2: 55 2 OUT 55
This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager. PICs certification has expired.
Corrective Actions: Correction : By July 1, 2018 at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service must be a certified food protection manager who has demonstrated proficiency of required knowledge and information by passing a test that is part of an accredited program as specified in 12VAC5-421-65. Food establishments that serve only non-time/temperature control for safety (non-TCS) food and food establishments where food handling does not exceed reheating, cold holding, and hot holding of commercially processed and packaged ready-to-eat foods are not required to have a Certified Food Protection Manager. Will recertify asap or within the next 90 days. Left information about upcoming ServSafe manager class being offered at CVCC through VA Cooperative Extension and Campbell County.
5: 255
5 OUT 255 Clean-Up of Vomiting or Diarrheal Events
This food establishment has not established procedures for cleaning up vomiting or diarrheal events if there were to happen in the facility (dining area or kitchen storage). Also, there was no clean up kit.
Corrective Actions:
Correction: Develop procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment. Left a copy of guidance on cleaning up vomiting & diarrheal events - please explain to staff as well as put together or purchase a kit to address this in the next week. .
10: 2310 10 OUT 2310 Again today, the hand wash sink near register was blocked by metal rack with boxes in front. Inspector had to ask the cook / manager to move the metal shelf so hands could be washed prior to starting the inspection.
Corrective Actions: COS by inspector asking staff to move rack. Keep all hand wash sinks stocked and accessible at all times. Hand washing is very imporatant to public health and preventing food foodborne illness. Please wash your hands between handling credit cards, money, etc. and preparing food. When you hand sink is not accessible you cannot do this.
15: 470 15 OUT 470 Raw chicken was observed being stored above ready-to-eat foods and produce in the walk-in cooler and in the tall 1-dr cooler near the register.
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Corrective Actions: Correction: ALWAYS Store ready-to-eat / cooked foods or produce above raw foods to avoid cross-contamination. The raw chicken was moved to the bottom shelf of the coolers at the inspector's request.
15: 540 Food in contact with equipment or utensils that have not been cleaned or sanitized. Specifically, cooked foods were observed being stored in a cardboard box that previously held raw chicken or in-shell eggs.
Corrective Actions: Use only cleaned and sanitized utensils or equipment during food preparation. Do not use containers that cannot be cleaned/sanitized in the three-compartment sink. Do not store cooked foods or ready-to-eat foods or clean utensils in boxes or any containers that held raw chicken or in-shell eggs ! Once you remove the raw chicken or eggs from the box/cardboard, discard. *Had facility throw away egg containers and chicken boxes during inspection*
21: 0820 (A1) Pieces of fried chicken were sitting out at room temperture both in a bowl near the prep cooler and at the fryer in a basket. This cooked chicken was found to be 78 F. by the inspector's thermoemter at lunchtime today. Owner stated that they cook batches and will used within one (1) hour Corrective Actions: Pieces of fried chicken were sitting out at room temperture both in a bowl near the prep cooler and at the fryer in a basket. This cooked chicken was found to be 78 F. by the inspector's thermoemter at lunchtime today. Owner stated that they cook batches and will used within one (1) hour
Correction IF you are going to cook chicken and let it sit out at room temperature you would need a written plan as well as marking near/on the food if you want to use TPHC ( time as a public health control). Corrected as food had been cooked within the last thirty minutes per staff and was served / used within one (1) hour of the inspector being on site.
28: 3490 28 - 3490 - Personal Care Items - Storage REPEAT CORRECTED Several bottles of prescription medicine, bottles of pump hand sanitizer, liquid flu & cold medicine, etc. were stored on a shelf in such a way that they could contaminate food below these items in the prep area near the three-compartment sink. Corrective Actions: Correction: All personal care items, medicines & first aid supplies, chemical, etc. must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles. Store these below and away from food and food prep. Do not store chemicals, medicine, or personal care items above food! ** COS Moved at request of inspector **
38: 3270 (1) (2) (4) 3270 REPEAT 38 OUT - Pests - Controlling Pests REPEAT Harborage conditions exist for pests in the hallway leading up to as well as in the back storage room with the accordian style doors near the walk-in cooler as there is clutter, old/unused equipment, old raw chicken boxes etc. Additionally, a few dead bugs that appeared to be cockroaches were observed on the floor in several locations in the back storage room that holds canned food, disposable to-go items, etc. & near the 2-dr prep cooler . Lastly, at least twenty (20) what appeared to be mouse droppings were observed in the back storage room. Addtionally, the front door was propped open at the start of the inspection as well as the side screen door was propped open during the inspection as well (and there were no delieveries happening during this timeframe) Corrective Actions: Correction: Eliminate harborage conditions. Removed old, unused items from the facility. Sweep up and/or vacuum the perimeter of the room and under shelving at least weekly. Please clean up the mouse droppings and the dead inspections. Insects and other pests are capable of transmitting disease please get this area clean and more organized within the next three (3) days.
47: 0960 (2-5) 47 - 0960 (2-5) - Equipment and Utensils - Multiuse, Characteristics REPEAT Foods (mostly meats in the walk-in freezer and walk-in cooler) were observed stored in plastic disposable "Thank You" thin plastic shopping bags and blue Food Lion thin plastic single-use shopping bags. Corrective Actions: Correction: Use only approved food grade plastics for food storage. Only use containers to hold food or be in contact with food that permit easy cleaning (unless single-use) and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Please work over the next few weeks to use the items in the improper bags and discountine putting other items into these bags not meant for freezing and storing meats or being in direct contact with ready-to-eat foods.
49: 1800 49 - 1800 - Non-Food Contact Surfaces REPEAT The nonfood contact surface of the sides and top to the prep cooler has an accumulations of grime and old food particles. There is a black mildrew / mold-like growth on the gaskets to the prep cooler. The stainless steel table beside the prep cooler has encrusted old food particles on it. The cutting board at the prep cooler is stained brown. The stainless steel behind the wok cooking area has grease and old food partcles on and around it. The wall around the 1-basin sink has old food a particles on it. In the walk-in cooler, the shelving is rusty and needs to be repaired or replaced to good condition so rust cannot flake off onto food -- covering the top of this shelving with cardboard is not a proper solution. Corrective Actions: Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. These items will be cleaned within the next five (5) days. Futhermore, a weekly cleaning schedule will be created to prevent things from getting so dirty in the future.
55: 3170 55 OUT 3170 Floor tiles in back are cracked and in very poor shape. Futhermore, the ceiling is peeling and cracked near the dishwashing / food preparation table. Also, the wood work and wall around the entryway at the dishwashing around is in poor condition with it chipping around calf - shoulder height. Corrective Actions: Floor tiles must be maintained in good repair to be cleanable. The ceiling & walls should be smooth, nonpourous, durable and easily cleanable. Please repair the floors, walls, and ceiling within 90 days.
56: 3080 56 OUT 3080 Lighting is very dim in the walk-in cooler ( 5 foot candles), near the front hand sink, and in the back area near the entrance to the walk-in freezer ( 12 foot candles).
Corrective Actions: Lighting must be sufficient in order to clean, prepare food, and for pest control. Please repair or replaces lights to good working order within 90 days.
Additional Comments
NOTE: The following was verbally discussed during today's inspection: Employee health policy, handling beverage/food orders with an allergy, cooling procedures, storage of employee beverages, employee hair restraints (hair on head & beard) and handwashing policy. Work on date marking to ensure all cooled or prepared or sliced (pre-cooked chicken, pre-cooked egg rolls) kept over night are date marked to tell when they should be used or discarded by. Discussed to stop saving eggs cartons and stop saving cardboard boxes that once held raw chicken -- these are trash and should not be used for holding utensils or holding other foods.
Cold holding is 41 F or below. Setting coolers to ~36 F can help compensate for opening, closing, and cooling of warm foods.
Cyrus Pest Control does rountine pest control for this food facility.
Discussed the regulation changes / changes coming soon including : starting summer 2021 for there to be a written vomiting and diarrheal clean up procedures (previously left VDH / VDACS Guidance for clean-up June 2021 guidance) and you already should have a clean up kit (not present) ; also starting summer 2021 you must post all pages of your most recent inspection OR post a sign saying inspection is available for viewing on request (QR code poster was left again today) - you can post this near your food permit which also must be visible to the public / your customers (expired, old permit posted near cash register on tall 2-dr cooler) .
Food Temperatures
Description
Temperature
State of Food
cooked chicken pieces in cooler
40 °F
Cold Holding
fried rice
171 °F
Hot Holding
shrimp
157 °F
Cooking
fried chicken pieces sitting out by prep cooler / in fryer basket
78 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
wipe rag bucket
chicken
100
bleach
chlorine
No records found
Equipment Temperatures
Description
Temperature
chest freezers
16 °F
prep cooler
40 °F
glass 1-dr cooler
44 °F
retail Coke drink cooler ( non -TCS beverages)
55 °F
walk-in freezer
14 °F
walk-in cooler
51 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
OUT
2 Certified Food Protection Manager
Violation
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
OUT
5 Procedures for responding to vomiting and diarrheal events
Violation
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
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
