Facility has improved on cleaning continue to improve. Septic system appeared to functioning properly today. Facility to obtain quantinary ammonia test strips. Discussed reheating BBQ and chili operator stated that to cooling is there procedures.
No violation noted during this evaluation. | 02/03/2016 | Risk Factor | |
Operator to call operator of the septic system drainfeild appears to be having issues. Will discuss with the onsite section.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cut tomato and marinaria for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Operator marked during the inspection.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the inside of refrigeration has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line was dripping onto food products in the freezer.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
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07/29/2015 | Routine | |
Employee health questions were answered correctly. Cleaning has improved in the facility.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed deli meat in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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. Operator dated the product during the inspection.
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01/15/2015 | Risk Factor | |
Reviewed employee health with the operator. Discussed closing man hole covers for the tanks for the septic system walk the drainfield today did not observe any standing water today.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures in the 1 door low boy at the fryer cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods were relocated that had been placed in the unit lees than 4 hours placed in the walk in freezer to rapidly chill. Grilled chicken had been in the unit for longer than 4 hours it was voluntarily discarded during the inspection. Operator agree to discontinue using the unit until it had been repaired called a work order in during the inspection.
- Temperature Measuring Devices
Observation: There was no working temperature measuring device located in the 1 doo rlow boy located at the fryer.
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.
- Backflow Prevention Device, Design Standard (corrected on site) (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. Backflow device observed under constant pressure when it in not rated for constant pressure.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Operator took the constant flow of the device during the inspection and instructed employees to do the same during the inspection. Cut the water off at the faucet not at the y connection.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Insect control device is located over prep table at the kitchen where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces. Fly paper relocated during the insspection.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls in the kitchen uder and behind equipment 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. Detail cleaning needed.
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07/23/2014 | Routine | |
Leaving updated employee health information for the operator.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) located in the 1 door low boy by the grill is not accurate thermometer is broken.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment
Observation: The top of the ice cream freezer were fries and onion rings are kept was observed in a state of disrepair and damaged.
Correction: Repair the freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the sandwich press used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of sandwich press no less than every 4 hours to prevent the growth microorganisms on those surfaces. Operator cleaned during the inspection.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving and the outside of equipment in the kitchen has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Operator turned the water off during the inspection. Mop sink has a y connection installed and no visible backflow prevention device on the mop sink. Operator to call chemical company to correct.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls under and behind equipment 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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01/14/2014 | Routine | |
Discussed employee health. Temperature on the one door low boy need to be monitored 43 today ensure the unit will hold food at 41 degrees or less.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the hot holding trays.
Correction: Clean and sanitize these surfaces for food contact. Operator stated that new trays are on order.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Spoons stored where the eating end of the untail may be contaminated by hands.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Store the spoons all one way.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the three compartment sinks plumbing is blocked, preventing access by employees for easy handwashing.
Correction: Ensure that the sink drains freely so the handsink can be used. Operator stated that it will be repaired today.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the grill is being used for purposes other than washing hands. Storing equipment in the sink.
Correction: The handwash facility identified above is to be used for washing hands only. Operator removed the equipment during the inspection.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The drive thru window has gaps along the edges that can allow flies to enter the facility.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Seal the gaps so no daylight can be seen around the edges.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor and wall junction under and behind equipment 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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01/24/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dairy Queen #19458, 911 Cross County Road, Mineral, VA 23117 »