- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the handtowel dispenser over the front handwash sink is not corrosion resistant, nonabsorbent, and/or smooth. Observed dispenser broken and missing a piece in the front causing it to not be smooth and easilty cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets on both of the true 2-door reach in refrigeration units were observed torn and in need of replacement.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed beverage dispenser nozzle with an accumulation of syrup and debris inside of nozzle.
Correction: Food contact surfaces must be cleaned a a frequency as to prevent accumulation of debris, at least once every 24 hours.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Knives observed stored in the knife holder on the wall which contained food and other debris on the top around the openings.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Floors, Walls, and Ceilings - Cleanability
Observation: Multiple holes observed in vinyl wall board over and around three compartment sink and prep sink from past appliances being mounted on the walls.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: The cover for the condensor unit at the bottom of the true reach in at the front of the kitchen was observed missing.
Correction: Maintain physical facilities in good repair. Replace cover to return unit to proper desing.
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08/10/2015 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink behind the bar are leaking.
Faucet in the women's restroom is leaking where it attaches to the sink.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling throughout the kitchen area showed accumulations of dust and area under the BIB rack behind the bar noted with an accumulation of syrup and debris from leaking bags, and floors throughout the bar area under equipement 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.
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04/10/2015 | Routine | |
All faucets supplied with working hot water. Restrooms and kitchen and bar faucets checked.
***Delay in inspecting due to closures for holiday, inclement weather and inspector being out of office.***
No violation noted during this evaluation. | 02/24/2015 | Complaint | |
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board in the prep area is 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: A/C vents in ceiling over prep area observed with dust and debris surrounding them.
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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12/12/2014 | Routine | |
NOTES:
- Observed proper hand washing in kitchen during inspection.
- Observed proper glove use during inspection.
- Ensure that all food contact areas are cleaned with approved sanitizer at least every four hours.
- Ensure that all cold foods are placed in reach-in refrigerator at the end of the day to ensure proper cold-holding temperatures.
- Do not overfill cold-holding units at any time.
- Discussed employee health with Manager. Employee health flyer given at time of inspection.
- Ensure that all staff are up-to-date with Food Handler's card.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing 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.
- Food - Miscellaneous Sources of Contamination
Observation: Observed plastic wrapped cheese with black marker date labeling that permeated through the plastic wrap onto the first layer of cheese.
Correction: Protect food from miscellaneous sources of contamination. Discontinue use of black marker on plastic wrap. Instead, use stickers with appropriate date labeling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shredded cheese and sliced cheese observed cold holding at improper temperatures. Shredded cheese: 49
Correction: Sliced cheese: 46. Calibration of thermometer read at 32 degree F. Re-took temp at 49 and 46 respectively. Cheeses were discarded during inspection.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in many of the cold-holding units.
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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) 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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: Observed no sanitizing solution in wiping bucket in kitchen area.
Correction: Ensure that approved sanitizer is used at all times and sanitizer is always on premises.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: -Glasses observed to be stacked while still wet from wash, rinse and sanitizing cycle.
-Ice machine and vent in need of cleaning.
Correction: -Ensure that all clean food contact surfaces are not stacked wet. Allow air drying prior to stacking plates, cups, etc.
-Ensure that ice machine is thoroughly cleaned and sanitized on a regular basis. Also, clean vent for maximum efficiency of the unit.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the pizza pans was observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the pizza pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing station at the bar.
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
Observation: No disposable towels were provided at the hand washing station 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 all lavatories 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen area, bar area and drink machine area 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.
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07/10/2014 | Routine | |
Employees require current Suffolk health cards. Obtain cards within 30 days of inspection.
Utensils improperly stored with mouth piece up. Store inverted as to prevent hand contamination.
Whole frozen chickens stacked inside of prep sink with running water to thaw. Chickens stacked above water line. Running water only hitting corner of one chicken. Explained proper thawing.
Personal items stored with food items (purse, keys, glasses). CORRECTED
Pickle containers observed sitting on floor. Remove and store at least 6 inches up.
Unlabeled food containers observed. Provide English common name as to contents.
Front vent cover of true RI missing. Replace cover.
Cutting boards soiled with deep grooves. Sand and bleach or replace cutting boards.
Exterior of food containers observed soiled with debris. CORRECTED
Wood above 3x sink not non-porous, smooth, or easily cleanable. Seal and paint wood.
All information reviewed wtih PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Shell eggs stored above RTE mushrooms inside of true RI.
Correction: Relocate eggs to bottom shelf as to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese inside prep unit observed to be 52F. Cheese stacked well above fill line.
Correction: Stack product no higher than fill line to ensure that 41F is adequately maintained.
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06/05/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Baron's Pub Restaurant, 185 N Main St., Suffolk, VA 23434 »