Inspection report was discussed with the person in charge.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the both prepstations cold holding at improper temperatures.
Correction: Keep prepstation lids closed as much as necessary to ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cooking and Baking Equipment (corrected on site) (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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12/22/2015 | Routine | |
Inspection report was discussed with the person in charge.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the inside of one of the refrigerating units was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the refrigerator 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.
- Equipment - Cooking and Baking Equipment (corrected on site) (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls in the back of kitchen 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.
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09/04/2015 | Routine | |
Inspection report was discussed with the person in charge.
No violation noted during this evaluation. | 03/13/2015 | Follow-up | |
Inspection report was discussed with the person in charge.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: around the grill, fryer, and stove..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave ovens were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave ovens at least every 24 hours.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls in kitchen and dry storage area 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.
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03/02/2015 | Routine | |
Inspection report discussed with the person in charge.
- 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: microwave.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stove, next to fryer, walls in back room.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Prepstation is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/13/2014 | Routine | |
Inspection report discussed with the person in charge.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the slicer used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of the slicer after each use to prevent the growth microorganisms on those surfaces.
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03/27/2014 | Routine | |
Inspection report discussed with the person in charge
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in several off the refridgerators.
Correction: Please 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 (corrected on site)
Observation: The prepstation was observed in a state of disrepair and damaged.
Correction: Repair the prepstation 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: food slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Observed excessive refuse on the floor of the outside grill area.
Correction: Increase the number of approved refuse containers in all locations necessary to prevent the accumulation of debris on the floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Next to the fryer in the kitchen 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.
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06/27/2013 | Routine | |
Ice Cream Case- 13 degrees
Bar Glass Display- 26 degrees
Nortake Reach-In Freezer - 29 degrees
Westinghouse Upright Freezer- 35 degrees
All violations were discussed with the PIC.
Food temperatures- Good!
Disposable gloves worn. Very Good!
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the sandwich prep station 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the glassware has accumulations of grime and dust.
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: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of insecticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (On shelf in bar area with other food-related items).
Correction: Containers of insecticide must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/25/2013 | Routine | |
All violations were discussed with the PIC.
Also, discussed the number of seats (172)
with the PIC. Only permitted for 122.
Talked to my supervisor about this.
PIC was asked to remove the additional 50 seats
and he agreed.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored 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 several of the refrigerators and freezers.
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.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: Storage areas for refuse, recyclables, or returnables in poor repair. Clutter.
Correction: Maintain storage areas for refuse, recyclables, and returnables in good repair. And please remove clutter.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the new bar area.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/13/2012 | Routine | |
Restaurant representatives - add corrected or new information about Club Car Cafe, 18497 Dunne Avenue, Parksley, VA 23421 »