Discussed the following with the person in charge:
1) The details of the complaint that was received on 3/7/16.
2) The facility is very clean and well maintained.
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million.
No violation noted during this evaluation. | 04/04/2016 | Risk Factor | |
Discussed the following with the PIC:
Facility has been closed for several months due to roof collapse. Kitchen area was not affected. Repairs to the facility are now complete.
Facility is granted permission by the Virginia Department of Health to re-open at this time.
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, ST- surface temperature, IT- internal temperature, PPM- parts per million
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The interior of the ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the 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.
- Non-Food Contact Surfaces
Observation: The exterior of the ice machine 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed several stacks of clean plates and bowls, along the cook's line, that were stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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09/22/2015 | Routine | |
Visit to facility was requested by Capital Ale House management to find out what needed to be done before the re-opening. Only the dining room and bar area were affected by the roof collapse. New soda lines have been installed in the bar area. All of the mold discovered when the walls in the basement were torn down has been removed. The light bulbs in the two fixtures hanging above the bar need to be replaced with shatter-proof bulbs. Ensure that all refrigeration units are turned on and the interior temperature of the units is set between 35 and 38'F to ensure the temperature of food stored in the units measures 41'F or below.
Person in charge will contact the Health Department when they are ready to open so that a previously schedule routine inspection can be performed.
No violation noted during this evaluation. | 09/17/2015 | Other | |
Operator advised that tiles are in the process of being replaced - tile service man was at facility during this follow up inspection. New gaskets for the prep units are on order. Operator also advised that a new water heater is going to be installed to ensure the water from the handwashing sink at the bar measures 100'F.
Paper towels were observed at the bar handsinks. Shellfish tags had the date the last of the stock was used recorded on them. Food contact surfaces of equipment were observed in a clean condition. Knives in the prep area were observed stored properly. No insecticides/pesticides were observed in the bar area. Single service items observed protected from contamination. Cutting boards have been replaced. Operator is using food grade bags in the WIC to store lettuce.
Operators have done an excellent job correcting the deficiencies noted in the Food Establishment Inspection Report dated August 27, 2014.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic and lexan food containers, on storage shelving next to the WIC and 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.
- Outer Openings - Protected (repeated violation)
Observation: Observed a gap under the back door in basement of the food establishment - not protected against entry of insects and rodents.
Correction: 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.
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09/30/2014 | Follow-up | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Food temperatures continued: Grill Drawers Shrimp 31'F, Salad Dressing Station, Ranch CH 41'F, Dressing RIC- Blue Cheese CH 38'F, WIC Hamburgers CH 42'F, Mussels CH 41'F, Basement Meat WIC-Prime Rib 43'F. Bar RIC Milk 39'F.
Cooked noodles cooled to 60'F within 1 12/ hours of cooking. Discussed with operator: 1. ensure the dipper well is fully turned on 2. ensure handsinks are only used for handwashing - not dumping 3. ensure all the ceiling vents are cleaned on a regular basis 4. ensure food containers in the prep units are not overfilled in order to cold hold food items at 41'F or lower.
Operator advised that a new chef's cart and new light fixture covers are in the process of being ordered. Chlorine sanitizer concentration level in the wet wiping cloth bucket at the cook line and the bar 3 compartment sink measured 50 ppm and the chlorine sanitizer concentration level in the wet wiping cloth bucket at the prep area measured 200 ppm. Employees are keeping logs of food temperatures which are taken twice a day. Facility is actively working to control fruit flies.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employee chewing gum while prepping food items on the cookline where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Ensure employees are not chewing gum to prevent possible contamination of food and/or equipment.
- Critical: Additives* (corrected on site)
Observation: Observed two knives stored in a wet wiping cloth bucket at the cookline.
Correction: Ensure knives are not stored in sanitizer to prevent possible chemical additives from getting into food items.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Inadequate record keeping system for mussels when removed from their tagged or labeled container. The date when the last shellstock from the container was sold or served was not recorded on the tag.
Correction: Use an approved record keeping system that keeps the tags in chronological order correlated to the date when or dates during which the shell stock are sold or served.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed several knives stored between prep tables and prep units at the cookline.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed several wet wiping cloths stored on the prep units and in the prep area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: Observed lettuce in the WIC stored in a black trash bag. Operator voluntariiy discarded the lettuce during this inspectin.
Correction: Ensure food items are stored in food grade bags to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There were no temperature measuring devices located in the basement meat WIC and the salad dressing RIC.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to several prep units observed in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Door to the fryer cabinet was observed missing.
Correction: Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the EQUIPMENT replace the door to the fryer.
- Equipment - Cutting Surfaces
Observation: The cutting boards in the prep area 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.
- 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. tomato dicer 2. onion cutter 3. can opener blade 4. small slicer 5. several knives hanging on magnetic strip knife holder were observed soiled.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic and lexan food containers, on storage shelving next to the WIC and 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Observed tableware at the cookline not stored inverted or covered.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink at in the bar was measured at a temperature less than 100°F. Water temperature measured 81'F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Outer Openings - Protected
Observation: Observed a gap under the back door in basement of the food establishment - not protected against entry of insects and rodents.
Correction: 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the 2 bar handsinks.
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
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair. 1. observed cracked and missing tiles throughout the kitchen area, wait station and at the threshold to the bar.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Observed 3 containers of insecticides in the bar area.
Correction: Remove unnecessary poisonous or toxic materials.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. Advised by the PIC that insecticides are being applied in the facility by employees.
Correction: Restricted used pesticides are to be applied by a certified applicator.
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08/27/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Operator is in the process of repairing/replacing: 1. the tiles at the threshold to the bar 2. the coving coming away from the bar wall. Operator called for service on the dishmachine during this followup inspection. Operator will utilize the 3 compartment sink until the dishmachine is properly sanitizing all equipment.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The wash water temperature measured 142'F and the rinse water temperature measured 178'F in the hot water sanitizing dishmachine. The thermolabel did not register the wash water (160') and the rinse water (180"F) as hot enough to sanitize equipment. ;After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Chlorine sanitizer concentration level in the wet wiping cloth bucket in the prep area measured over 200 ppm.
Correction: Proper concentration level of chlorine sanitizer is 50 to 200 ppm.
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10/04/2013 | Follow-up | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Grill Drawers-Chicken 38'F, Sausage 38'F, Knockwurst 39'F, French Fries cooking 163'F, Salad Dressing Station-Caesar Dressing 41'F, WIC-Crab Dip 38'F, Cooked Pasta 39'F, Beer WIC - Ham 42'F
Conducted a demonstration of how to properly set up the sanitizing compartment in the 3 compartment sink
- Critical: Hands - When to Wash*
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 employees don new gloves without first washing 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.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The PERSONNEL observed drinking from an uncovered container in the dishwashing area.
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: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of FISH/SEAFOOD tags. The date when the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers of flour, sugar and cornmeal.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed food prep on table right next to the handsink in the back prep area.
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.
- Temperature Measuring Devices (repeated violation)
Observation: There were no temperature measuring devices located in the: 1. Expo RIC 2. Beer WIC which also contains potentially hazardous meats
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The 3 compartment sink and the 2 compartment sink were observed not equipped with drain plugs.
Correction: Repair/replace the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine, located in the basement, were in contact with non-potentially hazardous food items that 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris. 1. basement mop sink 2. observed old french fries on basement storage shelving used to store equipment
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*
Observation: The rinse water in the hot water sanitizing dishmachine measured 180'F however, the thermolabel did not register the wash water as hot enough (160'F) to sanitize equipment.
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.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers, on storage shelving next to the WIC, 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean equipment and tableware were observed stored with the food-contact surface facing upward. 1. pans stored on top of an oven near the prep sink 2. dishes along the cookline
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink next to the prep sink was measured at a temperature less than 100°F. Water temperature measured 84'F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the bar area is blocked, with cleaning cloths, 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 EQUIPMENT preventing its use.
- Light Bulbs Protective Shielding
Observation: Light bulbs, in the prep/cook area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair. 1. several tiles at the threshold to the bar are in disrepair 2. coving coming away from the bar wall 3. grout in disrepair at the beer taps, the 3 compartment sink and the handsink in the bar area
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: Physical structure noted in need of cleaning. 1. floors, under equipment, at the bar Floor under the beer tap appears wet as well as 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.
- Mops - Drying Mops
Observation: Mop, at the mopsink, not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. 1.observed small flying insects under the beer tap equipment on the floor of the bar. Area observed wet as well as in need of cleaning and a noxious odor was emanating from this area. 2. observed small flying insects around the basement mop sink
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer concentration level in the wet wiping cloth bucket at the bread area measured over 200 ppm.
Correction: Proper concentration level of chlorine sanitizer is 50 to 100 ppm.
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08/27/2013 | Routine | |
Restaurant representatives - add corrected or new information about Capital Ale House, 917 Caroline Street, Fredericksburg, VA 22401 »