach in cooler. Chicken reheated one hour prior to inspection. Recommended dividing chicken into small quantities for quicker cooling.

September 26, 2008 (Routine)

Violations:

• 0550 - In-use utensils improperly stored between use. Ice scoop observed stored on top of ice machine.
  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 135F.
• 2000 C - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

March 31, 2008 (Risk Factor Assessment)

Comments:
No violations observed. All salads prepared at main RMC Cafeteria and brought to facility daily. Minimum food stored in facility. Hot foods cooked in facility include chicken tenders, hamburgers. Sandwiches made in facility. All food made to order. Single service items used. Observed handwashing. Discussed handwashing policy and taking food temperatures.

September 06, 2007 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Repeat Sliced tomatoes on the condiment self-service table were cold holding at an improper temperature. Ice used to keep tomatoes cool in holding container.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. REMOVE TOMATOES FROM SELF-SERVICE TABLE AND PLACE IN REACH IN COOLER TO COOL. MANAGER INDICATED HE MAY DISCONTINUE SELF-SERVICE TABLE AND HAVE GRILL LINE COOK DRESS SANDWICHES TO ORDER. IF COLDING METHOD IS NOT WORKING, CONSIDER USING TIME AS A CONTROL METHOD OR PROVIDING DIFFERENT EQUIPMENT TO MEET COLDING REQUIREMENTS.
• 1780 - Corrected During Inspection Critical Food contact surfaces of the large ice bin and the soda machine ice chute used to store and dispense food were observed soiled with accumulations of mold.
  Clean food-contact surfaces of equipment at a frequency as specified by manufacturer or at a frequency necessary to preclude the accumulation of soil or mold.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Rear door does not shut tightly creating a gap around the door which can allow the entrance of insects.
  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.

Comments:
*Raw chicken moved from front preparation/service area to True reach in cooler after lunch (around 2:30). Person in charge divided chicken into smaller portions to cool to <41 degrees in 2 hours. Person in Charge and EHSS discussed the following: new changes to food regulations, food allergens, menu items. Observed handwashing by employees.

March 14, 2007 (Critical Procedures)

Violation: 0820 - Corrected During Inspection Critical Chicken salad croissants cold holding at improper temperatures. Sandwiches place in unit around 12:00 p.m. Made at RMC cafeteria and transferred to Macon Coffee. Items stacked in unit.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
Comments:
* These items recently moved from grill line sandwich cooler. Food divided to cool quickly. Discussed the following with PIC: do not pack food containers or stack containers to promote cooling, do not block air flow in coolers by overfilling units. Facility is keeping equipment temperature logs.

September 11, 2006 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the Hobart reach in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1530 - Corrected During Inspection There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 C - (CORRECTED DURING INSPECTIONS):Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - mold on gaskets on Victory reach in cooler
  Maintain nonfood-contact surfaces of equipment clean.
• 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the employees' restroom.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 2730 - The refuse container used to store refuse has no drain plug.
  Replace the drain plug to the refuse container.
• 3180 - Air vent above the coffee station in the front service area noted in need of cleaning.
  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.

Comments:
Discussed sick employee policy, date marking, cooking temperatures and calibrating thermometers with Person in Charge and employees.

March 14, 2006 (Critical Procedures)

Violations:

• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the wipe cloth buckets.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1770 A - Critical (CORRECTED DURING INSPECTION) The following equipment food-contact surfaces were observed soiled to sight and touch: - mold in large ice machine- mold around nozzles and in trough of soda dispensing machine
  Clean and sanitize these surfaces for food contact.

Comments:
*PIC stated that foods are now prepared in kitchen at Randolph Macon College cafeteria and transferred to Macon Coffee each morning prior to opening at 11 a.m.. Temperatures are taken and a log kept once food are placed in dwich prep unit. Temperatures in log book at proper levels. Foods are in small containers and once placed in cold holding unit they decrease. Foods are used quickly, within four hours. EHSS discussed proper cooking temperatures with grill cook and manager, sick employee information, calibrating thermometers. Foods held over are date marked. Manager has recently taken the ServSafe course and will provide certificate number and expiration date.

September 09, 2005 (Routine)

Violations:

• 0570 - Corrected During Inspection Observed wet wipe cloths not stored in sanitizer bucket.
  Store wet wipe cloths in sanitizer bucket.
• 1070 - Corrected During Inspection Observed single service knives stored with lip contact surface up.
  Invert knives with handles upwards.
• 1570 - Observed gasket on Hobart reach in freezer to be torn, in disrepair.
  Replace with new gasket in order to maintain temperature.
• 1770 C - Observed built-up soil residue on outside of trashcans.
  Clean surfaces to sight and touch.
• 2020 - Observed single service items on milk crate in storage. Cleanability hindered.
  Store single service items in another location, or use storage equipment that is easily cleaned.
• 2660 - Repeat Observed uncovered trash receptacle in employee restroom
  Secure a covered trash receptacle
• 3170 - Observed hole in panel on bottom shelf beside carbonator.-Observed bulb cover in Hobart reach in freezer broken.
  Repair hole in panel.-Replace bulb cover in Hobart reach in freezer.
• 3180 - Observed soil build-up on pipes/floor/wall under 3-compartment sink
  Clean surfaces to sight and touch
• 3380 - Critical Observed sanitizer (quat) solution concentration less than 200ppm
  Mix a new solution of quat sanitizer and test for proper concentration

Comments:
* Chicken salad at 48 degrees, the containers were just replenished, EHS advised that it should be divided into smaller portions, containers.

September 07, 2004 (Routine)

Violations:

• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination to ready-to-eat food (RTE). Raw chicken stored over raw beef in True reach in freezer in dry storage. Eggs stored over ready to eat foods in Beverage Air in front service area.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. VIOLATION CORRECTED AT TIME OF INSPECTION.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: large slicer, trough area of beverage dispenser in front service area.
  Clean and sanitize these surfaces for food contact. VIOLATION CORRECTED AT TIME OF INSPECTION.
• 2000 - Single service knives, forks and spoons stored so that food-contact surfaces could become contaminated by hand contact at condiment bar.
  Store equipment and utensils covered or inverted to prevent contamination while in storage. Manager will either obtain utensil holder for proper storage with handles up or switch to pre-wrapped utensils.
• 0810 - The methods used for cooling were not adequate. BBQ placed in cooler previous evening was not properly cooled.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. EHS DISCUSSED COOLING METHODS WITH MANAGER. FOOD DISCARDED AT TIME OF INSPECTION.
• 3170 - Physical structure is not maintained in good repair. Caulking around grease trap on floor in front of three compartment sink peeling and trapping food debris.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Manager will call plumber about recaulking/the need for caulking.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the employees restroom.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 0820 - Critical BBQ not cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. VIOLATION CORRECTED AT TIME OF INSPECTION. FOOD DISCARDED.

February 18, 2004 (Routine)

Violation: 3380 - Critical No sanitizer tested in wipe cloth container.
Ensure that a sanitizer at a proper concentration is present in wipe cloth containers. For quaternary ammonium, 200 - 400 ppm. For chlorine, 50 - 100 ppm.

September 15, 2003 (Routine)

Violations:

• 3180 - The following were noted in need of cleaning:- the wall in the storage area- the floor under the three compartment sink- the area under the front counter- the floor by the freezer
  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.
• 3220 - Repeat Mops and brooms not hung up to air dry.
  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. Item corrected at the time of the inspection.
• 1100 - Repeat The food contact surfaces of the wooden baskets are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove the wooden baskets to 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 buildup of food debris.

September 05, 2003 (Routine)

Violations:

• 3180 - The following were noted in need of cleaning:- the wall in the storage area- the floor under the three compartment sink- the floor by the rear two compartment cooler- area under the front counter- the floor by the front freezer
  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.
• 1800 - The shelving over the drainboard of the three compartment sink had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - The following are not maintained in good repair:- ceiling tile found to be missing in various areas- vent covers in the storage room and over the vegetable cooler were found to be missing- tile and baseboard found to be damaged by the rear exit door- floor board by the rear cooler found to be damaged- ceiling tiles over the ice machine were found to be peeling- light covers found to be damaged
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2000 - Single service items were found on the floor in the storage room.
  Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3220 - Mops and brooms not hung up to air dry.
  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.
• 2020 - Kitchenware at the three compartment sink was found displayed with the food or lip-contact surface facing upward.
  Store utensils and other kitchenware with food or lip-contact surface facing downward to prevent contamination prior to use.
• 1100 - Repeat The food contact surface of the wooden baskets and the drawer lined with contact paper are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Remove these items to provide food contact surfaces that are smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 2720 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.

February 14, 2003 (Routine)

Violations:

• 1320 - There was no temperature measuring device located in the counter top cold holding unit.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Item corrected at the time of inspection.
• 0820 - Critical Repeat Foods on the steam table were found to be hot holding at improper temperatures. Meatballs and BBQ were found to be at 120 F.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Discard any food that has been in the temperature danger zone (41 F - 140 F) for more than four hours. Item corrected at the time of inspection.
• 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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. Item corrected at the time of inspection.