Tighten self-closers on bathroom doors.
- Food Storage - Clean and Dry Location
Observation: Food (open box of tomatoes under slicer table) stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: The preparation refrigerator is has an interior temperature of 50°F.
Correction: Need to have refrigerator repaired or adjusted so that maintains 36-38°F, so that maintains potentially hazardous foods at 41°F or below.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Handwash sink in kitchen is out of order. Adjacent mop sink is being used for hand washing
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01/07/2016 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: Handwash sink is out of order. Adjacent wash tub type mop sink is being used for cleaning hands.
Correction: Need to repair hand wash sink. Ok to use mop sink for alternative hand wash sink until regular hand wash sink repaired. Just keep soap and papertowels at hand wash sink.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Missing in mens bathroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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09/24/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried chicken (116-122°F) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Refrigerate immediately and quickly drop to 41°F or below within 4 hr. or less
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05/12/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken breast, chili, BBQ hot dogs (44, 45, 45, 38-44°F), in the walk-in cooler, cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Physical Facilities in Good Repair (repeated violation)
Observation: Back screen door is not maintained in good repair. Holes and drags.
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: Floor under and walls adjacent to deep fryers and ceiling where heat exits 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.
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02/19/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands between operations and putting on new gloves.
Correction: Wash hands when change operations and before put on gloves, to avoid contaminating new gloves with soiled hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: The back screen door is not maintained in good repair
Correction: Realign so that door closes fully and covers opening completely. 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: Wall next to fryers and sides of fryer and adjacent equipment 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.
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11/20/2014 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. 5 lb. bags of flour stored on floor under preparation table.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Put bags on shelf with rest of flour.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage biscuits in hot holding (111-117°F) unit at improper temperatures.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Back screen door is out of alignment and consequently not seal opening when closed and screen has holes in several places of the door.
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: Floor under fryer and adjacent areas under cooking line 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.
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08/21/2014 | Routine | |
200 ppm QUATS in 3-compartment sink
- Critical: Cooling* (corrected on site)
Observation: Chicken (85°F) and sausage (72°F)used for breakfast biscuits noted not being adequately cooled to prevent the growth of harmful bacteria. After 3 hr. 45 min.
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. WHEN TAKE OFF WARM HOLDING - allow to cool to @ 135°F and then place in refrigeration and spread out on shallow pan or plate to allow to cool quickly. Once down to 41°F or below, then can cover.
- Physical Facilities in Good Repair (repeated violation)
Observation: BAck screen door not close fully and is out of alignment and holes.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities and can allow flies into establishment.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under shelves in dry storage room 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.
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05/23/2014 | Routine | |
QUATS sanitizer in 3 compartment sink = 200 ppm -ok
Suggest leave potentially hazardous foods uncovered in refrigerator until reach 41°F or below. Then cover so to maintain moisture and cold.
- Physical Facilities in Good Repair
Observation: Back screen door not close fully and is out of alignment and has holes.
Correction: Should adjust and repair screen door to add extra protection to back door air curtain.
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02/21/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken salda 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.
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11/22/2013 | Routine | |
On next printing of menu, mark the specific foods that the consumer advisory relates to such as eggs and hamburgers - suggest use asterisk (*) beside each item.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the kitchen freezer (exterior thermometer not function properly).
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door. Self-closers for mens and womens bathrooms do not close the respective doors fully.
Correction: Adjust self-closers on bathroom doors, so close fully (tight).
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08/08/2013 | Routine | |
Found sausage, chicken, and tenderloin stacked on a plate cooling in the reach-in refrigerator on a plate covered @ 4 hours of cooling time. It is doubtful that these potentially hazardous foods will cool to 70°F within 2 hr. and 41°F within 4 more hours. Need to uncover and spread these foods out so can receive maximum cooling air coming in contact with the most surface area.
Make sure to label the pan of flour at the preparation table with the common name on the outside of the pan so the food is identified.
Make sure to put the consume by date on foods such as the chicken salad and barbecue if the food is held longer than 24 hours and is maintained under proper refrigeration for seven days to know the discard date if kept for seven days from first date opened and used.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were cold holding at improper temperatures: Half & Half Creamer 47°F and Roast Beef 44°F at the front case unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and service the unit so that it maintains proper temperature of 41°F or below.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Boxes of single service items were found stored on the floor in the dry storage area.
Correction: Store boxes of single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Plumbing System Maintained in Good Repair
Observation: Observed pooling water on the floor near the handwash sink and the mop sink area.
Correction: Need to fix the plumbing issue so that water does not leak out onto the water which could cause a slip or trip hazard.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor and the walls under and behind the cook-line equipment in the kitchen are 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.
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05/09/2013 | Routine | |
Restaurant representatives - add corrected or new information about Frank's Whistle Stop, 11729 Old Franklin Turnpike, Union Hall, VA 24176 »