Discussed the following with the person in charge:
1) Self-service coffee creamer station schedule (using time as a public health control)
2) ServSafe handouts provided during the inspection
3) Cooling methods
4) 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 several ceiling lights throughout the kitchen that were out and not in good 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 (repeated violation)
Observation: The floors throughout the kitchen are 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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03/04/2016 | Routine | |
Observed/Discussed with Person in Charge:
1) Observed good holding temperatures and date marking procedures.
2) Facility is used as bakery and full service deli.
3) Rear carpeted storage areas used for equipment and non-food storage only.
4) Large Bakery/Deli display units, equipment maintaining good holding temperatures.
5) Hair restraints.
6) Storage bin labeling.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Equipment - Good Repair and Proper Adjustment
Observation: Observed rusted shelving units in Walk in Cooler. Note: All food covered to protect from contamination.
Correction: Repair/replace/resurface the shelving units 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/resurface, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair (corrected on site)
Observation: Observed smoke detector unit dangling from ceiling at slicer station.
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: Floors under equipment throughout the facility noted in need of general 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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03/24/2015 | Routine | |
Good morning, Trista
As previously discussed, I shared the information you sent regarding the Mop Up solution with my supervisor. It says on the first sheet that it is an insecticide. The Food Regulations state that pesticides/insecticides shall be applied only by a certified applicator. Therefore, as Mop Up is labeled an insecticide, it cannot be utilized in your facility unless applied by a certified pest control operator. In addition, the Material Safety Data Sheet lists the hazards that could occur if this solution is ingested or is absorbed through damaged skin - sounds very dangerous.
I realize you would like to utilize this product, however, as you can see by the above information, it is not in compliance with the regulations.
Thanks for your continued cooperation in not using this product,
Lauren T. Gibson
Environmental Health Specialist, Sr.
Rappahannock Area Health District
No violation noted during this evaluation. | 07/18/2014 | 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
Discussed with operator: ensure the chlorine level in the dishmachine is tested at least once a day to ensure that it is sanitizing at the proper level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The chlorine sanitizer concentration level in the dishmachine measured 10 ppm. Observed corrected to 100 ppm.
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. Proper concentration level of chlorine sanitizer is 50 to 100 ppm.
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07/15/2014 | Complaint | |
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
Discussed with operator: 1. ensure any holes in the walls are sealed to prevent the possibility of entry of insects/pests 2. ensure the window sills are kept in a clean condition 3. operator will utilize the 3 compartment sink for sanitizing equipment until the dishmachine is operating properly. 4. operator has already called for repair service to the prep unit which was observed leaking.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous turkey.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: True RIC, Ranch Dressing @ 49'F - cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch. 1. cutting board at the prep unit
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The chlorine sanitizer concentration level in the dishmachine measured 10 ppm. Proper concentration level of chlorine sanitizer is 50 to 200 ppm.
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.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet, at the mop sink, as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. 1. Observed gaps around the front door 2. the screen enclosure was observed open at the side door to 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Light fixture covers in the prep/cook area 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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site)
Observation: Dead or trapped insects/pests were found in the control device next to the RIC in the prep/cook area.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer concentration level in the wet wiping cloth bucket measured over 200 ppm. Corrected to 100 ppm.
Correction: Proper concentration level of chlorine sanitizer is 50 to 200 ppm.
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05/14/2014 | Routine | |
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
The level of chlorine, in the container of chlorine sanitizer, utilized for sanitizing in the dishmachine was very low. Operator will switch to a new container of chlorine sanitizer. If that doesn't address the hazard of the chlorine sanitizer not measuring at the proper concentration level, the equipment will be washed in the dishmachine and sanitized in the 3 compartment sink until the dishmachine is sanitizing properly. The hinge for one door to the two door RIC is damaged and no longer usable
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bacon in pan next to oven @ 62'F - cold holding at improper temperatures. Observed bacon relocated to the WIC.
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* (corrected on site)
Observation: The prepared ready-to-eat (RTE) dressings, such as garlic and oil, ranch and tomato dressing prepared on site 3 days ago, in the refrigeration unit are 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Chlorine sanitizer concentration level in the dishmachine meaured 10 ppm. Proper concentration level of chlorine sanitizer is 50 to 100 ppm.
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.
- Critical: Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Operator advised that Mop Up Insecticide is being added to rinse water when mopping the floor of facility.
Correction: Remove unnecessary poisonous or toxic materials.
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10/23/2013 | Risk Factor | |
Abbreviations: PIC=Person in Charge
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Observed wet wiping cloths stored on the counter instead of a bucket of sanitzer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Observed several heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: German potato salad cold holding at improper temperatures. PIC lowered the thermostat of the display case.
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 - Cutting Surfaces (corrected on site)
Observation: Several of the cutting boards throughout the restaurant are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. PIC has begun sanding process on the cutting boards.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Muffin pans, cookie sheets, metal storage pans and crock pot had an accumulation of food and debris.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the containers storing the flour, sugar and nuts, have 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.
- Equipment and Utensils, Air-Drying Required
Observation: Observed metal cooking pans and plastic food containers stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottle of toxic cleaner was stored on the table with the meat slicer. PIC removed the bottle.
Correction: Containers of toxic cleaners must be located in an area that is not above or next to food, equipment, utensils, linens or single service items.
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04/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about Eileen's Bakery & Cafe, 1115 Caroline Street, Fredericksburg, VA 22401 »