- Equipment - Cutting Surfaces
Observation: The small cutting boards throughout the kitchen 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.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- 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: two knives found among clean equipment on the magnetic knife strip and a set of tongs hanging on one of the oven handles. All equipment was taken to the dish area to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces are noted in need of cleaning: the interior of the cabinet housind several drink dispensers, the interior of several equipment storage drawers on prep tables, and the interior of the alto sham.
Correction: Clean the surfaces 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 equipment are not being sanitized due to dish machine not functioning properly. According to the gauges, the wash water temperature is only reaching 140'F. The data plate on the machine states the minium wash temperature must be at least 150'F. Rinse gauges are reading 180-190'F. EHS's maximum registering thermometer recorded temperatures between 150'F andd 159'F over the course of 7 passes through the dish machine. Thermolable attached to equipment in the machine failed to indicate a temperature of 160'F or greater reaching the equipment surfaces. Person in charge contacted maintenance company to have the machine looked at. Until machine is fixed, dishes will be sanitized in the three compartment sink.
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.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The rear door of the facility does not seal completely. Observed daylight coming through the bottom edge of the door.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and floors are noted in need of detailed cleaning behind large pieces of equipment. The floors inside of the walk in cooler are 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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottles (2) observed without labels.
Correction: Label spray bottles with contents or discard.
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06/25/2015 | Routine | |
Overall, facility is very clean and organized at the time of inspection.
Kitchen was not in operation during today's inspection. Ensure employees are washing their hands thoroughly and frequently during food preparation.
Provided a list of cheeses exempt from date marking to the PIC.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: There are various prepared ready-to-eat (RTE) foods in the refrigeration unit which are marked with a prepared on date that is more than 7 days ago. The food items have varying "prepared on" dates. For example, a black bean spread was observed with a prepared on date of 4/12/2014. PIC discarded all foods prepared more than 7 days ago.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded 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: 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: deli slicer, tongs on the cook line and a scoop in the equipment storage drawer on the prep table opposite the reach in cooler. All equipment was cleaned by the PIC.
Correction: Clean and sanitize these surfaces for food contact.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The rear door of the facility does not seal along the base of the door.
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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05/07/2014 | Routine | |
Facility is in substantial compliance with the rules and regulations regarding restaurants set forth by the Virginia Department of Health. Permit is issued.
No prep or employees present during today's inspection.
Fax copy of ServSafe certificate to The Health Department.
Abbreviations: WIC - walk in cooler
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level 3-compartment sink and the 2-compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back doors are not tight fitting.
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.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the grill area. 30 foot candles of light measured.
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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05/02/2013 | Routine | |
The following items are needed prior to issuance of Health Department permit:
*1. Clean all cooking and baking equipment, including microwave, convection oven, smoker, and combi oven.
*2. Clean all plates and utensils, including slicer, can opener, pots and pans, whisks, tomato slicer, etc.
3. Seal all three handsinks, prep sink, 3-compartment sink, and dish machine drainboard to adjoining walls.
*4. An air gap is needed at the prep sink and 3-compartment sink.
5. Obtain quaternary ammonium test strips.
6. Recommend designating a dented can area.
*7. Employee Health policy. Sample provided.
8. Obtain food thermometers.
9. Data plate needed at dish machine.
10. Replace lights in hood. Lighting in all food prep areas must measure at 50 foot candles. Lighting under hood measured at 30 foot candles.
11. Ensure that all ceiling tiles are tight fitting.
*12. Clean all catering equipment, including cambro containers and coolers.
Sanitizer measured at 400 ppm quaternary ammonium
Dish machine final rinse maximum temperature, as verified by the high temperature thermometer is 163.9'F
Handouts provided: Employee Health, Date Marking, "Big 5" Foodborne illnesses,
Obtain Certificate of Occupancy from the Spotsylvania County Building Department. Remodel of restrooms are completed. Restrooms are in substantial compliance.
Final inspection time set for Thursday, May 2, 2013 at 10:00 am.
No violation noted during this evaluation. | 04/29/2013 | Pre-Opening | |
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