Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw catfish stored over the ready to eat potato salad in the walk-in cooler. Person-in charge relocated the catfish in the walk-in cooler 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: 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: dirty serving pans and bowls on the storage rack near the dishmachine. Person-in charge relocated the utensils to be washed, rinsed, and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The deflector shield in the bulk ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of deflector shield 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.
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11/13/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked chicken wings were observed hot holding at improper temperature (101'F) in the fryer basket on the cook's line. Wings were voluntarily discarded during inspection.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the top 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the equipment being sanitized with the wiping cloth at the bar.were not observed sanitized. There was no measurable sanitizer in the wiping cloth bucket. Bucket was emptied and filled with a chlorine sanitizer measuring 50 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture near the door on the walk in cooler is not coved and closed to no larger than 1/32 inch space. Several coving tiles are missing.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
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05/06/2015 | Routine | |
Facility has undergone a thorough cleaning. The ceiling in the kitchen is clean. The floor at the bar has been sealed and re-painted. All equipment was very clean at time of inspection. Floor tiles on the cook's line have been repaired. A new door sweep has been installed along the rear door.
Spoke to the person in charge about:
1- Plate storage
2- Sealing the cracked floor tiles
3- Caulking along the mop sink and dish machine.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Cleaning agents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a spray bottle of degreaser hanging from the french fry cutter. Bottle was removed.
Correction: Containers of degreaser must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/17/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food. Observed employee wearing a watch while preparing food on the cook's line. Watch was removed during inspection.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surfaces of the cardboard in the bottom of the beer cooler at the non-smoking bar and the foil covering the bottom shelf on the cook's line are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The mop sink 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-all of the small utensils in the two containers on the clean pot rack, 2-the can opener blade. All items were taken to the dish machine to be washed, rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The dispersion nozzle on the coffee maker which was in contact with a non-potentially hazardous food item (coffee) was observed soiled with accumulations of grime and debris. Nozzle was cleaned during inspection.
Correction: Clean the surface of dispersion nozzle 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the lids and outer surfaces of the bulk storage bins 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, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates on the cook's line were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a large gap along the right side of the outer back door.
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.
- Physical Facilities in Good Repair
Observation: The floor tiles on the cook's line are not maintained in good repair. Observed several broken and cracked tiles in this area. Also observed two broken light covers in the kitchen near the back door.
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: The following physical structures were noted in need of cleaning: 1-the walls around the mop sink, 2-the floor under the shelves in the walk in cooler, 3-the ceiling above the non-smoking bar, 3-the ceiling vents above the non-smoking bar.
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 - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Several spray bottles of cleaning products throughout the kitchen were not properly labeled. All bottles were labeled during 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of hazardous chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed two spray bottles of cleaning chemicals hanging above the clean side drain board of the dish machine. Bottles were removed and placed in proper storage.
Correction: Containers of hazardous chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/05/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- 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: 1-Assorted utensils including serving scoops, ramekins and other items stored in the container on the clean dish rack, 2-Several plastic lexans and lids on the clean dish rack, 3-The blade on the can opener. All items were taken to the dishroom to be washed.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The interior surfaces of the ice machine that was in contact with a non-potentially hazardous food item (ice) was observed soiled with accumulations of grime and debris.
Correction: Clean the interior surface of the ice machine 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the equipment being sanitized with cloths from the wiping cloth buckets were not observed sanitized. There was no measurable sanitizer in the buckets. Person in charge replaced solution with chlorine sanitizer measuring 50 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Spray bottles of cleaning products throughout the kitchen are not properly labeled. Person on charge had all spray bottles labeled.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of insecticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a can of insecticide stored in the same box as scrubbing pads. Insecticide was discarded during inspection.
Correction: Containers of insecticide. must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Chlorine sanitizer being applied to food contact surfaces from the spray bottle does not meet the requirements of 40 CFR 180.940. Chlorine sanitizer measured over 200 ppm. Person in charge was shown how to measure the correct amount of chlorine for sanitizer mix. Spray bottles were emptied, washed and refilled with the correct concentration.
Correction: Utilize only chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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11/18/2013 | Risk Factor | |
Inspection conducted as a follow up inspection to the February 20, 2013 report.
The above observations and the following were discussed with the person in charge:
-The bleach sanitizer in the dishmachine was measured at 100 ppm. The bleach sanitizer in the sanitizer buckets measured at 50 ppm.
-The gaps along the backs of the handsinks and the gap under the back door was repaired during the inspection.
-The plates over the breading station are being marked to ensure the top plate is not being used.
Facility has made several corrections to the previous report and significant improvements to the facility since the last inspection, excellent job by all staff members!
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the ice machine that are in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris. Discussed cleaning procedures and frequency of cleaning the ice machine with the person in charge during the inspection.
Correction: Clean the surfaces of the ice machine 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.
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04/23/2013 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-A work order is in place to repair the broken toilet seat in the men's restroom and to replace the ceiling tiles throughout the kitchen.
-All in use utensils are being washed, rinsed and sanitized at least once every 2 hours or changed out.
-The plates stored over the breading station.
-Employee health policy observed.
-Observed two broken floor tiles in the bar. Replace as needed.
Consumer advisory observed on the menu to state "Regarding the safety of these foods, written info is available upon request" PIC provided a copy of the information distributed to the customers that shows the appropriate information needed for the consumer advisory.
The PIC was extremely complaint and made 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
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employees are placing lemons on the customers cups with their bare hands. PIC provided tongs and observed employees using the tongs for placing lemons on glasses during the inspection.
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: Cooling*
Observation: Chili noted not being adequately cooled to prevent the growth of harmful bacteria. The chili prepared the previous night was stored in the walk in cooler with an internal temperature of 45'F and 51'F. Discussed proper cooling procedures with the PIC.
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
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Observed chili stored in covered, plastic containers in the walk in cooler. The chili was measured at 45'F and 51'F internally. Chili was prepared the previous day.
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 - Fixed Equipment, Spacing or Sealing
Observation: The handsink across from the grill in the bar, the handsink next to the 3 compartment sink and the 3 compartment sink are no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the ice machine and the upsplash of the coffee machine were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the ice machine and the upsplash of the coffee machine 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the shelves in the walk in cooler 2. the ceiling vents in both restrooms.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of equipment were not observed sanitized. All dishes are being ran through the dishmachine for cleaning and sanitizing. The bleach sanitizer in the dishmachine was measured at 0 ppm during the inspection. The PIC set up the 3 compartment sink and contacted the repair company during the inspection.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a large gap under the back door of the kitchen.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas are noted in need of cleaning: 1. the ceiling tiles around the vents on the front line 2. the wall and floor by the handsink across from the fryers 3. the wall behind the kettles.
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 - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Spray bottles containing chemicals are not properly labeled. Observed several spray bottles stored throughout the facility that were not labeled. PIC labeled all chemical 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals not stored separately from insecticides or rodenticides. Observe containers of Raid stored with chemicals in the kitchen. The PIC removed the cans of Raid and placed them in the office during the inspection.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The bleach sanitizer that is being applied to food contact surfaces does not meet the requirements. Observed the bleach sanitizer in the sanitizer buckets measured at >200 ppm. PIC corrected the sanitizer to 50 ppm during the inspection.
Correction: Utilize only bleach sanitizer that meets the requirements of 50 - 100 ppm when applying to food contact surfaces
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02/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hard Times Cafe, 314 Jefferson Davis Highway, Fredericksburg, VA 22401 »