- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their 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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the hood has accumulations of grease and grime.
Correction: Clean the surface at a frequency necessary to preclude accumulation of grease that may be a fire hazard.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the dish area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the tray, detergent/sanitizer jugs, and fire extinguisher preventing its use.
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01/20/2016 | Routine | |
hand-washing observed
PIC submitted certificate from NOVA Food Managers Certification course - thank you!
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Menu must contain consumer advisory for under-cooked animal products. Burgers on menu have asterisk, but advisory is missing.
Correction: Add advisory sentence to menu (wording from code provided).
- Nonfood Contact Surfaces
Observation: Non-food contact surfaces to be durable, smooth, easily cleaned. Tin foil on shelves near stove.
Correction: Remove tin foil and maintain surface as above
- Non-Food Contact Surfaces
Observation: Nonfood contact surfaces to be maintained free of debris. Grease build-up on hood.
Correction: Clean hood often enough to prevent build-up.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: Hand sinks to have signs reminding employees to wash hands. No sign @ rear hand sink in dish room.
Correction: Place sign on dish room hand sink.
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03/19/2015 | Routine | |
tested sanitizer in the 3-bay sink (quat) - OK
PIC took Food Safety class at NOVA in June, has not yet rec'd certificiate
light bulb out on hoood
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (Raw eggs stored above pie and bread)
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.
- Physical Facilities in Good Repair
Observation: Cabinet below food prep area is missing doors (not maintained in good repair) so items in the cabinet are subject to dust from floor and debris from food prep above.
Correction: Replace cabinet doors. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Headmaster's Pub, 12018 Lee Highway, Sperryville, VA 22747 »