Discussed the following with the person in charge:
1) Cooling methods/procedures
2) Good hand washing procedures observed during the inspection
3) The facility is very clean and well maintained
Abbreviations: PIC- person in charge, WIC- walk in cooler, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million.
- Physical Facilities in Good Repair
Observation: Observed the following: 1) blown light in the hood near the baking oven 2) missing light shield in the ceiling by the rib smoker 3) several broken/missing coving tiles near the warewashing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/27/2016 | Routine | |
Discussed with person in charge:
1. PIC stated maintenance will be called to repair dishmachine. Contact the health department when the dishmachine is repaired.
2. Display health department permit where it is visible to the public.
3. Good cooling methods observed.
Facility is very clean. Thank you.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed a utensil used to dispense hushpuppy mix into the fryer stored in standing water that measured 68'F. PIC discarded the container of water and will store the utensil on a clean, dry portion of the prep table.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed a container of butter (66'F) setting on the prep unit cold holding at improper temperatures. The PIC discarded the butter and will begin storing the butter inside the prep unit.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-compartment sink and the pre-wash sink are 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 - Cutting Surfaces
Observation: The cutting board along both prep units 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 - Before Use After Cleaning* (corrected on site)
Observation: The high-temperature sanitizing dishmachine used to wash and sanitize equipment is not reaching the minimum surface temperature of 165'F to properly sanitize the equipment. The dishmachine surface temperature was measured at 136'F. PIC stated that the 3-compartment sink will be used to wash and sanitize equipment until the dishmachine is repaired.
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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed several large gaps along the bottom of the back door.
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.
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02/02/2015 | Routine | |
Site visit made to facility to check water temperatures at handsinks. Water at all handsinks, including the restroom, measured at over 100'F - temperatures measured anywhere from 127'F to 106'F.
Dishmachine - wash water 160'F - Rinse 170'F. The dishmachine water temperatures are not hot enough to sanitize. Operator will continue to sanitize all equipment in the 3 compartment sink until the dishmachine is hot enough to sanitize - 160'F wash water and 180'F rinse water.
No violation noted during this evaluation. | 02/20/2014 | Other | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket at the prep/cook area and in the 3 compartment sink measured 200 ppm.
Operator called for plumbing repairs during this inspection in order to rectify the hot water issue at the handsinks and the dishmachine. Ensure the hot water at the handsinks measure 100'F.
- Critical: Cooling* (corrected on site)
Observation: Ribs on cooling rack @ 115'F - noted not being adequately cooled to prevent the growth of harmful bacteria. Ribs were immediately relocated to the WIC.
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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The hot water sanitizer dishmachine wash water is not hot enough to sanitize equipment. The wash water temperature measured 140'F and the rinse water temperature measured 190'F. Proper wash water temperature in hot water sanitizer dishmachine is 160'F.
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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks at the prep/cook area and at the condiment station was measured at a temperature less than 100°F. Water at the handsinks measured 73'F, 77'F and 78'F. Operator turned up the thermostat on the hot water heater during this inspection - the hot water at the handsinks then measured 93'F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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02/19/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed a in-house made Pecan Pie (72'F), butter (76'F) cold holding at improper temperatures. Person in charge voluntarily discarded items. Person in charge will institute Time as a Public Health Control for butter sitting on the front counter.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the true display case, the low boy cooler and the reach-in cooler..
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The sinks in the men's and women's restrooms are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being washed in the dish machine were not observed sanitized. The high temperature sanitizing dish machine was not reaching required dish surface temperature of 160'F. Observed a temperature of 151'F. Person in charge will call for repairs to the unit. In the meantime, dishes will be washed in the machine and the sanitized in the 3-compartment sink.
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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Tableware were observed cloth-dried rather than air-dried after cleaning and chemical sanitization. Person in charge discontinued using cloths to dry tableware
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Physical Facilities in Good Repair
Observation: The coving across from the three compartment sink and by the back door is not maintained in good repair. Observed missing and broken tile in these locations.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary Ammonium sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed sanitizer concentration in wiping bucket greater than 400 ppm. Person in charge made up a new solution that measured 200 ppm.
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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06/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dixie Bones Bbq Post, 1917 Plank Road, Fredericksburg, VA 22401 »