Abbreviations: WIC - walk in cooler
- 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, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Observed uncovered coffee filters near the hot holding display case. Filters were inverted during inspection.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The quaternary ammonium sanitizer in the 3-compartment sink does not meet the requirements of 40 CFR 180.940. Sanitizer measured over 400 ppm. Level was corrected to 200 ppm.
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
06/01/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed uncovered drink container stored on the prep table. Drink was discarded.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- 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 food thermometer, 2-2 knives in the knife rack, 3-large plastic storage container on shelf over 3-compartment sink. All items were cleaned during inspection.
Correction: Clean and sanitize these surfaces for food contact.
|
12/11/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were observed cold holding at improper temperatures in the cold display case: Fried Chisken (62'F), Ham and Cheese Sandwiches (62'F), Tuna Salad Sandwiches (69'F), Turkey Sandwiches (59'F), Chicken Sandwiches (62'F) and BBQ Rib Sandwiches (68'F). All items were voluntarily discarded during inspection. The person in charge said that they would have the unit serviced.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The ice scoop was observed in a state of disrepair and damaged. The handle is broken off.
Correction: Repair or replace the ice scoop to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The interior surface of the ice machine door which was in contact with non-potentially hazardous food items (ice) were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine door 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 surfaces of the following equipment have accumulations of grime and debris: 1-the upsplash of the soda dispenser, 2-inside of the fryer cabinets.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: The walls above the bug catcher and behind the pot storage rack is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: 1-the end of the half wall near the can opener (damaged). 2-walls in the back room (small holes).
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 following physical structures were noted in need of cleaning: 1-The mop sink and surrounding walls, 2-the floors throughout the facility, especially under the equipment and shelving, 3-the interior surfaces of the back door.
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 (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.
|
06/17/2014 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 12/10/2013 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-The cold case is in disrepair, one has been ordered.
-Time being used for sandwiches, sandwiches labeled with the discard time.
The person in charge was very knowledgeable regarding proper holding temperatures, cooking temperatures and did an excellent job with handwashing and glove use during 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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed to be cold holding at improper temperatures: the raw gizzards (52'F), wing sauce (48'F), bacon (48'F) and raw chicken (51'F) all stored in the prep cooler. The PIC discarded the foods in the cooler and contacted the repair company during the inspection. The internal temperature of the cooler was measured at 44'F during the inspection.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the exterior of the pans on the dry storage rack (carbon build up, oil, flour observed) 2. the exterior of the paper towel holder next to the 3 compartment sink.
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 were not observed sanitized. Employees are not sanitizing the dishes at this time due to the stopper not functioning in the sanitizer basin of the 3 compartment sink. Observed an employee wash and rinse a plastic container prior to using it without sanitizing it. Discussed proper sanitizing procedures with employees during the inspection. Facility has sanitizer available, Quaternary Ammonium sanitizer measured at 200 ppm in the 3 compartment sink.
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.
- Physical Facilities in Good Repair
Observation: The following areas are not maintained in good repair: 1. the wall next to the prep table in the front of the kitchen 2. the floor/wall molding is missing on the wall next to the prep table 3. the floors around that drain next to the hot water heater due to leak in the pipe, pipe does not reach the floor drain and the water is leaking onto the floor damaging the floor tiles 4. the wall next to the 3 compartment sink.
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 following areas are noted in need of cleaning: 1. the floors around the drain by the hot water heater 2. the floors under the 3 compartment sink 3. the wall next to the 3 compartment sink 4. the floors behind the oven in the front of the kitchen.
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.
|
06/11/2013 | Routine | |
Inspection conducted due to complaint received.
Complainant stated that strong odors are coming from the dumpsters, several flies are present around the dumpster area and the doors are not being closed.
Complaint has been founded and details of the complaint were discussed with the person in charge.
Facility is only receiving once weekly trash removal service. Neighbors are disposing of their trash in the dumpsters as well. The dumpster area is not enclosed and is next to the road in an area that is not visible to the staff members. Recommend placing the dumpsters closer to the store or in an enclosed area (such as a fenced or gated area) to help prevent the public from accessing the dumpsters. Also recommend more frequent trash removal services than just once weekly to prevent overflow and prevention of odors and reduce the presence of flies. Additional trash removal services will also allow for the lids to remain closed on the dumpsters which will also help prevent odors and the presence of flies. Facility may also want to provide signs stating the dumpsters are private property to discourage neighbors and customers from disposing of trash in these dumpsters.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Refuse - Removal Frequency
Observation: Objectionable odors were emanating from the refuse containers outside of the establishment. Employees stated that the trash is only being removed from the facility once weekly. Employees also stated that neighbors are disposing of their trash in the dumpsters causing them to overflow.
Correction: Increase the frequency that refuse is removed from the facility to prevent objectionable odors.
|
06/04/2013 | Complaint | |
Restaurant representatives - add corrected or new information about Fas Mart #28 (Tidewater Trail), 11517 Tidewater Trail, Fredericksburg, VA 22408 »