Correct the remaining items within the next 5 days. Monitor cold food holdings daily. Monitor the hot water dish machine temperature to make sure it is getting hot enough to sanitize.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food, cut produce, with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Rice, cut tomato, and cut chicken in the prep cooler was cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Move items to other prep cooler or walk-in cooler
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked burgers are provided on the menu, menu board, table tent or brochure without proper disclosure as there is no asterisking (*) of the items being offered for sale undercooked.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the oven, control knobs, and fryers 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.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the smoking bar is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cleaners preventing its use.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door for the employee rest-room.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the employee rest-room.
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
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of several spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/18/2015 | Routine | |
Correct the labeling of spray bottles today. Correct all other items within the next 7 days.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Multiple food items at the prep cooler are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving over the prep sink 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 - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils. This was due to the dish machine not getting hot enough to sanitize.
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. Wash, rinse and sanitize the food utensils at the 3 vat sink.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen where prep is conducted.
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
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/25/2015 | Routine | |
Correct the remaining item. Date mark all foods that you prepare prior to placing in cooler. The bar dish machine was sanitizing with chlorine and was good @ 100 ppm
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Eggs were moved to bottom shelf next to the chicken
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Rice, shredded cheese, and diced chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) chili, soup, and a open package of deli sliced turkey in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Several spray bottles with blue and green liquid in them observed without a label.
Correction: Label spray bottles with contents or discard.
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04/28/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed handling hamburger bun and sliced tomato with bare hands while assembling a hamburger.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Rice, salsa, and diced chicken cold holding at improper temperatures in the upper part of prep cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/21/2015 | Routine | |
All items were corrected. Need to monitor the internal food temperatures more often to make sure the food is not held in the danger zone. The hot water dish machine in kitchen is sanitizing utensils with a temperature of 161 degrees F.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw ground beef patties stored in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food 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.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use in water at 125 degrees F.
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 - Hot Holding* (corrected on site)
Observation: Marinara sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the prep cooler and small freezer are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The dish machine at the bar was not sanitizing.
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. Discontinue the use of the dish machine until it has been repaired and is sanitizing.
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09/25/2014 | Routine | |
All food temperatures were within the acceptable range. Manager provided info on reportable illnesses. Make sure bar staff checks the sanitizer concentration at the bar dish machine daily. .
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice dispensing utensils improperly stored between uses with the handle in ice.
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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: bar glasses due to the dish machine not sanitizing.
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. All bar glasses will need to be taken to the dish machine in the kitchen until the bar dish machine has been fixed.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen above prep cooler.
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
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05/29/2014 | Routine | |
All food temperatures were within the acceptable range. The dish machine was sanitizing with hot water and was good with a utensil temperature of 164 degrees. The bar dish machine was sanitizing with chlorine and was good @ 50 ppm. Employee observed handling cooked bacon with single use gloves and tongs. Employee observed washing hands between tasks. Good date marking.
No violation noted during this evaluation. | 01/13/2014 | Risk Factor | |
The dish machine was sanitizing with chlorine and was good @ 50-100 ppm. Manager provided info on reportable illnesses and info on health policy. Crew was observed doing a deep cleaning of facility during inspection.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) baked chicken with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara sauce hot holding at improper temperature of 133 degrees F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Item was reheated to 176 degrees.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service cup was observed used for the ice scoop.
Correction: Discontinue the reuse of single-use containers for ice scoop. Provide approved reusable food storage scoop with a handle to scoop ice.
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08/13/2013 | Routine | |
The above item has been corrected. Have the hot water dish machine checked and make sure the food utensil's ran through it get up to 160 degrees F. The bar dish machine was sanitizing with chlorine and was good @ 50 ppm.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Food-contact surfaces of the following equipment were not observed sanitized at the dish machine was not getting the food contact surface up to 160 degrees. The food contact surface was only 157 degrees F.
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. Discontinue use of hot water dish machine until the unit can get all food contact surfaces up to at least 160 degrees F. Firm is setting up 3 compartment sink for sanitizing utensils.
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04/29/2013 | Risk Factor | |
The above items was corrected on the spot. Make sure yesterday's food is reheated to 165 degrees or higher prior to hot holding. Manager was able to provide info on the reportable illnesses.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of several spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/03/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Bunker Sports Cafe, 510 Market Street East, Leesburg, VA 20176 »