Discussed the following with the person in charge (PIC):
1. The ventilation hood is scheduled to be cleaned by a professional company on March 18, 2015. The exterior of the toaster was observed clean.
2. The PIC is scheduled to take the ServSafe course next month (March 2015).
Observed all other deficiencies corrected. Thank you.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the exterior of the toaster and the ventilation hood have accumulation of grease and/or food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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02/12/2015 | Follow-up | |
The facility was open for business but no food preparation was observed during this inspection.
Discussed the following with the person in charge (PIC):
1. Handling of the condiments at the bar. Recommend using small tongs or wearing gloves to prevent bare hand contact with the condiments.
2. Cooling of the soups and chili. The PIC cools these food items using an ice bath.
3. Seal the recently repaired section of the wall behind the steamer so that it is smooth, nonabsorbent, and easily cleanable.
4. Provide a thermometer in the reach-in freezer.
5. Observed signed copies of the employee health policy on file in the office.
6. The PIC stated that the grease trap is cleaned every 6 months and is due for cleaning soon.
7. All ceiling tiles in the kitchen have been replaced.
A follow-up inspection will be conducted in approximately three weeks.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed the ice scoop at the bar stored with the handle in the ice between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked hamburgers and eggs (breakfast menu) are provided on the menu without proper disclosure.
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.
- Responsibilities of Owner or Proprietor (corrected on site)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the dishwashing machine area is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces
Observation: The cutting board along the sandwich prep unit is 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*
Observation: (CORRECTED DURING INSPECTION): The following equipment food-contact surfaces were observed soiled to sight and touch: 1. meat slicer,
2. "Kitchen Aid" mixer,
3. Interior of the microwave oven.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the exterior of the toaster and the ventilation hood have accumulation of grease and/or food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food preparation area (where the meat slicer is located). Observed less than 10 foot candles of light in this area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The floor in the dry storage room is not maintained in good repair. Many areas of the flooring has chipped paint with exposed, unsealed concrete. The wall behind the food preparation table has many small holes. Repair the holes.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners are not stored separately from insecticides. Observed a can of flying insect spray stored with the cleaners under the 3 compartment sink. The person in charge (PIC) stated that he does not use this in his kitchen and discarded the can. The PIC stated that they use a professional pest control company to service the kitchen.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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01/22/2015 | Routine | |
IF hot water at front hand sink will not reach > 100 degrees, then back hand sink will need to be used. Make sure not to use as dump station and only use as handsink. Discussed cooling. Employee Health form 1B forms observed. Leaks in RIC observed. Recommend checking temperatures of equipment daily. Monitor Bev Air RIC for proper temperature.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the front handwashing sink was measured at a temperature less than 100°F.( 79 degrees)
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. or do not allow for sink to be used and wash hands in back hand sink.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the back of kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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07/22/2014 | Risk Factor | |
Ceiling tiles in kitchen still need to be corrected as well as repair to top of prep RIC. call when corrections are made.
No violation noted during this evaluation. | 03/20/2014 | Follow-up | |
Employee Health reviewed. New 1B forms given. Shelving in dry storage needs greater clearance from floor. Reviewed menu. New menu as of Tuesday 3/11/14. Discussed items cooked, cooled and reheated.
- Equipment - Good Repair and Proper Adjustment
Observation: Top of prep RIC was observed in a state of disrepair and damaged.
Correction: Repair the top of the prep RIC 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 RIC replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: gaskets of cold side RIC, sides of flat top girll and fryer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning: ceiling tiles in kitchen, floor under dry storage, floors under dishmachine, floors/coving at back line, vents in ceiling
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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03/12/2014 | Routine | |
No critical violations. Reviewed foods cooked, cooled, and reheated. Discussed cooling methods and temperatures. Recommendations made for routine inspection. Food used in 2-3 days. Oysters used 2 weeks from delivery.
No violation noted during this evaluation. | 08/20/2013 | Risk Factor | |
Temperature logs observed for equipment. Recommend doing temp logs for food as well. Discussed menu. Items received raw fresh
- Equipment - Cutting Surfaces (corrected on site)
Observation: The large wooden cutting board(s) 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.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the ice machine 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: The following Physical structures noted in need of cleaning: equipment and wall at cook line
Correction: all wall/floor coving areas
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02/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hanover Country Club, 14314 Country Club Dr., Ashland, VA 23005 »