Good recovery!
No violation noted during this evaluation. | 02/26/2016 | Follow-up | |
1. Effective sanitization methods employed.
2. Good temperature control of TCS foods noted.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. After handling soiled utensils and dishware, employee quickly rinsed his hands under running water without soapor scrubbing.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash her hands before handling customer food orders, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Time as a Public Health Control*
Observation: Raw shell eggs in basket staged aove grill, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Food Contact Surfaces - Cleanability*
Observation: The surface of the ice bucket contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the ice buckeet to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Prohibitions
Observation: Coffee pots are suspended by handles on ledge of customer counter hand wash sink, where they are exposed to drip and splash from hand washing.
Correction: Discontinue storage of coffee pots in a location subject to contamination.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Abundance of dead flies observed on flypaper suspended from ceiling in manual washing area.
Correction: Remove dead insects from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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02/19/2016 | Routine | |
- 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 quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the intgerior ice machine splash plate wase observed soiled with mold growth.
Correction: Clean the surfaces at any time when contamination may have occurred, or per manufacturer specifications.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at production line 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the production 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.
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10/19/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests (Numerous flies were observed in the rear prep and front service area). The operator was informed to call for servicing the exterminator.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment (A can of RAID insecticide spray was observed stored on the lower shelf with singe service containers).
Correction: Remove unnecessary poisonous or toxic materials.
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06/11/2015 | Routine | |
The operator provided a metal probe thermometer,chlorine test strips and an Employee Health policy during today's inspection.
- Cooling Methods
Observation: The methods used for cooling were not adequate ( a container of soup which had prepared, cooled and stored in the Delfield reach-in cooler measured 75 degrees F)
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cut tomatoes which were stored on the top cold rail of the front service sandwich maketable unit measured 44 degrees F, in addition a container of prepared batter, stored at room temperature at the front food processing area measured 44 degrees F
Correction: the prepared batter and cut tomatoes were cold holding at improper temperatures. Management stated that the food products were held < 4 hours and rapidly cooled or discarded ( batter ).
- Equipment - Good Repair and Proper Adjustment
Observation: The front counter sandwich maketable unit with refrigerated drawers were observed not operable at this time. Management has called for servicing/repair to the unit. the top cold rail with food items is currently being iced at this time.
Correction: Repair the front service sandwich maketable unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the front sandwich maketable unit replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/30/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple food products in the front service food processing area Delfield reach-in cooler were cold holding at improper temperatures ( ham slices-46F, raw chicken-46F, raw pork chop-48F, food product held < 4 hours). The operator voluntarily relocated the food products to another functional refrigeration unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the wait station under counter cooler and the front service maketable unit.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The front service Delfield refrigeration was observed with elevated food product temperatures and an ambient air reading of 46 degrees F (55 degrees F on the exterior mounted thermometer noted). Refrigeration serviceman arrived on site to conduct repairs to the unit prior to operating the unit
Correction: Repair the front service Delfield refrigeration unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the front service Delfield refrigeration unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of mold-like substance was observed on the front service prep refrigeration gasket and the refrigeration facings.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to the mop sink faucet fixture. The hose extended below the flood rim level of the sink basin. Also noted was a sprayer hose attachment at the end of the attached hose.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (front service e food processing 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 (repeated violation)
Observation: A front service counter shelf was observed broken and missing ceiling tile was observed above the rear mop sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: An accumulation of food debris was observed along the wall-floor junction throughout the rear prep/warewashing area. Also noted was pooled blood on the floor in the walk-in cooler.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist ( several flies were observed i in the front dining area and rear food processing area)
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/19/2014 | Routine | |
The manager-on-duty stated that the build out to cover the plumbing piping of the mop sink is scheduled ASAP.
No violation noted during this evaluation. | 04/08/2014 | Follow-up | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes in the front counter refrigerated maketable unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: A metal tray of raw shelled eggs above the front counter cookline for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: The front service cookline refrigerated maketable unit was observed in a state of disrepair and damaged (ice formation was noted on the top interior portion of the unit).
Correction: Repair the front service refrigerated maketable unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the front service refrigerated maketable unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the front service area refrigeration units were observed in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of oil (pooled oil was observed under the cookline grill/griddle area
Correction: also noted food residue/debris was observed on the interior surfaces of the cookline refrigeration unit). In addition, mold-like build-up was observed on the interior baffle fo the rear ice machine.
- Physical Facilities in Good Repair
Observation: Exposed and deteriorating wood was observed a the back area of the rear mop sink. Also noted was a missing ceiling tile, in the rear warewashing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist ( A dead roach was observed on the rear warewashing/prep handsink. Also noted were an accumulation of food debris and residue on the shelving a the front service counter area).
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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03/25/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses (a bucket was observed stored in the rear prep/warewashing ice machine bin) .
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat chilli in the refrigeration units (walk-in cooler and front Delfield reach-in cooler) 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: A crate of raw shelled eggs being held a ambient air temperature at the grill, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connection under the rightmost compartment of the warewashing three compartment sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the rear prep/warewashing 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
- Pests - Controlling Pests*
Observation: Harborage conditions exist (a few flies were observed in the front dining area).
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/24/2013 | Routine | |
The facility provided an Employee Health policy and a metal probe thermometer to monitor potentially hazardous food temperatures.
- Gloves - Use Limitation (repeated violation)
Observation: Single-use gloves while worn during multi-tasked food preparation (the single grill food worker was observed using the same gloved hands to handle raw and ready-to-eat food products while preparing a customer order).
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the following equipment: walk-in cooler, walk-in freezer, sandwich cooler and refrigerated drawer units, as well as, the front service reach-in cooler.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: plastic containers stored and stacked above the 3 compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the cookline equipment has accumulations of debris. Also noted was accumulation of food debris on and/or in the disused equipment stored in the rear storage/warewashing area.
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: Outer opening of the food establishment is not protected against entry of insects and rodents
Correction: spacing was observed around the sides of the rear exit door.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist
Correction: live ants were observed on the wall above the rear warewashing handwash sink.
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04/23/2013 | Routine | |
Non-critical violations must be corrected within 30 (thirty) days.
Reviewed employee health policy with person in charge.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Sanitizer concentration below 50 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chilli and sausage gravy hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Shelving of the reach-in cooler (on the right to the grill) is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cold holding drawers, low reach-in unit under hot holding unit and under sandwich unit.
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.
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02/13/2012 | Routine | |
All critical violations must be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
- 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: grill area, ventilation hood, floors under equipment and refrigeration.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: When tested, no sanitizer found in the wiping cloth bucket.
Correction: If using chlorine sanitizer, utilize only chlorine sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces(at proper concentration of 50 ppm).
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02/08/2011 | Routine | |
Restaurant representatives - add corrected or new information about Waffle House #1246, 3500 Speeks Drive, Midlothian, VA 23112 »