- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cole Slaw 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.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Prep Unit was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional equipment as necessary to maintain food items at 41° or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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01/26/2016 | Routine | |
| No violation noted during this evaluation. | 10/30/2015 | Follow-up | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The marinara and soup from previous days operation was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Cooling* (corrected on site)
Observation: Pasta from previous days operation noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ribs and Steak cold holding at improper temperatures in the grill unit.
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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Dishes, utensils and food storage containers 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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10/23/2015 | Routine | |
Dish machine wash temperature 160°, rinse temperature 182°. Facility intends to convert to a chemical sanitizing machine. Some wet stacked dishes were noted, all were rewashed and stacked correctly during inspection. PIC will address the issue through additional training. Lights were replaced and intensity was much improved. Food storage containers and cutting boards are on order.
No violation noted during this evaluation. | 07/07/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Steak and Shrrimp 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.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the dishes, food storage containers is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the cracked, chipped equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep tables 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.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 145 ºF.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Equipment and Utensils, Air-Drying Required
Observation: Food storage containers 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.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the dish machine area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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06/30/2015 | Routine | |
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
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03/11/2015 | Routine | |
| No violation noted during this evaluation. | 10/06/2014 | Routine | |
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the food storage containers and cutting utensil is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the defective equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food storage containers 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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12/12/2013 | Routine | |
PIC stated that the replacement cutting board had been ordered. PIC states that new temperature gauge has been ordered for the Dish Machine Rinse and would be installed as soon as it arrives. PIC stated that Hot Water System had been checked and repairs made and Booster Heater had been repaired. Facility was improved at Follow Up Inspection.
No violation noted during this evaluation. | 03/05/2013 | Follow-up | |
Food Temperatures: Sliced Tomatoes 40 deg, Ham 39 deg, Chili 33 deg, Ground Beef 37 deg, Chicken 30 deg, Pasta 39 deg, Ribs 33 deg,
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed several uncovered foods under the sandwich unit not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent @BIOLOGICAL CROSS-CONTAMINATION@ by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers, (vegetable oil and butter bottles at the grill).
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses, ice scoop improperly stored in a non-cleaned surface, forks, spoons and knives (tableware) stored in non-clean containers.
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*
Observation: Creamed potatoes (47 deg), shredded cheese (43 deg), cold holding at improper temperatures in right side sandwich unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of food storage containers found throughout the kitchen is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace or discard any broken, cracked, food storage containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the sandwich prep units 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.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: The mechanical warewashing machine temperature gauge was not indicating that machine was operating at the manufacturers specifications Wash temperature was 150 deg on the gauge (data plate specified 160 minimum), rinse temperature according to gauge was only 105 deg while data plate requires 180 deg. minimum.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch:metal storage pans, plates and glasses.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: soiled inside and outside refrigeration units, outside deep fryer, inside steam tables, outside dish machine, inside 3-vat sink.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Dishes and food storage containers 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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02/25/2013 | Routine | |
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the utensils and containers is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the utensils and containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: drawers under salad prep area was observed in a state of disrepair and damaged.
Correction: Repair the drawers under the salad prep area 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 drawers under the salad prep area, 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(s) along the at the grill area 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.
- Warewashing Equipment, Clean Solutions
Observation: The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
Correction: Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
- 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: pans
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving has accumulations 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.
- Physical Facilities in Good Repair
Observation: tile falling off wall at the mop sink, walk in freezer floor in need of repair, wall near walk in refrigerator is need of repair, and peg board on the wall at a prep table not removable to allow for cleaning is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/15/2013 | Training | |
Restaurant representatives - add corrected or new information about Applebee's # 83041, 3607 Old Halifax Road, South Boston, VA 24592 »