- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use with the handles in the foods or using scoops without handles such as in the rice, spices, and salsa.
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.
|
12/18/2015 | Follow-up | |
Note: Observed one cutting board at the preparation line is starting to show signs of scarring which either needs to be sanded or replaced. Also, observed one light out at the grill.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use with the handles in the foods or using scoops without handles such as in the rice, spices, and salsa.
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: Observed the following foods cold holding at improper temperatures in the walk-in cooler: Ribs 51°F, Chicken 51°F, Rice 51°F, Hamburger 51°F, Mixed Vegetables 51°F, Cheese 51°F, and Beef 51°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the monitor keypad, the fire suppression hose above the grill, handles of the reach-in coolers and the microwave handles 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.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: The drain hose for the soda nozzle holster at the bar was observed disconnected.
Correction: Plumbing systems and components shall be maintained in good repair or make sure the drain hose for the soda nozzle holster at the bar is connected.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents since the door was wide open.
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.
|
12/08/2015 | Routine | |
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses with their handles in the foods such as seasonings and cheeses.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the handles of the microwaves and the covers on the fans in the walk-in cooler 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.
|
08/06/2015 | Routine | |
Note: Starting to see a little dust accumulation on the fan in the walk-in cooler.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed an in-use knife store between the preparation table and the hot holding unit and several in-use scoops with the handles in the foods or utensils improperly stored between uses.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the four door refrigeration unit and the ice cream freezer are in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the preparation 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Dish machine racks were found stored on the floor in the kitchen.
Correction: Store dish machine racks in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
|
05/07/2015 | Routine | |
Keep up the good work on properly labeling and date marking foods!
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper beard restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the preparation unit 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the handles of the reach-in units and preparation units 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.
|
02/03/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the four door cooler unit is in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment and Utensils - Good Repair and Calibration
Observation: The water temperature gauge on the dish machine is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
|
11/14/2014 | Follow-up | |
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils used to scoop out dressings for salads do not have handles.
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.
- Thawing
Observation: Improper methods used to thaw salmon and beef by letting the foods sit out to thaw.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the four door cooler unit is in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150°F while the actual temperature was 133°F.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration at the three compartment sink at the bar.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the handles of various piecies of equipment in the kitchen 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen at both hand washing sinks.
Correction: 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 must 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
Observation: Floors throughout the kitchen are 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.
|
11/04/2014 | Routine | |
Dish Machine PSI 25 - Okay
Wipe Cloths Sanitizer 200 ppm - Okay
Three Compartment Sink at bar 200 ppm - Okay
Note: Suggest having the booster heater looked at by the dish machine service technician since it takes numerous cycles before the wash temperature reaches at least 150°F. Also, noticed one light is out above the deep fryers.
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Ice used as a medium for cooling the exterior surfaces of drink flavorings and a container of strawberries which is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the four door reach-in unit near the deep fryer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the preparation line near the hot holding unit 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.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The temperature measuring device probe was not observed cleaned before use and/or storage.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the handles of the microwaves and the reach-in cooler units as well as the racks of shelves near the dish machine and the dry storage area 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.
|
07/30/2014 | Routine | |
Thank you for your corrective actions.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the reach in near the fryer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the vent hood utility lines above the grill 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.
|
05/12/2014 | Follow-up | |
Dish Machine PSI 15 - Okay
Wiping Cloths Sanitizer 250 ppm - Okay
Note: Found a spray bottle at the grill not labeled with the common name of its contents. Noted some of the racks of shelves in the kitchen are starting to show signs of rust.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach in near the fryer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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 170°F.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the vent hood utility lines above the grill 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: Noted several light bulbs are out above the cook-line grill area which is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
05/02/2014 | Routine | |
Dish Machine PSI 15 - Okay
Three Compartment Sink at Bar Sanitizer 250 ppm - Okay
Wipe Cloths Sanitizer 250 ppm - Okay
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the peg board at the three compartment sink is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the preparation line in the kitchen 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the racks of shelves in the dry storage area 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.
|
01/27/2014 | Routine | |
Dish Machine PSI 5 - Okay - Note: Need to keep an eye on the PSI if it gets below 5, needs to be serviced.
Wipe Cloths Sanitizer 200 ppm - Okay
Note: The racks or shelves in the reach in refrigerator opposite the grill are starting to show signs of rust. Also, need to organize items in the outside storage building.
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the peg board near the three compartment sink is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the food preparation line 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the small fryer above the grill in the kitchen has accumulations of grease deposits.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen at the hand wash sink.
Correction: 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 must 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
|
10/23/2013 | Routine | |
The following alleged Non-Critical Violations were corrected: 1150 - Non-food Contact Surfaces, 1690 - Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure, 2350 ii - Plumbing System Maintained in Good Repair, and 3180 - Physical Facilities - Cleaning Frequency and Restrictions.
Thank you for your corrective actions.
- Warewash Machine, Data Plate Operating Specifications (repeated violation)
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
|
08/22/2013 | Follow-up | |
The parts have been ordered to fix the dish machine sanitization pressure.
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the peg board above the three compartment sink is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Warewash Machine, Data Plate Operating Specifications (repeated violation)
Observation: Half of the data plate on the warewashing machine has peeled off and is hard to see what the manufacturer's specificaitons are for the wash and rinse temperatures and the psi.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (repeated violation)
Observation: The pressure gauge for the high temperature warewash machine was below 5 PSI. The gauge read 4 PSI after several cycles of washing dishes.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation shall be within the range specified on the machine manufacteruer's data plate and not less than 5 PSI or more than 30 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The fixture at the mop sink is in poor repair since it is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors under and behind the cook line in the kitchen area as well as the walls near the dish machine are 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.
|
08/12/2013 | Follow-up | |
Dish Machine Wash Temperature 157°F and Rinse Temperature 182°F - Both Okay
Wipe Cloths Sanitizer 200 ppm - Okay
Three Compartment Sink at Bar Sanitizer 250 ppm - Okay
Note: There is one light bulb out in the hood above the grill and needs to be replaced.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed unlabeled bulk food containers beside the containers of soda at the back preparation area.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the peg board above the three compartment sink is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Warewash Machine, Data Plate Operating Specifications (repeated violation)
Observation: Half of the data plate on the warewashing machine has peeled off and is hard to see what the manufacturer's specificaitons are for the wash and rinse temperatures and the psi.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was below 5 PSI. The gauge read 4 PSI after several cycles of washing dishes.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation shall be within the range specified on the machine manufacteruer's data plate and not less than 5 PSI or more than 30 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The fixture at the mop sink is in poor repair since it is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Refuse - Cleaning Receptacles (repeated violation)
Observation: A strong offending odor is emanating from the refuse container stored outdoors.
Correction: Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the hand wash sink near the dish machine.
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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing sink at the bar.
Correction: 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 must 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: The floors under and behind the cook line in the kitchen area as well as the walls near the dish machine are 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.
|
08/01/2013 | Routine | |
Still need to fix the screen on the exterior of the outdoor storage shed that contains single service items.
Need to clean and organize outside dry storage unit.
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the peg board at the three compartment sink is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is easily cleanable and maintained.
- Nonfood Contact Surfaces (repeated violation)
Observation: Rusty shelves within service refrigerator cabinets.
Correction: Remove rust from refrigerator shelves and make smooth and easily cleanable surfaces.
- Warewash Machine, Data Plate Operating Specifications
Observation: The data plate is peeling and in a state that cannot be read.
Correction: Need to replace so that it is easily read.
- Warewashing Machines, Flow Pressure Device
Observation: The pressure gauge for the final rinse of the warewasher has increments that are too broad to be easily read (0-500 psi).
Correction: Install pressure gauge with increments that easily show what the pressure is at any one time (0-100 psi). Acceptable pressure is between 5 and 30 psi. Preferred is 15 to 25 psi.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Warewasher thermometer was observed in a state of disrepair or inaccurate calibration. Reads 173°F for final rinse actually 180°F or above.
Correction: Repair the thermometer to restore a state of condition that allows for proper operation, accuracy, and function. Final rinse temperature should be at least 180°F.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the shelves of the walk-in and keypad in service area have 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing fixture at the mop sink area is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted at the surface of the preparation (refrigerated food sections).
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
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in several of the reach-in refrigerators in the perparation 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
|
03/15/2013 | Follow-up | |
Wipe Cloths 250 ppm - ok
Whole muscle intact steaks noted as needing consumer advisory on menu. If this is the case, no consumer advisory is necessary on menu.
Need to clean and organize the dry storage area outside.
Pressure gauge for warewasher for final rinse is very difficult to read. Graduation of gauge needs to be such that you can readily read.
Replace missing screen for outside storage room.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Scoops and other utensils not in running water.
Correction: Store in-use utensils or dispensing utensils in the following manner: In running water of sufficient velocity to flush particulates to the drain. In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. In a container of water if the water is maintained at a temperature of at least 135°F.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the peg board at the three compartment sink is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is easily cleanable and maintained.
- Nonfood Contact Surfaces
Observation: Rusty shelves within service refrigerator cabinets.
Correction: Remove rust from refrigerator shelves and make smooth and easily cleanable surfaces.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment
Observation: Warewasher thermometer was observed in a state of disrepair and damaged. Reads 157°F for final rinse actually 180°F or above.
Correction: Repair the thermometer 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 thermometer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting boards in the kitchen 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: the scoop in the rice and the interior in the reach-in at the preparation table.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelves of the walk-in, beer cooler shelves, keypad in service area, exterior of refrigerator door and hinges, and magnetic knife holder in back area have 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cases of single service utensils were stored on floor of outside storage area.
Correction: Store single service utensils at least six inches off of the floor.
- Plumbing System Maintained in Good Repair
Observation: Missing soda holster drain.
Correction: Install drain hose for soda holster, to avoid contaminating ice below.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Dumpster storage area heavily soiled with mop water and other debris.
Correction: Do not empty mop water outside but use mop sink inside.
- Refuse - Cleaning Receptacles
Observation: Dumpster heavily soiled.
Correction: Have dumpster cleaned.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the handwash sink at the bar.
Correction: 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 must 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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handwash sink at the bar used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the surface of the preparation (refrigerated food sections).
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
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in several of the reach-in refrigerators in the perparation 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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under equipment and throughout the facility 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.
|
03/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Applebee's #83040, 400 Old Franklin Turnpike, Rocky Mount, VA 24151 »