Discussed with the person in charge:
1, Cooling methods - Recommend the facility maintain cooling logs
2. To-go prep unit is under repair and not in use.
3. Observed good handwashing and glove-use practices.
Ecolab Veggie Wash is used in the facility. Appropriate dilution range is 0.75-1.0. Veggie wash measured at 0.75.
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, ppm – parts per million
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. The cook did not have a proper beard restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw fish and uncooked ribs. Observed raw fish and uncooked ribs in standing water in the prep sink. Person in charge placed the fish in the walk in cooler and provided running water at 48'F over the ribs.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters. Observed several gaps in the hood vent filters and filters in disrepair in all hood systems throughout facility.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) several stainless steel food containers and bowls on the storage rack in the warewashing area 2) can opener blade 3) tomato dicer in the prep area 4) several plastic drinking cups at the wait station 5) knives on the magnetic strip in the prep area and by the smoker. All items were placed in the warewashing area for cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The surfaces of the upsplash of the coffee maker and the inside of the bulk ice machine that were in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of upsplash of the coffee maker and bulk ice machine 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: 1)bulk flour and sugar containers 2) shelving in the food prep areas 3) soda nozzle holders at the bar.
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 (repeated violation)
Observation: Several stainless steel food containers and bowls on the storage rack in the warewashing area, plastic drinking glasses at the wait station, and baking pans in the food prep area were all found 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.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed the food contact portion of the tongs and spoons on the wait station line to be unprotected.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Observed a hose under pressure in the mop sink without a dual-check valve attached to the faucet. Remove the sprayer nozzle until a dual-check valve can be obtained.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the rear of the kitchen near the prep area. Person in charge refilled the paper towel dispenser.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Observed several chipped and cracked floor tiles throughout facility. Observed the tile grouting to be worn by the mop sink, the food prep area, and the warewashing area. PIC stated the facility has plans to restore the tile grouting.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed an open box of magnesol powder stored with chemicals on the chemical storage rack. PIC relocated the magnesol powder.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/16/2016 | Routine | |
Discussed the following with the Person In Charge:
1) Facility is using EcoLab Veggie Wash. Manufacturers recommendation is a range from 0.75-1.00, the veggie wash measured at 0.5.
2) Facility is overall clean and well-maintained.
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, ppm – parts per million, SP – sandwich prep unit, Pizza Prep – PP
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed a cook wearing gloves proceed to touch their apron and then handle RTE foods without changing out their gloves and washing their hands. Discussed proper glove-use with the PIC.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) the slicer and the dicer on the back prep table 3) several ladles hanging on the drying rack in the warewashing area 4) two dirty knives on the back prep table. All equipment was placed at the dishmachine for cleaning.
Correction: Clean and sanitize these surfaces for food contact.
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08/24/2015 | Risk Factor | |
Abbreviations: PIC=person in charge
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) metal food containers 2) plastic food containers 3) several ladels 4) tongs.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) exterior of soda machine 2) Exterior of the blender at the bar 3) exterior of the containers for the dry goods 4) holder for the ice scoop at the ice machine 5) holders for the nozzles at the bar 6) wire shelving throughout the facility
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 (corrected on site)
Observation: Observed the following stacked while wet after cleaning and chemical sanitization: 1) metal food containers 2) plastic food containers 3) metal mixing bowls 4) baking pans. PIC had employee remove all items to be rewashed, rinsed and sanitized and to either air dry or dry with a paper towel.
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.
- Physical Facilities in Good Repair
Observation: The caulking on the backboard at the warewashing machine and 3 compartment sink is in need of cleaning and replacing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops (corrected on site)
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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02/13/2015 | Routine | |
Inspection conducted as a follow up to the May 5, 2014 inspection.
The above observations and the following were discussed with the person in charge:
-Ensure the leak under the sink by the walk in coolers is repaired.
-Veggie wash measured at 30-40 ppm. Acceptable range is 30-80 ppm.
-New prep cooler provided for the line.
-Ovens were in the process of being cleaned during this inspection.
All additional violations noted on the previous report have been corrected, excellent job by all staff members!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the peeler 2. the can opener blade. All items were taken to the warewashing area to be cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
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06/09/2014 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-Details of the complaint received.
-Proper thawing procedures.
-Veggie wash measured at 0 ppm, should read at 30 ppm-80 ppm. Ensure the wash is repaired as needed.
-Ensure raw bacon is stored on the bottom shelf in the Beer Walk in Cooler.
-Prep Cooler across from grill was not in use at the time of this inspection.
-Replace any broken and/or missing thermometers in the reach in coolers throughout the facility.
-Wet Stacking plastic containers.
-Grout between the floor tiles by the back door needed.
-Significant leak observed in the plumbing under the handsink by the walk in coolers.
-The quaternary ammonium 146 sanitizer in the sanitizer bucket measured at 150 ppm.
The person in charge was very cooperative and willing to make several corrections throughout the inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Cooling* (corrected on site)
Observation: Baked potatoes and pork noted not being adequately cooled to prevent the growth of harmful bacteria. Baked potatoes and cooked ribs in the walk in cooler were prepared the previous day and measured at 43'F internally. PIC discarded the leftover ribs and the potatoes. Several pork butts were left in the oven after the oven was turned off. Pork was measured at 112'F and 123'F after 1 - 1.5 hours of sitting. PIC had all pork cut and placed into the walk in freezer. After another hour, several pork butts were measured at 90'F and 101'F internally. Pork that did not reach below 70'F within the 2 hour time frame was discarded.
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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pork that was hot holding in the hot holding cabinet across from the grill was observed to be holding at improper temperatures. Pork measured at 112'F, 114'F and 124'F internally. PIC had pork reheated to above 165'F during the inspection and turned the hot holding cabinet up.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were observed to be cold holding at improper temperatures: the raw chicken (49'F/46'F), raw hamburger (43'F) and cooked ribs (50'F) stored in the refrigerated drawers. PIC had all foods relocated to other coolers and contacted the repair company during the inspection.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: The cooked ribs 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. PIC had ribs labeled during the inspection.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the peeler 2. the can opener blade. PIC took items back to warewashing area to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surfaces of the ovens throughout the facility and the smoker was observed to be soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
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05/05/2014 | Risk Factor | |
Discussed with Person in Charge:
1) Warewashing equipment final rinse temperature.
2) Several Reach in Cold Holding Units were not in use.
3) Date Marking machine is under repair, staff is hand writing date marking identification.
4) Person in Charge made corrections, as needed.
5) Preparation time of potential hazardous foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Smoked rope sausage cold holding at 50'F in Reach in Cooler unit. Equipment temperature of unit was 50'F and PIC stated that unit was not-in-use. Food product was place in RIC unit within the past hour and removed to a properly maintained cold holding unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in several of the Reach in Cooler units.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1) exterior surfaces of large ice machine, 2) exterior surfaces of several stainless cold and hot holding units, 3) exterior (vent) of soda line machine located above hand sink located by beer walk in unit.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of equipment and utensils were not observed sanitized. Ware washing machine rinse cycle gauge observed at 180'F, however, thermolabel paper indicated final rinse temperature < 160'F. Ware washing thermometer indicated surface final rinse temperature of 150'F.
Correction: PIC cleaned final rinse spray wand. After 6-8 cylcles, booster unit registered 192'F. PIC set up 3 compartment sink, sanitizer (Quat 146) at 200 ppm. PIC to instruct staff to monitor final rinse temperature and assure 160'+F on surface prior to using unit for wash,rinse and sanitizing. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas noted in need of cleaning: 1) Equipment drain vents throughout facility, 2) flooring under equipment.
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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12/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Famous Daves, 10101 Jefferson Davis Highway, Fredericksburg, VA 22407 »