Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The following prepared ready-to-eat (RTE) food in the RIC were not properly dated for disposition: cole slaw, ham, sliced turkey, and deli ham. Person-in charge labeled all foods with appropriate disposition date.
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 - Good Repair and Proper Adjustment
Observation: The sanitizer pump for the 3 compartment sink was observed in a state of disrepair and damaged. Facility has steramine tablets for sanitizing equipment.
Correction: Repair the sanitizer pump to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board along the standing RIC were observed 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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the pizza oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the pizza oven at least every 24 hours.
- Critical: Backflow Prevention, Air Gap*
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the 3 compartment sink is less than 1 inch.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: The air vents in the rear of the establishment noted in need of cleaning.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
|
01/07/2016 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-Replace the ceiling tiles throughout the dry storage area with ones that are smooth and easily cleanable.
-All in use utensils are washed and sanitized at least once every 2 hours.
-No food prep observed during this inspection.
Please notify the health department once the dishmachine has been repaired.
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
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the exterior of the can opener 2. the exterior of the coffee pot.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The bleach sanitizer that is being applied to food contact surfaces does not meet the requirements. Bleach sanitizer being used in the dishmachine was measured at >200 ppm. The PIC contacted the repair company during the inspection.
Correction: Utilize only bleach sanitizer that meets the requirements when applying to food contact surfaces.
|
01/29/2015 | Routine | |
Report delivered and discussed with operator.
Dishmachine has been repaired. Bleach sanitizer in the dishmachine measured at 100 ppm during this inspection. Leak under the 3 compartment sink has been repaired.
No violation noted during this evaluation. | 01/06/2014 | Other | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 2 hours.
-Ensure ceiling tiles throughout the kitchen, bar and dry storage areas are being replaced with tiles that area smooth, non-absorbent and easily cleanable as needed.
Staff members are doing an excellent job with date marking all foods and keeping the kitchen very clean, 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
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw beef. Observed raw beef sitting out on the storage rack for thawing. Raw beef was placed into the walk in cooler for thawing.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the breakfast menu with the foodservice operator indicates that there is no consumer advisory for the foods that may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: several knives stored on the magnetic knife strip, the spatulas and pizza cutter stored under the prep table.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the heat lamps over the warming station 2. the interior of the under counter reach in freezer and reach in cooler 3. the exterior of the coffee maker 4. the exterior of the can opener.
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 were not observed sanitized. The bleach sanitizer in the dishmachine measured at 0 ppm during the inspection. The PIC contacted the repair company during the inspection and is using the 3 compartment sink for sanitizing dishes.
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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottles containing chemicals are not properly labeled. PIC labeled all spray bottles during the inspection.
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.
|
01/02/2014 | Routine | |
Inspection conducted to inspect the renovations completed on both bars.
The above observations and the following were discussed with the person in charge:
-Provide an additional plumbing fixture under the handsink in bar #1 to direct all waste water into the floor drain. Recommend providing a cover for the floor drain.
-Replace the broken light shield in the men's restroom.
-Dump sinks were not installed. Provide buckets, etc. in the bar areas that can be used to dispose of drinks, ice, etc. and prevent employees from dumping in the handsinks.
-A 3 compartment sink was not installed in the bar areas. All dishes are being taken back to the kitchen for washing, rinsing and sanitizing. An area has been provided for the storage of dirty dishes to be taken back.
-Handwashing signs provided.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the areas under the counter tops is not corrosion resistant, nonabsorbent, and/or smooth. The wood under the counter tops was not properly sealed.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink and counter in bar #2 is not sealed to adjoining equipment or walls. Observed large gaps along the back of the wall of the counters in both bar areas.
Correction: Seal the above equipment to adjoining equipment or walls since it is exposed to spillage or seepage.
- Floors, Walls, and Ceilings - Cleanability
Observation: The ceiling tiles throughout the bar areas is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing station in bar 2.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in bar 2.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- 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.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: The following areas were not observed to be in good repair: 1. the coving along the wall was missing by the entrance to the door to bar #2 2. gaps observed between the floor and sides of counters throughout both bar areas 3. observed gaps around the pipes under the handsinks in the men's restroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
06/18/2013 | Other | |
Restaurant representatives - add corrected or new information about Fredericksburg Moose Lodge #1655, 11917 Cherry Road, Fredericksburg, VA 22407 »