Great Effort in cleaning Walk-in Cooling unit. Routine cleaning keeps down mold growth reducing the risk of food stock contamination.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the indoor walk-in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities in Good Repair (repeated violation)
Observation:
Floor tiles in outdoor walk-in cooler is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
09/25/2015 | Follow-up | |
Ensure that all working containers of chemicals are properly labeled with common name. Monitor walk-in units for food spoilage (vegetables). Remove unsealed retail containers of Graves Mt Lodge canned goods from the kitchen area. Ensure all flat ware are stored for dispensing with handles in one direction. You may wish to consider using Time as a Public Health Control Section 850 of the Food Regulations for Sausage links>.
- Food Storage - Clean and Dry Location
Observation: Chopped Beef on floor in Walk in Freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Green Beans, Mashed Potatoes, Turkey, Turkey Gravy noted not adequately cooled to prevent the growth of harmful bacteria. Products had not reached 41 or below overnight. Products discarded by manager.
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 - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage Links hot holding at improper temperatures. Food Discarded
Correction: Discard Food products.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the Rubber liner of the Potato peeler and plastic pan used to store ice scoop is not safe/easily cleanable.
Correction: Repair or replace the liner in the potato peeler and replace the pan used to store Ice Scoop to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Do not use potato peeler until repaired. Shall Be repaired within 10 days.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the indoor walk-in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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: Spout on Ice Tea dispenser.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Walk-in Cooler units' shelving.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Leaking Plumbing fixture at Mop Station Faucet and at dish machine in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Floor drain in Outdoor Walk-in not draining.
Correction: Repair Floor Drain to allow to drain.
- Sewage - Other Liquid Wastes and Rainwater
Correction:
- Physical Facilities in Good Repair
Observation:
Floor tiles in outdoor walk-in cooler is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls, Floors and Ceiling of walk-in cooler 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of Sanitizer spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of sanitizers must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
09/16/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the potato peeler and the door gaskets of refrigeration equipment is in poor repair.
Correction: Repair or replace door gasket in accordance with the manufacturer's specifications
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the door gaskets of reach0in and walk-in refrigeration units have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
11/05/2014 | Follow-up | |
- Person in Charge (repeated violation)
Observation: The person in charge is not adequately monitoring cooling procedures of food products, proper and thorough cleaning of equipment
Correction: The PIC shall ensure that proper food handling practices and cleaning of equipment are followed
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his in between handling soiled dishes and clean dishes at the dish machine.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open top container of beverage over clean drain board of dish machine.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Shell Eggs stored over ready-to-eat (RTE) food in the 3-door and walk-in refrigeration unit.
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 door gasket to the Potato Peeler and door gaskets of refrigeration equipment is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the Potato Peeler used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces thoroughly after use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the Door Gaskets of reach-in and Walk-in units have accumulations of grime and debris.
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
Observation: Clear plastic food storage bins were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Outer Openings - Protected
Observation: Scree door out the back of the kitchen not tight fitting to protect against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of Spray bottles of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
10/29/2014 | Routine | |
- Person in Charge (repeated violation)
Observation: The Person in charge is not monitoring cooling procedures of food products, proper and thorough cleaning of equipment
Correction: The PIC shall ensure that proper food handling practices and cleaning of equipment are followed
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his hands between handling soiled dishes and clean dishes at the dish machine.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Shell eggs stored over ready-to-eat (RTE) food in the 3-door and walk-in refrigeration unit..
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 door gasket to the potato peeler and the door gaskets of refrigeration equipment is in poor repair.
Correction: Repair or replace door gasket in accordance with the manufacturer's specifications
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the Potato Peeler used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces thoroughly after use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the door gaskets of reach0in and walk-in refrigeration units have accumulations of grime and debris.
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
Observation: Clear plastic food storage bins were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Outer Openings - Protected
Observation: Scree door out the back of the kitchen not tight fitting to protect against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of spray bottles of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
10/29/2014 | Routine | |
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: The food contact surface of the Single use food containers (BBQ, Sour Cream, fruit pie filling containers) is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the single use containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (repeated violation)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 165 and the machine did not turn test strips rated for 160 degrees F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Have the unit repaired priot to use for sanitizing dish ware. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Inside of Ice machine observed with visible Mold Growth.
Correction: Will Clean Ice Machine bin this PM. Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the Door gaskets of walk-in units, fan grills of equipment, inside of 4-door RI, nujmerous shelving units has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls noted in kitchen especially under equipment, Walk-in units in the 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.
|
10/18/2013 | Follow-up | |
- Person in Charge (repeated violation)
Observation: Manager not adequately monitoring safe food handling and storage, hand washing of employees working in the food establishment and allowing Non-food employees into the kitchen.
Correction: Ensure that the management monitors safe food handling and sanitation of the food establishment. Ensure employees wash their hands, use proper food cooling methods, prohibit non-food establishment personnel in the kitchen.
- Cooling Methods (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Food items in Walk-in units tightly covered with foil or plastic wrap in the cooling process.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: The food contact surface of the Single use food containers (BBQ, Sour Cream, fruit pie filling containers) is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the single use containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Critical: Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the Blue Food processor contains cracks, chips, or pits that can not be easily cleaned. This is evidenced by the blackening of the cracked equipment in and around the crack. This piece of equipment has been cited on every inspection since 2009 and needs to be replaced. There are numerous cracked food containers and "Bus pans". Cracked equipment cannot be easily cleaned.
Correction: Replace the food Processor to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (repeated violation)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 165 and the machine did not turn test strips rated for 160 degrees F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Have the unit repaired priot to use for sanitizing dish ware. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Inside of Ice machine observed with visible Mold Growth.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the Door gaskets of walk-in units, fan grills of equipment, inside of 4-door RI, nujmerous shelving units has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls noted in kitchen especially under equipment, Walk-in units in the 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.
|
10/10/2013 | Follow-up | |
Good date labeling and cold holding temperatures observed. Owner shall ensure PIC is employing Active Managerial Control of the Food establishment. This included prohibiting person unnecessary to the food operation are not allowed into food preparation areas and that all food worker are knowledgeable of reporting requirement of diseases and symptoms.
- Person in Charge (repeated violation)
Observation: Manager not adequately monitoring safe food handling and storage, hand washing of employees working in the food establishment and allowing Non-food employees into the kitchen.
Correction: Ensure that the management monitors safe food handling and sanitation of the food establishment. Ensure employees wash their hands, use proper food cooling methods, prohibit non-food establishment personnel in the kitchen.
- 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 - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Dishwasher failed to wash hands between handling dirty dishes and clean dishes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system ofIn-shell shell stock (Clams) tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served. The date the last product is served shall be recorded on the tag and the tags shall be retained for 90 Days after the last product is consumed.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Shell eggs, Baked potatoes on Floor of Walk-in Many food items on Floor of walk-in freezers.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Food items in Walk-in units tightly covered with foil or plastic wrap in the cooling process.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the Single use food containers (BBQ, Sour Cream, fruit pie filling containers) is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the single use containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Critical: Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the Blue Food processor contains cracks, chips, or pits that can not be easily cleaned. This is evidenced by the blackening of the cracked equipment in and around the crack. This piece of equipment has been cited on every inspection since 2009 and needs to be replaced. There are numerous cracked food containers and "Bus pans". Cracked equipment cannot be easily cleaned.
Correction: Replace the food Processor to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 165 and the machine did not turn test strips rated for 160 degrees F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Have the unit repaired priot to use for sanitizing dish ware. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Inside of Ice machine observed with visible Mold Growth.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Door gaskets of walk-in units, fan grills of equipment, inside of 4-door RI, nujmerous shelving units has accumulations of grime and debris.
Correction: Clean the surface 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: Floors and walls noted in kitchen especially under equipment, Walk-in units in the 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of spray bottles must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
10/09/2013 | Routine | |
Restaurant representatives - add corrected or new information about Graves Mountain Lodge, 205 Graves Mt Lane, Syria, VA 22743 »