- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage links on the steam table hot holding at improper temperatures. Observed the temperatures between 121°F and 129°F. The person in charge (PIC) discarded the sausage.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Cooking and Baking Equipment
Observation: The cavities of both microwave ovens are observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the Toastmaster bread warmer 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 in Good Repair (repeated violation)
Observation: Many areas of the floor throughout the kitchen are not maintained in good repair (missing or damaged floor tiles and grouting in poor repair).
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: The floor under and behind the cooking equipment on the cook's line are in need of cleaning due to the buildup of food debris.
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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01/19/2016 | Routine | |
Ensure that the floor has been repaired or replaced prior to permit renewal in March 2016.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1. Undersides of all deep fryers (greas buildup),
2. Table under the deep fryers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor throughout the ktichen is not maintained in good repair (many broken and missing floor tiles).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall behind the cooking equipment is 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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07/02/2015 | Follow-up | |
Observed several small, flying insects in the large wait station area and in the dishwashing area of the kitchen but a significant improvement from the previous inspection. The person in charge (PIC) stated that the certified pest control operator (CPO) is treating the facility biweekly. All floor drains have been cleaned.
All other repeat deficiencies need to be corrected as soon as possible. A follow-up inspection will be conducted within 30 days to ensure that they have been corrected.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Scoops stored in standing, room temperature water between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handwashing sink located next to 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the walk-in cooler and walk-in freezer are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. All blender bases.
2. Undersides of all deep fryers (grease buildup).
3. Table under the deep fryers.
4. Interior of the unused lowboy.
5. Door gaskets of all coolers in the bar.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The cold water at the handwashing sink located in the large wait station is not working (only hot water available).
Correction: Repair and maintain all plumbing components ans fixtures. Provide hot and cold running water at all handwashing sinks.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are not maintained in good repair:
1. Many areas of the floor in the kitchen (broken tiles). Water was observed pooling in the areas where the tiles are broken.
2. Wall behind the cooking equipment (right hand side of the cook's line) has two large holes.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall behind the cooking equipment is 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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05/22/2015 | Follow-up | |
Minimal food preparation observed during the inspection.
Discussed the following with the person in charge (PIC):
1. Upon arrival the PIC notified the EHSS that they were having some issues with flies (drain flies, fruit flies) and that the certified pest control operator (CPO) was at the facility for treatment. The EHSS observed the CPO at the facility at the time of inspection.
2. Floors throughout the kitchen. Observed some improvement along the cook's line but many areas have not been corrected that were noted on the previous health inspection. During that inspection (January 2015) the area manager expected the floors to be completely repaired by April 2015. The floors are still in poor condition which is providing harborage areas for insects.
3. The large (3 door) lowboy refrigerated unit was not working at the time of inspection. Observed no foods stored in the unit. The PIC expects to have it repaired soon.
Observed good hot and cold holding temperatures of foods and excellent date marking of foods.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handwashing sink located next to 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the walk-in cooler and walk-in freezer are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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: interior of the microwave oven on the cook's line.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. All blender bases.
2. Undersides of all deep fryers (grease buildup).
3. Table under the deep fryers.
4. Interior of the unused lowboy.
5. Door gaskets of all coolers in the bar.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The cold water at the handwashing sink located in the large wait station is not working (only hot water available).
Correction: Repair and maintain all plumbing components ans fixtures. Provide hot and cold running water at all handwashing sinks.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are not maintained in good repair:
1. Many areas of the floor in the kitchen (broken tiles). Water was observed pooling in the areas where the tiles are broken.
2. Wall behind the cooking equipment (right hand side of the cook's line) has two large holes.
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: The following physical facilities are in need of cleaning:
1. Wall behind the cooking equipment.
2. All floor drains in the kitchen.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Observed many small, flying insects (fruit flies, drain flies, etc.) in the kitchen, waitress stations, and bar. The pooling of water in many of these areas is providing harborage areas for the insects.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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05/11/2015 | Routine | |
Discussed the following with the person in charge (PIC):
1. Observed one area of the floor being replaced with new quarry tile. There are many other areas of the floor in the kitchen that are in need of repair. The PIC expects to have all damaged flooring replaced by April 2015.
2. Observed an employee health policy that is signed by all employees and kept on file in the office.
Minimal food preparation observed during this inspection. Observed good cold holding and hot holding temperatures of foods and the overall facility clean.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Observed mold growth in the sour cream stored in the reach-in refrigerator. The sell by date was January 23, 2015. The person in charge (PIC) discarded the sour cream.
Correction: Ensure food is safe and unadulterated.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the following equipment are in poor repair:
1. Beverage Air reach-in cooler,
2. Walk-in freezer,
3. Walk-in cooler.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the waffle maker is observed heavily soiled with accumulations of grease and food debris.
Correction: Clean the food contact surfaces of the waffle maker to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and food debris:
1. interior of the unused lowboy,
2. interior of the "Toastmaster" warmer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Many areas of the floor in the kitchen are not maintained in good repair (broken tiles and areas where concrete was used to repair the floor are broken and unsealed).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/28/2015 | Routine | |
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed floors in kitchen and dry storage not maintained in good repair
Correction: Recommend maintaining physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/28/2014 | Follow-up | |
Quat sanitizer 200 ppm. 3 compartment sink temperature 124 degrees. Good date marking observed. Dish machine - Wash 120 degrees. Rinse 128 degrees. Chlorine sanitizer ~ 50 ppm.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed food employees fail to wash his or her hands prior to unloading dish machine, putting on gloves and after breaking raw egg.
Correction: Recommend instructing 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wiping cloths improperly stored between use.
Correction: Recommend ensuring wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed meat crumbles (50°F) and creamer (57°F) cold holding at improper temperatures.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Food discarded by PIC.
- Plumbing System Maintained in Good Repair
Observation: Observed plumbing line leak at bell breaker of dish machine during rinse cycle.
Correction: Recommend repairing and maintaining all plumbing components and fixtures.
- Physical Facilities in Good Repair
Observation: Observed floors in kitchen and dry storage not maintained in good repair
Correction: Recommend maintaining physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors under waitress station in need of cleaning.
Correction: Recommend that floors, walls, and ceilings 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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02/03/2014 | Routine | |
Quat sanitizer 200 ppm. Dish machine - Wash temperature 122 degrees, rinse temperature 123 degrees, chlorine sanitizer 100 ppm. Hand washing observed. Form 1-B given for new employees hired during peak season. This inspection was conducted for risk factor violations only. The following recommendations are made:
1) Discussed proper storage of in-use utensils
2) Strongly recommend repairing floors and physical facilities prior to next quarter permit renewal on 3/31/14
3) Strongly recommend repairing leaks at hand sink and 3 compartment sink as soon as possible.
4) Recommend discarding or repairing damaged equipment
5) Recommend providing thermometers in all cold holding units
6) Clean non-food contact surfaces
No violation noted during this evaluation. | 12/04/2013 | Risk Factor | |
3 compartment wash temperature 129 degrees, quat sanitizer in wiping cloth bucket 150 - 200 ppm. Quat sanitizer in 3 compartment sink 250 ppm. Dish machine 100 ppm chlorine sanitizer, wash temperature 120 degrees, rinse temperature 120 degrees. Hand washing observed, good glove use. Time control used for hot line items. Items marked with time for discard. Items kept for 4 hours. Person in charge stated that O2 service company was contacted about 1 hour prior to the inspection to service the drawer cooler where items were holding improperly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed ham and steak cold holding at improper temperatures.
Correction: Recommend cold holding potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Person in charge stated that items were measured and observed at correct temperatures 2 1/2 hours before hand. Foods were relocated to the low boy cooler.
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08/20/2013 | Risk Factor | |
Recommend not using prep unit until it can adequately hold items at 41 degrees or below. Violation discussed with person in charge. PHFs in prep unit were discarded by person in charge.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed white milk and chocolate milk cold holding at improper temperatures
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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04/25/2013 | Follow-up | |
Good hand washing observed, gloves used. Quat 200 ppm. Dish machine - Wash temp 122 degrees, Chlorine sanitizer ~ 50 - 75 ppm. Recommend not using unit until capable of cold holding items at 41 degrees or below. Recommend servicing drawer cooler, salad prep unit and delfield reach in cooler. This inspection was conducted for risk factor violations only. The following recommendations have been made:
1) Resurfacing floors to make smooth and easily cleanable
2) Changing sanitizer solution when visibly soiled
3) Servicing units with condensation leaks and not storing food in areas until repaired
4) Providing hair covering for all employees preparing food.
Observed ants on cutting board. Ecolab was called during inspection to treat for ants.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed milk and half and half in salad prep cooler and deli meats, sausage, raw hamburger, hash browns and raw chicken in drawer cooler cold holding at improper temperatures
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Items were discarded by person in charge.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Recommend providing a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/18/2013 | Risk Factor | |
Quat 200 ppm. Employee health info posted. Form 1-B signed. Employee health info in compliance. Dish machine - Wash 122 degrees, chlorine sanitizer 75 ppm. Will follow up in April for repairs of physical facilities.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed diced tomato, pico de gallo and pasteurized egg cold holding at improper temperatures (50°F, 48°F and 51°F respectively.
Correction: Recommend discarding items cold held above 41°F for 4 hours and cold holding PHFs at 41°F or below.
- Temperature Measuring Devices (corrected on site)
Observation: Observed multiple cold holding units without thermometers present.
Correction: Recommend providing thermometers to measure ambient air temperature in all cold holding equipment.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed hand sink without working soap dispenser.
Correction: Recommend providing hand soap or cleanser at all hand sinks.
- Hand Drying Provision (corrected on site)
Observation: Observed handsink without working paper towel dispenser.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device recommended to be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Observed handsinks in restroom without signage.
Correction: Recommend providing signage at all sinks reminding employees to wash hands.
- Physical Facilities in Good Repair
Observation: Observed floors throughout kitchen and edges of dry storage in need of repair. Observed walls in storage room in need of repair.
Correction: Recommend repairing floors and walls and keeping in good repair.
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01/23/2013 | Routine | |
Restaurant representatives - add corrected or new information about Denny's Restaurant And Lounge, 16102 Theme Park Way, Doswell, VA 23047 »