Discussed the following with the person in charge:
1) Good hand washing and glove use observed during food prep
2) Temperature logs observed during the inspection
3) PIC stated the facility is using the kitchen above Mercantile restaurant as a commissary for minimal food prep/storage
4) All food employees were using proper hair and/or facial hair restraints during food prep
Abbreviations: PIC- person in charge, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the kitchen is not sealed to the adjoining wall.
Correction: Seal the unit to the adjoining wall since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1) the storage rack near the grill area 2) the exterior of the bulk food containers near the reach-in coolers 3) the exterior of the panini press 4) the exterior of the ice machine.
Correction: Clean the surfaces of the equipment at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed three blown out lights in the hood vent.
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 are noted in need of cleaning: 1) the ceiling vent covers throughout the kitchen 2) the floors throughout the kitchen 3) the drain beneath the 3-compartment sink.
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.
|
04/05/2016 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation after handling soiled utensils, moving from task to another and before donning gloves.
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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair and beard restraints.
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
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed food employee handling cooked steak and chips with his bare hands. Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Equipment - Good Repair and Proper Adjustment
Observation: All of the undercounter RIC's are in need of new gaskets. The upright Frigidaire RIC needs a new gasket, a new handle and has several broken pieces in the interior.
Correction: Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along prep counters are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) exterior of the RIC's and RIF's 2) ceiling fans 3) air vents 4) toaster oven 5) fryer 6) blender 7) mixer
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Plates and bowls with the food contact side up underneath prep counter with particles of food dropping onto the clean tableware.
Correction: Store TABLEWARE with food or lip-contact surface facing downward to prevent contamination prior to use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed employee begin to dump ice and rinse containers in the hand washing sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected (corrected on site)
Observation: Observed the door to the kitchen from the outside open when arrived for inspection. PIC did close door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: All of the vinyl flooring is in need of replacement. There are several ceiling tiles in the kitchen that have water damage.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Entire facility is in need of a thorough 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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Observed spray bottles of cleaners stored above and beside the napkins downstairs.
Correction: Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
04/10/2015 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Chlorine sanitizer concentration level in the dishmachine measured 100 ppm. Quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket in the prep area measured 200 ppm. Facility was very busy during this inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils, stored in water at 40'F - improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked rice at the steam table @ 88'F - hot holding at improper temperatures. Observed the rice voluntarily discarded during this inspection.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potato salad in the prep unit @ 59'F - cold holding at improper temperatures. Potato salad was relocated to the WIF.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. cutting board at the prep unit in the cook area 2. small cutting board in the prep area.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: Floor between the 2 cold holding units observed in disrepair - black tape is holding the linoleum together.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
04/15/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Chlorine sanitizer concentration level in the dishmachine measured 50 ppm.
No violation noted during this evaluation. | 11/26/2013 | Risk Factor | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Quaternary ammonium sanitizer in the wet wiping cloth bucket measured 200 ppm. Discussed with operator: 1. ensure the water temperature in the wet wiping cloth bucket is room temperature (65-75'F) 2. if storing in use utensils in standing water, ensure the temperature of the water is 135'F or higher. Operator is knowledgeable in food safety and employee health. Observed good handwashing, glove use, food handling procedures, cooking and cold holding temperatures, and date marking during this inspection. Facility is clean and well maintained.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. 1. observed utensils stored in ice water @ 41'F 2. observed knife stored in bucket containing water and sanitizer
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris. 1. light covers at the hood system 2. interior of the ventilation hood system
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: Chlorine sanitizer concentration level in the dishmachine measured 10 ppm. Corrected to 100 ppm during inspection.
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. Proper concentration level of chlorine sanitizer is 50 to 100 ppm.
- Floor Covering, Mats and Duckboards (corrected on site)
Observation: Carpet mat, in the prep area, is not easily cleanable. Observed carpet mat removed from prep area.
Correction: Design mats and duckboards to be removable and easily cleanable.
|
04/29/2013 | Routine | |
Abbreviations: WIC - walk in cooler
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Observed utensils on the cook's line and in the prep area stored in ice water that measured at 43.3'F. Also observed knives stored in sanitizer in the prep area (CORRECTED).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed cases of potatoes on a shelf in the prep area that were only about 2" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The green scrub brush located above the 3-compartment sink appeared to be very worn and soiled.) was observed in a state of disrepair and damaged.
Correction: Repair or replace the brush to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the interior of the ventilation hood, to include light fixtures, and the table under the grill has accumulations of grime and debris.
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 the equipment being washed in the dishwasher are not being sanitized. Chlorine sanitizer levels measured 0 ppm. PIC corrected by pushing hose all of the way into the chemical bottle. Sanitizer levels then measured 100 ppm..
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.
- Floors, Walls, and Ceilings - Cleanability (corrected on site)
Observation: The cloth mat at the servers station is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the grill on the cook's line (25 cp observed), the cooking side of the kitchen (30 cp observed) and in the prep area (30 cp observed).
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
|
04/26/2013 | Training | |
| No violation noted during this evaluation. | 02/27/2013 | Other | |
Restaurant representatives - add corrected or new information about Foode, 1006 C/D Caroline Street, Fredericksburg, VA 22401 »