| No violation noted during this evaluation. | 06/10/2015 | Routine | |
| No violation noted during this evaluation. | 11/03/2014 | Routine | |
| No violation noted during this evaluation. | 11/03/2014 | Other | |
| No violation noted during this evaluation. | 10/06/2014 | Risk Factor Intervention Evaluation | |
Hot water restoration: Hot water has been restored. Water temperature is 124* F. Facility is allowed to open for food and drink service.
No violation noted during this evaluation. | 10/02/2014 | Follow-up | |
VDACS inspector indicated that no hot water was provided at facility and faucets were broken. VDACS closed facility and turned over enforcement action to VDH. facility will remain closed for food service and drinks until VDH verifies hot water has been restored. Manager will call when hot water is restored. Manager will call VDH when hot water is restored and faucets are replaced.
- Critical: Water Capacity*
Observation: The water heater / boiler serving the food service establishment is no longer operable.
Correction: VDACS ordered closure of food/drink facility until hot water is restored.
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10/02/2014 | Complaint | |
picked up data logger/ placed it in the low boy in the store room.
No violation noted during this evaluation. | 09/24/2014 | Risk Factor Intervention Evaluation | |
logger test on make table, logger was placed in chicken
No violation noted during this evaluation. | 09/23/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: See food temperatures above. Cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Put bags of ice on top of foods
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09/22/2014 | Routine | |
Discussed violations with operator. Advised to obtain pest control services. Once payment is made for permit renewal, permit will be issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken, steak, and cheese were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Pests-Controlling Pests* (corrected on site)
Observation: Observed methods are not being used to control pests
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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08/13/2014 | Routine | |
Discussed the following with the operator: proper cold holding temperatures & procedures. Operator will use ice to cool foods. If procedure does not work effectively, time as a public health control (TPHC) will be used. TPHC policy given.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken and other deli meats cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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02/28/2014 | Risk Factor | |
Discussed the following with the operator: food temperatures and corrective actions to violations. Prep cooler must be repaired within 10 days. Use ice to keep foods in sandwich unit at 41* F or below. Follow-up inspection will be done to ensure sandwich unit has been repaired.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in walk-in.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Tomatoes, pulled chiken, and steak cold holding at improper temperatures
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.
- Temperature Measuring Devices - Ambient Air and Water
Observation: An ambient air temperature measuring device (degrees F) is not provided for refrigeration.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Sandwich prep unit was unable to hold foods at 41* F or below.
Correction: Repair the prep unit to restore a state of condition that allows for proper operation, accuracy, functioning and maintenance.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Covering Receptacles
Observation: Dumpster lid was open.
Correction: Cover all waste containers when not in continuous use.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Employee Accommodations, Designated Areas
Observation: Employee items were improperly stored with food designated for the public.
Correction: Designate an area for employee item storage.
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02/26/2014 | Routine | |
Discussed the following with the operator: corrective actions to violations & employee health. Follow-up will be conducted.in 10 days.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese, tomatoes and salami were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed steak and chicken in the refrigeration unit was not properly dated for disposition after opening.
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.
- Cooling, Heating, and Holding Capacities
Observation: Prep cooler was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional prep cooler or refrigerator necessary to maintain food items at 41* F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: The prep cooler is holding at 47*F.
Correction: Repair or adjust to hold foods at or below 41*F
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control flies.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods as required.
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07/23/2013 | Routine | |
Advised operator to adjust refrigeration to be able to hold foods at or below 41*F.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes, cheese, and chicken were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quaternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The cold holding area of the prep beside the hotholding area of the prep unit is not holding at 41*F or below. The other areas of the unit are holding at 40*F.
Correction: Put foods that are not potenially hazardous at the end of the prep unit that is not holding temperatures at or below 41*F. Relocate the deli meats to the cooler end of the prep unit that holds at 41* F or below.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration (0ppm).
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food prep area.
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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04/08/2013 | Follow-up | |
Discussed the corrective actions to violations. Follow up will be done to ensure all units are cold holding properly.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes, cheese, and chicken were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quaternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration (0ppm).
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep area.
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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03/08/2013 | Routine | |
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