Facility has removed a hand sink that was not being used frequently. Currently, a hand sink is provided along the cook line and near the dish machine area, which is also very close to the food preparation area. It is highly recommended that the hand sink be re-installed.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods such as eggs provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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 deli slicer, a knife found stored in the knife block, the can opener blade and the vegetable peeler.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the interior of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the interior of the ice machine any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment were noted not being sanitized due to lack of sanitizer being dispensed into the machine. 0 parts per million were noted on the sanitizer test strip. Person in Charge primed the sanitizer line.
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine bleach in the wiping cloth bucket, used to wipe down food contact surfaces, is measured too strong. Measured sanitizer solution at well over 200 parts per million. Bucket was swapped out and replaced with a quaternary ammonium sanitizer solution at 200 parts per million.
Correction: Utilize chlorine bleach at a concentration of 50-200 parts per million when applying to food contact surfaces
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07/29/2015 | Risk Factor | |
| No violation noted during this evaluation. | 07/29/2015 | Complaint | |
Overall, observed facility to be clean. Continue working on risk factor observations.
Observed several corrections made since previous reports. Thank you!
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).Observed several cases of raw shell eggs stored immediately adjacent to cases of lettuce in the walk in cooler. Person in Charge seperated lettuce and eggs.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Observed bottles of oil, barbecue sauce, and cooking wine stored on the cook and prep lines without labels.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw hamburgers (49'F), scrapple (45'F), and ham (49'F) observed cold holding at improper temperatures in the prep cooler. Person in charge adjusted the thermostat.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods, such as home made salad dressings and sweet potatoes in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked foods such as eggs are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of red food coloring.
Correction: Discontinue the reuse of manufacturer containers for red food coloring storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the top of the dish machine 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 following equipment were not observed sanitized: forks and bowls used to scramble eggs for omlettes..
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the cook line is being used to clean equipment and utensils. Observed cook use the hand sink on the cook line to rinse forks and bowl used to scramble eggs for omlettes.
Correction: The handwash facility identified above is to be used for washing hands only
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05/29/2015 | Routine | |
Discussed details of complaints with the Person in Charge during risk factor inspection today. Complaints not founded.
Recommend additional and on-going training with employees regarding employee health.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee wash hands for only 5 seconds. Discussed observation with the employee.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored immediately adjacent to ready to eat foods in the walk in cooler. Observed cooked pasta and green beans stored immediately adjacent to raw hamburger and raw steak, and observed pallets of raw shell eggs stored immediately adjacent to boxes of lettuce in the walk in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling* (corrected on site)
Observation: Cooked pasta noted not being adequately cooled to prevent the growth of harmful bacteria. Observed a large container of cooked penne pasta, marked as having been cooked yesterday, with an internal temperature of 47'F. PIC stated pasta was cooked last night and placed in the walk in cooler. PIC discarded the pasta.
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 - Cold Holding* (corrected on site) (repeated violation)
Observation: Sausage links cold holding at improper temperatures. Observed sausage links to be cold holding at 47'F in the prep cooler. Links were stacked high in an open prep cooler. PIC moved sausage links to the bottom of the cooler to cool back down.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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 meat slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of several cleaning chemicals were observed without labels.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/05/2015 | Risk Factor | |
Overall, observed improvement in facility since previous routine inspection.
Discussed cooling procedures for various food items at length with the operator.
Discussed employee hand washing and glove use. Handouts left with the person in charge.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before changing gloves. Employee was observed taking equipment from the cook line to the prep area of the facility, then removed his gloves, donned a new pair, and began food preparation.
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 tasks.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed a member of the wait staff slice toast with her bare hands. Waitress then used tongs to place the sliced toast on the plate.
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 - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the warewashing area 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 and Utensils, Air-Drying Required
Observation: Several pots and food storage 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the warewashing area is being used for purposes other than washing hands. Observed significant amounts of food debris in the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap observed along the bottom right corner of the rear 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.
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05/22/2014 | Routine | |
Discussed the following with the Person in Charge:
1. Recommend facility undergo a thorough and detailed cleaning.
2. Ensure dish machine is operating properly. During inspection, wash water and rinse water were not meeting minimum temperature requirements as per the data plate afixed to the machine by the manufacturer. Chemical sanitizer was tested at appropriate levels.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed cook remove sliced tomatoes from a customer's plate prior to it going out to the dining room. The sliced tomatoes were then placed back in the reach in cooler. PIC discussed observation with the cook, and instructed him to use gloves or other barrier when handling ready to eat foods.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Scrapple (55'F it), Chicken Salad (44'F it) and Sliced Tomatoes (44'F it) cold holding at improper temperatures. PIC instructed employees to keep lids closed to prep coolers when not in use. Lids had been open for breakfast service. Scrapple was re-located to a lower portion of the cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods, including but not limited to cooked potatoes, lasagna, stuffing, turkey breast and other ready to eat food items prepared in the facility are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Raw and/or undercooked foods such as eggs on the breakfast menu are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the cook line is being used for purposes other than washing hands. Observed significant food debris in the hand sink basin.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Several chemical spray bottles in the facility were observed without a labels.
Correction: Label spray bottles with contents or discard.
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11/26/2013 | Risk Factor | |
Discussed the following items with the Person in Charge:
1. Ensure all chemical bottles are accurately labeled with the common name of the contents.
2. Employee Health. Policy is in place.
3. Food Storage in the walk in cooler. Handouts were given to the Person in Charge.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed cook crack raw shell eggs, then continue to prepare foods, handling various utensils.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored next to ready to eat foods in the walk in cooler. Observed raw chicken and fish stored immediately adjacent to bottled water, raw eggs stored immediately adjacent to broccoli, and raw chicken stored next to broccoli. These foods were stored in different sections throughout the walk in cooler. PIC re-arranged food storage in the walk in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: Unpackaged chicken and shrimp stored in direct contact with undrained ice.
Correction: Store unpackaged food in drained ice.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths stored on countertops throughout the facility.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cole slaw and cut tomatoes (48'F) cold holding at improper temperatures in the salad prep cooler in the expo area. PIC moved the foods to the reach in cooler next to the prep cooler, and manually adjusted the prep cooler thermostat.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers for cottage cheese were observed reused for the storage of hard-boiled eggs
Correction: Discontinue the reuse of manufacturer containers for hard-boiled egg storage. Provide approved reusable food storage containers designed for your food storage needs.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: bowl and forks used to make scrambled eggs. Observed employee wash equipment, then dip in sanitizer for only 2 seconds. Employee placed these items in the sink to be re-washed, and used items from the clean equipment shelves for food preparation.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean ladels were observed stored with the food-contact surface facing upward at the salad prep cooler and clean plates and bowls were found stored unprotected near the steam table for the soup in the expo area..
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the warewahing and food preparation areas. Several light bulbs were noted to be burned out or not placed in light fixtures in this area. Only 20 foot candles of light was noted on at the food preparation area, adjacent to the warewashing area.
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
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of quaternary ammonium are not properly labeled. Quaternary ammonium is being stored in a bucket labeled as "degreaser."
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/31/2013 | Routine | |
Restaurant representatives - add corrected or new information about Four Seasons Family Restaurant, 5201 Jefferson Davis Highway, Fredericksburg, VA 22408 »