All the sliced meats were out of temp. The open early and put meats out early.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: All sliced meats, Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/17/2016 | Routine | |
Follow up completed. The owner is consistently lacking in paying the bills. The previous permit expired in Nov. 2015 and has just been issued in March 2016. This is a repeat offense. His business license expired in Dec. 2015 and is still non-compliant. An NOV was issued. The next offense will result in a hearing with the VA Dept. of Health.
No violation noted during this evaluation. | 03/07/2016 | Follow-up | |
No Servsafe Manager posted or identified. Employee operating without Food Handlers Card. They failed to maintain their permit, which expired a few months ago.
- 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.
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: Food Protection Manager Certification (repeated violation)
Observation: There is no person in charge with a valid Food Protection Manager Certification from an accreditied agency recognized by the Conference for Food Protection.
Correction: Ensure at least one person in charge of the establishment acquire a valid FPMC. Certification must be available for observation by the public.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: @FOOD@ 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.
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02/24/2016 | Routine | |
Need a Certified Food manager. Spoke on daily temperature monitoring regulations.
- Critical: Food Protection Manager Certification
Observation: There is no person in charge with a valid Food Protection Manager Certification from an accreditied agency recognized by the Conference for Food Protection.
Correction: Ensure at least one person in charge of the establishment acquire a valid FPMC. Certification must be available for observation by the public.
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11/30/2015 | Routine | |
| No violation noted during this evaluation. | 06/17/2015 | Training | |
Facility is clean and well kept. No violations.
No violation noted during this evaluation. | 06/10/2015 | Routine | |
For the follow-up inspection, all violations were corrected. The front prep cooler was fixed. All employee have current food handlers cards. Permit Issued.
No violation noted during this evaluation. | 01/23/2015 | Follow-up | |
Application issued. Spoke on hot and cold holding, monitoring and temperature checks. Spoke on obtaining food handlers cards for all employees and a qualified ServSafe Manager. Reviewed temperature danger zones. Employees were observed frequently washing hands. Follow up inspection required on 1/23/15.
- 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: Demonstration of Knowledge*
Observation: The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
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.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: 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.
- Critical: Food - Potentially Hazardous Food; Hot Holding*
Observation: hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Tableware - Soiled and Clean Tableware
Observation: Storage of soiled utensils was adjacent to clean utensils.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Critical: Pests - Controlling Pests*
Observation: Methods are not being used to control pests. Fruit Flies around vegetable stock.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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12/29/2014 | Routine | |
During the inspection, the following was discussed: decreasing the temperature of the reach in unit and allowing prepared items to cool in the walk in unit
- 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. Information was given during the inspection.
- Employee Health (corrected on site) (repeated violation)
Observation: Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Information was provided.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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01/03/2014 | Risk Factor | |
During the inspection, employee health, cooling, hand washing, and no bare hand contact with ready to eat foods was discussed. Installing a splash guard was also discussed. Thank You.
- Employee Health (corrected on site)
Observation: Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Information was given during the inspection.
- Food Storage - Clean and Dry Location
Observation: Cup lids and other food related supplies were stored unprotected in the cabinet, under the self service drink counter
Correction: Store food/supplies where there is not potential exposure to splash, dust, or other contamination to prevent contamination. Items can be placed in a cleanable container with a lid.
- Thawing (corrected on site)
Observation: Improper methods used to thaw frozen eggs observed.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Cooling Methods
Observation: The methods used for cooling were not adequate. TCS foods, such as lettuce, tomatoes and chicken are cut and stored in the lowboy to cool. Items observed stacked and tightly packed in the unit.
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. Reducing the unit temperature and spreading items out in the unit was discussed. Cooling foods in the walk in and preparing less product were also discussed.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Lettuce and tomatoes on the serving line, as well as chicken teriyaki and chicken strips holding in the low boy unit, were observed cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food was discarded on site. Monitoring the cooler temps to ensure food is maintained, as well as, allowing the display unit to reach an adequate cold holding temperature, prior to putting food in it, was discussed.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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06/10/2013 | Routine | |
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