Complaint on 09-Sep-2015 :
Complaint for Taco Bell. Park Place comprised of Nao & Zen, Chick Fil A, Taco Bell . No employees sick on 9/2,9/3,9/4. Hot holding beef temperatures in compliance. Cold holding products on line stacked above fill line. PIC advised to only fill product to fill line and to adjust unit to ensure temperatures are maintained. Employee health reviewed with PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Mixed Cheese, cheese, lettuce 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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09/09/2015 | Complaint | |
12 VAC 5-421-3590 E: The variance for Hissho Sushi is not posted. "Each variance shall be posted prominently in a conspicuous place for public view and in close proximity to the permit to which it relates."
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The strawberries covered in a fuzzy mold like substance in the walk in are unsound or adulterated.
Correction: Ensure food is safe and unadulterated. Discard.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk wash (Chick fil A), eggs, pork, chicken, tuna, sweet potato chicken (Nao & Zen) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Ice the product and\or relocated the product.
- Critical: Variance Requirement*
Observation: Observed recordkeeping for required HACCP plan not in compliance with approved variance requirements. pH readings are not being recorded for each batch and pH readings are not being recorded for each day (8/28, 8/29, 8/31)
Correction: Refer to the approved VDH approved variance to ensure critical limit for each CCP method/frequency of Monitoring, and corrective actions and records as required.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: The disclosure part of the consumer advisory is missing.
Correction: Disclosure shall include a description of the animal derived food that is to be served raw or undercooked, or a statement that states the food is served raw or undercooked. Example: "These foods served raw or undercooked".
- Equipment - Good Repair and Proper Adjustment
Observation: The True Reach in cooler bottom vent was observed in a state of disrepair and damaged.
Correction: Repair or replace the equipment.
- 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:
-Freezer (in back area with accumulation of ice in basin)
-Milk dispenser underside in Chick fil A.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under and behind equipment 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.
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08/31/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shake base in Chick fil A, cheese, half and half and ice cream base in Walk in #2 cold holding at improper temperatures
Correction: Discard the shake base and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Relocate the food from walk in #1 to Walk in #2.
- 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:
-WIRE RACK SHELVING
-CARTS
-HOOD VENTS
-EXTERIOR OF REACH IN REFRIGERATORS
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the interior of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the warewashing area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors and walls behind, under and adjacent to equipment 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.
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05/06/2015 | Routine | |
diced tomatoes, (Taco Bell) 41 deg. F., Chicken, beans (hot holding - Taco Bell) 176,146 deg. F. tofu, corn (cold holding -Now and Zen) 41 deg. F, cherries (cold holding) 38 deg. F.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
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)
Observation: Egg wash, raw chicken, cheese, tomatoes and honey butter spread in Chick-fil-A cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Add ice to chicken and egg wash, discard cheese and tomatoes. Use time as a public health control for cheese and tomatoes.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the handsink in the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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09/30/2014 | Routine | |
Restaurant not operating during inspection close for winter break
No violation noted during this evaluation. | 12/17/2013 | Routine | |
Renovations to Park Place have been approved. Permitted facility now includes Chick-fil-A, Taco Bell and Now & Zen components with shared equipment and support facilities.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bins containing rice, pasta and cinnamon sugar observed unlabeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the Traulsen 2-door refrigerator at Chick-fil-A.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the sanitizing tank of the newly installed warewashing machine is not operating.
Correction: Provide a functioning temperature measuring device at the sanitizing compartment so employees can routinely monitor the water temperature.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Several Lexan pans 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.
- Plumbing System Maintained in Good Repair
Observation: The cold water handle at the faucet fixture on the 3-compartment sink was observed missing.
Correction: Replace cold water handle. Repair and maintain all plumbing components and fixtures.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the employee handsink in the warewashing area.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Holes/gaps in wall observed around water pipes beneath employee handsinks in both Chick-fil-A and Now & Zen prep. areas.
One light fixture above the dishmachine was not working.
The caulk lines sealing the following equipment were observed deteriorated/failing and in need of replacement:
- at the right end of the 3-compartment sink adjacent to wall
- behind the 2-compartment sink adjacent to wall
Correction: Repair holes/gaps in wall surfaces. Restore light fixture to working order. Replace deteriorated caulk used to seal equipment to walls. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/12/2013 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: food scoops, spatulas, ladles and other utensils stored on clean utensil storage shelves in the warewashing area.
Correction: Clean and sanitize these surfaces for food contact.
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01/31/2013 | Risk Factor | |
Additional cold-holding food temperatures: Chopped Tomato (Delfield 2-door low-boy) 37 degrees fahrenheit
- Person in Charge (corrected on site)
Observation: Food employees at Now & Zen station are not properly trained to monitor the temperatures of PHFs that are cold-held at their station nor are they properly trained to monitor the holding temperature of refrigeration units.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked Chicken Strips & Breaded Beef observed cold holding at improper temperatures at the Now & Zen station.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The plastic deflector plate inside the ice machine which comes in contact with non-potentially hazardous food (ice) was observed dirty/soiled.
Correction: Clean the surface of the deflector plate at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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02/09/2012 | Risk Factor Assessment | |
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