Kitchen appears clean and organized. Discussed the employee health code with the PIC and 7 day date marking and temperature control with items that consist of combined ingredients and/or suggested that the product be product tested by a licensed facility to establish a shelf life for the product. In addition, repair to the wall at the rear of the kitchen, where the dryer vent was removed, should be repaired and sealed.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) (pommegranate dressing, sweet/sour, various glazes and dressings) in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the rear of the kitchen.
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
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01/12/2016 | Routine | |
Kitchen appears clean and organized. Discussed removing PHF items from the walk-in freezer (it appeared to be going down, temps still below 41 degrees)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: PHF items in the walk-in unit were cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food items (lasagna,chicken patties, mashed potatoes) in the refrigeration unit were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
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07/21/2015 | Routine | |
Kitchen appears clean and organized. Good equipment temperatures observed. Discussed proper cooking temps, proper cooling procedures, and the employee health code with the PIC.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cooking equipment preventing its use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory.
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
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitized solution were found being stored in gallon spring water jugs and were 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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01/21/2015 | Routine | |
Kitchen appears clean and organized. Handsink stocked with soap/towels/sign. Good equipment temperatures observed. Discussed proper cooking temps, proper cooling procedures, and the employee health code with the PIC.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
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07/29/2014 | Routine | |
No food was being prepared at the time of inspection. Kitchen appeared to be clean and organized. Discussed with the PIC proper date marking procedures and proper labeling of containers and food items.
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: Food prepared in a private home is distributed or offered for sale to the public.
Correction: Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Several prepared ready-to-eat (RTE) food items in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the @ the back of the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
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12/09/2013 | Routine | |
All Violations had been addressed and corrected, with the exception of the water sample which has been ordered. the results will be mailed to this office upon completion.
- Water - Sample Report - Nonpublic Water (repeated violation)
Observation: Facility does not have a current water sample report.
Correction: Obtain a current sample report.
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03/22/2013 | Follow-up | |
No food was being prepared in the kitchen at the time of inspection and the chief was not available. Employee health code was discussed with the Director of Operations. A follow up inspection will be done within 10 days with the head chief present to make sure all corrections have been made prior to the next scheduled event.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw protein products (eggs) in 2 dr fridge unit and walkin fridge unit not properly separated from ready to eat items.
Correction: Place eggs and other raw proteins on the bottom shelves and separate from ready to eat items
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date marking was observed in any of the refrigeration units
Correction: Implement proper date marking procedures.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: utensils stored in containers that need cleaning, microwave oven needs cleaning, and several food prep locations need cleaning.
Correction: clean all food,and nonfood contact surfaces.
- Water - Sample Report - Nonpublic Water
Observation: Facility does not have a current water sample report.
Correction: Obtain a current sample report.
- Critical: Handwashing Lavatory*
Observation: Hand washing sink is not accessible, items stored in it, and no soap
Correction: make handwashing sink available for use
- Pests - Controlling Pests*
Observation: trash bins and garbage are located directly outside back door.
Correction: trash bin needs to be located a further distance from entrance to prevent attraction of pest.
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03/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Garth Newel Music Center, 403 Garth Newel Ln., Hot Springs, VA 24445 »