August 14, 2008 (Critical Procedures)

Violations:

• 0820 A 1 - Corrected During Inspection Critical FOOD hot holding at improper temperatures. Soups, Hamburger patties above stove on shelf at room temp. & Cooked onions sitting out on counter for approx. 2 hours at room temp.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 3330 - Corrected During Inspection Critical Working containers of HAZARDOUS PRODUCT are not properly labeled. Sanitizer Wiping Cloth solution not labeled at onset of inspection.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
Notes:
Auto Dish Wash Machine CL2 Res. Conc. = 50 PPM at time of inspection.
Sanitizer Wiping Cloth Solution Quat. Conc. = Approx. 200 PPM.
VDH Rep. discussed Hot Holding Temp. requirements with operators at time of this inspection. VDH Rep. to provide Cook Temp. Chart and update to Regulations information to permittee upon next site visit.
VDH Rep. discussed/reviewed inspection results with permittee prior to leaving site. CB

March 25, 2008 (Routine)

Violations:

• 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). Bulk sugar bin, breading bin, rice bin maccaroni bin and in front Bar Area Ice Bin.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Handle in product - Potato Salad.
  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.
• 0790 - Corrected During Inspection Improper methods used to thaw POULTRPROD. Chicken Gizzards.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 A 2 - Critical FOOD cold holding at improper temperatures. Rice & Raisin Pudding, Bread Pudding & Mashed Potatoes taken out of frig. and left on counter. Need to put products away or place in either Hot or Cold Holding once product has been prepared.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1900 - Critical Chemical sanitizer immersion time was not adequate for @SANITIZING AGENTS@ sanitizing solution.
  Provide @SANITIZING AGENTS@ at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time.

Comments:
Notes: PIC - Ernestine B. Rich.
Need Sanitizer Test Kit for CL2 Concentrations (Auto Dishwash Machine)
Need Refrigerator Thermometer for Bar Frig.
Auto Dishwash Machine Wash/Rinse Temp. = 120 Deg. F. & CL2 Res. Concentration = 50 PPM.
Sanitizer Wiping Cloth Solutions and 3-Compt. Sink Quat. Concentrations = 200 PPM.
VDH Rep. discussed/reviewed inspection results with permittee prior to leaving site. CB

February 28, 2008 (Follow-up)

Violation: 0060 - Critical Repeat The person in charge did not receive a Satisfactory score of 14+ correct questions out of 18 on the Demonstration of Knowledge test given to operators who will be directly in Charge of Food Preparation and Handling in a Food Facility. Operator will be required to attend a Serve Safe Food Managers Certification Course as soon as one becomes available in the area if they wish to continue to be PIC of this facility.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
Comments:
Air Gaps Installed, Do not meet Code, need Gap of AIR of at least 1" - Please address prior to opening.
Hand Sink Installed at Waist High level. Utility/Mop Sink not installed at Knee High Height or lower as discussed at last inspection. Permittee states they will use this as their Mop Sink.
Managers to attend 1st Serve Safe Food Managers Certification Course Available and Offered in our area - VDH Rep. will advise. CB
Annual Food Permit Issued.
VDH Rep. Discussed/Reviewed inspection results with Permittee prior to leaving site. CB

February 12, 2008 (Routine)

Violations:

• 0060 - Critical The person in charge did not receive a Satisfactory score of 14+ correct questions out of 18 on the Demonstration of Knowledge test given to operators who will be directly in Charge of Food Preparation and Handling in a Food Facility. Operator will be required to attend a Serve Safe Food Managers Certification Course as soon as one becomes available in the area if they wish to continue to be PIC of this facility.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 1060 - The nonfood contact surface of the EQUIPMENT is not corrosion resistant, nonabsorbent, and/or smooth. Coated Metal Racks in Walk - In Refrigerator, Shelves with Peeling Contact Paper in Small Dry Good Room.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - EQUIPMENT was observed in a state of disrepair and damaged. Lights out in Walk - Refrigerator.
  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.
• 2200 - Critical There is no Air Gap Provided at the Three Compartment Sink/Vegetable Wash Sink.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply outlet and not less that 1 inch for proper backflow prevention by the air gap.
• 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 3200 - Intake and exhaust air ducts must be maintained clean. Fire supression system needs to be kept up to date and in proper working order for safety reasons.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials as necessary. Maintain Ansul System in Proper Working Order as Specified by VA. Fire and Safety for units in operation at this facility.

Comments:
Notes:
PIC = Ernestine B. Rich.
Facility Plans to open on or around March 1, 2008.
Need a Satisfactory Water Analysis Report/Additional Satisfactory Water Analysis Report for the Month of February 2008. Contact this Office at least 24-48 Hours prior to your desire to schedule a Final Pre-Opening Inspection @ (804) 493-1335, ex. 15.
VDH Rep. Discussed/Reviewed Inspection Results with Permittee Prior to Leaving Site. CB