Dishwashing facilities were being maintained properly. No food temperature problems were observed.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: There were items being stored in the basin of the kitchen handwashing sink.
Correction: Handwashing sinks may be used for nothing except handwashing. We need to do everything possible to encourage frequent, and whenever necessary handwashing.
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01/04/2016 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Equipment - Good Repair and Proper Adjustment
Observation: The bottom in the storage cabinet, between the display case style refrigerator and the cold food prep bar, has rough spots where the surface material has worn through. Rough surfaces are exposed which are not cleanable at the bacterial level.
Correction: This bottom board of this storage cabinet needs to be resurfaced, or replaced, so that it is smooth, easily cleanable, and resistant to moisture.
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06/11/2015 | Routine | |
Dishwashing facilities were being maintained properly. No food temperature problems were observed.
- Handwashing Cleanser - Availability (repeated violation)
Observation: There was no handsoap at the back kitchen handwashing sink.
Correction: We require that there be handwashing soap at all handwashing sinks at all times. We need to do everything possible to encourage frequent, and whenever necessary, handwashing. Handsoap in the handsoap dispenser unit, a "pump bottle" of handsoap, or a bar of soap would be acceptable. This violation was immediately corrected by the establishment management.
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01/22/2015 | Routine | |
Dishwashing facilities were being maintained properly.
- Jewelry - Prohibition
Observation: An employee was observed working with food with two rings on.
Correction: The only ring that may be worn when working with food in one plain wedding band (no stones). This is true even when disposable gloves are worn.
- Hair Restraints - Effectiveness
Observation: An employee was observed working with food but not wearing the hair restraint that we require.
Correction: WE require that all employees, when working with food, wear a hat, a hair net, an open visor, a scarf, or some other type of hair covering that we have approved.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: There was a wet wipecloth, with no detectable sanitizer in it, on the small counter in the "coffees area.
Correction: We require that all wet, or damp, wipecloths contain a sanitizing solution in them. The sanitizing solution must be at proper strength. For "quat" type sanitizers, the available chlorine level always needs to be 200 to 400 PPM, at all times, as measured by the "quat" type test strips" that the manufacturer recommends for this particular "quat" sanitizer. This violation was immediately corrected by the establishment management.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: There were deli-style meats, wrapped in plastic wrap, placed on the balance, in the kitchen, on the steel sandwich prep table. These meats were at 62 F.
Correction: The manager said that these deli meats were to be discarded, at the end of the day. The manager said that these meats were on the balance so that their weights could be recorded, prior to discarding them. Even for meats which are designated by the management to be discarded, they must be discarded within 4 hours of going out of temperature, or there is a risk of cross contamination of clean surfaces (where sandwiches are prepared). In these situations, our regulations require that a label be placed on these meats, even for meats designated to be discarded, if they are out, at room temperature. The label must show the time (and date) that these meats went out of temperature, that is above 41 F. These meats need to be discarded within four hours of going out of temperature. This violation was immediately corrected by the establishment management. The meats were thrown away, and then balance was immediately washed, rinsed, and sanitized.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: There were soft drink cans being stored in the basin of the back kitchen handwashing sink.
Correction: Handwashing sinks may be used for nothing other than handwashing. We require that all handwashing sinks be easily available for handwashing at all times. We need to do everything possible to encourage frequent, and whenever necessary, handwashing. Nothing may be placed in the handwashing sink basins. This violation was immediately corrected by the establishment management.
- Handwashing Cleanser - Availability (corrected on site)
Observation: There was no handwashing soap at the back handwashing sink, at the time the inspection was initiated.
Correction: We require that there be handwashing soap (and paper towels) at all handwashing sinks at all times.
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09/08/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee was observed eating in the food preparation area, at the time the inspection was initiated.
Correction: Eating is not allowed in food preparation areas. This violation was immediately corrected by the establishment management.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: In a refrigerator, there were salami slices (in an opened plastic commercial package), with a "prep date/date the original commercial package was opened" date of 9-Jan-2014.
Correction: Ready-to-eat foods, such as slices of salami, must be eaten, or discarded, within 7 days of the day the original commercial package was opened, or within 7 days of the day the product is sliced, for those deli-style meats, and cheeses, that are sliced in the store. The slices of salami were immediately discarded by the establishment management. This corrected the violation.
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01/28/2014 | Risk Factor | |
Handwashing facilities were being maintained properly. No food temperature problems were observed.
- Critical: Backflow Prevention, Air Gap*
Observation: The sprayer head, associated with the three-compartment (dishwashing) sink, extends slightly below the top of the sink basins, when hanging freely.
Correction: We require that there be an "air-gap," at least 1 inch wide, between the bottom of the sprayer head, and the top of the "upper rim" of the steel table surface. (This "upper rim" extends approximately 1-2 inches, above the tops of the actual sink basins. In the event that the sink becomes stopped up, with the water running, water will fill to the top of this "upper rim.") This violation needs to be corrected, as soon as possible. One way to correct the problem would be to shorten the "rinse arm" hose. Hanging up the sprayer head, when not in use, is a good idea, but does not meet this regulatory requirement.
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08/19/2013 | Routine | |
Restaurant representatives - add corrected or new information about Fas Mart #3548, 1441 West Main Street, Waynesboro, VA 22980 »