Abbreviations: PIC=person in charge
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed ham and turkey slicesin 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) roast and chicken in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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 - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the soda nozzle at the bar and the toaster was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of EQUIPMENT at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: exterior of the RIC's, scale, toaster oven, toaster, interior of fryer cabinet.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed ice dumped in the hand sink at the bar.
Correction: The handwash facility identified above is to be used for washing hands only
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in the Ladies rest room are not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls 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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01/20/2016 | Routine | |
Abbreviations: WIC=walk in cooler
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The following prepared ready-to-eat (RTE) foods in the refrigeration unit were not properly dated for disposition: 1) baked potatoes 2) marinara sauce
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The following ready-to-eat (RTE) commercially processed foods in the refrigeration unit were not properly dated for disposition after opening: 1) sliced ham 2) sliced roast beef 3) sliced turkey
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.
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10/23/2015 | Risk Factor | |
Abbreviations: PIC=person in charge
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food, ham, with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the ceilings in the restrooms are not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) slicer 2) food processor 3) mixer 4) scale 5) interior of fryer 6) interior and exterior of RIC's
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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01/21/2015 | Routine | |
Abbreviations: IT- internal temperature, ST - surface temperature, RIC - reach-in cooler, RIF - reach-in freezer, PIC - person in charge, ppm - parts per million
Bleach sanitizer measured 50 ppm in the wet wiping cloth bucket at the bar.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed the following prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition: taco meat (RIC), and roast beef (WIC).
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer.
Correction: Clean and sanitize these surfaces for food contact.
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09/03/2014 | Risk Factor | |
Abbreviations: PIC=person in charge
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink in the men's room 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris both interior and exterior: 1) microwave 2) RIC's and RIF's 3) WIC 4) Pizza oven
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Outside Storage Prohibitions
Observation: Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
Correction: Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed broken floor tile in the WIC.
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: Floor and ceiling in the kitchen area and the ceilings in the men's and women's restroom 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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01/13/2014 | Routine | |
Routine inspection performed w/ Scott Widener (Trainee lead inspection). See inspection report by Scott Widener.
No violation noted during this evaluation. | 01/24/2013 | Training | |
Abbreviations: RIC-reach-in cooler. PIC-person in charge. RTE-ready to eat. WIC-walk-in cooler.
No cooking was observed as the bar had just opened, so no hot food temperatures were taken.
Discussed with PIC foodborne illness symptoms, Serve-safe classes and certification, proper sanitizer levels and testing.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that Au jus gravy, butter, and potatoes was not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Containers containing lettuce, maranara sauce and cole slaw located in the RIF were not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths at the bar are improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced deli roast beef cold holding at improper temperatures
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The following prepared ready-to-eat (RTE) items in the WIC is not properly dated for disposition: Pasta, turkey and roast beef. The tartar sauce in the deli prep unit was also not labeled.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the RIC.
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 hand sink in the men's restroom 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Nozzles on all beer taps in bar area, interior of microwave oven, inside of toaster oven
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: cook top, handles on RIC, top of toaster oven.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the bar is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen
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 in Good Repair
Observation: The Following physical structure are not maintained in good repair: vent in the ladies restroom, ceiling tile in men's restroom and ceiling tile in front of men's restroom.
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 area on the right side of the hand sink at the bar 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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01/24/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dougherty's Tavern, 2055 Jefferson Davis Highway Suite #105, Stafford, VA 22554 »