Facility maintaining cleaning schedule. Discussed sanitizing methods with CFM. Reviewed food handler cards.
No violation noted during this evaluation. | 02/29/2016 | Risk Factor | |
Discussed continued cleaning of kitchen and importance of sanitizing food contact surfaces.
No violation noted during this evaluation. | 10/08/2015 | Follow-up | |
Discussed violations with CFM. Kitchen needs to be cleaned thoroughly. Instructed CFM on the correct method for sanitizing and the importance of sanitizing all food contact items. Will conduct follow-up inspection.
- Critical: Person in Charge Present, demonstrates knowledge (repeated violation)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: 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.
- Utensils - In-Use; Between-Use Storage
Observation: Dispensing or in use utensils (scoops and knives) improperly stored between usage. Observed stored in container of cold dirty 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.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment, Food Contact Surfaces
Observation: Equipment food contact surfaces and/or utensils are not clean to sight or touch. Observed the following: food containers inside the prep unit, bowls in the walk-in, knves hanging up over the 3 compartment sink.
Correction: Clean food contact surfaces and utensils so that they appear clean to sight and touch.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following had accumulations of grime and debris: all shelving throughout kitchen, dry storage shelving, inside walk-in, bottom of stainless prep tables, outside and inside of prep unit, metal pans in the walk-in, kitchen hand sink and area around the 3 compartment sink.
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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09/17/2015 | Routine | |
Discussed using a 5 gallon bucket for sanitizing. Discussed again the importance of sanitizing using bleach at 50 - 100 ppm. Reviewed employee's food handler cards. Issued April Permit.
No violation noted during this evaluation. | 04/29/2015 | Follow-up | |
- 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
- Critical: Person in Charge Present, demonstrates knowledge
Observation: A food service employee was working in the food service establishment without having a valid food service card. Left schedule for employees.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: all shelving throughout kitchen, shelving in walk-in, outside and inside low boy unit, stainless tables, area behind mop sink, cart near 3 compartment sink and white plastic tubs in walk-in.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: White plastic food tubs. CFM did not have the 3 compartment sink set up. The 3rd compartment was being used to air dry - no sanitizing being observed. Discussed corrective action.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap had run out at the hand washing lavatory in the employee
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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided a the hand washing lavatory in the kitchen or 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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in front lobby noted 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.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment.Can of "Raid".
Correction: Remove unnecessary poisonous or toxic materials.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Concentration of bleach in wiping cloth bucket > 200 ppm.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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04/08/2015 | Routine | |
Reviewed with the person-in-charge the following: cleaning schedule and daily practices, setting up a sanitizing solution on a daily basis, storing employee foods in a designated location in the walk-in cooler, and storing the raw chicken together on the bottom shelves.
- 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Bag of cabbage stored onthe walk-in cooler floor.
Correction: Store containers of food on approved shelving.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Dispensing tongs being used for the ready-to-eat foods were stored for use were soiled with grime and debris.
Correction: Clean and sanitize continuous use dispensing utensils every 4 hours.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the kitchen handsink.
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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray can of RAID stored with cleaning compounds and supplies.
Correction: Store non-cleaning products in a location separate from the cleaning compounds and supplies.
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11/14/2014 | Routine | |
Permit renewal issued.
- Food Storage Containers; Identified with Common Name of Food
Observation: Mislabeled spice containers, and unlabeled dry food containers.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use in the crevice between the table tops.
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.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Plastic rice scoop cracked and was glued back together.
Correction: Discard the rice scoop and obtain one that is in good repair, smooth & easily cleanable, and durable.
- Single-Service and Single-Use Articles, Use Limitation
Observation: The plastic lids for the 5-gallon soy sauce buckets were being reused to cover other types of food.
Correction: The buckets can be reused for other types of food storage but not the lids since the lids are not designed to be easily cleanable.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: kitchen shelves, serving carts, wall-mounted meat clever holder, container storing the potato peeler and a cutting knife, walk-in refrigerator shelves, and the exterior surfaces of the plastic food containers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floor Covering, Mats and Duckboards
Observation: Cardboard sheet being used as a floor mat in the walk-in cooler.
Correction: Discontinue using cardboard as floor mats. Use floor mats that are easily removable, nonabsorbent, easily cleanable, and durable.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the employee restroom handsink.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor behind the chest freezer needs cleaning.
Correction: Keep floors under and behind equipment clean.
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04/15/2014 | Routine | |
| No violation noted during this evaluation. | 12/10/2013 | Risk Factor | |
Update: Pest Control Company inspected and treated the facility for the possible harborage of cockroaches on 8/17/13.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Bags of raw carrots and raw whole onions were observed stored on the walk-in cooler floor..
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: strainer baskets, exterior surfaces of the chest freezers, make unit's refrigeration compartment, refrigerator rubber door seals, exterior surfaces of the plastic food containers & lids, stainless steel counter located under the long cuttingboard, serving cart, and the walk-in cooler shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings; Protected (corrected on site) (repeated violation)
Observation: Front outer door was observed propped open while unattended.
Correction: Keep outer openings closed when unattended.
- Critical: Pests - Controlling Pests*
Observation: Live cockroaches were observed under the plastic food containers stored on the canned/dry goods shelf.
Correction: (Pest control operator notified during this inspection) Eliminate pest harborage conditions.
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests (corrected on site) (repeated violation)
Observation: A dead cockroach was observed on the canned/dry goods shelf.
Correction: Remove dead pests and clean/sanitize the affected area.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walk-in cooler floor and the floor located under the fryers are in need of cleaning.
Correction: Maintain clean floors.
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08/14/2013 | Routine | |
Permit renewal issued.
- Food Storage - Clean and Dry Location
Observation: Bags of raw carrots and raw heads of cabbage were observed stored on the walk-in cooler floor.
Correction: Store foods on approved shelving.
- 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: chest freezer lids, and exterior tops of food containers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings; Protected (corrected on site)
Observation: Front entrance door propped open while unattended.
Correction: Keep outer doors closed while unattended.
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05/10/2013 | Routine | |
The person-in-charge stated that the facility is inspected and treated for pests on a monthly basis but was unable to produce the pest inspection receipts to confirm this claim because the person who maintains the facility records was not present during this inspection. According to the inspection tag on the ventilation hood, the last service date was performed on 5/6/12.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: kitchen shelves and trash container.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the employee restroom handsink.
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
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests (corrected on site)
Observation: A dead cockroach was observed on the canned goods shelf. Black pepper-like specks that appeared to be roach droppings were observed atop the exterior surface of the white Sears refrigerator/freezer.
Correction: Remove the dead cockroach from the premises and clean and sanitize the area contaminated by the roach droppings. There were no live cockroaches observed during this inspection.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Heavy grease build-up observed at the base of the ventilation hood filters.
Correction: Have the ventilation hood pipes inspected for excessive grease accumulation and cleaned if necessary.
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02/25/2013 | Routine | |
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