25/30 Espresso, 400 Princess Anne Street, Fredericksburg, VA 22401 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: 25/30 Espresso
Address: 400 Princess Anne Street, Fredericksburg, VA 22401
Type: Fast Food Restaurant
Phone: 540 368-2101
Total inspections: 6
Last inspection: 10/05/2015
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Inspection findings

Inspection date

Type
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation.		10/05/2015Routine
Abbreviations: WIC - walk in cooler
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: The half & half and the milk on the condiment counter for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Items were labeled during inspection.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Interior surfaces of the ice machine, which was in contact with a non-potentially hazardous food item (ice) were observed soiled with accumulations of grime and debris.
    Correction: Clean the interior of the ice machine 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.
04/14/2015Risk Factor
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gasket on both doors of the reach in cooler are in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floors in the in the kitchen 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.
11/03/2014Routine
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation.		04/03/2014Risk Factor
Abbreviations: WIC - walk in cooler
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open coffee container on the shelf under the prep table near clean utensils. Coffee cup was covered.
    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.
  • Mops - Drying Mops (corrected on site)
    Observation: Mops not hung up to air dry. Observed a mop stored in the mop bucket near the mop sink. Mop was hung up.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
11/05/2013Routine
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation.		07/15/2013Risk Factor

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