The above observations and the following were discussed with the person in charge:
-The floors and walls throughout the facility are in need of a thorough cleaning.
-Milk machine and exterior of the ice chute in the lobby
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: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Per conversation with the PIC, all in use utensils are washed, rinsed and sanitized as needed or at least once per shift. Advised the PIC to wash, rinse and sanitize all in use utensils at least once every 4 hours.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Foods in the hot holding display case 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. Advised the PIC to ensure the products in the display case are labeled.
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: the food storage containers and spoons on the storage rack. The PIC took all items to the 3 compartment sink to be cleaned and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The interior of the stand oven was observed soiled with accumulations of grime and debris.
Correction: Clean the interior of the stand oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
|
02/05/2016 | Risk Factor | |
The above observations were discussed with the person in charge.
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: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee change tasks between placing raw chicken in the walk-in cooler to preparing foods without washing hands. Also observed an employee adjust hair net without washing hands prior to obtaining gloves. Discussed when to wash hands with the PIC during the inspection.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed 1. Chicken wings (129'F) 2. Potato Wedges (108'F) 3. Brown gravy (132'F) hot holding at improper temperatures in the display hot holding unit. Person in charge removed foods to be reheated. Also the person in charge increased the temperature of the hot holding unit.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink 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.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surfaces of the 1. Interior of the oven and 2. Exterior of the baking pans were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the Interior of the oven and exterior of the baking pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris:1. hood vents above the fryer 2. shelves under the hot holding display case 3. gaskets on the pizza prep unit 4. Interior of the prep coolers 5. cart holding the chicken breading.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: General cleaning of the floors, walls, and ceiling throughout the facility.
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.
|
08/24/2015 | Routine | |
Standardization inspection conducted.
No violation noted during this evaluation. | 02/03/2015 | Training | |
Inspections conducted as a follow up to the August 12, 2014 inspection.
The above observations and the following were discussed with the person in charge:
-All hazards noted on the previous inspection have been corrected.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
-Observed stainless steel pans stored stack while wet. Dry equipment with a paper towel before stacking or store properly to allow for air drying.
-Ensure time is being paced on sandwiches prior to placing them in the display case.
Staff members have done an excellent job cleaning the kitchen and correcting all hazards previously noted, great job!
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
No violation noted during this evaluation. | 09/08/2014 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-One handsink in the ladies restroom was observed to be in disrepair. Work order in place to repair.
-Recommend replacing the caulking along the back of the handsink in the kitchen.
-Ensure time is being placed on the sandwiches prior to placing them in the display case.
-Replace the light bulb over the fryer.
-The quaternary ammonium sanitizer in the 3 compartment sink measured at 200 ppm.
-Recommend a food safety class for employees, handout provided.
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: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. The PIC could not state the minimum cooking temperature for chicken.
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: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Per conversation with the person in charge, all in use utensils are being washed, rinsed and sanitized once every evening.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure all in use utensils are being washed, rinsed and sanitized at least once every 4 hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The broccoli cheese casserole (115'F) in the hot holding cabinet was hot holding at improper temperatures. PIC reheating to above 165'F during the inspection.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: scoops stored on the prep cooler and on the drying rack.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
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
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the exterior of the breading container 2. the drying rack on the compartment sink 3. the exterior of the stainless steel pans on the drying rack 4. drawers holding utensils 5. exterior of the ice chute.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors throughout the kitchen and walls by the 3 compartment sink 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.
|
08/12/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-Chicken breading observed to be left out at room temperature. No raw chicken pieces observed in the breading. PIC stated that they usually keep the chicken breading in the walk in cooler and placed the breading back into the cooler.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 2 hours.
-The quaternary ammonium 146 sanitizer in the 3 compartment sink measured at 200 ppm.
Lots of good handwashing and glove use observed during this inspection, great job!
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)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several stainless steel containers stored on the drying rack by the 3 compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
|
02/27/2014 | Risk Factor Assessment | |
All previous observations have been corrected. The facility is clean and well maintained, staff has done an excellent job! Thank you.
No violation noted during this evaluation. | 08/01/2013 | Follow-up | |
Abbreviations: PIC=person in charge
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the WIF.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths 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 - Hot Holding*
Observation: Observed foods hot holding at improper temperatures. Sausage gravy 133'F, egg, cheese and sausage sandwich 117'F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: Observed several sandwichs for which time rather than temperature is being used as a control were not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
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 (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: 1. inside and outside of the oven 2. the outside of the fryer including the wheels on the fryers cart 3. the tracks for the sliding doors on the Henny Penny 4. the prep counter and the shelf underneath 5. RIC needs cleaning inside and out 6. rolling carts
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: Stainless steel and plastic food containers were 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the mop sink and the faucet in the men's room are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the fry area. Light measured 10 candles.
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 - Cleaning Frequency and Restrictions
Observation: Facility is in need of a thorough cleaning of all floors, walls and ceiling.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mop sitting in bucket of water.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter. Several empty boxes laying on floor of the kitchen area and the mop sink appears to be used as a dump station.
Correction: Maintain the premise free of litter.
|
07/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Fas Mart # 2, 2515 Salem Church Road, Fredericksburg, VA 22407 »