1: 0070 (1-14) & (16)) 1 OUT 70 Duties of Person in Charge During the the inspection, there was no person with active managerial control ensuring foods were being cooked and cooled properly, that items kept overnight in the cooler were date marked, that in use utensils were being stored properly and cleaned at the correct frequency, etc. Corrective Actions: Correction: Ensure during all operating hours when dishware is being washed or food is being prepared / served that there is a person in charge ensuring food safety knowledge is being applied and staff are working in a manner that helps prevent foodborne illness. Facility will work to get more staff, such as managers/ supervisors taking ServSafe Manager or other food safety management training course as well as train staff throughout the month on food safety topics applicable to the business. Management present today are trained in food safety will start to apply their knowledge and have active managerial control monitoring cooling foods, seeing where staff place their beverages, ensuring in-use utensils are stored properly, etc.
6: 220 4OUT 220 CORRECTED Two (2) employee beverages were being stored improperly. One plastic to-go cup with tan/brown liquid in a cup with a lid & straw was observed sitting on top of the small cookie oven and beside / above food. Another cup with a yellow liquid (no lid) was sitting on top of the table beside the cookie oven and above toppings / sweet treat ingredients used for the ice cream sandwiches as well as single-use plastics used for ready-to-eat foods.
Corrective Actions: Correction: Have a designated area for employee drinks (covered with a lid and a straw) away from food prep areas and away from food contact surfaces such as clean dishware or single-use to-go items. Also, ensure employee beverages are handled in a manner to prevent contamination. Corrected by manager throwing away the two employee beverages. Please re-train staff where they can store their drinks and actively monitor that this is actually being done correctly.
20: 800 800 OUT CORRECTED REPEAT Chicken wings cooked yesterday were found to be 49-51 F in a bin with a lid in the walk-in cooler. Fried chicken cooked either late yesterday or first thing this AM at least over five, 5, hours ago (staff were unsure exact time) was found to be 70 F. in a bin with a lid on it in the walk-in cooler. Fried chicken pieces were found to be 66-68 F. in the top of the prep cooler. that had been out / cooked at least five hours prior per management. The top of this prep cooler is not designed to cool as it is open a lot during food prep. Also food must be cooled from 135 F - 70 F within a maximum of two hours. Corrective Actions: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. Then, it must reach 41 F within a maximum of 6 hours. Cooling is an active process and you must have equipment or a process capable of quickly cooling foods. Use a probe thermometer & monitor the temperature of cooling foods. Corrected by management discarding several containers full of of the improperly cooled chicken from the walk-in cooler and all chicken from the top of the prep line cooler. Going forward chicken will not be put into the the top of this prep cooler when still warm and prior to cooling ( this has been discussed by the health department multiple times now). Please check to ensure chicken is 41 F PRIOR to placing in the prep cooler and actually monitor the temperature of cooling foods. Recommended all kitchen/ cooking staff be re-trained on cooling procedures and cooling logs be used once per hour when items are being cooled (cooling logs will be emailed to management). Management needs to actively monitor cooling procedures and cooling foods to help prevent foodborne illness for those consuming the fried chicken pieces and chicken wings.
33: 810 810 Cooked chicken wings had been placed in the top of the make-line prep cooler prior to being cooled -- the tops of this prep cooler is often open for an hour straight for preparing food orders and is not designed to rapidly cool foods. Additionally, chicken was being cooled in the walk-in cooler in bins with lids on them. Lastly, slaw was being cooled with a lid on it in the walk-in cooler -- this slaw was made within the last two hours or so.
Corrective Actions: CORRECTION: Ensure foods are protected from contamination while cooling, but do not cool fully covered as the heat can stay trapped in the food preventing the food from quickly cooling. You are insulating the heat inside the container and keeping the cold air from more rapidly cooling the food. Use a calibrated probe thermometer to monitor cooling foods and use equipment or methods capable of rapid cooling. The lid was taken off of the cooling slaw. All temperature abused chicken was thrown away.
33: 1450 1450 Equipment is not sufficient in number and capacity to provide proper food temperatures. Specifically, there is not enough space in cold holding units for both cold holding and cooling which seems to be contributing to the cooling violations that have been an issues since this food facility opened. Concerning about this were mentioned at the pre-opening inspection. Corrective Actions: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3. Work to either need to cool less food, have more deliveries a week or get more cold holding / cooling equipment. A plan to address this will be figured out in the next ten (10) days.
41: 570 41 OUT 570 Two (2) wet, dirty wipe rags were observed sitting on prep coolers or cutting board surfaces in the kitchen. Corrective Actions: Correction: Once wipe rags have been used to wipe a surface, become wet, etc. they need to be stored in a sanitizer solution (200-400PPM Quat per your sanitizer) to prevent microbal growth. Allowing a wet or used wipe rag to sit out and then use it again could actually make surfaces more dirty. Furthermore, when tested the wipe rag bucket (red) had less than 100 quat in it today. Corrected by staff making new sanitizer wipe rag bucket and storing wipe rags in sanitizer that's 200-400PPM during today's inspection.
43: 550 43 OUT 550 REPEAT , CORRECTED An ice cream scooper that had melted ice cream on it was sitting on the counter between the ice cream chest freezer and ice cream dipping well. Also, a clear scoop was sitting on the lids to the pickle buckets in the walk-in cooler. Corrective Actions: Correction: Store in-utensils in a matter that prevents contamination - the sides of the prep cooler, the sides of the table, the top of a pickle bucket, and the stainless still table are not clean and utensils should not be held there. Corrected by plastic scoop and ice cream scoop both going to the three-compartment sink to be washing at the request of the inspector. Please store your used ice cream scoop in the dipper well with a small stream of water coming out of the faucet.
55: 2810 The floor near the fryers and food prep is not smooth, durable, easily cleanable, and/or nonabsorbent. There is grout missing and a heavy accumulation of old food particles are getting into the deep, empty space between the tiles. Corrective Actions: Refinish or replace the floor at the area designated in the kitchen so it is: (1) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted. This will be fixed within the next seventy-five (75) days.
Additional Comments
Another inspection will occur in a few weeks to follow up on the cooling/cold holding issues. Discussed the need for more cold holding and cooling capacities. As was discussed prior to opening, the walk-in cooler is very small for your operational procedures.
As a reminder the floor should be sealed and there should be a drop ceiling or other method to prevent contamination in areas storing food or food contact items .
The inspector's thermometers were verified to be 32-33 F in a cup of ice water during today's inspection and shown to management. Management also used their thermometer and found chicken to be well above 41 F in the open top prep cooler. Also, the employee health policy, handwashing, and using a food thermometer was discussed with management.
The VDH Food permit that expires 12/2024 was posted on the side wall near the register in and area that customers cannot see it -- please post a copy of your last inspection OR a QR Code poster saying a copy of your last inspection is available as well as your VDH food permit in an area visible to your customers.
Food Temperatures
Description
Temperature
State of Food
slaw (in top prep cooler)
42 °F
Cold Holding
rice
158 °F
Hot Holding
chicken wings (container with lid walk-in cooler)
49 °F
Cooling
fried chicken pieces (top of prep cooler)
68 °F
Cooling
fried chicken (walk-in cooler)
70 °F
Cooling
fried chicken breast for sandwich
169 °F
Cooking
chicken wings (top prep cooler)
49 °F
Cold Holding
slaw (walk-in cooler)
58 °F
Cooling
milk (front cooler)
38.5 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
three-compartment sink
chemical
200
quat
No records found
Equipment Temperatures
Description
Temperature
2-dr uc cooler
40 °F
tall 3-dr freezer
8 °F
tall 1-dr freezer
3 °F
front ice chest chest freezer
16 °F
3-dr line prep cooler (top near chicken)
46 °F
3-dr line prep cooler bottom
44 °F
retail 1-dr cooler
45 °F
tall hot case
149 °F
raw chicken prep cooler
42 °F
front 2-dr uc cooler
40 °F
No records found
Observations
Demonstration of Knowledge
(0 points)
OUT
1 Person in charge present, demonstrates knowledge, and performs duties.
Violation
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
(0 points)
OUT
6 Proper eating, tasting, drinking, or tobacco use.
COSViolation
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
