No violations observed. Kitchen maintained clean and organized. Discussed cooking, cooling and glove use. Reviewed food handler cards and discussed employee health policy.
No violation noted during this evaluation. | 03/17/2016 | Risk Factor | |
Discussed violations with CFM. Corrective action taken. Left information for temperature logs and will continue to monitor temperature inside the prep unit. Recommended for permit.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing or in use utensils improperly stored between usage. Observed being stored in a container of cold water.
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 and the container.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Noodles cooling in deep plastic covered tub.
Correction: 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following had accumulations of grime and debris: The prep table under the slicer, bottom shelf of table and inside 2 dr reach-in freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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10/13/2015 | Routine | |
Kitchen maintained clean and organized. Left food handler card schedule and recert schedule with CFM.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Hole in screen door - (under where handle is). If outside door is open there will be access for flies etc to enter the kitchen.
Correction: 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
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted over the dishmachine and prep table. All light bulbs that are burnt out to be replaced.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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04/09/2015 | Routine | |
Reviewed food handler cards. Discussed employee health policy. Discussed date marking - no ready to eat foods kept more than 24 hours. CFM has good knowledge of food safety practices.Issued Permit.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee donning gloves in the kitchen without washing hands first. Employee had been handling money in the front of the house before he went back into the kitchen. Discussed this improper practice with the CFM.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Inside 2 dr glass reach-in unit, inside and outside of prep unit and shelves under service window.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back kitchen door observed in disrepair with gaps in the screen and door handle.
Correction: 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
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine / bleach at > 200 ppm in the wiping cloth bucket. CFM to dilute solution to be within safe levels.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFM 178.1010 when applying to food contact surfaces
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10/06/2014 | Routine | |
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
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08/28/2014 | Follow-up | |
Reviewed with the person-in-charge the following: food handler card status, and cleaning schedule.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: The raw beef, raw chicken, and precooked shrimp being stored in the make unit were not maintaining an internal cold-holding temperature <=41 degrees Fahrenheit.
Correction: (The foods were moved to another refrigerator until the make unit is capable of maintaining a cold-holding temperature below 41 degrees Fahrenheit) Maintain cold holding temperatures below 41 degrees Fahrenheit for foods that require temperature control for safety.
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08/27/2014 | Risk Factor | |
Good handwashing practice demonstrated during this inspection.
- Clothing - Outer Clothing - Clean Condition
Observation: Employee observed wearing an apron outdoors while smoking a cigarette.
Correction: A good food safety practice is to remove the apron when leaving the kitchen..
- Food - Storage or Display of Food in Contact with Water or Ice (corrected on site)
Observation: A plastic container of sliced lemons was stored in the soda machine's drinking ice compartment.
Correction: Do not place containers of food in ice that is meant for consumption.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Employee observed hanging a food-soiled dry wiping cloth on his apron for the purpose of wiping his hands.
Correction: Properly wash and dry hands at the designated handsink when hands become soiled or contaminated.
- Ventilation Hood Systems; Filters
Observation: Ventilation hood filters need cleaning.
Correction: Clean the filters to remove the accumulated grease deposits.
- Physical Facilities in Good Repair
Observation: Slight plumbing leak detected under the 3-compartment sink.
Correction: Repair the leak.
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03/13/2014 | Routine | |
Permit renewal issued.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: A plastic container of sliced lemons is being stored in the soda machine ice bin's ice.
Correction: The ice stored in the soda machine ice bin is not a place for cold storage of foods. For using ice as a cold holding medium, place ice in a large container, then place the smaller container of food in the larger container of ice.
- Cooling Methods (corrected on site)
Observation: A tight cover of plastic wrap was placed over a container of rice cooling in the walk-in cooler.
Correction: Do not cover foods that are going through the cooling process. 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine chute and freezer compartment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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10/02/2013 | Routine | |
A clean and well-organized kitchen. Good employee food safety practices demonstrated during this inspection.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: An employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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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02/04/2013 | Routine | |
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