Recommended for annual Health Department permit renewal.
No violation noted during this evaluation. | 11/16/2015 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Cheese 45'F and meat 45'F, cold holding at improper temperatures, in the walk-in refrigerator. (adjusted the thermostat to lower the temperature. Air came down to 37'F.) Produce watlk-in 41'F and sliced tomatoes 45'F.(adjusted themostat and transferred PHF to another unit.)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition*
Observation: The commercially processed ready-to-eat (RTE) luncheon meats in the refrigeration unit are not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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11/06/2015 | Routine | |
Recommended for annual Health Department permit renewal.
- 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
- Physical Facilities in Good Repair
Observation: Water damaged above freezer, slow drain on hand basin next to the three compartment sink, small leak below the three compartment sink, and water leaking from hot water supply line at the ladies restroom hand basin.
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: Ceiling vents 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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11/19/2014 | Routine | |
Post a no smoking sign.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the rack on the clean dish drain board has paint peeling.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of some storage shelves had 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.
- Physical Facilities in Good Repair
Observation: Some ceiling tile in the back area are water damaged. Hand sink next to the three compartment sink is very slow draining.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/05/2014 | Routine | |
Maintain daily temperature logs. Recommended for annual Health Department permit renewal.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall in poor repair next to the three compartment hand basin.(corrected, just needs painting) A few ceiling tile are water damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/21/2013 | Follow-up | |
Maintain daily temperature logs.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: The food employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employee observed working in the food service area without proper hair restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Sliced tomatoes 45 and salami 45'F, cold holding at improper temperatures, in the walk-in refrigerator and the ambient temperature was above 41'F.(Refrigeration repair tech called and arrived during inspection. PHF's to transferred to another unit.)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: The test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions in not accurate.
Correction: Obtain a QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the dishwashing 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
- Physical Facilities in Good Repair
Observation: Wall in poor repair next to the three compartment hand basin. A few ceiling tile are water damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/12/2013 | Routine | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to posses a certified food service manager's card.(register for a class within 3 days)
Correction: A certified food manager is to be on duty at all hours of operation.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Handwashing Cleanser; Availability
Observation: Soap was not provided at the hand washing lavatory in to the left of the three compartment sink and no paper towels.
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.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. Ceiling vent in the ladies restroom is not working.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities in Good Repair
Observation: Some areas of exposed insulation on the walls in the walk-in refrigerator on the left. Some ceiling tile area water damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/16/2013 | Routine | |
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