Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 11/09/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shelled eggs are stored over ready-to-eat (RTE) (bag in box soda) food in the refrigeration unit. Eggs were relocated to a lower shelf during inspection.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed improper cold holding temperatures in the walk-in cooler: 1. Ribs 45'F 2. Pulled pork 46'F. The pans of pulled pork and ribs were placed in pans of ice to cool food down to proper temperature. Person in charge will have temperature in unit adjusted.
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following food contact surface were observed soiled to sight and touch: Meat Smoker.
Correction: Clean and sanitize these surfaces for food contact.
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08/10/2015 | Risk Factor | |
| No violation noted during this evaluation. | 05/28/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Cooling* (corrected on site)
Observation: Pulled Pork and Pork Stew noted not being adequately cooled to prevent the growth of harmful bacteria. Pork temperatures in the walk in cooler measured 53'F, 57'F, 58'F. Temperature of the stew was 67'F. Both items were prepared the previous day. Pork and stew was cooked the following day. Pork and stew was voluntarily discarded during inspection.
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.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Containers of pulled pork were observed covered and stacked on top of each other during inspection. Person in charge was instructed in proper cooling techniques. Cooling handouts were left during the inspection. Inspector will return within 10 days to see if proper cooling techniques are being used.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The lid on the chest freezer was observed in a state of disrepair and damaged.
Correction: Repair the chest freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The exterior surface of the chest freezer 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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02/12/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hot Dogs (63'F) and raw Pork Chops (53'F) were observed cold holding at improper temperatures in the small reach in cooler. Items were discarded. Cooler will be repaired.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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: Several lids and small utensils in a container on the bottom shelf of the pot shelf near the employee restroom, and several white bowls in the same location. Items were taken to the 3-compartment sink to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
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08/21/2014 | Risk Factor | |
All violations have been corrected. Thank You.
Recommend repainting smoker room walls to facilitate easier cleaning.
No violation noted during this evaluation. | 03/24/2014 | Follow-up | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed two large bags of cabbages on the floor in the walk-in.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) BBQ pork and potato salad in the refrigeration unit is not properly dated for disposition. Items were dated during inspection.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the bottom shelf of the prep table and the lid of the chest freezer in the walk in cooler is not corrosion resistant, nonabsorbent, and/or smooth. Observed that both items were covered in rust was covered with rust.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls: 1-the sink in the customer men's room, 2-the hand sink in the kitchen. 3-the employee restroom sink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The chest freezer in the kitchen was observed in a condition that prevents necessary maintenance and easy cleaning. Observed a heavy layer of ice on the inside of the unit.
Correction: Repair the chest freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the chest freezer in the kitchen is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The lid to the chest freezer in the kitchen was observed in a state of disrepair and damaged. The inner insulation lining on the lid is missing.
Correction: Repair the lid of the chest freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-the sandwich press, 2-knife in knife rack, 3-potato cutter in the smoker room. Items were cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The rear door of the facility does not close tightly. Observed a large gap along the side of the door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted on the cook's line and in the prep area. Measured 20 foot candles on the cook's line and 10 foot candles in the prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair. 1-The wall behind the chest freezer in the kitchen (large hole in wall), 2-the light fixture in front of the employee restroom (hanging down), 3-there is a large section of ceiling tiles and tile grid missing in the smoker 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
Observation: The following physical structure are noted in need of cleaning: 1-the fire suppression system under the exhaust hood, 2-walls and ceilings throughout the facility, 3-all exhaust fans throughout the facility, 4-the floors in the smoker room, 5-the wall vent between the kitchen and the serving counter.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed unnecessary items stored on shelves and in cabinets at the service counter.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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02/24/2014 | Routine | |
Site visit made to facility due to water main break that services this restaurant. PIC had already voluntarily closed. Advised the operator that once the water service has been resumed they can reopen for business.
No violation noted during this evaluation. | 01/30/2014 | Other | |
Walk in cooler has been repaired and adjusted. Food temperatures are now satisfactory. Thank You
No violation noted during this evaluation. | 09/24/2013 | Other | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pork (47'F) and Shell Eggs (48'F) cold holding at improper temperature in the WIC (47'F). Pork was relocated to a cooler portion of unit and unit was adjusted. Eggs were place in different cooler. Repairman was called during inspection.
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.
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09/23/2013 | Risk Factor | |
Discussed the following items with the Person in Charge:
1. Cooling procedures for barbecue. Recommend documenting cooling temperatures and procedures to ensure temperature parameters are being met.
2. Washing, rinsing and sanitizing of equipment. Ensure equipment is rinsed after the wash step and prior to the sanitize step.
3. Observed excellent hand washing and glove use procedures during today's inspection.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Observed a few bottles of sauces such as worcestershire sauce without lables.
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.
- 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. A color guide or comparison chart for test strips was not observed.
Correction: Obtain a quaternary ammonium test kit with color guide so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 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: the potato slicer in the smoker room.
Correction: Clean and sanitize these surfaces for food contact.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Employee cell phone observed stored among plates on a shelf above the food preparation area. Cell phone was immediately relocated.
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Some grease and dust accumulation observed in exhaust hood.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located on dry storage shelving. Throat lozenges and sprays were relocated.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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02/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Allman's Bar-B-Q, 2000 Augustine Avenue, Fredericksburg, VA 22401 »