- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employee was observed handling ready-to-eat (RTE) food (biscuits and toast) with bare hands, when removing biscuits or toast from the grill and positioning them on a plate with the rest of the customer's order.
Correction: Provide and use suitable utensils such as spatulas, tongs, or single-use gloves, to handle RTE food to prevent contamination via hands from other non-RTE foods like raw eggs.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food (cupcakes
Correction: pre-cooked meats) in the refrigeration unit
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Assorted house-prepared or commercially prepared ready-to-eat (RTE) food items in the refrigeration unit were not properly dated for disposition (pickled beets
Correction: potato salad
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12/17/2015 | Routine | |
Today's inspection was received by Kurt Kammeter.
- 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: interior (roof) of microwave oven
Correction: filter panels in hood over deep fryers.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the warewashing area. Several light fixtures in the vicinity of the 4-vat sink are not working due to non-working ballasts or other malfunction.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, in warewashing and equipment storage areas, and in toilet rooms.
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04/21/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employee observed handling ready-to-eat (RTE) food with bare hands (putting sandwich bun on grill, slicing tomatoes for sandwiches).
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Open containers of uncovered, raw foods of animal origin (chicken, sausage) stored directly over ready-to-eat (RTE) food (tortilla chips) in the reach-in freezer, in a manner that would allow potential contamination to descend from the meats onto the tortilla chips.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from RTE food (whether the RTE is raw or cooked).
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination: in a reach-in freezer, open (and uncovered) commercial packages of raw poultry were stored over open, uncovered commercial packages of sausage, with insufficient barriers between them (such as high-sided pans or solid trays).
Correction: Separate types of raw animal foods from each other by cook temperature, with the highest cook temp food below a lower cook temp food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: House-made ready-to-eat (RTE) items in the reach-in cooler were not properly dated for disposition (tuna salad, chicken salad, other).
Correction: Mark the name and "consume by" date on the container of house-made 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.
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01/26/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food (fresh vegetables) in the walk-in cooler.
Correction: Protect food from possibility of cross-contamination by storing food in packages, covered containers, or wrappings, and ensuring food is re-wrapped or packages are closed, after use.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use (on counter, or draped on edge of sanitizer solution container).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sandwich fillings or side dishes (cole slaw) cold holding at improper temperatures in the sandwich prep station following the lunch rush.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: The ambient-air temperature measuring device for the sandwich board cooler was not present (or, if present, it could not be found inside the unit).
Correction: Provide a air-temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods (time/temperature control for safety foods) so that employees can routinely monitor the ambient air temperature. Affix the temperature measuring device inside the unit, so that it stays in the warmest part of cold-holding equipment or the coldest part of hot-holding equipment, and where it can be easily read. Ensure that the temperature measuring device is of a type intended for measuring cold ambient air (i.e., a refrigerator thermometer) and is accurate to within 3°F (or 1.5°C) +/- in the intended range of use.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the ice machine has accumulations of grime and debris (mildew).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Discussed with PIC setting up regular cleaning schedule for this equipment, on account of how quickly this type of contaminant grows back after cleaning.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the warewashing area or in the bar.
Correction: Hand drying devices such as individual disposable paper towels (or a continuous towel system that supplies the user with a clean towel
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted over the 4-vat sink in the warewashing room.
Correction: Provide at least 20 foot candles, at a distance of 30 inches from the floor, in consumer self-service areas
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10/17/2014 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, or concerning health and activities of household members.
Correction: Have the license holder require employees or applicants to report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- 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 an in-use open drinking container on prep table opposite from the grill.
Correction: Employees may drink from a closed (lidded) 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: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands: putting mayonnaise, lettuce, etc. on sandwiches, putting french-fries onto plates.
Correction: Provide and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use: observed to be left on counter or cutting board between uses..
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The house-prepared and/or commercially-prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition (assorted items such as but not limited to: cooked pork for BBQ
Correction: baked beans with bacon).
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the sandwich prep station adjacent to the grill.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the warewashing area: lights did not come on when switch was turned on.
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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01/07/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Food employees smoking in areas where they may contaminate food, clean equipment, utensils or other items needing protection (ash tray with cigarette butt observed in the ware-washing area).
Correction: Employees shall use an area designated for them to eat, drink, and/or smoke, which shall be located so that eating, drinking, and/or smoking will not contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE): raw bacon stored over RTE foods in walk-in cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Prepared ready-to-eat (RTE) food in the refrigeration unit is 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.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the sandwich prep station under-counter cooler (previously present according to staff but could not be located).
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods
- Lighting, Intensity (corrected on site)
Observation: Less than 20 foot candles of light was noted in the ware-washing area and less than 50 foot candles of light in a food preparation area. Light bulbs had burnt out.
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. Provide at least 50 foot candles at distance of 30" from the floor in food preparation areas. An employee was shopping for replacement fluorescent tubes during the inspection.
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10/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Alley Cafe Inc., 608 North Main Street P.O. Box 1032, Kilmarnock, VA 22482 »