Please replace the data plate on dishmachine before next routine inspection. Broken floor tiles from previous inspection report have been replaced. Walk in Cooler floor has been replaced.
- Critical: Hands - When to Wash* (corrected on site)
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.
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.
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02/12/2015 | Risk Factor | |
all critical violations from previous inspection report have been corrected.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following was observed in a state of disrepair and damaged: creamer container broken at waitstation, gasket on door of walk in cooler, seal broken at top of ice maker in wait station.
Correction: Repair the above 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. Correct within 30 days.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following floors and walls are not maintained in good repair: broken tiles at floor wall juncture in wait station and throughout establishment, floors of both walk in coolers in bad repair, wall behind dishmachine in bad repair and no longer smooth and easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct within 6 months.
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09/03/2014 | Follow-up | |
All cleaning violations from previous inspection report have been corrected. Will follow up with maintenance items on or about Sept. 3 2014
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following was observed in a state of disrepair and damaged: creamer container broken at waitstation, gasket on door of walk in cooler, seal broken at top of ice maker in wait station.
Correction: Repair the above 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. Correct within 30 days.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following floors and walls are not maintained in good repair: broken tiles at floor wall juncture in wait station and throughout establishment, floors of both walk in coolers in bad repair, wall behind dishmachine in bad repair and no longer smooth and easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct within 6 months.
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08/20/2014 | Follow-up | |
Quaternary ammonia sanitizer 300 ppm, dishmachine wash temp 120 degrees F, 100 ppm bleach,
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: cold hold food at salad bar cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was observed in a state of disrepair and damaged: creamer container broken at waitstation, gasket on door of walk in cooler, seal broken at top of ice maker in wait station.
Correction: Repair the above 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. Correct within 30 days.
- 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: food caked behind grill, inside of door on cooler #3, sugar container under tea dispenser at wait station, drink dispenser at wait station, ouside and top of ice maker at wait station, storage rack in dry storage area, shelves of dry storage (esp. where pepper jars are stored, top of dishmachine, .
Correction: Maintain nonfood-contact surfaces of equipment clean. Correct within one week.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash sink at the cook station is being used to store cleaning utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair (repeated violation)
Observation: The following floors and walls are not maintained in good repair: broken tiles at floor wall juncture in wait station and throughout establishment, floors of both walk in coolers in bad repair, wall behind dishmachine in bad repair and no longer smooth and easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct within 6 months.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout establishment are in need of detail cleaning especially under equipment in the following areas, cook station, under main ice machine, under drink dispenser in wait station to the left (water pooling), at wait station behind checkout, floors under dishmachine especially under booster heater.
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. Correct today
- Mops - Drying Mops (repeated violation)
Observation: Mops 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. correct today
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners and sanitizers stored above tea packets at wait station and are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/22/2014 | Routine | |
Observed no mop water smell, manager stated that floors near ice cream machine are often mopped during service and may have just been mopped during time of complaint.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: food on salad bar unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors especially around salad bar next to ice cream machine 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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05/02/2014 | Complaint | |
Thank you for your prompt attention to the cleaning issues. Continue to clean facility as needed. Manager is using time as public health control until salad bar unit can be repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: cottage cheese and sliced tomatos on salad bar cold holding at improper temperatures
Correction: Manager is choosing to use time as a public health control until unit can be repaired..
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: prep cooler #3 cold holding raw meat at improper temperatures (43 degrees F)
Correction: Relocate meats to a unit that is capable of maintaining food storage at 41degrees or below and repair unit.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Walk in Cooler and Walk in Freezer doors and handles broken and observed in a state of disrepair and condition preventing the equipment to be used as designed. The broken doors causing improper holding temperatures of the food near the door of the walk in cooler
Correction: Discard, replace or repair the walk in cooler and freezer doors to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. Correct within 30 days
- Critical: Plumbing System Maintained in Good Repair (repeated violation)
Observation: The handsink in the kitchen area is slow to drain, not allowing foodhandlers to wash their hands.
Correction: Plumbing systems and components shall be maintained in good repair.Repair sink within 10 days so that foodhandlers are able to wash hands properly.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor of walk in freezer is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct within 30 days
- Mops - Drying Mops (repeated violation)
Observation: Mops 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.
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07/09/2013 | Follow-up | |
Temps continued: raw burger 43 degrees F, raw chicken 42 degrees F, ham 43 degrees F, sliced tomato 49 degrees F. Dishmachine sanitizer 100 PPM Chlorine. Employee Health Policy in place.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. containers of pork and beans in walk in cooler are covered and stacked and reading 103 degrees F
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: prep cooler #3 cold holding raw meat at improper temperatures (43 degrees F)
Correction: Relocate meats to a unit that is capable of maintaining food storage at 41degrees or below and repair unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: cottage cheese and sliced tomatos on salad bar cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils - Good Repair and Calibration
Observation: Walk in Cooler and Walk in Freezer doors and handles broken and observed in a state of disrepair and condition preventing the equipment to be used as designed. The broken doors causing improper holding temperatures of the food near the door of the walk in cooler
Correction: Discard, replace or repair the walk in cooler and freezer doors to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. Correct within 30 days
- 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: 1) inside surface of cooler #8 2) mold growth on inside of both ice makers 3) shelving in the walk in cooler 4) outside (rear) surface of ovens in kitchen 5)outside surface of mashed potato flake bin 6) outside surface of hot water dispenser 7) Area on and around dishmachine.
Correction: Maintain nonfood-contact surfaces of equipment clean. Correct within one week.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the cook line is being used for purposes other than washing hands. Observed knife and steel wool cleaner in handsink
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Plumbing System Maintained in Good Repair
Observation: The handsink in the kitchen area is slow to drain, not allowing foodhandlers to wash their hands.
Correction: Plumbing systems and components shall be maintained in good repair.Repair sink within 10 days so that foodhandlers are able to wash hands properly.
- Physical Facilities in Good Repair
Observation: Floor of walk in freezer is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct within 30 days
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls of establishment noted in need of cleaning especially in the following areas: 1) Floors under equipment especially under dish machine, behind ice machine, floors of walk in cooler and walk in freezer. 2) Walls especially behind dishmachine. 3) Vent on door to water heater.
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.Correct within one week.
- Mops - Drying Mops
Observation: Mops 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.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaner in mop sink area and in wait station are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Correct today
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07/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about Country Cookin, 247 Southgate Shopping Center, Culpeper, VA 22701 »