Discussed with the Person-in Charge
Person-in charge indicated that only the 3 compartment sink is used to wash, rinse, and sanitize, however if the dish machine is to be used the service company must ensure detergent is being dispensed.
Abbreviations: PIC-Person-in charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in cooler, RIC-Reach-in cooler
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following are not sealed to adjoining wall: 3 compartment sink and dump sink in the back.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following food-contact equipment surfaces were observed soiled to sight and touch: stainless steel serving pan, slicer, and knife stored on the storage rack in the back. Person-in charge removed all items to be washed, rinsed, and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The ice deflector in the bulk ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice deflector 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 cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed spray bottles of degreaser and sanitizer were not properly labeled. Person-in charge labeled the 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.
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12/03/2015 | Routine | |
Discussed with the person in charge:
Denise is scheduled for the Food handler's class in August 2015.
Cooking, allergens, Big 5 food borne illness, and employee health hand outs given. Information on personal hygiene and sample inspection checklist given.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling bread slices with her bare hands. Manager discussed this with the employee.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw hamburger stored over sliced meats and hot dogs in the reach in cooler. The manager rearranged the foods.
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed several knives that were soiled to sight and touch. Manager placed items in the dish machine area.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed a chemical spray bottle that was labeled "bleach" but had another product in it. Manager disposed of the bottle.
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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07/13/2015 | Risk Factor | |
Abbreviations: PIC=person in charge
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) spaghetti sauce, chicken noodle soup, green beans and mashed potatoes in the refrigeration unit were not properly dated for disposition. PIC dated items he was knowledgeable about and other items were voluntarily discarded.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit were not properly dated for disposition after opening. PIC voluntarily discarded items.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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)
Observation: Surfaces of the soda nozzles which are in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris. PIC removed nozzles to clean.
Correction: Clean the surface of soda nozzles 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 (corrected on site)
Observation: The cavity of the microwave oven is observed soiled. PIC cleaned interior of microwave.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1) exterior of microwave 2) blender 3) food processor 4) RIC's 5) RIF's 6) hot dog machine 7) interior of the steam machines Restaurant is closed for the winter and PIC is in the process of cleaning all items in the facility.
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: Observed stainless steel and plastic food containers that were stacked while wet after cleaning and chemical sanitization. PIC removed items to rewash, rinse and sanitize and air dry.
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.
- Light Bulbs Protective Shielding
Observation: The light shield on the lights over the warewashing machine is broken.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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12/15/2014 | Routine | |
Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 07/18/2014 | Risk Factor | |
Abbreviations: PIC=person in charge
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: bottom front panel of gas stove is missing.
Correction: Replace the panel to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) throughout the kitchen are 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: several tongs, large spoons and spatulas. PIC returned to wash area.
Correction: Clean and sanitize these surfaces for food contact.
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12/05/2013 | Routine | |
Discussed the following with the Person in Charge:
1) Equipment thermometers.
2) Dry storage area upstairs.
3) Soda dispensing nozzles.
Abbreviations: prep - preparation, ST - surface temperature, IT - internal temperature, WIC - Walk in Cooler, WIF - Walk in Freezer, RIC - Reach in Cooler, RIF - Reach in Freezer
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw chicken in plastic bag stored over ready-to-eat (RTE) food 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: bottom front panel on gas grill missing, foot post missing on leg of prep table.
Correction: Repair the above equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards at prep table and can opener.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the soda dispenser catch basin has accumulations of grime and debris. Drain tube is located on the side portion (near bottom) of the catch basin which does not allow for full drainage of well. Approximately 1/4 inch of liquid remains in basin.
Correction: Drain and clean the catch basin at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor drain under the soda dispenser 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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12/07/2012 | Routine | |
Restaurant representatives - add corrected or new information about Gauntlet Golf Club, 18 Fairway Drive, Fredericksburg, VA 22406 »