Fries Cafe, 335 Firehouse Drive, Fries, VA 24330 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Fries Cafe
Address: 335 Firehouse Drive, Fries, VA 24330
Type: Full Service Restaurant
Total inspections: 10
Last inspection: 04/01/2016

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Inspection findings	Inspection date	Type
Management is knowledgeable, personable, and responsive. Facilities are very well maintained, tightly controlled, organized, and free of background soil. Management consistently makes a strong effort to keep equipment, walls, and floors free of residues. Walk-in cooler has been rearranged to maximize air flow from vent, helping unit to properly hold at 41F or less. Walk-in cooler is very clean, dry, and organized, and is not overloaded. Management is cognizant of the need for properly cooling of batch foods, and has in place a well-versed pattern of food handling to ensure cooling is achieved. Proper handwashing and glove use were observed at inspection. No deficiencies noted. No violation noted during this evaluation.	04/01/2016	Routine
Operator is knowledgeable, responsive, and personable. Facilities are controlled, brightly lit, well-stocked, organized, and clean. Active managerial control is evidenced by operator arranging for repairs immediately when a roof leak appeared in the dining area. Note to manager: ensure cooling is being monitored. With the walk-in cooler holding at 41F, it should not be used to cool hot foods. Use the walk-in freezer to speed-chill foods. Unwrap and single stack ribs to facilitate cooling. Have staff check the temperature (internal) of the food while it is cooling. Critical: Cooling* (corrected on site) Observation: Cooked pork ribs noted not being adequately cooled to prevent the growth of harmful bacteria. Ribs were cooked in foil overwrap, and after cooking were packed tightly two layers deep in a deep pan. At inspection, ribs had been cooling for 16 hours and were still 51F. 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. Ribs were voluntarily dosposed at inspection.	12/04/2015	Routine
No deficiencies noted. Facility is under completely new management and has all new staff. Inspector notes significant improvement in kitchen operations. Management is knowledgeable, open, and cooperative. Kitchen is noticeably cleaner, with much of the background soil removed. Grill and fryers have been pulled out and the heavy accumulation of grease and spatter has been eliminated. Walk-in cooler is now functional, clean, is not overcrowded, and has been arranged to allow for adequate air circulation. Steam table is very clean, and pans are not overfull so that spillage is reduced. Temperature control and organization is much improved. Cooks are well-trained, and sanitary in their food handling practices. Dishwashing, bus, and handwashing areas are neatly maintained with fresh washwater and sanitizer every hour. Sani-buckets are set up and in use. Note to management: keep an eye on the walk-in cooler, as 41F leaves no room for error. Have staff brush up on cooling requirements and procedures, and verify proper cooling of steamtable foods at night. No violation noted during this evaluation.	09/30/2015	Routine
Visit was to retrieve data logger that was installed Friday 24-July-2015 to log cooler temps 24 hrs a day for 4 days. At inspection it was found that the restaurant was closed, and had been since Saturday the 24th around 4:30 PM. Closure was human resource related. Food stocks are still present in all cold units, including prep table. Operations were shut down in mid-stream and have not resumed as of 03-August-2015. Proposed re-opening Thursday August 6th, but VDH will be notified, and will return with data logger at that time. EHS discussed with owner 8/3/15 to check food stocks and check the date marks on all refrigerated foods, and not use the walk-in cooler for perishable storage until VDH can verify proper function. No violation noted during this evaluation.	07/28/2015	Other
Repeated failure to maintain proper cold-holding temperatures. Employees continue to use walk-in cooler for storage of perishable foods, but cooler has shown a history of not holding temperature. When asked, employees state they are checking the cooler, and that it stays below 40F, but at the last 4 inspections (all dated 2015), inspector has found cooler to be out of compliance. Cooling Methods Observation: The methods used for cooling were not adequate. Hot brown gravy had been packed in a plastic tub with snap-on lid and placed in the 45F walk-in cooler. No staff were monitoring the cooling rate. Tub is approximately 8" deep and 6" across, and will not allow the gravy to dissipate heat. Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Foods in the walk-in cooler noted cold holding at improper temperatures. Turkey gravy, cooked spaghetti pasta, deli meats, hotdogs, milk, cut fruit, raw fish, raw pork ribs, and ricotta cheese were cold holding at 46-48F. Ambient air temperature at inspection was 45F. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair malfunctioning walk-in cooler or shut it down. Do not use walk-in to store perishable foods until it can cold hold at 41F or less 24/7. It is not acceptable to use the unit knowing it will be out of compliance 8-12 hours per day. Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) Observation: Sanitizer is heavily contaminated with dish soil. Dishes are being dip-rinsed Correction: rinse chamber had a visible film of grease floating on the surface, which is sheeting every dish and soiling the sanitizer.	07/24/2015	Routine
Walk-in cooler now in use only for uncut produce, shell eggs, salad dressings, and non-TCS foods. A new R/I cooler has been installed in the kitchen, and houses the routinely accessed meats, dairy, casseroles, cooling or cooled-to-reheat foods, and cut produce. Steam table is now being broken down at night into shallow pans for cooling of foods. Lids are cleaned or replaced as needed. No violation noted during this evaluation.	05/14/2015	Routine
Management is knowledgeable and responsive. Work area is very small, but effective. Employees are able to field questions on basic food safety. Note to management: keep an eye on walk-in cooler, checking food temps every day to ensure accurate monitoring. Remind staff to not touch faces, clothes, hair, and cell phones while in the kitchen or while providing food service. This should include waitstaff. Hair Restraints - Effectiveness (corrected on site) Observation: Employees observed working in the food service area without proper hair restraints. The waitstaff are responsible for preparing salads, but waitstaff are not using any hair restraint method. 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. If waitstaff are not involved in food preparation, they are exempt from wearing full hair restraints, however, any staff who do actual food preparation must have hair restraints. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Foods in walk-in cooler (pinto beans, cole slaw, beef, chicken) cold holding at improper temperatures. Temperatures of products range from 44-49F, with ambient air at 46F. Correction: Store all perishable foods at 41F or less. Unit was turned down at inspection and began to drop food temperatures within 15 minutes. Remove stacked pans of food that are blocking cold air flow. Monitor temperatures of foods in walk-in cooler throughout the day. Kitchenware and Tableware (corrected on site) Observation: Cleaned and sanitized silverware not stored so that it is protected from contamination. Clean silverware is being stored in an uncovered plastic bin between the handsink and the bus-tub sink where drinks are emptied after service. The utensils are also sitting directly beneath of the paper towel dispenser for the handsink. Shared splash from both the handsink and bus sink could easily contaminate clean silverware. Water dripping from wet hands may also drip onto silverware when reaching for paper towels. Correction: Silverware bin was relocated. Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at the handsink in the kitchen. Correction: Refill paper towel dispenser.	04/29/2015	Routine
First operational inspection. This is a well-run restaurant, and while the kitchen area is small, it is organized and clean. Storage capacity will need to be watched, as restaurant is doing a very brisk trade and deliveries are 2x week. EHS discussed with operator the use of the new work sink, which was intended to be the facility mop sink, but operator opted to provide more space for warewashing and avoid possible splash/spatter from a mopsink in the warewashing area by relocating the mop area to an outdoor (existing) mop sink. The work sink, which has never been used as a mop sink, can be retained as a supplemental prep or warewashing sink. Reminder to all kitchen staff, hair restraints are required. Also, remind waitstaff that hair restraints are necessary for anyone prepping salads. Cell phone use in food handling areas should be discouraged Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employee 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.	10/17/2014	Risk Factor
Opening inspection. Facility has food stocked, and has done some test cooking for staff. All corrections requested on previous inspection have been completed. CO in hand. Clean and sanitize thermometers. Walked operator through calibration process. Provided handwash and employee health signs, as well as foodborne illness organisms chart. Discussed cooling procedures and reheating. Only small batches of food will be hot-held, limiting time spent on hot table. Hot holding unit is a dry table, not a steam table. Proper backflow prevention in place. Good knowledge of of proper sanitizing procedures. Color coded cutting boards for allergen protection. Newly installed grease trap beneath the 3CS. EHS to return for first operational inspection within 30 days. No violation noted during this evaluation.	09/25/2014	Routine
first inspection of facility formerly operating as Rio Nuevo, now planning to operate as the Fries Cafe. Operator was wanting to open ASAP. Corrections required: get CO from building inspector complete VDH application and pay $40 fee shield the mop sink on both sides to block splash from food and equipment areas install sandwich prep table and ensure cold-holding at 41F or less get walk-in cooler down to 41F install thermometers in all refrigeration units test run of steam table to know settings correct poor lighting over cook area---currently at 20Fc, boost to 50Fc in order for VDH to complete an opening inspection, food must be in place and all equipment stocked and turned on, ready to use. Bulk food tubs must be in place and appropriately labeled with contents. ensure cooking thermometers are available and calibrated have food gloves stocked and available post employee health sign post handwashing signs set up place to hang up mops to dry (can be outside) No violation noted during this evaluation.	09/15/2014	Pre-Opening

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