Food in preparation at time of inspection (pork roast) was still in process. No objectionable conditions were observed.
No violation noted during this evaluation. | 03/03/2016 | Routine | |
| No violation noted during this evaluation. | 12/29/2015 | Routine | |
| No violation noted during this evaluation. | 09/30/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Some items of ready-to-eat (RTE) food in the refrigeration unit were not properly dated for disposition after in-house preparation (watermelon chunks) and/or after opening a commercial package (commercially prepared sandwich meats).
Correction: Mark a "made on" or "consume by" date on Ready-To-Eat (RTE) foods needing Temperature Control for Safety (= TCS foods, also known as "potentially hazardous foods"), when the food is made in-house (such as cut fresh fruits like watermelon). If this food is held at 41°F or below, it shall be served or discarded within 7 calendar days. Mark an "opened on" or "consume by" date on commercially processed RTE foods (like sandwich meats) at the time the original container is opened. If the commercially-processed food is held at 41°F or below, the food shall be served or discarded within 7 calendar days after the package was opened, OR by the manufacturer's "use-by" date, whichever is sooner. 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. EXCEPTIONS: not necessary to date or use within 7 days: cultured dairy products like sour cream or yogurt
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the dry-storage shelving is not corrosion resistant, nonabsorbent, and/or smooth: the wooden shelves in the open shelving and in the closet are noted to be in need of repainting (bare wood beginning to be exposed due to normal "wear and tear").
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Please repaint the shelving to return it to condition of "smooth, non-absorbent, and easily cleanable". Alternatively, replace shelving with another material that is "smooth, non-absorbent, and easily cleanable".
|
06/29/2015 | Routine | |
This inspection was received by Ginger Elliott.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration: "Steramine" tablet was being dissolved in too small a quantity of water to make sanitizer for wiping cloths (less than 1 gallon of water per tablet). Resultant solution exceeded the 200 PPM specified on the manufacturer's label.
Correction: Adjust the sanitizing solution to 200 parts per million or as per manufacturer's instructions. (The solution was diluted to approximately 200 PPM
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach" in tablets being added to wash sink of 3-vat sink as additional precautionary measure to sanitize dishes and cookware. This product does not state active ingredients and its label advises "not for sanitizing or disinfecting". The product does not meet the requirements of 40 CFR 180.940 for sanitizing agents.
Correction: Utilize only sanitizing agents that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. (The tablets were removed from the facility
|
03/31/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin (bacon, ground beef, chicken) holding in a manner that may cause cross contamination of ready-to-eat food (RTE) such as fresh tomatoes, cookies, cake, etc.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food (such as vegetables for salad or sandwich garnish) and from cooked RTE food (baked goods, sandwich meats, cheese, etc.). Also, store frozen raw animal food in a manner that will avoid cross-contamination of frozen RTE foods, and of other frozen raw animal food of a lower cooking temperature.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use (on the counter).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sandwich meat (ham/turkey) in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or discarded within 7 calendar days at the latest (an establishment may impose an earlier deadline, such as 3 days, at its discretion). 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.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Door to toilet room accessed from the kitchen is being kept open.
Correction: Keep toilet room doors closed, except when cleaning or during maintenance operations, to prevent insect and rodent entrance and the associated potential for the spread of disease. Note: adjust self-closure device to ensure door self-closes completely
|
12/17/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use (not in sanitizer bucket).
Correction: Ensure wet wiping cloths are always stored in a chemical sanitizer at the proper concentration between uses. It is suggested to fill the wiping-cloths' bucket by using pre-set dispenser at 3-vat sink, for convenience in getting the correct concentration of sanitizer. Do not use the same wiping cloth on counters and equipment, as is used for washing dishes. (But do not store the dishwashing cloth in the sanitizer bucket.)
- Physical Facilities in Good Repair
Observation: Upper cabinet doors (example: over the dishwashing machine) are not maintained in good repair (painted surfaces no longer smooth and easily cleanable, noted in need of cleaning). Kitchen floor in need of repair (some cracked or chipped floor tiles, creating a cleaning hazard).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. The manager indicated that refinishing of the cabinet doors was already in the maintenance schedule, and that she would take appropriate steps to initiate work on the floor as well.
|
09/23/2014 | Routine | |
The facility had received a complaint about "roaches" (location within the building, where "roaches" allegedly were observed, was not stated). No evidence of pests was noted during this inspection in the food facility, so the complaint cannot be verified..
No violation noted during this evaluation. | 06/06/2014 | Routine | |
Permit will be renewed when application has been processed.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (exceeding 400 ppm). Sanitizer solution had been made using twice the manufacturer's recommended number of tablets.
Correction: Utilize only sanitizer at approved strength that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Kitchen staff diluted sanitizer 50:50 with clean water to achieve ~ 200 ppm working strength.
|
12/26/2013 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: The kitchen ceiling, the ventilation and/or HVAC registers in the kitchen ceiling, and the protective anti-shatter tubes on the kitchen ceiling light fixtures were 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.
|
09/25/2013 | Routine | |
The owners are having the sewage disposal system pumped regularly to prevent eruptions. They are waiting for a septic contractor to evaluate the system and report findings on malfunction causes and condition of system components. Owners are working with the Essex County Health Department's on-site EHS to resolve the situation. The owners have already been advised that the existing system may be beyond redemption and that it may be necessary to install an AOSS. For food establishment inspection purposes, the violation is considered corrected because the management is taking appropriate action to contain and then to correct the problem.
No violation noted during this evaluation. | 07/12/2013 | Follow-up | |
- Critical: Sewage Disposal System - Approved Sewage Disposal System*
Observation: Sewage is being disposed of in an unapproved disposal system, or discharged improperly. Sewage was observed apparently erupting from a component of the sewage disposal system, and flowing across the ground surface into a ditch that leads toward Highway 17.
Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
|
06/28/2013 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the floor of the reach-in cooler is not corrosion resistant, nonabsorbent, and/or smooth. It was observed to be pitted as from corrosion of the metal liner.
Correction: Nonfood contact equipment that is exposed to splash, spillage, or to food soiling, or that requires frequent cleaning, must be smooth, durable, and nonabsorbent. NOTE: The condition of the cooler's floor was brought to the attention of the in-house maintenance specialist during the inspection. Possible corrective measures were discussed.
- Equipment - Good Repair and Proper Adjustment
Observation: Dishwasher was observed in a state of disrepair and damaged: Water from the dishwasher was leaking onto the floor. The cause was said to be that a pan at bottom of dishwasher had cracked, allowing water to leak onto the floor.
Correction: Repair the dishwasher to restore a state or 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. NOTE: THE MANAGEMENT INFORMED THAT A TECHNICIAN HAD MADE INTERIM REPAIRS EARLIER IN THE WEEK, AND REPLACEMENT PARTS WERE ALREADY ON ORDER.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts noted in need of cleaning (minor accumulations of dust observed on vanes of ventilation grilles in kitchen ceiling).
Correction: Clean intake and exhaust air ducts so they are not a source of contamination by dust, dirt and other materials. A regular routine cleaning schedule of such fixtures is recommended.
|
03/29/2013 | Routine | |
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use: Quaternary ammonium sanitizer less than 200 ppm.
Correction: Ensure wet wiping cloths are stored, when not in use, in a chemical sanitizer which is kept at the proper concentration (determined by monitoring with a test kit), and which is refreshed or renewed when necessary.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed food -- pre-sliced sandwich meat -- in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below, the food shall be served or sold within 7 calendar days
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
|
12/28/2012 | Routine | |
Restaurant representatives - add corrected or new information about Essex House, 17976 Tidewater Tr., Tappahannock, VA 22560 »