Permit renewal issued.
No violation noted during this evaluation. | 07/28/2015 | Routine | |
Need to post the current health department permit and current Certified Food Manager's certificate in public view.
- 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: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottles of glass and surface cleaner observed hanging on the food rack.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/05/2015 | Routine | |
Permit Issued.
No violation noted during this evaluation. | 08/29/2014 | Follow-up | |
Corrections had not been made. Follow up on 8/29/14.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) lasagna, sliced meats in the refrigeration unit are 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device in any of the 4 cold holding units.
Correction: 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Prep table is no longer a working unit. Bottom of unit being used to store clothes, and other non food items. Top of unit has containers of TCS food with some ice underneath (not touching containers). CFM had bought replacement unit.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Handwashing - Using a Handwashing Lavatory* (repeated violation)
Observation: The handwashing sink located in the kitchen is blocked, preventing access by employees for easy handwashing. CFM had purchased new ice machine which was larger than the previous one - blocking access to sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the ice machine preventing its use.
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08/28/2014 | Follow-up | |
Follow-up to be conducted for correction of the above violations. Discussed violations with CFM.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) lasagna, sliced meats in the refrigeration unit are 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device in any of the 4 cold holding units.
Correction: 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep table is no longer a working unit. Bottom of unit being used to store clothes, and other non food items. Top of unit has containers of TCS food with some ice underneath (not touching containers). CFM had bought replacement unit.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: The handwashing sink located in the kitchen is blocked, preventing access by employees for easy handwashing. CFM had purchased new ice machine which was larger than the previous one - blocking access to sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the ice machine preventing its use.
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08/07/2014 | Routine | |
Need to post a notice informing customers that they can review the previous health department inspection upon request. Need to replace the dial probe thermometers with digital probe thermometers. A clean kitchen.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the refrigeration compartments.
Correction: 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.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Kitchen handsink is slow to drain.
Correction: Do not use the kitchen handsink as a dump sink.
- Physical Facilities in Good Repair
Observation: The kitchen floor's surface is worn and chipped.
Correction: Provide a kitchen floor surface that is nonabsorbent, durable, smooth, and easily cleanable.
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02/05/2014 | Routine | |
Reviewed employee health status, when to place date labels on ready-to-eat foods, and the current status of food manager and food handler certifications. A clean and well organized kitchen. Permit renewal issued.
No violation noted during this evaluation. | 09/10/2013 | Risk Factor | |
Follow-up to be conducted for corrections of the above violations. Informed CFM that ice (surrounding product containers) could be used to keep TCS food cold in the 3 dr prep unit. This method is only to be used on a temporary basis - the unit must be repaired.
- Food - Frozen Food
Observation: Frozen foods not maintained at proper temperature in reach-in freezer.
Correction: Ensure frozen food is maintained frozen.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: TCS food cold holding at improper temperatures in the 3 dr unit. Unit not working.
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*
Observation: The prepared ready-to-eat (RTE), (cooked sausage) and other foods 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: Ready-to-Eat; Potentially Hazardous Food; Disposition*
Observation: The commercially processed ready-to-eat (RTE), whole milk in the refrigeration unit was not discarded by the ""consume by"" date. Date on 1/2 gallon was 6/4/13.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 3 dr prep, freezer and 1 dr each-in.
Correction: 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.
- Equipment - Good Repair and Proper Adjustment
Observation: 3 dr prep unit and 2 dr reach-in freezer were observed in a state of disrepair. Units not able to maintain correct temperatures to maintain TCS foods at a safe temperature.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following had accumulations of grime and debris: Inside 3 dr prep unit, 1 dr reach-in and 1 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the kitchen sink or in the bathroom.
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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06/11/2013 | Routine | |
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