All equipment and holding temperatures were good. Employees are washing and properly using gloves when preparing RTE food items .Discussed proper cooling temperatures/procedures and employee health with PIC.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) tuna salad and cut steaks 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.
|
02/09/2016 | Routine | |
| No violation noted during this evaluation. | 11/20/2015 | Routine | |
Employees are washing and properly using gloves when preparing RTE food items .PIC and staff had a good knowledge of proper cooking temperatures and employee health.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Various RTE food items (tomatoes/hot dogs/ham in the kitchen Frigidaire 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the refrigeration and freezer units (including the gaskets) have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
|
08/31/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: hamburgers hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
|
06/02/2015 | Routine | |
All equipment and holding temperatures were good. Employees are washing and properly using gloves when preparing RTE food items .PIC and staff had a good knowledge of proper cooking temperatures and employee health.
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: Wild trout found in a freezer unit was not from an approved food preparation/processing facility.
Correction: Obtain food from sources that comply with the law.
- 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.
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.
|
03/03/2015 | Routine | |
All equipment and holding temperatures were good. Employees are washing and properly using gloves when preparing RTE food items .PIC and staff had a good knowledge of proper cooking temperatures and employee health.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: tops of refrigeration/freezer units,gaskets, and shelving.
Correction: Clean and sanitize these surfaces for food contact.
|
12/09/2014 | Routine | |
violations corrected
No violation noted during this evaluation. | 09/23/2014 | Follow-up | |
Handsink stocked with soap/towels/sign. Employee health policy available. Employees are washing hands and wearing gloves when handling ready to eat foods. Observed that the frigidaire kitchen unit is located beside grill, has glass shelving, and a large amount of items stored in unit (food items were temping at the upper limits. Discussed with PIC about relocating the unit and or replacing glass shelves with wire racked shelves and storing smaller quantity to encourage air flow in unit. Discussed with the PIC about contacting an exterminator immediately to spray for pest, a follow up inspection will be done within 10 days to verify that this has been done.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hamburgers and fried onions/peppers/mushrooms hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: sliced tomatoes @ the bar, cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
08/21/2014 | Routine | |
Refrigeration units appeared to be cold holding at proper temps.
No violation noted during this evaluation. | 05/29/2014 | Follow-up | |
Handsink stocked with soap/towels/sign. Employee health policy available and employees knowledgeable. Employees are washing hands and wearing gloves when handling ready to eat foods. Observed that the frigidaire kitchen unit is not holding food at proper temps, due to location beside grill,glass shelving, and amount of items stored in unit. Discussed with PIC relocating unit and or replacing glass shelves with wire racked shelves and storing smaller quantity to encourage air flow in unit. A Follow up inspection will be done within 10 days, prior to the lunch crowd to see if better holding temps are observed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: soup beans made on 5/7 and various other prepared food were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
05/13/2014 | Routine | |
Kitchen appears clean. Handsink stocked with soap/towels/sign. Employee health policy available and employees knowledgeable. Employees are washing hands and wearing gloves when handling ready to eat foods. Observed that the freezers in the back storage area were icing and discussed with the PIC the need to defrost the units in the near future.
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: Venison observed in the freezer is not from an approved food preparation/processing facility.
Correction: Obtain food from sources that comply with the law.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food items in the Roper refrigeration unit beside the bar area were being held at improper cold holding temperatures. Items were discarded from the unit at time of inspection and temperature dial on unit was turned down.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
12/12/2013 | Routine | |
Kitchen appears clean. Handsink stocked with soap/towels/sign. Employee health policy available and employees knowledgeable. Employees are washing hands and wearing gloves when handling ready to eat foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food temps in the white frigidaire fridge unit in the kitchen area were out of temperature control. Appears that the unit is packed full of food items that are not allowing proper air circulation throughout the unit. Items at the top are temping within approvable limits, but items in the middle to the bottom of the unit are out of temperature control.
Correction: Maintain PHF items at 41 degrees or below.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: chlorine concentration in 3 compartment sink was greater than 500ppm
Correction: Sanitizing solution shall be held at 50-100ppm.
|
06/18/2013 | Routine | |
Hand washing sinks available with soap and towels. Sanitizing wiping cloth solution available and in use. Sanitizing testing strips available and in use. Reviewed food safety information ( cooking temps and proper cooling procedures), Employee Health Code with PIC.
- Cooling Methods
Observation: items from the lunch rush were placed in fridge unit covered,prior to reaching proper cooling temp. Discussed proper procedures and dangers of improper cooling with PIC and the owner
Correction: Proper cooling techniques
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Gaskets on refrigeration units need cleaning or replaced
Correction: Clean or replace gaskets
|
02/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Lindsay's Roost Bar & Grill, 15 Sunset Hill Rd, Hot Springs, VA 24445 »