Goolrick's Modern Pharmacy, 901 Caroline Street, Fredericksburg, VA 22401 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Goolrick's Modern Pharmacy
Address: 901 Caroline Street, Fredericksburg, VA 22401
Type: Fast Food Restaurant
Phone: 540 373-3411
Total inspections: 5
Last inspection: 01/20/2016
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Inspection findings

Inspection date

Type
The facility is very clean and well maintained.
Abbreviations: PIC- person in charge, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million.
  • Physical Facilities in Good Repair
    Observation: Observed several small holes in the walls beside the handsink in the front serving area.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
01/20/2016Routine
All violations on the previous report were observed to be corrected during the inspection. Thank you.
No violation noted during this evaluation.		02/23/2015Follow-up
Discussed with person in charge:
1. Cooling - handout provided
2. Glove re-use/handwashing
3. Consumer Advisory
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, SP – sandwich prep unit
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over ready-to-eat lettuce in the reach-in cooler in the basement. PIC placed the raw shell eggs below the ready-to-eat foods during the inspection.
    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: Food Contact with Equipment and Utensils* (corrected on site)
    Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed a food employee handle raw eggs and then wash her gloves in the handsink to continue prepping the sandwich. The employee was instructed to remove the gloves after handling raw foods and wash her hands before doning new gloves.
    Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use. Wet wiping cloth buckets on the cook's line measured at 0ppm concentration of chlorine sanitizer. PIC corrected the concentration to 50ppm.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Cooling* (corrected on site)
    Observation: Beef vegetable soup (68'F, 59'F) prepared on the previous day stored in the prep unit was noted not being adequately cooled to prevent the growth of harmful bacteria. Person in charge discarded the food item.
    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.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the foods that may be served raw and/or undercooked. PIC stated during the inspection that eggs are offered cooked to order. PIC stated that a consumer advisory will added to the menu.
    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.
01/23/2015Routine
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Chlorine sanitizer concentration level in two wet wiping cloth buckets and the 3 compartment sinks measured 100 ppm. Facility is clean and well maintained.
No violation noted during this evaluation.		01/23/2014Routine
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Chlorine sanitizer concentration level in the 3 compartment sink measured 50 ppm.
Discussed with operator: 1. ensure the floor, under the table next to the prep unit, is kept in a clean condition 2. ensure all refrigeration/freezer units are equipped with thermometers. Operator is knowledgeable in food safety and employee health. Observed good handwashing, glove use, food handling procedures, food storage, date marking and hot/cold holding temperatures during this inspection.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use. Chlorine sanitizer concentration level in the wet wiping cloth container measured 10 ppm. Proper concentration level of chlorine sanitizer is 50 to 100 ppm. Corrected during inspection to 50 ppm.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
02/25/2013Routine

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