Cork And Table, 909 Caroline Street, Fredericksburg, VA 22401 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Cork and Table
Address: 909 Caroline Street, Fredericksburg, VA 22401
Type: Full Service Restaurant
Phone: 540 479-1291
Total inspections: 8
Last inspection: 10/20/2015

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Inspection findings	Inspection date	Type
Abbreviations: WIC - walk in cooler Critical: Food - Consumption of Raw or Undercooked Animal Foods Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking () them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) Observation: The food-contact surfaces of the cutting board on the prep unit and the white cutting board in the cooking area were observed stained. Person placed both cutting boards in the dish area to be cleaned and/or sanded. Correction: Clean and sanitize these surfaces for food contact.	10/20/2015	Risk Factor
Abbreviations: WIC - walk in cooler Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed two uncovered drinks on the prep table. Drinks were discarded during inspection. 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: The raw bacon (57'F), blue cheese (58'F) and pork pate (54'F) in the front cheese display case cold holding at improper temperatures. Items were relocated to another cooler that was maintaining proper temperature. Unit was adjusted and will be monitored. A service call will be made if the unit is not capable of reach ambient interior temperature of between 35-38'F. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: The prepared ready-to-eat (RTE) cooked pork loin in the reach in cooler is not properly dated for disposition. Correction: Mark the name and "consume by" date on the container of RTE foods 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 or sold 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* Observation: The food-contact surface of the prep unit cutting board were observed soiled to sight and touch. The cutting board was heavily stained. Correction: Clean and sanitize these surfaces for food contact.	06/09/2015	Risk Factor
Discussed with the person in charge: 1- Replacing the gasket of the reach in cooler door. 2- Sealing the gaps between the stair risers/steps and the walls. 3- Repair the pressure gauge on the dish machine. 4- Repair the floor of the walk in cooler (rust). A copy of the Certificate of Occupancy has been received from the operator. This facility is in substantial compliance and is eligible for a permit from the Virginia Department of Health. Equipment - Fixed Equipment, Spacing or Sealing Observation: The hand sinks and the 3-compartment sink is not sealed to adjoining equipment or walls. Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. Equipment and Utensils - Good Repair and Calibration Observation: The water pressure gauge on the dish machine is not in good repair and/ or not accurate in the range of use. Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: Clean plates and bowls were observed stored with the food-contact surface facing upward on shelf near dish machine. Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage. Floor and Wall Junctures, Coved, and Enclosed or Sealed Observation: Floor wall juncture on the stair treads and risers leading from the dining room to the kitchen is not coved and closed to no larger than 1/32 inch space. Correction: Cove floor wall juncture to no larger than a 1/32 inch space. Physical Facilities in Good Repair Observation: The floor in the walk in coolers are not maintained in good repair (rust). Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	02/13/2015	Routine
No violation noted during this evaluation.	02/05/2015	Other
Met with EHS Scott Widener to further discuss plans for facility. No violation noted during this evaluation.	01/14/2015	Other
Met with James Fallon at RAHD to receive and discuss plans for Cork and Table No violation noted during this evaluation.	12/19/2014	Other
Completed and sent the following letter to James Fallon, Cork and Table: December 5, 2014 James Fallon 420 Greenbrier Ct. Fredericksburg VA 22401 Reference: Cork and Table, 909 Caroline Street, Fredericksburg, VA Subject: Denial of Plans, Cork and Table The Fredericksburg Health Department is in receipt of a plan review packet for the construction/renovation at the above referenced establishment. The plans have not been approved as submitted on November 20, 2014. The following items must be addressed in order to complete a review of the plans to assure compliance with applicable requirements of the Virginia Department of Health. In regards to the Plans: 1. The hand sink in the kitchen needs to be centrally located so it will be more accessible to all kitchen staff. 2. If food is being handled or prepped in the front counter area where the cheese case is located, an additional hand sink will be required in this area. 3. Detailed drawings showing water line and sewage lines, grease traps, floor drains, backflow prevention devices and sinks will be required. 4. A finish schedule will also be required for the facility. 5. The plans need to show all auxiliary areas of the facility such as store rooms, garbage rooms, toilets and basements used for preparation or storage. Please submit revised plans showing these changes. In regards to the Application for Foodservice Plan Review: 1. Page 2, A copy of your (or your manager’s) Certified Food Protection Manager credentials will be required. 2. Page 3, Please provide the location of where you will store toxic chemicals, such as cleaning products. 3. Page 3, Food Supplies: Please provide the amount (in square feet) of refrigerated and frozen storage in the facility. 4. Page 6, Preparation: Please provide a written employee health policy. A sample policy has been attached to this letter. 5. Page 6, Provide the concentration of chlorine sanitizer to be used in ppm (parts per million). 6. Page 7, Finish schedule: Please complete the Finish Schedule. 7. Page 7, Garbage and Refuse: Will the inside garbage containers have lids? 8. Page 8, Plumbing Connections: Please complete the Plumbing Schedule. 9. Page 9, Plumbing Connections: Will floor drains be provided and be easily cleanable? Please indicate location on the plumbing drawings. 10. Page 9, Water Supply: Please provide make, model number and size of the hot water generator. 11. Page 9, Water Supply: How are backflow prevention devices inspected and serviced? 12. Page 9, Sewage Disposal: Where will the grease trap be located? 13. Page 10, General: Where will dirty linen be stored? 14. Page 10, General: What materials will your food storage containers be made of? 15. Page 10, General: Please provide the procedures for cleaning the ventilation hood and how often it will be cleaned. 16. Page 10, Dishwashing Facilities: What type of sanitizer will you be using in the dish machine, and at what concentration (in parts per million). 17. Page 10, Dishwashing Facilities: Ensure that you dish machine has a manufacturer’s data plate with operating instructions. 18. Page 11, Handwashing/Toilet Facilities: Please provide answers for questions 65 and 66. 19. Page 11, Handwashing/Toilet Facilities: Question 70, A covered waster receptacle is required in the women’s restroom. 20. Page 11, Handwashing/Toilet Facilities: Question 73, All outer and restroom doors must be self-closing. 21. Page 11, Please sign the application. Please complete the requested items and return the application. Other: -Test strips must be provided to monitor the concentration of the chlorine sanitizer in the 3-compartment sink and the dish machine. -Please provide an area for the return of damaged goods. Ex: Dented Cans -Ensure that backflow prevention devices are installed on the water lines for items such as tea makers, coffee machines, ice machine, etc. -Please ensure that appropriate lighting is installed. At least 50 foot candles of light must be provided in food preparation and cooking areas, 20 foot candles of light must be provided inside the rest-rooms and ware-washing areas, and at least 10 foot candles of light must be provided in the walk in cooler and dry storage rooms (after these areas are filled with food). -Ensure that all equipment is either sealed to the floor, on legs at least 6 inches above the floor, or easily movable so it is easy to clean underneath the equipment. Any table top equipment should be on at least 4” legs. -Please ensure at least one thermometer is a small diameter metal stem thermometer. These are required for taking temperatures of thin foods. - Ensure that the water at all hand sinks reaches a temperature of at least 100’F and are equipped with soap, paper towels, and a hand washing sign. -If any raw or under cooked foods will be offered, a consumer advisory must be provided on the menu and shall include an identification of the animal-derived foods by asterisking (*) them to a footnote that states that items served raw or undercooked, or contain raw or undercooked ingredients may be hazardous to the health of the customer. If you have any questions about the review process or wish to schedule a plan review conference, please contact me at (540) 322-5925. Sincerely, Scott Widener Environmental Health Specialist No violation noted during this evaluation.	12/05/2014	Other
Begin plan review. No violation noted during this evaluation.	12/01/2014	Other

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