- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Managers are required under FDA Food Code and VDH Regulations to be trained in an accredited Food Safety Mangers Program
Correction: Train all employees in food safety as it relates to their assigned duties. Contact Cecil Sink, EHS, Bland County Health Department 688-4651 for training resurces.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Employees are using an alternative manual warewashing method that has not been approved by the health department. (3 compartment sink has one compartment labelled as un-useable, due to a leak)
Correction: Repair sink so that approved 3 step warewash process can be implemented. Discontinue use of this alternate warewashing method until it can be reviewed and approved by the regulatory authority.
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03/24/2016 | Routine | |
Discussed with PIC a recent consumer complaint re: refusal to serve undercooked ground beef upon consumer's request. This facility has opted NOT to serve raw, rare, or undercooked animal products, meat, seafood, or eggs to consumers. The facility does not publish a menu advisory to consumers, so service of such products raw or undercooked would be a critical violation of VDH Food regulations. Therefore the PIC was correct in refusin service of undercooked ground beef to the consumer.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
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08/04/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Correction:
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) pizza toppings 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.
- Cloths - Wiping Cloths, Air-Drying Locations
Observation: used Wiping cloths improperly stored after use .
Correction: store wipoing cloths in sanitizer solution after use
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at prep area was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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12/30/2014 | Routine | |
- Critical: Demonstration of Knowledge*
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.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: In use open drinking containers (employee personal bottled drink) stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Employees are using an alternative manual warewashing method that has not been approved by the health department. (3rd bay of 3 vat sink leaks, using an unapproved 2 vat process)
Correction: Discontinue use of this alternate warewashing method until it can be reviewed and approved by the regulatory authority.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the sandwich prep table used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of cutting board shelf of sandwich prep unit no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. (plastic jugs, styrofoam cups, stored on floor in storage shed, unwrapped or uncovered)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse, Recyclables, and Returnables - Outdoor Enclosure
Observation: The outdoor enclosure used to store waste containers is made of materials that are not easily cleanable or durable. (deteriorated treated lumber) and area is cluttered with empty cooking oil containers.
Correction: Outdoor enclosures that are constructed to store refuse/recyclable containers must be made of durable materials that are easy to clean. Alter the finish of the materials used to construct this enclosure so it is easy to clean. Maintain area uncluttered to prevent harborage of rodents.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen area
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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12/19/2013 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cooked sausage patties, potato soup, other 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood grease cup is misssing, absorbent cloth used to catch drips blocks flow of grease and causes accumulation and overflow.
Correction: Replace hood filter collector trough drain cup to reduce fire risk, reduce drips, and facilitate cleaning.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the grill, range grease hood (filters and trough) has accumulations of grime and debris.
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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01/08/2013 | Routine | |
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