The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-All in use utensils are washed, rinsed and sanitized at least once every 2 hours.
Facility and all equipment observed to be very clean and well maintained, great job by all staff members!
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
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee place sliced tomatoes into a food storage container with her bare hands. Advised the employee to no longer handle ready to eat foods with her 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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed foods stored on the floor in the walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: The gyro meat that was prepared last night noted not being adequately cooled to prevent the growth of harmful bacteria. Gyro meat was prepare last night and then stored in the prep cooler. A large amount of the meat was placed in a plastic container and covered. The meat measured at 49'F and 50'F internally during the inspection. The PIC discarded the gyro meat.
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed cooked gyro meat stored in large quantities in plastic containers that were covered. The gyro meat did not adequately cool overnight and was discarded during the inspection. All other foods in the prep cooler were observed to be holding at proper temperatures.
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 - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. Observed shell eggs being prepared "Over Easy" for a customers order. No consumer advisory is provided stating that foods can be served undercooked.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the baked potato prep cooler and in the Pepsi Reach in Cooler in the back of the kitchen.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic food storage containers stored by the 3 compartment sink were found stacked while wet after cleaning and chemical sanitization.
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.
- Plumbing System Maintained in Good Repair
Observation: The handsink by the smoothie station was observed to be in poor repair. The water to the handsink has been turned off until the repairs can be made. The facility has another handsink available in a close location that can be used until this sink can be repaired.
Correction: Repair and maintain all plumbing components and fixtures.
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04/14/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy discussed, handout provided.
-Remove the plastic from the reach in freezer door.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 2 hours.
-Please provide documentation from the repair company to the health department once the prep cooler by the grill has been repaired.
-Bleach sanitizer in the sanitizer buckets measured at 100 ppm.
Excellent handwashing procedures and glove use observed throughout the inspection, great job!
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
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employee drinking from an uncovered container in the food preparation area. PIC had the employee cover his drink and moved it to a separate area away from the foods being prepared.
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: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed dented cans on the shelves in the dry storage area. Discussed the risks of using dented cans with the person in charge and she removed them to be returned to the supplier.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw hamburger stored over lettuce in the walk in cooler. PIC moved the raw hamburger to a separate area away from ready to eat foods.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed boxes of food stored on the floor in the walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed to be cold holding at improper temperatures: 1. The pastrami (68'F) and the hot dogs (68'F) stored on the prep table, foods were moved to the reach in cooler. 2. The gyro meat (50'F) and cooked bacon (45'F) stored in the prep cooler by the grill. The interior of the prep cooler was measured at 45'F and all foods inside this cooler were measured above 41'F internally. PIC had all potentially hazardous foods moved to another prep cooler until the cooler can be repaired.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) pork in the walk in cooler, the food should have been discarded 8 days ago. PIC discarded the pork during the inspection. Several dates on the deli meat show that the foods should be discarded. The PIC stated that these foods were placed in the freezer on the date shown on the product. Advised PIC to ensure foods are dated with the date that they are removed from the freezer and then discarded after 7 days.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that hamburgers may be served undercooked. PIC stated that hamburgers are new to the menu and that customers can order them to be cooked at below 155'F internally. No consumer advisory was provided on the menu board.
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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic containers stored on the drying racks were found stacked while wet after cleaning and chemical sanitization.
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.
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04/23/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-All in use utensils are being washed, rinsed and sanitized at least once every 2 hours.
-Please remove the cardboard stored under the oil on the shelf under the grill.
-The cutting board on the prep table next to the fryers is becoming worn. Please replace or resurface as needed.
-Employee health policy observed, handout provided.
-Information provided regarding food handlers course. Recommend employees attend a food safety class.
The person in charge was very knowledgeable regarding proper sanitization and willing to make several corrections throughout the inspection, 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
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed several boxes of food stored on the floor in the walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the following equipment that are in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris. Observed the upsplash of the coffee machine and the interior of the ice machine to be soiled. PIC corrected both during the inspection.
Correction: Clean the surfaces of all equipment 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 and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic containers on the drying rack were found stacked while wet after cleaning and chemical sanitization.
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.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed single service containers stored by the grill with the food contact surfaces facing up. PIC flipped all single service containers during the inspection.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Toxics - Separation of Toxics (corrected on site)
Observation: Degreaser was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a spray bottle containing degreaser stored with cooking oil under the grill. PIC moved the degreaser to the designated area during the inspection.
Correction: Chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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04/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Great Steak & Potato, Co./Surf City Squeeze, Spotsylvania Mall Suite #f14, Fredericksburg, VA 22407 »