- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hard boiled eggs in salad prep. refrigerator (44°F) and milk (43°F), sliced ham (43°F) and raw chicken (42.5°F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Eggs in prep. refrigerator place in metal container vs. plastic and adjust cooling system in walk-in refrigerator slightly.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under chest freezers 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.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Mens toilet room door is not closing.
Correction: Tighten self-closer on door. Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
|
01/05/2016 | Routine | |
2 new refrigerators installed. Newly refinished bathrooms.
All facilities and staff are working well. Thanks.
No violation noted during this evaluation. | 09/15/2015 | Routine | |
- Critical: Temperature* (corrected on site)
Observation: 4 buckets of pork BBQ received at inadequate temperatures (49-54°F).
Correction: Discard or reject delivery of potentially hazardous food received between 41°F & 140°F. Routinely inspect PHF upon receipt to ensure a delivery temperature of 140°F or above.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. In kitchen and waitress counter areas.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment
Observation: Gasket from front counter refrigerator was observed in a state of disrepair and damaged.
Correction: Replace cracked gaket to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration from automatic dispenser at 3-compartment sink (0 ppm).
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Will hand mix proper strength solution until automatic dispensing unit readjusted. Set up sink by hand and made at 200 ppm QUATS.
|
05/12/2015 | Routine | |
- Critical: Hands - When to Wash*
Observation: 2 employees changing gloves without wash hands - this after the original gloves have become soiled..
Correction: Instruct food employees to clean their hands when change soiled gloves for new gloves to avoid cross contamination
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Service line wiping clothes in 0 ppm Chlorine solution in fairly soiled solution.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use and change out when solution becomes soiled.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Baked potatoes on service line, on steam table hot holding at improper temperatures. Only one potato on top below 135°F at 124°F and rest 146 - 156°F (tested)
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Light Bulbs Protective Shielding
Observation: 2 Light bulbs in ceiling, above front line preparation area, not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
|
02/06/2015 | Routine | |
Make sure to keep all spray bottles with sanitizer labeled - remark when start to wear off.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled sliced turkey (47°F) and sliced ham (47°F) not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. SUGGEST ALLOW COOLING IN UNCOVERED AND NOT STACKED CONTAINERS. Also, suggest using metal vs. plastic containers to allow for faster convection or cold through potentially hazardous foods.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the plastic food conainers preventing its use.
- Outer Openings - Protected
Observation: The screen door on the exterior of the kitchen does not fully close.
Correction: Need to readjust the hinge springs so the door fully closes when used.
- Physical Facilities in Good Repair
Observation: 2 holes in floor and 1 in wall behind toilet in men's bathroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Seal holes to keep vermin out or providing hiding places for vermin.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall around where air comes out for the ventilation system and above the hood has accumulation of dust and grime.
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.
|
11/10/2014 | Routine | |
QUATS Sanitizer at 3-compartment sink = 250 - 300 -- ok
Chlorine sanitizer in dishwasher/warewasher = 100 ppm - ok
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hard boiled eggs (45-46°F) in double plastic containers, in salad prep. refrigerator, cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Strongly suggest place potentially hazardous foods such as eggs in metal containers with direct contact of food to metal for most efficient cooling and cold holding.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: 2 holes in floor and 1 in wall (behind toilet) in mens bathroom.
Correction: Seal the holes to reduce hiding locations and passageways potential for vermin.
|
08/07/2014 | Routine | |
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler (4.5 - 8.0 foot candles)
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
|
05/08/2014 | Routine | |
Strongly suggest when cooling hard boiled eggs that lay in shallow metal pan and leave uncovered, in the refrigerator, so to allow for quick cooling.
Chorine sanitizer in dishwasher/warewasher = 100 ppm - ok
QUATs sanitizer for wiping clothes = 200 ppm and at 3-compartment sink = 200 ppm - both OK
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The walkin refrigerator shelves - worst is 1st shelf from top on back wall shelves..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: The 2 exterior screen doors do not fully seal the openings. Kitchen screen door has bottom section where pushed and not fully cover the lower section. The screen door near the steps does not fit the opening either at the base or top.
Correction: Repair and/or readjust the 2 screen doors so that fully protect the openings. These doors will need to be adjusted by spring/summer to avoid entry of vermim.
|
02/06/2014 | Routine | |
Chlorine sanitizer in dishwasher/warewasher = 200 ppm - ok
QUATS sanitizer in 3-compartment sink and in wiping cloth bucket = 200 ppm - both ok
- 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
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the 2 milk crates used in walk-in for shelf have accumulations of grime, mold/mildew and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected
Observation: Screen door to kitchen damaged at base so no longer keeps vermin out. Also base of screen door that leads to downstairs storage has space that will potentially allow vermin in.
Correction: Replace/repair screen on exterior to kitchen. Supply screen door - either put sweep on area allowing opening or adjust threshold.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label. Sanitizer used for cleaning tables.
Correction: Label spray bottles with contents or discard.
|
11/01/2013 | Routine | |
Make sure thermometers easily visible in all chest freezers.
QUATS sanitizer in 3-compartment sink = 200 PPM and Chlorine in dishwasher/warewasher = 150 PPM - both OK
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Several damp wiping clothes scatter around food preparation area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 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
- Equipment and Utensils, Air-Drying Required
Observation: Plastic cups (waitress area in front) 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.
- Heating, Ventilating, Air Conditioning System Vents
Observation: Hood filters not in place.
Correction: Reinstall hood filters so to protect from grease collection in exhaust ducts.
|
07/23/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Hub Restaurant, 245 North Main Street, Rocky Mount, VA 24151 »