Abbreviations: PIC=person in charge
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers at the bar containing different loose tea.
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.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: The knives used at the bar for slicing fruit are cleaned once a day per PIC. Instructed PIC to clean or replace every 4 hours.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wet wiping cloth at the bar not stored in sanitizing bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed boxes of food and bags of ice stored on the floor in the WIF.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were cold holding at improper temperatures: chopped hard boiled eggs 47'F, sliced tomato 47'F, shredded cheese 49'F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The edging of the formica counters at the bar area is missing in several areas.
Correction: Replace the 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.
- Temperature Measuring Devices
Observation: The temperature measuring device in the prep reach in cooler was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach in cooler at the bar is in poor repair.
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: Food contact surfaces of the following that are used to prepare potentially hazardous food items were observed soiled with accumulations of food residues: measuring cups, egg slicer, serving spoons, spatulas, 3 thermometers, can opener
Correction: Clean food-contact surfaces of EQUIPMENT no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the upsplash of the coffee machines in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of EQUIPMENT at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The exterior of the blender, the rolling cart and the utensils storage holder have accumulation 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.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the trash can in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The mop sink is noted in need of cleaning.
Correction: 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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Floor drain is in need of a thorough cleaning and pest control needs to inspect or spray more frequently.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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02/03/2016 | Routine | |
Abbreviations: PIC=person in charge
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed mold on the interior of the ice machine.
Correction: Clean the surface of EQUIPMENT at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities in Good Repair
Observation: Observed torn dry wall in the men's 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 (repeated violation)
Observation: The wall behind the panini machine and oven, the air vent in the men's room 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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Observed two squirt bottles of glass cleaner without a label.
Correction: Label spray bottles with contents or discard.
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02/03/2015 | Routine | |
Abbreviations: IT - internal temperature, ST - surface temperature, RIC - reach-in cooler, RIF - reach-in freezer, PIC - person in charge, PPM- parts per million
Chlorine sanitizer in dish machine measured 100ppm.
Facility was observed very clean and well maintained. Thank you!
- 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: measuring cups, measuring scoops, spatulas, and ice cream scoop.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed ice machine filter and covering over coffee machine filter soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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08/05/2014 | Risk Factor | |
Abbreviations: PIC=person in charge
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Observed several boxes of food stored on the floor of the WIF. Employee transferred foods to the shelves inside the WIF.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Observed chicken patties and hot dogs thawing on top of prep table. PIC returned items to the RIC.
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 - Fixed Equipment, Spacing or Sealing
Observation: The drain shelf next to the warewashing machine is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed plastic food containers that were stacked while wet after cleaning and chemical sanitization. PIC removed items to dry properly.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Air vents in the kitchen 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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02/04/2014 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Chlorine in the mechanical warewashing machine measured at 0 ppm.
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. To minimize workload you can move to all single service utensils.
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08/28/2013 | Risk Factor | |
Discussed with Person in Charge:
1) Date marking procedures.
2) Wet stacking.
3) Re-heating procedures.
4) Display case.
5) Facility eliminated menu items requiring consumer advisory.
Abbreviations
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Several unlabeled containers of food and liquid product located in rear storage area and at preparation table.
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) (repeated violation)
Observation: Observed wiping cloth in bar area not stored in chemical sanitzer bucket between use. Wiping cloths in kitchen area stored in sanitizer bucket measuring little or no concentration of quaternary ammonium sanitizer solution.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Quaternary ammonium concentration of 200ppm for sanitizing buckets.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Boxes of food stored on the floor or food stored less than 6" above the floor in the walk in cooler. Box of vanilla frosting stored on floor in rear storage area.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Quiche cold holding at 53F in the display case. Ambient air temperature of unit was 40F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior plastic draining surface of the ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the interior surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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02/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Before 'n' After, 35 Walpole Street 115, Stafford, VA 22554 »