Discussed with the person in charge:
1. facility is very clean and organized
2. demonstration of knowledge
Big 5 food borne illness hand out given
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed that the screens where the chicken is stored were soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the beverage tubes 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.
- Kitchenware and Tableware
Observation: Cleaned and sanitized knives are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Provide a rear door sweep. 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall at the end of the service line 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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01/27/2016 | Routine | |
Discussed with the person in charge:
1. facility is very clean
2. good hand washing procedures observed
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. The person in charge discarded the items.
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.
- Pressure Measuring Devices, Mechanical Warewashing Equipment
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not properly scaled. The gauge read 40.
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Observed plastic cups in the bar that were found stacked while wet after cleaning and chemical sanitization. The bartender rewashed all of the cups.
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.
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01/23/2015 | Routine | |
Discussed with the person in charge:
1. facility has a good cleaning schedule in place
2. hand washing
- Jewelry - Prohibition (corrected on site) (repeated violation)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- 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. Drink was disposed of.
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: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee observed drinking from an uncovered container in the food preparation area. Employee instructed to dispose of the cup.
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.
- 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
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored in quaternary sanitizing solution that measured 100 ppm between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the under counter reach in coolers.
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.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: cabinets underneath the fryers, bug light, and the tops of the fryers
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Black plastic containers and stainless steel pans were found stacked while wet after cleaning and chemical sanitization. All wet equipment was taken to the dish machine area.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Tongs were found stored on the ladder. Tongs were removed.
Correction: Store tongs in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: several floor tiles broken on the prep line, grouting missing in several places on the prep line, coving missing at the end of the bar, and the wall in the women's restroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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01/24/2014 | Routine | |
Investigation of complaint received on 11/15/13.
No violation noted during this evaluation. | 11/15/2013 | Complaint | |
Temperatures continued: sandwich prep: Sliced tomato - 40'F
- Critical: Hands and Arms Cleaning Procedure*
Observation: Observed employee wet his hands, apply soap, rinse the soap off, then continued to wash his hands. Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his hands before engaging in food preparation after wiping his forehead with the back of his hands. Observed employee wipe hands on the back of her pants then continue to prepare foods without washing her hands.
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.
- Jewelry - Prohibition (corrected on site)
Observation: Observed employee wearing a watch on his arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored in quaternary sanitizer that measured 100 ppm between use. Buckets were remade.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed lemons that were uncovered in the wait staff area. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes - 47'F, shredded cheese - 55'F, cubed chicken - 56'F in the salad prep unit all cold holding at improper temperatures. Foods were removed from unit and placed in the walk in cooler.
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.
- Exceptions
Observation: Smoking area not vented to prevent air from being recirculated into non-smoking area.
Correction: Vent smoking area to ensure that no air from the smoking area is recirculated into the non-smoking area.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris. top of knife holder, plastic container where the sugar bags are stored,
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic cups in the bar and silverware in the prep area were found stacked while wet after cleaning and chemical sanitization.
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.
- 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
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 foil pans were not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
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 following physical structures are noted in need of cleaning: air vent covers in the walk in cooler and the air vent covers in both restrooms.
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.
- Dressing Rooms - Using Dressing Rooms and Lockers (repeated violation)
Observation: Observed employee's jacket and scarf stored on the soda boxes (corrected). Observed employee hat stored on top of the microwave. Employees are not using the dressing rooms, designated area or lockers provided.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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01/24/2013 | Routine | |
Restaurant representatives - add corrected or new information about Buffalo Wild Wings #288, 1050 Stafford Market Place, Stafford, VA 22556 »