The Gap Deli, 7975 1/2 Fancy Gap Hwy, Fancy Gap, VA 24328 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: THE GAP DELI
Address: 7975 1/2 Fancy Gap Hwy, Fancy Gap, VA 24328
Type: Fast Food Restaurant
Phone: 919 924-3972
Total inspections: 4
Last inspection: 11/05/2015
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Inspection findings

Inspection date

Type
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Deli turkey (43.6F), deli ham (43.5F), roast beef (44F), cooked chicken (46.5F), hot dogs (48F), and meatloaf (46F) were cold holding at improper temperatures in the sandwich prep unit.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
11/05/2015Routine
* Shannon Bash is a CFSM for facility. Expires 3/2020.
* Facility is at max capacity for cold holding storage. Reach-in cooler is stacked full of food storage containers and will have issues with air circulation in unit if more cold storage units are not added. Units were just within the minimum 41F cold holding temperatures. PIC mentioned 2 new cold holding units are to be added to facility within the next month.
* During busy rush times of service, keep individual cups of macaroni salad, potato salad, shredded cheeses, sliced tomatoes, etc that are out on the middle prep counter in containers of ice water to maintain 41F or below. Items cannot sit out on counter without being temperature controlled.
* Suggested that facility obtain an inexpensive digital thermometer for taking temperatures of thin food items such as the deli meats and thinly sliced chicken breasts, etc. Facility only has a bimetallic thermometer on hand.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: Advise getting a small-diameter probe (digital thermometer) to verify cooking temperatures of thin foods such as meat patties or fish filets.
    Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties, deli meats, and thin sliced chicken breasts.
  • Employee Accommodations, Designated Areas
    Observation: Purses, jackets and other personal items are sitting on shelving under front counter and need to have a full designated area of shelving where other items are not stored as well.
    Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
04/08/2015Routine
Chlorine test strips have been ordered online and are due to arrive today. Facility had coolers serviced and also reduced the amount of items stored in them to allow for better airflow. Three compartment sink is still too small but an approved method has been worked out to allow for immersion of the larger items in sanitizer solution after washing and rinsing. They will use a large clean and sanitized plastic tub filled with sanitizer solution to sanitize all item too large to be immersed in the compartments of the installed 3 compartment sink. Staff is great to work with and facility appears organized and clean. Keep up the good work!
No violation noted during this evaluation.		09/18/2014Follow-up
*Gave copy of an approved Employee Health Policy. Implement this policy ASAP.
*Suggest checking the internal temperatures of cold holding equipment at least 2-3 times per day and keeping logs.
*Cold holding equipment is over maximum capacity. Air can not circulate properly. Suggest addition of another cold holding unit.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: All food items in the sandwich prep cooler and the salad prep cooler were observed cold holding at improper temperatures.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Warewashing - Manual Warewashing, Sink Compartment Requirements
    Observation: The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
    Correction: Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink 3. Use an approved alternate manual warewashing method. Prior approval by the local health department is required before any modifications are made to the warewashing area equipment.
  • 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 proper sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
09/12/2014Routine

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