NEEDS IMPROVEMENTS
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut tomatoes at improper cold temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine at the bar is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the grease filters in the hood had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or may cause a fire.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: ICE DEFLECTOR in the ice machine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with ice and before use.
- Critical: Plumbing System Maintained in Good Repair*
Observation: A recent repair to plumbing system components of the is not in accordance with law.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment by removing the pipe that prevents the floor drain from being cleaned.
- Pests - Controlling Pests*
Observation: Harborage conditions exist for small flies and also house flies
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site)
Observation: Dead flies in traps over 30 days ago.
Correction: Remove dead flies and date back of glue board with the date of service. Replace the burned out light bin the fly trap at the serving station.
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11/09/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced eggs, sour cream and cut tomatoes were at improper cold 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.
- Equipment and Utensils - Durability
Observation: The dipper well is not working.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Warewashing Machines, Sanitizer Level Indicator
Correction:
- Warewashing Machines, Sanitizer Level Indicator
Observation: The BAR warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Bar glasses not sanitized. Sanitizer container was empty
Correction: After cleaning and rinsing the glasses, they shall be effectively sanitized.
- Plumbing System Maintained in Good Repair
Observation: The Vanguard Wash Max at the dishwasher is leaking.
Correction: Plumbing systems and components shall be maintained in good repair. Fix the leak.
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02/25/2015 | Routine | |
Otherwise an EXCELLENT operation
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced eggs at improper cold 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.
- Warewashing Equipment, Cleaning Frequency (corrected on site) (repeated violation)
Observation: Several wash arm tubes were cloged w/ foods.
Correction: Increase the frequency of cleaning the interior surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cover on a refrigerator motor in the kitchen had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted .
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: The sink basin at the floor was clogged and is slow to drain.
Correction: Plumbing systems and components shall be maintained clean and in good repair.
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08/13/2014 | Routine | |
Well managed restaurant
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut tomatoes at improper cold temperatures
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris,) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning food deposit removal from the wash arm tubes surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the fan guards in both walkins had accumulations of grime and black mold .
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract mold.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist for flies at the dishwashing machine.
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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12/30/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes and hard boiled eggs were at improper cold 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: 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: Ice deflector.
Correction: Clean and sanitize these surfaces for ice contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the filters in the hood had accumulations of grime and soot.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or block ventilation,
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist for fruit flies in the kitchen, dishwashing area and mens' room.
Correction: Eliminate harborage conditions. Provide another fly trap in the kitchIn
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07/05/2013 | Routine | |
Excellent operation
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes and eggs at improper cold temperatures
Correction: Ensure 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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01/14/2013 | Routine | |
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