Discussed the following with the person in charge:
1) Sunburst Veggie Wash is being used. The veggie wash was measured at 25 PPM which is the correct concentration per the manufacturer's instructions.
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food-contact surfaces of the following equipment were observed soiled to sight and touch: 1) the blade of the can opener 2) several metal spoons and ladles throughout the kitchen. PIC took all the equipment to the warewashing area to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The up-splashes of the coffee pots and tea pots at the waiting stations were observed soiled with accumulations of grime and debris. PIC instructed an employee to clean the up-splashes during the inspection.
Correction: Clean the surfaces of the equipment 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.
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01/08/2016 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) top of the warewashing machine 2) all shelving throughout the facility including shelving in the dry storage room 3) interior and exterior of all fryers 4) exterior of ice cream machine 5) all dump sinks at wait staff areas 6) ovens 7) Vegetable prep sink has mold on the caulking 8) mop sink 9) dust pan was filled with trash and a gelled substance 10) outside of container of sugar 11) fan 12) spray nozzle at warewashing area 13) interior and exterior of all RIC's and RIF's 14) interior of WIC and WIF 15) hood baffles at the cooking area
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors, walls and ceiling are in need of a deep, thorough 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.
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07/17/2015 | Follow-up | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed plastic glass being used to dispense ice at the back wait station.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed in the chicken cutting room knives stored on the hand sink.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed the following foods on the buffet hot holding at improper temperatures: 1) Fried chicken 128'F 2) baked fish 111'F 3) Pork ribs 100'F and 121'F
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed the following foods on the buffet cold holding at improper temperatures: 1) sour cream 57'F 2) salsa 62'F 3) shredded cheese 54'F 4) imitation crab salad 56'F 5) potato salad 51'F 6) ham pieces 52'F 7) cottage cheese 43'F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink by the 3 compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the following equipment not in good repair: 1) Broken thermometer on the steamer 2) broken handle on to the door of the employee rest room
Correction: Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) throughout the facility are 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 - Cooking and Baking Equipment
Observation: The food contact equipment surface of the following was observed soiled with accumulations of grime and debris: 1) floor mixer 2) roll cutter 3) grill
Correction: Clean the food contact surface of the EQUIPMENT to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) top of the warewashing machine 2) all shelving throughout the facility including shelving in the dry storage room 3) interior and exterior of all fryers 4) exterior of ice cream machine 5) all dump sinks at wait staff areas 6) ovens 7) Vegetable prep sink has mold on the caulking 8) mop sink 9) dust pan was filled with trash and a gelled substance 10) outside of container of sugar 11) fan 12) spray nozzle at warewashing area 13) interior and exterior of all RIC's and RIF's 14) interior of WIC and WIF 15) hood baffles at the cooking area
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed stainless steel and plastic food containers that were stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Kitchenware and Tableware
Observation: Observed plates stacked in a dish cart so that the food contact surface was not protected from contamination.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair
Observation: The following plumbing was in poor repair: 1) Utensil holder at ware washing station 2) pipe underneath ware washing station 3) the faucet and the pipe underneath the hand sink at the 3 compartment sink was leaking 4) hand sink in cooking area faucet leaks
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities in Good Repair
Observation: Observed broken and missing floor tiles in the warewashing area. The door handle on the employee restroom was broken. Peeling paint on the wall of the mop room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors, walls and ceiling are in need of a deep, thorough 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: All restrooms were in need of cleaning.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Observed several spray bottles of unknown chemical that was 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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05/27/2015 | 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
Food temperatures continued: Display Area Chicken and Dumplings HH- 178'F, Ribs 167'F, Hot Holding Unit-Sweet Potatoes 135'F, Mashed Potatoes 167'F, Traulsen RIC Squash 41'F, Reheating Chicken and Dumplings 174'F, HH Cheese Sauce 165'F, Meat WIC Beef 41'F, Chicken WIC-Chicken 29'F, Salad WIC- Liquid Eggs 40'F
Per operator new gaskets for the refrigeration units in the bakery are on order. Quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket at the wait station and in the kitchen measured 200 ppm. Discussed with operator: 1. ensure the containers of creamers at the wait stations are not overfilled.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wet wiping towels on equipment surfaces in the wait station, the kitchen area and the meat room.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the wet terry cloth towel under the cutting board in the display area is 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.
- Equipment - Cutting Surfaces
Observation: The green cutting board in the display area observed 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. waffle maker in cabinet under baked potato area of the display area 2. knives at the salad area, 3. knives in the meat room and 4. knives in the kitchen
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. interior and exterior of refrigeration units, freezer units and hot holding units 2. trays in refrigeration units in the bakery 3. chip cabinet in the display area 4. cabinet under the baked potatoes in the display area 5. hood baffles in the kitchen area 6. right fryer in the kitchen area
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers, on the storage shelf near the 3 compartment sink, were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor, under and behind the fryers in the kitchen area 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.
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05/21/2014 | 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
Temperatures continued: Display Case-Baked Potatoes HH 172'F, HH Roast Beef 137'F, Pizza RIC, Pizza CH 39'F, Pizza Cooking 194'F, RIC Kielbasa CH 40'F, HH Unit-Chicken 157'F, HH Unit-Chicken Gumbo Unit 173'F, WIC Cooked Chicken 43'F, Pico de Gallo 42'F, Chicken WIC-Chicken 41'F, Meat WIC Steak 36'F.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed an employee handling dirty equipment at the dishwashing area and then handle clean equipment without washing hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The PERSONNEL is drinking from an uncovered container in the food preparation area.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. large mixer 2. bread cutting machine.
Correction: Clean and sanitize these surfaces for food contact.
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11/25/2013 | Risk Factor | |
Abbreviations: PIC=person in charge
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Observed tongs used for chicken stored on handle of warmer. PIC replaced tongs and now keeps them stored on a plate between usage.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed foods on the buffet cold holding at improper temperatures. Shredded cheese 55'F, Sour cream 55'F, Pico 58'F. PIC relocated items to the WIC and placed new containers on ice, repairman called.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: Observed the area around the soda nozzles had accumulation of grime.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Observed plates and metal food pans that were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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05/09/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ryan's Family Steak House, 1780 Carl D. Silver Parkway, Fredericksburg, VA 22401 »