Discussed the small leak observed under dish machine with the person in charge.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Observed a pitcher of milk, for which time rather than temperature is being used as a control, was not labeled or otherwise marked with a 4 hour serve or discard by time. Discussed labeling the milk with the PIC during the inspection.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Food - Food Labels
Observation: Observed two bulk containers of sugar and flour in the back of the kitchen that were not properly labeled.
Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
- 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) a cutting board and two large cooking sheets above the oven 2) a set of tongs and a spoon on the dish drying rack. Employee took the equipment to the warewashing area to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: Floors in the back kitchen need to be re-sealed or re-painted.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/31/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Hair Restraints - Effectiveness (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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The Tiramasu (49'F) and the quiche (49'F) in the dessert display case was cold holding at improper temperatures. Food was relocated to a reach in cooler and the unit's temperature was lowered.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: The half and half in the carafe at the beer bar for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Half and half was voluntarily discarded and was replaced with fresh product which was correctly labeled.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The food-contact surface of the cutting board on the prep unit was observed soiled to sight and touch. The board was taken to the 3-compartment sink to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being cleaned in the high temperature dish machine were not observed sanitized. The final rinse temperature on the machine gauge measured 151'F. A 160'F Thermolabel was ran through the machine and indicated that the machine was not reaching the required 160'F surface temperature necessary to sanitize equipment. All equipment will be cleaned in the 3-compartment sink until the machine can be repaired.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen near the oven. Measured 15 foot candles. The light fixture in this area is burnt out.
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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: 1-The floors under the equipment throughout the facility, 2-the floor sink in the kitchen, 3-the light fixtures around the ceiling duct in the kitchen (dust).
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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12/15/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands before engaging in food preparation after working/touching the cash register.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open drink containers, used by employees, with no lid or straw stored in an area that could possibly contaminate coffee mugs.
Correction: Employees may drink from a closed 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: Time as a Public Health Control* (corrected on site)
Observation: Half and Half dispenser at the carafe at the beer bar was not labeled or otherwise marked with a 4 hour discard by time. Half and half was voluntarily discarded and replaced with fresh product and labeled.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- 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: 1-egg slicer, 2-stainless steel spoon, 3-measuring scoop, 4-a plastic food storage container. Items were removed to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the interior shield of the ice machine was observed soiled with accumulations of grime and mold. Shield was cleaned during inspection.
Correction: Clean the 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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06/26/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- 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 open employees drink stored by the handwashing sink. Employee disposed of drink.
Correction: Employees may drink from a closed 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.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the base of the stand mixer, 2-the knife sharpener.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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12/09/2013 | Routine | |
Abbreviations: WIC - walk in cooler
- 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: The lip of the ice shield inside of the ice machine has what appears to be mold on it. This area was cleaned and sanitized during inspection.
Correction: Clean and sanitize these surfaces for food contact.
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07/11/2013 | Risk Factor | |
Foods from approved source.
WCB - 200 ppm quaternary ammonium
Discussed: Date Marking (handout provided)
Abbreviations: WIC - walk in cooler
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee wipe hands on apron and then don a new pair of gloves to make a sandwich. Once informed, employee stopped, discarded gloves, washed hands, and donned a new pair of gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- 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
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Observed unlabeled food storage container of powdered sugar.
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*
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Employee stated that continuous use equipment was cleaned and sanitized at the end of each day.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.Clean and sanitize all continuous use equipment at least every 4 hours.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed several wet wiping cloths on prep surfaces in front service area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the two milk RIC on the front service line are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: muffin pans, loaf pans.
Correction: Clean and sanitize these surfaces for food contact.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed utensils stored in container in back prep area with food contact surface facing up.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Plastic cream cheese containers observed stored with food contact surface facing upward. PIC inverted items.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under and behind the equipment at the front service area is 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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12/13/2012 | Routine | |
Restaurant representatives - add corrected or new information about Blackstone Coffee Co. Inc., 1113 Jefferson Davis Highway, Fredericksburg, VA 22401 »