Abbreviations: PIC=person in charge
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The mop sink is not sealed to adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Outer Openings - Protected (repeated violation)
Observation: Back exit doors have gaps on the sides and bottom of the doors.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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06/18/2015 | Routine | |
It has been approved for work to be done on the mop sink and walls to be repaired. Parts have been ordered to repair bottom part of broiler.
Invoices will be faxed to health department when work is done.
Staff has done an excellent job of cleaning. Thank you.
No violation noted during this evaluation. | 07/14/2014 | Follow-up | |
Abbreviations: PIC=person in charge
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Observed wiping cloths stored on the prep counter. PIC corrected by filing bucket with sanitizer and placing wiping cloth in bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the warmer on the prep line.
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.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the wash cycle of the warewashing machine is not operating properly. Temperature guage is stuck on 160'F.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- 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.
- Equipment and Utensils - Good Repair and Calibration
Observation: The following were observed in a state of repair and condition preventing the equipment to be used as designed: 1) the bottom half of the broiler does not work and is missing knobs 2) the cabinet shelves in the dry storage room which hold the chemicals are in disrepair 3) part of the mixer is held together with a rubber band and the metal ring above the beaters has rusted 4) the threshold to the WIF is rotted 5) the bottom of the door to the WIC is missing the gasket therefore allowing cold air to escape and warm air to enter
Correction: Discard, replace or repair the EQUIPMENT to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- 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) can opener 2) mixer 3) food processor 4) icing bag 5) french fry cutter.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed black mold in the soda nozzles in the bar area.
Correction: Clean the surface of EQUIPMENT at any time when contamination may have occurred, at least every 24 hours or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1) all sinks throughout the kitchen and bar 2) all floor drains 3) interior and exterior of stove 4) broiler 5) fryer 6) RIF 7) RIC 8) mop sink 9) all shelving throughout the facility 10) interior and exterior of all drawers 11) plastic wall holder for knives 12) exterior of all large food containers 13) food scale 14) toasters 15) coffee makers and carafes 16) interior and exterior of pizza warmer 17) the faucet at one of the sinks in the bar area has what appears to be black mold around the faucet 18) the rubber non slip mats in the bottom of the sinks in the bar area have accumulation of black mold on them 19) all heat/AC vents throughout the facility have accumulation of dirt and dust
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Plates and bowls were observed stored with the food contact surfaces facing upward on the top shelf of the cooks line. Cook covered top table ware with plastic during inspection.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Take out Styrofoam containers observed stored with food contact unprotected from contamination. PIC turned item over.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Outer Openings - Protected
Observation: The double doors from the kitchen to the rear of the facility are rusting at the bottom therefore the metal is deteriorating, and are not sealed properly to protect against entry of insects and rodents.
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 in Good Repair
Observation: Observed several holes in walls where equipment was removed from the walls and holes were not filled. 1) Observed a large hole above the mop sink 2) mop sink is not sealed to the wall or to the floor 3) several holes behind the 2 compartment sink 4) mold above the warewashing stainless steel backsplash which has also seperated from the wall 5) door handle to the mens room on the non-smoking side is loose 6) holes in wall in the mens room 7) loose cabinet doors in the bar area 8) torn dry wall in the ladies room 9) peeling wall paint throughout the kitchen area.
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: All floors, walls and ceilings are noted in need of a deep, thorough 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed bottle of chemical cleaner on table with table cloth and condiments and also on prep line. PIC removed.
Correction: Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/17/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed shell eggs stored above fresh vegetables in the walk in cooler. Eggs were relocated to the bottom shelf.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the tea maker and coffee maker dispersion nozzles, that were in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris. Both items were cleaned and sanitized during inspection.
Correction: Clean the surface of dispersion nozzles 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.
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01/23/2014 | Risk Factor | |
Sanitizer: Quaternary Ammonia @ 200ppm in the Bar three compartment sink and Bleach in wiping buckets @ 100ppm
Discussed with Person in Charge:
1. Employee Health
2. Cooling Procedures, gave handouts
3. Using time as a public health control, gave handouts
4. Notify Health department prior to installing new equipment, New Dishmachine Installed today.
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
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Observed multiple sauce and dressing single service containers in the beer walk in cooler unlabeled. Person in charge labeled items.
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 (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed several wet wiping cloths stored on counters throughout the kitchen. Person in charge moved cloths to sanitizer buckets.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Two pans of Non-Crispy Bacon for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Person in charge discontinued service of food item.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surfaces of the Reach in coolers by the cooks line and walk in beer cooler have accumulations of grime and debris. Observed Person in charge clean items.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean plates, bowls, tongs and ladles were observed stored with the food-contact surfaces facing upward by the cooks line and bar area. Person in charge inverted or covered items.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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06/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about F.O.E. #4123, 21 Cool Springs Road, Fredericksburg, VA 22405 »