The above observations were discussed with the person in charge.
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, PC: Prep Cooler
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the walk in cooler are not properly dated for disposition. Observed baked beans, cooked roast, cooked pork chops, Chicken A La King and cooked shredded pork stored in the walk in cooler without being dated.
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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the interior of the ice machine and the upsplash of the coffee machine by the bar were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of equipment 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.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the stand oven on the main prep line is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the stand oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the equipment in the bar were not observed sanitized. Sanitizer in the bar dishmachine measured at 0 ppm. The PIC replaced the container of sanitizer during the inspection and the concentration measured at 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.
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11/17/2015 | Risk Factor | |
The above observations were discussed with the person in charge.
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, PC: Prep Cooler
- 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 an employee place lemons on the water glasses for customers with her bare hands. The PIC advised the employee to use a barrier such as gloves or tongs when placing lemons on the glasses.
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: 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 mandolin, tongs, scoop and plate all on the storage rack by the front door of the kitchen. The PIC cleaned and sanitized all equipment during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the soda gun in the bar and the coffee machine at the wait station by the bar were observed soiled with accumulations of grime and debris. The PIC cleaned and sanitized the surfaces during the inspection.
Correction: Clean the surface of equipment 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.
- Equipment - Cooking and Baking Equipment
Observation: Surfaces of the stand oven by the stove in the kitchen is observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1. the interior of the McCall Reach in Freezer 2. the shelves of the cart across from handsink in the warewashing area 3. the interior of the ice cream freezer.
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 in the bar were not observed sanitized. The bleach sanitizer in the dishmachine measured at 0 ppm. The PIC replaced the sanitizer bottle during the inspection and provided 100 ppm bleach sanitizer in the dishmachine.
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.
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05/21/2015 | Routine | |
Additional Food Temperatures: Cooked Prime Rib-WIC-IT: 37'F, Cooked Potatoes-WIC-IT: 37'F
The above observations and the following were discussed with the person in charge:
-Employee health policy discussed.
-Storing of cooked taco meat.
-Thin probe thermometer is on order.
-All in use utensils are being washed, rinsed and sanitized at least once every 4 hours.
-Slicer handout provided.
-Bleach sanitizer measured at 50-100 ppm in sanitizer buckets and in the dishmachine in the bar and in the kitchen.
The person in charge was very cooperative and made corrections to all hazards noted during the inspection, thanks! Facility observed to be very clean and organized, great job by all staff members!
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, PC: Prep Cooler
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee handling lettuce with his bare hands. Employee obtained gloves during the inspection.
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.
- Records - Creation and Retention (corrected on site)
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasites infective to the aquacultured fish. PIC obtained records from the food supplier during the inspection.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the following equipment were observed soiled with accumulations of grime and debris: 1. the soda gun in the bar 2. the upsplash of the coffee machine in the wait station by the bar 3. the upsplash of the tea makers in the wait station by the kitchen. PIC had all items cleaned during the inspection.
Correction: Clean the surfaces of equipment 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 (corrected on site)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the soda gun holder in the bar 2. the interior of the ice cream freezer 3. the area behind the slicer blade. All items were cleaned and sanitized during the inspection.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: The unapproved sanitizer is being used in a manner that contaminates food, equipment, utensils, linens or single service items. Observed cleaner/sanitizer rags that are placed in water then used for food contact surfaces. Product states on the package that it is not approved for food contact surfaces. PIC had all sanitizer buckets containing these rags replaced with bleach sanitizer buckets measured at 50-100 ppm. Cleaner/sanitizer rags will be stored outside of the kitchen and the PIC ordered food grade sanitizer rags during the inspection.
Correction: The cleaner/sanitizer rags must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
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05/20/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-The backflow prevention device was removed from the ice machine when the top was replaced. The PIC had the backflow prevention device replaced on the water line during the inspection.
-Employee health policy discussed, handout provided.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
-Ensure the silverware stored at the wait station is being stored with the food contact surface facing down after cleaning and chemical sanitization.
-Ensure the foods stored in the prep coolers are being covered.
-The bleach sanitizer in the dishmachine in the kitchen and in the bar were measured at 50 ppm. The quaternary ammonium sanitizer in the sanitizer buckets was measured at 200 ppm.
The person in charge and all staff members were extremely complaint and willing to make all corrections 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 - 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 asparagus and onions stored in the same bowl as raw shell eggs. The PIC removed and discarded the asparagus and onions.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. Observed meat sauce, cooked steak, prepared mashed potatoes and sliced turkey stored in the walk in cooler without being dated. Observed cooked chicken stored in the reach in cooler without being dated. The PIC had all foods marked with the prepared on date during the inspection.
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.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the interior of the beer/keg coolers in the bar 2. the interior of the cook's prep tables 3. the exterior of the coffee machine in the wait station 4. all hoods vents throughout the kitchen 5. the ovens on the catering side of the kitchen. All areas were cleaned during the inspection.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Stainless steel containers stored on the drying rack were found stacked while wet after cleaning and chemical sanitization. The PIC had an employee dry the containers with a paper towel during the inspection.
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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The faucets at the handsinks in the warewashing area and in the wait station next to the kitchen are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site) (repeated violation)
Observation: The following areas noted in need of cleaning: 1. the wall under the rinse sink and under the 3 compartment sink 2. the floor under the 3 compartment sink 3. the ceiling vent over the warewashing area and over the ice cream freezer 4. the floors under the dry storage shelves in the kitchen 5. the floors in front of the keg cooler in the bar. PIC had all areas cleaned during the inspection.
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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05/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about Fredericksburg Country Club, 11031 Tidewater Trail, Fredericksburg, VA 22408 »