8: 160 8 OUT 160 CORRECTED Three times employees were observed cracking raw in-shell eggs then putting on new single-use gloves without first washing their hands at the hand sink with soap and water Corrective Actions: Correction: Hands should be washed with soap & warm water for at least 15 seconds, rinsed with clean water, and dried with a single-use paper towels prior to putting on gloves to engage in food preparation. As the gloves become a food contact surface, you don't want this surface to become contaminated. This was discussed with the manager and all cooks will be reminded to the need to wash hands PRIOR to putting on gloves to prepare food at the grill.
15: 470 15 OUT 470 CORRECTED In shell raw eggs were being stored above & beside ready-to eat foods in two locations in the walk-in cooler. A silver bowl holding raw eggs was on a top shelf above whole tomatoes and lettuce at the entrance to the walk-in cooler. Also several boxes of in-shell eggs were being stored above and beside large containers on store-made relish in the walk-in cooler.
Corrective Actions: Correction: To prevent cross-contamination, store in-shell eggs, meat, or other raw foods below ready-to-eat (RTE) foods. After the inspector showed this to the manager, she said she would move the eggs . ALWAYS Store ready-to-eat foods above raw foods to avoid cross-contamination.
24: 0850 (B) (C1, 2, 4) #24 OUT 850 This food establishment is using TPHC (time as a public control) but does not have an effective mechanism for indicating the time food was removed from temperature control, 4 hours discard time, or written procedures for using time for the in-shell eggs or the relish sitting at room temperature beside the grill. Foods that use time, rather than temperature, as the control were not labeled with any discard time. Corrective Actions: Correction: Create a written time as a public health control procedures & keep records. The manager could not find any TPHC written plan today. Unmarked items stored outside of temperature control with no time markings are supposed to be discarded per 850. After discussion with the manager the items had been out of temperature control for about 2 hours and markings were put on the containers. Manager and staff will be re-educated on markings and the time as a public health control plan as the inspector will be looking for this and the follow up next week. A handout on using time as a public health control was left
25: 930 25 OUT 930 REPEAT Eggs are cooked to order (not always fully cooked) and several over easy and over medium eggs were cooked during today's inspection with runny yolks, but there is not a proper consumer advisory on the printed menus located near the condiment bottles, salt/pepper, and napkin holders where consumers sit nor or the menu board . There is no asterisk on the menu or on the menu board. The menu does state "Consuming raw or undercooked foods may increase your risk of food borne illness. The Government makes us put this stupid statement on our menu even though we would never, ever serve a raw or undercooked hamburger. Sheesh"
Corrective Actions: Correction: There must be both a disclosure AND a reminder statement on the menu for the consumer advisory in regards to animal products that are served raw/undercooked. Describe all food served under cooked such as eggs* (cooked to order) and have an asterisk to refer customers to the disclosure statement (consuming raw or undercooked ____ may increase your risk of foodborne illness, especially if you have certain medical conditions). Please correct and update your menu since you do in fact serve undercooked foods to customers. The handout on consumer advisory has been left and emailed multiple times and will be sent again.
40: 200 40 OUT 200 CORRECTED A food handler was observed with a watch on one arm at the wrist and several rings on fingers while preparing food.
Corrective Actions: Correction: Inspector spoke to the manager about putting those items in their bag or in the office. Except for a plain ring such as a wedding band, while preparing food, food employees shall not wear jewelry on their arms and hands. This staff member does not cook often but was filling in due to two staff members calling out today.
41: 570 570 CORRECTED Observed wet in-use wiping clothes at the grill area not being stored in chemical sanitizer solution in between usage. This was observed both at the start of the inspection and later on during the inspection.
Corrective Actions: Wiping cloths once used need to be stored in chemical sanitizing solution in between cleaning to prevent microbial growth. Allowing a wet or used wipe rag to sit out and then use it again could actually contaminate surface. This was corrected by making sanitizer buckets and putting the used / wet wipe rags into these. This is especially concerning as the area this wet rag were sitting is sometimes a food contact surface for the ready-to-eat hamburger or hot dog buns.
43: 550 43 OUT 550 CORRECETED The ice scoop was being stored directly in the sliding class lid to the ice cream chest freezer.
Corrective Actions: Correction: Store the ice scoop in a manner so that the handle does not contaminate the ice. **Corrected the manager took the ice scoop to be cleaned & sanitized at the three-compartment sink and spoke with the employee that uses this ice machine on storing in in the holder inside the ice machine or storing it in a clean container by the ice machine**
44: 2000 (A) (B) (D) 2000 OUT Single Service food contact items (plastic tops and containers) were observed stored unprotected at the upstairs unfinished areas as the open boxes with exposed items were store on the floor and under exposed insulation in the unfinished area. Corrective Actions: Single-service and single-use articles shall be stored as specified under section (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection until used. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition. The manager will work to have these items moved within the next two (2) days.
47: 1570 47 OUT 1570 REPEAT The gaskets at the 2-door tall cooler and the 1-dr tall freezer were observed in a state of repair, with tears, and in a condition preventing easy cleaning. Some cold holding unit gaskets also had a black mold-like growth on the gaskets that could be wiped off with a paper towels and is in need of cleaning.
Corrective Actions: Correction: Discard, replace, or repair the torn gaskets at the coolers as needed and clean all other gaskets as they are holding old food particles, grease, and/or grime. Ensure equipment is in proper operation, accuracy, functioning, maintenance, and cleanability. Please clean the gaskets in the next three days and please repair the gaskets in the next seventy-five ( 75) days. Per manager new gaskets are on order and they are aware of this issue.
Additional Comments
A follow up inspection will occur on or about 5/29 -5/30 . Two orders of multiple eggs over easy were ordered and cooked for the customers at least twice during today during the inspection. The whites were cooked but the yolks were still very runny for the two eggs over easy the ones observed. Discussed the consumer advisory and explained the consumer advisory is necessary even IF the raw animal products is only undercooked when requested by the consumer.
This facility is cracking raw in-shell eggs for cooking to-order and there is only one cook at times. Reminder that after cracking eggs, staff must wash his/her hands at the hand sink with soap and water before putting on new gloves to handle ready-to-eat foods or touching the handles to pots or utensils to prevent cross-contamination. Also, reminder to use different utensils or spatula to flip or handle raw or partially cooked food such as eggs, hamburger, or sausage than the utensils used to put the ready-to-eat fully cooked food on customer's plates / bread. IF there is only one spatula at the front grill and only one spatula at the grill near the hand sink it's hard to do this.
Also, a raw egg should not be cracked directly beside where a ready-to-eat bun for another customer's order is sitting.
Observed a good job with date marking foods such as macaroni salad and relish in the under counter coolers and the the tall one-door to-go / drink cooler. Discussed if you have a foods that it looks like will not sell within seven (7) days of being made that you can freeze these items to "stop the 7 day clock" So items made yesterday, such as the extra relish that was made for the Richmond location, could be frozen today and then you would still have five (5) days to use them once thawed. You would need to update the date marking once thaw to make it clear of the new discard date.
Good job with employee hair restraints. The following was verbally discussed: Employee health policy; hand washing policy & procedures; cooling procedures; reheating of store cooled foods procedures; cleaning frequency and procedures of the ice machine; ensuring all in-use utensils or food contact surfaces (raw egg bowl, spatulas, pitchers, etc.) are washed, rinsed, sanitized and allowed to air dry at least once every four hour, when dropped, or when dirty; manual dish washing procedures; the new leak noted in the unfinished upstairs area, and handling orders with food allergies.
In the Gold Belly chest freezer, there was no markings or labels on the vacuum packaged (ROP - reduced oxygen packaging) raw hamburger patties packages to tell when they were frozen. Please review your plan and ensure all staff working with the Gold Belly orders are trained on the procedures. No plan or written procedures were available today.
Discussed for there to be a written vomiting and diarrheal clean up procedures (previously left VDH / VDACS June 2021 guidance) and you already should have a clean up kit ( written plan & kit access available near entrance to office) ; also you must post all pages of your most recent inspection OR post a sign saying inspection is available for viewing on request (QR code sign posted on wall across from bar stools near grill area) - you can post this near your food permit (permit expiring 10/2024 is posted on wall across from bar stools near grill) which also must be visible to the public / your customers.
Food Temperatures
Description
Temperature
State of Food
buttermilk in chest cooler
36.5 °F
Cold Holding
macaroni salad
37 °F
Cold Holding
hamburger in pan on cooktop
137 °F
Hot Holding
fried eggs for cheesey western
194 °F
Cooking
hot dog
182 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
back three-compartment sink
chemical
200
SK
Quat
front bar three-compartment sink
chemical
150
Steramine tablets
Quat
No records found
Equipment Temperatures
Description
Temperature
chest freezer near office
20 °F
tall 1-dr freezer
3 °F
tall 2-dr cooler
34 °F
2-dr uc meat cooler
37 °F
upstairs chest freezer
-4 °F
2-dr sliding top chest cooler
37 °F
upstairs chest freezer
9 °F
tall 2-dr cooler broken / not in use
Gold Belly chest freezer
8 °F
walk-in cooler
37 °F
tall 1-dr to-go food / drink cooler
39 °F
tall 1-dr freezer
6 °F
ice cream chest freezer
6 °F
2-dr uc cooler
37 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
(0 points)
OUT
8 Hands clean & properly washed.
COSViolation
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
