Maintain the corrected items as corrected. Please review when to change gloves/when to wash.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Improper reheating procedures.
Correction: Rapidly reheat foods prepared in house to 165°F or above within 2 hours (foods from sealed containers to 135°F within 2 hours) - corrected during inspections improperly reheated items discarded by PIC.
- Critical: Cooling* (corrected on site)
Observation: Improper cooling.
Correction: Cool hot foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours - corrected during inspection - improperly cooler food was discarded by PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the worktop cooler cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below - corrected during inspectiond PIC instructed staff to discard all items in the cooler.
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09/29/2015 | Routine | |
Maintain the corrected items as corrected. Record time/temperature for next batch of mac & cheese and email or fax to EHS.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Improper cooling (mac & cheese).
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours or from 135°F to 41°F within four hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Food hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above.
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09/02/2014 | Follow-up | |
ACR 36335
A complaint was received that stated a customer was served a sandwich with hair in the food and on the plate. Staff were observed in the kitchen, one with a hat and one without. The senior cook indicated that the employee without a hat did not work here yet at the time of the complainants meal. According to the PIC and the Owner, they have not received any hair in food complaints. The owner indicated that a person is not happy about this facility hosting live music on the patio and threatened to call the health department despite not patronizing the business. Unable to substantiate complainant or facility statements.
No violation noted during this evaluation. | 08/25/2014 | Complaint | |
Correct the remaining items prior to the follow-up.
Maintain the corrected items as corrected.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw turkey above ready to eat food and raw animal food with lower cook temperature.
Correction: Store raw turkey below ready to eat food and raw animal food with lower cook temperatures.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Improper cooling (chili, mac & cheese, cut tomato).
Correction: Cool foods prepared from pre-chilled or ambient temperature ingredients to 41°F within four hours. Cool hot potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four additional hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Food hot holding at improper temperatures.
Correction: Hot hold potentially hazardous foods at 135°F or above.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Wares cycled through the machine are not being sanitized.
Correction: Train staff hoe to test sanitizer level in dish machine. Do not use dishmachine until it is adjusted to provide 50-100 ppm chlorine for sanitizing.
- Handwashing Cleanser - Availability
Observation: There is no soap at the warewashing station had sink (broken dispenser).
Correction: Provide soap at each handsink at all times.
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08/25/2014 | Risk Factor | |
Correct the remaining item today. Please review date marking with staff.
Cooling -> fill out cooling log & email to EHS -> 1 page of assorted foods - turn in within 2 weeks.
- Critical: Cooling* (repeated violation)
Observation: Improperly cooled foods..
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Some foods in the top of the right prep cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
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06/18/2014 | Risk Factor | |
Correct the remaining item within one week, maintain the corrected items as corrected. Discussed cooling methods with operator. Please locate or maintain test strips.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw sausage stored above ready to eat foods.
Correction: Store raw animal foods below ready to eat foods.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Improperly cooled foods.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F in four more hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Multiple systems of date marking used - made on/discard on dates.
Correction: Implement a consistent system of date marking and train all staff on the same system.
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03/18/2013 | Risk Factor | |
ACR 27888
A complaint was received that stated a customer was served a sandwich and observed a hair on the plate.
When asked, the PIC and operator indicated that they were not aware of this complaint. EHS observed one employee wearing a cap, one with buzzed hair and one with long hair ties up and back (kitchen staff only_.
Please remind back of house staff to wear hats or hair restraints when preparing food.
No violation noted during this evaluation. | 03/18/2013 | Complaint | |
Correct the remaining item today, maintain the corrected items as corrected. PIC very cooperative - thank you.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee beverages improperly stored.
Correction: Instruct food service workers to drink only from closed containers such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food stored above ready to eat foods.
Correction: Store raw animal food below ready to eat foods.
- Critical: Cooling* (corrected on site)
Observation: Improperly cooled food.
Correction: Cool hot potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous foods at 41°F or below.
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12/06/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Coach's Corner Grill, 100 A Purcellville Gateway Ct, Purcellville, VA 20132 »