Discussed the following with the person in charge:
1) Cleaning schedules/procedures for the facility
2) Changes to the food menu
3) ServSafe class handouts were provided
Abbreviations: PIC- person in charge, WIC- walk in cooler, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination to the ready-to-eat food (RTE). Observed raw hamburger stored over raw RTE onions in the walk-in cooler. PIC stored the food items correctly during the inspection.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: Observed no astericking beside the foods that can be served raw and/or undercooked on the menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen. PIC provided soap during the inspection.
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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the Men's lavatory that is used by the food employees. Provided the PIC with a handwashing sign during the inspection.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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01/20/2016 | Risk Factor | |
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: A large amount of condensation was observed leaking on the floor and shelving in the WIC. The foods were removed from the WIC.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed held at improper cold holding temperatures in the WIC: cooked noodles (55 F), cooked noodles (53 F), raw beef (51 F), and potato salad (53 F). The chef relocated the PHF items to a working RIC.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the steak that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment and Utensils - Durability
Observation: The curtain on the doorway leading in to the dining area not designed and constructed to be durable. The inside of the curtain is cloth and is not cleanable.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Equipment - Good Repair and Proper Adjustment
Observation: The door of the WIC was observed in a state of disrepair and damaged. The hinge of the WIC door was observed loose which caused the door not to seal closed properly.
Correction: Repair the WIC door to restore a state of 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 the WIC door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board at the prep unit was heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Plastic spatulas were observed in a state of repair and condition preventing effective maintenance and easy cleaning. The spatulas were observed cracked. The chef discarded the spatulas.
Correction: Discard, replace or repair the plastic spatulas to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The surfaces of the soda gun at the bar was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. The PIC washed, rinsed, and sanitized the nozzle.
Correction: Clean the surface of soda gun at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the blenders have an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The concentration of the chlorine in the dish machine was measured at 0 ppm. The chef primed the dish machine and another measurement was taken (100 ppm).
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Plumbing System Maintained in Good Repair
Observation: The faucet of the thee compartment sink was observed leaking and in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Outer Openings - Protected (repeated violation)
Observation: The rear exit door in the kitchen is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Coving in the dish room was observed missing and loose. A floor drain cover was observed missing near the grill in the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/09/2015 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
No food prep going on during inspection. Operator called for repair service for the dishmachine during this inspection. Employees will sanitize all equipment at the 3 compartment sink until the dishmachine is operating properly.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed uncovered containers of lobster bisque in the WIC and cut fruit in the bar RIC.
Correction: Store food covered to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Prep Unit - cooked noodles @ 47'F - cold holding at improper temperatures. Operator voluntarily discarded the cooked noodles.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Prep Unit-meatballs @ 47'f - cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices (repeated violation)
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: EQUIPMENT. 1. microwave 2. cutting board at the prep unit observed heavily stained
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris. 1. 3 dr RIF is in need of defrosting 2. shelving adjacent to the oven 3. container of equipment, on the bottom shelf of the prep table, - CORRECTED DURING INSPECTION
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The chlorine saniizer concentration level in the dishmachine measured 10 ppm. Correct concentration level of chlorine sanitizer is 50 to 100 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean utensils and to go boxes, in the prep/cook area, were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the bar is blocked, with a strainer, 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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05/30/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
No food prep going on during inspection. Per operator: all equipment is washed in the dishmachine and sanitized at the 3 compartment sink. Quaternary ammonium sanitizer concentration level in the bar 3 compartment sink measured 200 ppm. Owner stated, by phone, that he was going to call a repairman for the prep unit to ensure that it is cold holding potentially hazardous foods at 41'F or lower.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken, in the prep unit, stored above a lexan container of salad dressing made in facility.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Corned Beef @ 47'F - cold holding at improper temperatures. Observed corn beef relocated to the WIC.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Prep Unit-Cooked Pasta @ 55'F, Precooked Gyro Meat @ 45'F, Cooked Lamb @ 46'F, Cucumber Sauce @ 44'F, cold holding at improper temperatures. Observed the above potentially hazardous food items voluntarily discarded, per the instructions of the owner given to EHS by phone during this inspection.
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) FOOD in the prep unit, the pasta and the lamb should have been discarded 4 days ago and the gyro meat 5 days ago : 1. Cooked Pasta dated Nov. 5 2. Cooked Lamb dated Nov. 5 3. Gyro Meat Nov.4 . Observed the above foods voluntarily discarded after a phone conversation with the owner.
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.
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11/15/2013 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee wiping his hands on a wet towel and then proceed with food prep.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee is drinking from an uncovered container in the food preparation area. Observed a uncovered drink on the cook's line
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the duct tape holding the gaskets on the WIC door and on the chest freezer door are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: 1-(REPEAT)The person in charge could not provide a food temperature measuring device. 2-Additionally, the PIC could not produce an appropriate temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: 1-Obtain at least one food measuring device so employees can properly monitor the temperature of food items in the establishment. 2-A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: (REPEAT) There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. PIC could not provide a test kit for the Quaternary Ammonium sanitizer being used in the wiping cloth bucket, or in the glass washing station at the bar.
Correction: Obtain a Quaternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was observed in a state of disrepair or damaged: 1-the interior of the lid on the chest freezer is cracked and broken, 2-the serving station shelving unit has some cardboard under one of the legs to stabilize it, 3-there is water leaking from the center of the ceiling in the WIC, 4-the display freezer has an accumulation if ice on the interior, preventing easy cleaning.
Correction: Repair the lid of the chest freezer and the leg of the serving unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Repair the water leak in the WIC. Defrost the display freezer so that it can be easily cleaned.
- Equipment - Good Repair and Proper Adjustment
Observation: (REPEAT) Unused or non-functioning equipment not removed from the premises. Observed several pieces of equipment that are not being used or do not work, including: 2 door RIC, slicer, drink mixer, small drink cooler, floor mixer, hot dog cooker.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket on the cook's prep unit is in poor repair. The center door gasket of this unit is torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters. The hood system is missing a filter and as a result, there is a 2 foot gap above the cooking surfaces.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: (REPEAT) The food-contact surfaces of the equipment being washed in the dishmachine were not observed sanitized. The chlorine sanitizer is not being dispensed by the machine. PIC will wash dishes in the machine, then sanitize them in the 3-compartment sink. Repair person was called.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: (REPEAT) Clean saute pans were observed stored over the cooktop with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair
Observation: The floor drain on the cook's line is missing it's cover. Also observed that the cover on another floor drain in the same area was broken.
Correction: Replace cover, repair and maintain all plumbing components and fixtures.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in the dishroom is not sealed. Observed that the coving in the dishroom is peeling from the wall.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Outer Openings - Protected
Observation: (REPEAT) Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gap between the two back doors.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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05/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Grapevine Cafe, 622 Kenmore Avenue, Fredericksburg, VA 22401 »