Handwashing, and dishwashing, facilities were bring maintained properly. No food temperature problems were observed.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: There was visible black mold on the small yellow cutting board inside the small cold food prep bar unit.
Correction: This cutting board was immediately scrubbed, and washed, rinsed, and sanitized. This corrected the violation.
- Backflow Prevention Device, Design Standard
Observation: There is no "double check valve with an intermediate atmospheric vent" type of back-flow preventer installed between the faucet, and the hose (with the sprayer attached), in the mopsink area.
Correction: We require that a "double check valve with an intermediate atmospheric vent" type of back-flow preventer be installed at any faucet where a hose with a sprayer is sometimes attached to the faucet. The bell-type back-flow preventer, on the spigot does not meet our requirement for water-under-pressure applications.
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09/18/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: There was a pan of deli style ham slices "double stacked, " on top of a pan of deli style ham slices, on top of the cold food bar. The ham in the top pan was "out of temperature." The ham, in the top pan was at 50 F. The ham in the bottom pan, stored properly, in one of the "slots" was at the proper temperature of 41 F.
Correction: We require that all potentially hazardous foods be stored at 41 F, or lower, at all times. The ham in the top pan, stored improperly, was immediately discarded, by the establishment management, at our request. Also, the pan itself, that the "out of temperature" ham was stored in, was immediately taken to the 'dirty dishes" side of the 3-compartment (dishwashing) sink. This corrected the violation.
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02/24/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Nonfood Contact Surfaces
Observation: There was an inverted milk crate being used as a substitute for smooth, easily cleanable shelving, in the walk-in refrigerator.
Correction: Milk crates are not cleanable at the bacterial level. They have rough surfaces. Replace with smooth, easily cleanable, proper shelving, or other smooth, easily cleanable materials.
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08/18/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Backflow Prevention Device, Design Standard
Observation: There is a sprayer attached to the hose, at the mopsink faucet fixture. The correct type of back-flow preventer is no longer in place, at this plumbing fixture.
Correction: We require that there be "double check valve with an intermediate vent type" of back-flow preventer unit installed between the hose, and the faucet. Or a sprayer may never be attached to the hose.
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02/19/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods were "out of temperature" in the walk-in refrigerator. Precooked BBQ was at 47 F. An opened carton of pasteurized egg product was at 51 F. Raw bacon was at 48 F.
Correction: When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know exactly when that food went out of temperature. Potentially hazardous cold foods must be eaten, or discarded, within 4 hours of going out of temperature, or there is a risk of foodborne illness. A service call, was immediately placed, by the establishment management, to have the refrigerator maintained/adjusted, so that it is again capable of holding all potentially hazardous foods at 41 F, or lower, at all times. The carton of pasteurized egg product was voluntarily discarded by the establishment management, at our request.
- Equipment and Utensils - Durability (corrected on site)
Observation: There was a cardboard "liner" on the steel storage shelf where cases of bulk coffee and bulk sugar are stored.
Correction: We do not allow the use of cardboard, paper, or foil "liners" on storage shelf units, in food establishments. Replace using materials which are moisture resistant, and are smooth and easily cleanable, such as a sheet of smooth plastic, if you feel that you need a "liner" between the steel grating of the shelf, and the cases of bulk foods that are that are stored on this shelf unit. This violation was immediately corrected by the establishment management.
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08/23/2013 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Jewelry - Prohibition
Observation: An employee, working in the front customer counter area, was observed scooping french fries while wearing a ring with stones in it-not a plain wedding band..
Correction: The only ring that we allow employees to wear, when performing any form of food preparation, is one plain wedding band. (This is true, even when wearing disposable gloves.) This violation was immediately corrected by the establishment management.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The handle is missing on the cold food prep bar unit.(The handle is a design feature which facilitates opening and closing the top of the unit. .
Correction: This handle needs to be reinstalled.
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02/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Burger King #1279, 1535 W Broad St, Waynesboro, VA 22980 »