Observed consumer correct on specials menu with asterisk and disclosure statement added. Observed dish machine properly sanitizing. PIC to have staff meeting Sunday and will have all employees review and sign employee health Form 1B and will send a copy to EHS. PIC stated reach in freezer is under warranty and will be repaired. PIC stated gaskets for reach in freezer are on special order. Discussed that permit is non-transferrable between locations or owners
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Observed no means to verify employee health training of new employees.
Correction: Recommend that the PIC advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Recommend ensuring that all employees have read and signed employee health Form 1B posted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises. Observed reach in freezer not in working order.
Observed the door gasket to the True reach in freezer in poor repair.
Correction: Recommend removing any unused or non-functioning equipment from the premises or having repaired.
Recommend repairing or replacing the door gaskets in accordance with the manufacturer's specifications.
- Critical: Sewage Disposal System - Approved Sewage Disposal System* (repeated violation)
Observation: Observed facility over maximum seating capacity. Observed 73 seats.
Correction: Recommend maintaining seats within permitted maximum seating capacity of 50 or having on-site sewage system evaluated to see if additional seats can be added.
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03/30/2016 | Follow-up | |
Observed consumer advisory added to specials menu for burgers and steaks
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Observed no means to verify employee health training of new employees.
Correction: Recommend that the PIC advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Recommend ensuring that all employees have read and signed employee health Form 1B posted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises. Observed reach in freezer not in working order.
Observed the door gasket to the True reach in freezer in poor repair.
Correction: Recommend removing any unused or non-functioning equipment from the premises or having repaired.
Recommend repairing or replacing the door gaskets in accordance with the manufacturer's specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Observed chlorine sanitizing solution in the dish machine not at an acceptable concentration. Observed no sanitizer hooked up to the dishmachine
Correction: chlorine observed at 0 ppm.
- Critical: Sewage Disposal System - Approved Sewage Disposal System* (repeated violation)
Observation: Observed facility over maximum seating capacity. Observed 73 seats.
Correction: Recommend maintaining seats within permitted maximum seating capacity of 50 or having on-site sewage system evaluated to see if additional seats can be added.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed walls in need of cleaning. Specifically, observed the walls behind and adjacent to the refrigerated drawers by the fryer, and behind the dish machine in need of cleaning.
Correction: Recommend cleaning. 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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03/22/2016 | Follow-up | |
Sysco and Standard Produce are the food suppliers. Discussed cooling and provided hand out. Discussed employee health. Discussed hand washing and glove use. PIC stated facility is looking to move to new location in county
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Observed no means to verify employee health training of new employees.
Correction: Recommend that the PIC advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Recommend ensuring that all employees have read and signed employee health Form 1B posted.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed food employees fail 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 employees not wash their hands before donning gloves for food prep.
Correction: Recommend instructing 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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee pick up hamburger buns with bare hands.
Correction: Recommend providing suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. PIC discarded hamburger buns and used disposable gloves.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Observed the grilled chicken not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Observed final cooking temperature of 146 F for the grilled chicken.
Correction: Recommend continuing to cook the chicken to heat all parts to 165°F or above for 15 seconds. PIC continued cooking and then observed final cooking temp. at 167 F.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed the cooked macaroni not being adequately cooled to prevent the growth of harmful bacteria. Observed the pasta at 99 F after 3 hours cooling.
Correction: Recommend discarding the pasta improperly cooled. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PIC discarded the pasta.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed the prepared and ready-to-eat (RTE) commercially processed foods, including sliced ham/ turkey, cooked sausage, and crab dip in the refrigeration unit not properly dated for disposition after opening.
Correction: Recommend marking a "consume by" date on the prepared and commercially processed RTE foods at the time the original container is opened or when prepared. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed pre-portioned marinara cups in the walk in cooler (WIC) dated 2/27. According to the date mark on the commercially processed ready-to-eat (RTE) marinara sauce in the refrigerator, the food should have been discarded 10 days ago.
Correction: Recommend discarding the food at this time and ensuring that all commercially processed RTE food is served, sold or discarded by the ""consume by"" date or 7 days after opening. 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.
- 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 hamburgers or steak on the specials menu that may be served raw and/or undercooked.
Correction: Recommend adding a consumer advisory to the specials menu. 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.
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: Observed no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Observed no chlorine test kit for dish machine.
Correction: Recommend obtaining a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Manager arrived and located test strips at end of inspection.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises. Observed reach in freezer not in working order.
Observed the door gasket to the True reach in freezer and the lower refrigerated drawer by the fryer in poor repair.
Correction: Recommend removing any unused or non-functioning equipment from the premises or having repaired.
Recommend repairing or replacing the door gaskets in accordance with the manufacturer's specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed the chlorine sanitizing solution in the dish machine not at an acceptable concentration
Correction: observed at 0 ppm.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: inside shelves of reach in freezers, sides of fryer, and green storage shelving next to fryer.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Sewage Disposal System - Approved Sewage Disposal System* (repeated violation)
Observation: Observed facility over maximum seating capacity. Observed 73 seats.
Correction: Recommend maintaining seats within permitted maximum seating capacity of 50 or having on-site sewage system evaluated to see if additional seats can be added.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed floors and walls in need of cleaning. Specifically, observed the floor under the fryer and walls behind and adjacent to the refrigerated drawers by the fryer, and behind the dish machine in need of cleaning.
Correction: Recommend cleaning. 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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03/14/2016 | Routine | |
- Critical: Sewage Disposal System - Approved Sewage Disposal System* (repeated violation)
Observation: Observed facility over maximum seating capacity of 50 seats. Observed 74 seats total.
Correction: Recommend removing seats within maximum seating capacity or having sewage system evaluated for increasing seating capacity. All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
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01/07/2016 | Follow-up | |
Follow up inspection. Observed dish machine properly sanitizing. Observed cleaning completed
- Person in Charge (repeated violation)
Observation: Observed no means to verify that food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Observed Form 1B posted but not signed. Observed employees not familiar with the reportable foodborne illnesses.
Correction: Recommend the PIC advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Recommend ensuring that all employees have read and signed Form 1B.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the walk in cooler in a state of disrepair and damaged
Correction: observed a leak at the top of the walk in cooler and a catch basin underneath. WIC observed properly cold holding food.
- Critical: Sewage Disposal System - Approved Sewage Disposal System* (repeated violation)
Observation: Observed facility over maximum seating capacity of 50 seats. Observed 74 seats total.
Correction: Recommend removing seats within maximum seating capacity or having sewage system evaluated for increasing seating capacity. All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
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12/18/2015 | Follow-up | |
Food suppliers include Sysco and DNI Seafood. Consumer advisory correct on menu for hamburgers, steak, and tuna (labeled Yellowfin tuna). Oysters are received shucked from Chincoteague Island Brand VA 223 SP. Discussed thawing of raw, vacuum packaged fish. Observed 2 thawed vacuum packaged tilapia filets in the prep unit
- Person in Charge
Observation: Observed no means to verify that food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Observed Form 1B posted but not signed. Observed employees not familiar with the reportable foodborne illnesses.
Correction: Recommend the PIC advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Recommend ensuring that all employees have read and signed Form 1B.
- 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 employee drink cup with no lid in use and stored and the prep unit.
Correction: Recommend that employees 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed buttermilk and diced tomatoes cold holding at improper temperatures > 41 F. Observed buttermilk on the prep table at 67 F
Correction: PIC stated this had been out of refrigeration for 1.5 hours. Observed diced tomatoes cold holding on ice at 46 F
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed the prepared and commercially processed ready-to-eat (RTE) BBQ, brisket, soup, marinara, green beans and stuffing, hard boiled eggs and deli meats in the prep unit and walk in cooler not properly dated for disposition.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation or when the commercial package is opened 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.
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: Observed no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions at the dishmachine.
Correction: Obtain a chlorine (bleach) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level (50-200 ppm for chlorine).
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the walk in cooler in a state of disrepair and damaged
Correction: observed a leak at the top of the walk in cooler and a catch basin underneath. WIC observed properly cold holding food.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the following nonfood contact surfaces of equipment with accumulations of grime and debris: microwave oven (inside and outside), inside shelves of freezers, hand sink by grill, soap dispenser by hand sink, surfaces of toaster, and storage shelving between freezer and grill.
Correction: Recommend cleaning. 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)
Observation: Observed the chemical dish machine not properly sanitizing
Correction: observed the chlorine bleach in the dish machine at 0 ppm. The food-contact surfaces of the equipment/ dishes in the dish machine were not observed sanitized.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed the handwashing facility located at the front by the door and by the dishmachine blocked or being used for purposes other than hand washing, preventing access by employees for easy handwashing. Observed soap dispenser laying in the front handsink and green containers stored in the hand sink by the dishmachine.
Correction: Recommend handwashing facilities identified above to be available during all hours of operation. Remove equipment being stored in the hand washing sinks.
- Critical: Sewage Disposal System - Approved Sewage Disposal System* (repeated violation)
Observation: Observed facility over maximum seating capacity of 50 seats. Observed 74 seats total.
Correction: Recommend removing seats within maximum seating capacity or having sewage system evaluated for increasing seating capacity. All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
- Hand Drying Provision (corrected on site)
Observation: Observed no disposable towels provided at the hand washing lavatory by the dish machine or in the ladies restroom used by employees.
Correction: Recommend that 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, 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed walls and floors throughout kitchen in need of cleaning. Observed grease/ oil build up and food debris along floor at cook line.
Correction: Recommend cleaning. 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed the sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed glass cleaner in the sanitizer bucket that is used to sanitize cutting boards.
Correction: Recommend utilizing only approved sanitizers that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. PIC obtained chlorine bleach and setup sanitizer bucket with bleach at 100 ppm.
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12/07/2015 | Routine | |
EHS assisted PIC with written time control plan for the items on the top of the grill prep unit. Time will be used as a backup method to temperature control. EHS will follow up with seating capacity once review is complete. Discussed thawing of raw fish received frozen and vacuum packaged
No violation noted during this evaluation. | 08/13/2015 | Other | |
Follow up inspection. Observed the following non-food contact surfaces clean: hand sink, soap/ towel dispenser at hand sink, and metal storage racks. PIC stated storage rack next to the grill is to be replaced. PIC to submit completed written time control plan to EHS. Observed dry erase board posted on prep units to be used for time control tracking for foods stored in the top. Observed good date marking and foods properly cold holding in the prep unit. PIC/ owner to follow up with EHS on seating.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: handsink, soap/ paper towel dispenser above handsink, metal storage racks (by fryer and by dishmachine), storage rack by grill and inside surfaces of reach in freezers.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Sewage Disposal System - Approved Sewage Disposal System* (repeated violation)
Observation: Observed seating over the permitted seating capacity. Facility is permitted for 50 seats. Observed the following: 19 barstools, 3 four person booths, 4 two person booths, and 24 seats at tables. A total of 63 seats observed. PIC stated 8 of the barstools are not generally used to serve eating guests.
Correction: Recommend removing seats to the permitted capacity of 50 or having the on-site septic system evaluated to see if additional seats can be accommodated. All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
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07/09/2015 | Follow-up | |
Food suppliers are Profish, Sysco, and Carter's (bread). Proteins are received mostly raw, fresh. Consumer advisory is correct on menu for burgers, steak, tuna, and tilapia. Tuna observed labeled Yellowfin. Parasite destruction on file for tilapia. Discussed if salmon will be offered undercooked, parasite destruction documentation will be needed. Dodson is the LPCO. Fire suppression system serviced March 2015. Discussed employee health
- Critical: Cooling* (corrected on site)
Observation: Observed cheese sauce, marinara, and baked beans not being adequately cooled to prevent the growth of harmful bacteria. PIC stated these items were placed in the walk in cooler (WIC) last night to cool for carry over. Observed cheese sauce at 51 F, marinara at 56 F, and baked beans at 57 F.
Correction: Recommend discarding the food improperly cooled. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PIC voluntarily discarded the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed several TCS (time temperature controlled for safety) foods in the prep unit cold holding at improper temperatures. Observed the kitchen very hot and foods on the top of the unit and towards the front/ doors improperly cold holding. Observed sliced tomatoes at 45 F and raw hamburger at 44 F on the top of the unit
Correction: PIC stated these were brought out in the last hour. Observed raw cod, raw shrimp and buttermilk stored towards the front of the prep reach in cooler (RIC)/ near the doors and at 44 F, 44 F, and 46 F respectively. PIC stated these had been in the unit overnight. All other foods checked in the prep unit observed properly cold holding.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed prepared and commercially processed ready-to-eat (RTE) foods in the refrigeration unit not properly dated for disposition. Observed BBQ, hot dogs, and deli meats not date marked.
Correction: Recommend marking 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Observed no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Recommend obtaining a chlorine (bleach) test kit for the dishmachine and quaternary ammonium test kit for the sanitizer buckets so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: handsink, soap/ paper towel dispenser above handsink, metal storage racks (by fryer and by dishmachine), storage rack by grill and inside surfaces of reach in freezers.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Sewage Disposal System - Approved Sewage Disposal System*
Observation: Observed seating over the permitted seating capacity. Facility is permitted for 50 seats. Observed the following: 19 barstools, 3 four person booths, 4 two person booths, and 24 seats at tables. A total of 63 seats observed. PIC stated 8 of the barstools are not generally used to serve eating guests.
Correction: Recommend removing seats to the permitted capacity of 50 or having the on-site septic system evaluated to see if additional seats can be accommodated. All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests
Correction: observed numerous flies in the kitchen.
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07/01/2015 | Routine | |
Suppliers are Sysco, Produce Source, Profish, and Nadolski's Butcher. Proteins are received mostly raw, fresh. Consumer advisory correct on menu for burgers, tuna (Thunnus albacares), and tilapia. Discussed cooling and reheating. Discussed employee health
- Records - Creation and Retention
Observation: Observed no parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form. Observed no parasite destruction records maintained for the tilapia which can be ordered undercooked.
Correction: Recommend obtaining a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer. Recommend not serving the tilapia undercooked until documentation is obtained.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed raw hamburgers in the grill prep unit cold holding at improper temperatures. Observed raw hamburgers at 50 F and stacked above rim of cold well. PIC stated hamburgers were placed in top of prep unit at 11:00am, temp. taken at 11:30am.
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC removed top burgers improperly cold holding and placed in walk in cooler.
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03/11/2015 | Risk Factor | |
Reviewed menu. Discussed cooling and reheating methods and temperatures. Recommend taking temperatures. Ground beef patties from Nadolski's Butcher Shop. Seating observed at 63. Permitted for 50. Need water sample negative for bacteria before permit renewal.
- Food - Miscellaneous Sources of Contamination
Observation: Multiple items dirty on shelf in dry storage next to canned goods.
Correction: Protect food from miscellaneous sources of contamination by keeping the area clean.
- 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 chlorine and quattenary 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 - Cutting Surfaces
Observation: The cutting board(s) along the prep RIC 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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory on the front line.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following noted in need of cleaning: walls behind grill, floors behind grill, wall at pass thru, wall and coving under 3 vat sink, wall and coving area under dish machine, floor/coving area throughout kitchen.
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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09/08/2014 | Routine | |
Reviewed menu: consumer advisory observed. Most product received raw. Cook, cool and reheat items: wings, ribs, pork. Discussed cooling methods and reheating methods. Discussed handwashing and Employee Health. Reminder if hose at mop sink kept under pressure then will need dual check valve. Seating reviewed. See separate note to file.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning: behind grill area(floors and walls)
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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09/04/2013 | Routine | |
Reviewed menu: proteins recieved raw fresh and raw frozen. Some items cooked, cooled, and reheated (vegetables, ribs, and wings) Discussed Employee Health. Employee Health information observed but no evidence of formalized training. Reviewed seating. Facility at 59. Permit is for 50. Manager called owner and PE hasn't looked at system yet.
- Critical: Employee Health (corrected on site)
Observation: Observed person in charge does not ensure that food employee(s) who exhibits or reports a symptom or diagnosed illness or history of exposure is restricted or excluded
Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Quatternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (sanitizer in sanitizer buckets observed not at appopriate levels)
Correction: Utilize only quatternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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02/27/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about 250 Sports Grill, 1390a Broad Street, Oilville, VA 23129 »