- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Hot dogs and cooked chicken breasts cold holding at improper temperatures in the prep unit.
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 ready-to-eat (RTE) hot dogs 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Sink/wall juncture and doors underneath the handsink on the front line was observed in a state of disrepair and damaged.
Correction: Repair the handsink area 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 handsink area, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: Can opener blade, dump tray at drink machine in dining room as well as counter top under drink machine in dining room.
Correction: Maintain nonfood-contact surfaces of equipment clean. Clean these items this week.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the chain broiler, outside surface of Fry Master (grease dripping) and outside surface of glass top burger freezer (grease dripping down the side) 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors of establishment, especially in dry storage area, under ice machine, and under shelving 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. Correct this week.
|
03/14/2016 | Routine | |
Emailed sample cleaning schedule to manager to keep up with cleaning of establishment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following pieces of equipment not maintained in good repair 1. Condensation leak in walk in cooler 2. Ice on floor of walk in freezer indicating condensation leak there as well.
Correction: Repair the walk in cooler and walk in 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct within 90 days
|
05/07/2015 | Follow-up | |
Most cleaning issues from previous inspection report have been corrected. Continue to clean especially under equipment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following pieces of equipment not maintained in good repair 1. Condensation leak in walk in cooler 2. Ice on floor of walk in freezer indicating condensation leak there as well.
Correction: Repair the walk in cooler and walk in 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct within 90 days
- Critical: Backflow Prevention, Air Gap* (repeated violation)
Observation: Spray nozzle at 3 vat sink hanging below flood rim. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Repair spray nozzle so that it provides an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Correct within 10 days.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical facilities in need of detail cleaning especially floors under equipment, refrigerators, under dry storage shelving, under ice machine, under shelves in walk-in-cooler, floor of walk in freezer, under fryer.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Clean these floors this week and as often as needed to prevent build up that leads to harborage conditions.
|
04/30/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Bags of ice cream mix stored directly under liquid condensation waste in walk in cooler.
Correction: Protect food from direct contamination of waste by moving ice cream mix to a protected area.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Buns stored next to grease container. Sweet and Low stored under handsink drain (prohibited)
Correction: Do not store food where it could possibly be contaminated by unclean equipment or drain wastes. Move today.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food in sandwich prep 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. Correct Today
- Equipment - Good Repair and Proper Adjustment
Observation: The following pieces of equipment not maintained in good repair 1. Condensation leak in walk in cooler 2. Ice on floor of walk in freezer indicating condensation leak there as well.
Correction: Repair the walk in cooler and walk in 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct within 90 days
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following nonfood-food contact surfaces in need of cleaning: Food residue on outside surface of equipment in kitchen esp. topping dispensers, door of freezer, grease buildup under and on side of cook equipment.
Correction: Clean these items today and as often as needed to prevent buildup of residue.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of sandwich prep unit not being sanitized before/after use. Observed clean rag being used to wipe food contact surfaces.
Sanitizing bucket solution less than 10 ppm Quaternary Ammonia.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
Ensure sanitizer is proper concentration of 200 ppm Quat Ammon.
- Critical: Backflow Prevention, Air Gap*
Observation: Spray nozzle at 3 vat sink hanging below flood rim. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Repair spray nozzle so that it provides an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Correct within 10 days.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical facilities in need of detail cleaning especially floors under equipment, refrigerators, under dry storage shelving, under ice machine, under shelves in walk-in-cooler, floor of walk in freezer, under fryer.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Clean these floors this week and as often as needed to prevent build up that leads to harborage conditions.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Debris found under equipment allowing for harborage of insects. Floor/wall juncture at drink machine broken allowing for pests to come in through wall.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.Repair/clean within 10 days.
|
04/24/2015 | Routine | |
all critical violations from previous inspection report have been corrected.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walls and shelves of walk in cooler, dust on food cart, and rolling toaster.
Correction: Maintain nonfood-contact surfaces of equipment clean. Correct today
- Physical Facilities in Good Repair (repeated violation)
Observation: Walk in coolers have condensation leaks and are 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.
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
|
06/16/2014 | Follow-up | |
sanitizing bucket 200 ppm quat.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- 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.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: gravy hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: food in sandwich prep 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.
- 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: walls and shelves of walk in cooler, dust on food cart, and rolling toaster.
Correction: Maintain nonfood-contact surfaces of equipment clean. Correct today
- Physical Facilities in Good Repair
Observation: Walk in coolers have condensation leaks and are 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.
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
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quat. Ammonia being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 concentration is too strong
Correction: Utilize only quaternary Ammonia concentrations that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
06/04/2014 | Routine | |
- Equipment - Cutting Surfaces
Observation: The cutting board is 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: cooking area in kitchen noted in need of a detailed cleaning. Major surface areas are clean, but the area needs more detaiing..
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.
|
06/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dairy Queen, 16125 Ira Hoffman Lane, Culpeper, VA 22701 »