O'banks Express, 10396 Leadbetter Rd, Ashland, VA 23005 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: O'Banks Express
Address: 10396 Leadbetter Rd, Ashland, VA 23005
Type: Fast Food Restaurant
Phone: 804 512-2454
Total inspections: 7
Last inspection: 01/04/2016

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Inspection findings	Inspection date	Type
The fire extinguishers were also inspected since the previous inspection (Dec. 31, 2015). Ensure that the plan review application is submitted to the health department and building department prior to starting any renovations. The health department needs to approve the plans before renovations begin. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: The door gasket to the Delfield reach-in cooler is in poor repair (broken). Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Equipment - Cutting Surfaces (repeated violation) Observation: The cutting board along the sandwich prep area is scratched and stained. 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.	01/04/2016	Follow-up
Minimal food preparation observed during the inspection. Discussed the following with the person in charge 1. Food sources are PFG, Restaurant Depot, Lovings Produce, O'Banks Cafe (deli salads, chili, precooked chicken, Caesar dressing), Sugar Cain Bakery (under VDACS inspection). 2. The grab & go sandwiches are no longer being offered for sale. All sandwiches are made to order. 3. Organizing and cleaning the storage room located in the back of the kitchen and removing unnecessary equipment from the facility to prevent potential harborage conditions for insects and rodents. 4. Observed the employee health policy (FDA Form 1-B) on file and signed by all employees. 5. Provide a thermometer in the chest freezer. 6. The fire extinguishers were last inspected in November 2014. The extinguishers should be inspected annually. Ensure that the extinguishers are inspected as soon as possible. 7. The PIC stated that the owner is planning on removing a wall in the kitchen and installing a pizza oven and hood system. Ensure that a plan review application is submitted for the renovations at the same time that the plans are submitted to the building department. The plan review application should also include an updated menu with the new menu items, the specification sheets for any additional equipment being installed, and the floor plans (drawn to scale). The EHSS will email the PIC a plan review application. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: The prepared ready-to-eat (RTE) potato salad, pasta salad, pork BBQ and homemade salad dressings in the refrigeration unit are not properly dated for disposition. The PIC stated that these items will be discarded at the close of business today since the facility will be closed for the next four days. 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: The ready-to-eat (RTE) commercially processed sliced deli meats in the refrigeration unit were not properly dated for disposition after opening. The PIC stated that these items were sliced two days ago and will be discarded at the close of business today since the facility will be closed for the next four days. 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. 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: The door gasket to the Delfield reach-in cooler is in poor repair (broken). Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Equipment - Cutting Surfaces Observation: The cutting board along is scratched and stained. 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. Physical Facilities - Cleaning Frequency and Restrictions Observation: The toilet and handwashing sink in the employee restroom is in need of cleaning. 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.	12/23/2015	Routine
Discussed the following with the person in charge 1. Food sources are PFG, Restaurant Depot, Lovings Produce, O'Banks Cafe (deli salads, chili, precooked chicken, Caesar dressing), Sugar Cain Bakery (under VDACS inspection). 2. Observed proper labeling information on the grab & go sandwiches. 3. Organizing and cleaning the storage room located in the back of the kitchen to prevent potential harborage conditions for insects and rodents. 4. Observed the employee health policy (FDA Form 1-B) on file and signed by all employees. 5. Observed two ceiling tiles missing above the hand washing sink. The PIC stated that he is in the process of replacing those tiles. Observed good holding temperatures of foods. 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. Observed the employee's open drink stored on the food prep table. The PIC removed the drink from the food prep area. 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: The prepared ready-to-eat (RTE) pasta salad, chicken salad, tuna salad, and key lime dessert filling in the refrigeration unit is not properly dated for disposition. Observed the salads marked with a use by date that exceeded 7 days (8 or 9 days). The person in charge relabeled the containers with the proper use by date. Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient).	04/08/2015	Risk Factor
EHS met with PIC regarding labels for packaged "grab & go" sandwiches and salads. Discussed the information that must be on the labels including common name of food, list of ingredients, quantity of contents, name and place of business of manufacturer, and name of food source for each major food allergen. EHS provided handouts on labeling requirements and allergens. PIC to send EHS labels once complete. No violation noted during this evaluation.	12/16/2014	Other
Suppliers are PFG, Restaurant Depot and Sugar Cain Bakery (VDACS inspected). Chicken and salads (potato, pasta) are cooked in the main kitchen. PIC stated soups will be added to menu and will be made/ reheated in main kitchen and hot held on-site and leftovers will be discarded. Discussed reheating and cooling parameters and methods. Discussed employee health Food Storage - Clean and Dry Location Observation: Observed food stored on the floor or food stored less than 6" above the floor. Observed boxes of chips stored on the floor.;Recommend elevating food storage onto approved shelving with minimum 6" legs or casters. Equipment - Fixed Equipment, Spacing or Sealing Observation: Observed the hand sink back splash not sealed to adjoining equipment or walls. Correction: Recommend sealing the unit to adjoining equipment or walls since it is exposed to spillage or seepage. Floors, Walls, and Ceilings - Cleanability Observation: Observed several ceiling tiles in the rear of the facility that are not smooth and easily cleanable. Correction: Recommend replacing ceiling (tiles) to make it smooth and easily cleanable.	12/11/2014	Routine
No violation noted during this evaluation.	11/04/2014	Follow-up
Pre-opening inspection. PFG will be the food supplier. Ameripest is the LPCO. Bleach and quaternary ammonium sanitizer and test kits present. Disposable gloves and food thermometers present. Hand sinks properly stocked. Dishes will be taken to main kitchen to clean in dish machine. Minimal food storage in main kitchen's walk in cooler and freezer. Cooking of chicken, potatoes, and pastas will be completed in main kitchen. Employee health Form 1B will be used and OEHS Guidelines present. Provided and discussed handouts on CDC risk factors, cold/ hot holding, cooking, cooling, reheating temps., bare hand contact, and allergens. Prior to follow up inspection the following need to be completed: 1)Reach in freezer repaired or removed. 2) Working thermometers in all cold hold equipment. 3) Sanitizer basin of the 3 basin sink indirectly plumbed. 4) Drying racks/ area provided by 3 basin sink. 5) Dish machine operating per data plate at wash and rinse temperature of at least 120 F. PIC submitted in writing a time line to repair or remove the cooler that will be used exclusively for beer and wine. No violation noted during this evaluation.	10/21/2014	Pre-Opening

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