- Cooling, Heating, and Holding Capacities
Observation: Walk-in refrigerator temperature is above 41F
Correction: Repair or replace walk-in refrigerator- should maintain cold holding temperatures of 41F or below.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease, carbon, and food residue or other debris on the following nonfood-food contact surfaces: Fryers and exterior surfaces of equipment also table can opener
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair- missing and damaged floor and wall tiles and surfaces
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Accumulation of dust and grease on wall surfaces in the food preparation area
Correction: Clean wall surfaces
- Pests - Controlling Pests*
Observation: A few live roaches seen in the establishment
Correction: Maintain effective pest control methods
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03/29/2016 | Routine | |
permit issued
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards in 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.
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01/27/2015 | Routine | |
I spoke to the manager on duty about the complaint. He told me that they did have a problem with the sewer line backing up three weeks ago, they had a plumber come out and clean the line, there is standing water under the ice maker, the manager told me that the area had been repaired but it was not draining and that a repair man was coming out to fix the area. Brooms are replaced ever 30 days, mop heads are replaced biweekly. At the time of my visit I did not see any flies or roaches. I did not see any dirty silverware I did speak to the manager about air drying silverware before wrapping in napkins.
No violation noted during this evaluation. | 09/13/2014 | Complaint | |
food class
No violation noted during this evaluation. | 09/13/2014 | Training | |
see attachment for other food temps, and cooling of baked potatoes.
No violation noted during this evaluation. | 07/02/2014 | Risk Factor Intervention Evaluation | |
Permit issued.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The kitchen personnel are drinking from an uncovered container in the food preparation area.
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: Cooling* (corrected on site)
Observation: Pork butts noted not being adequately cooled to prevent the growth of harmful bacteria. Discard.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in back prep.area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under and behind grill line 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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01/31/2014 | Routine | |
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with a scoop that is not provide with a handle. BBQ sauces)
Correction: Use only scoops with handles not plastic cups.
- Equipment - Cutting Surfaces
Observation: The cutting boards in food prep. areas 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the prep area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the wait area/prep area.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walls and ceiling in the back prep area are in need of cleaning.(dusty)
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) (repeated violation)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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09/24/2013 | Routine | |
permit issued
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Clean up outside. (back area)
Correction: Maintain the premise free of litter.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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03/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about County Grill & Smokehouse, 1215-A-B George Washington Memorial Highway, Yorktown, VA 23693 »