Dishwasher appears to be working properly.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Food handler wiping gloves on clothing.
Correction: Instruct food employees to wash their hands properly as needed, and change disposable gloves properly as needed.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning clean gloves.
Correction: Instruct food employees to wash their hands before donning gloves.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all food handlers wear at hat, cap or hairnet.
- Food Storage - Clean and Dry Location
Observation: Exposed sewer line at ceiling in basement foodservice storage room.
Correction: Enclose rear ceiling area behind HVAC vent. Install rain gutter open to / at wall below other sewer lines, or enclose ceiling below lines.
- Nonfood Contact Surfaces
Observation: Plastic bottle racks being used for storage platforms.
Correction: Provide adequate approved dunnage racks, shelving units, and/or carts for storage.
- Temperature Measuring Devices
Observation: Thermometer broken on banquet 3-door cart cooler.
Correction: Install a thermometer in the banquet cooler.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking or international no-smoking signs in at exit doors and/or dining / lobby areas.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: The bar glass chiller is not elevated off the floor.. A cleaning hazard exists.
Correction: Install casters, or approved 6" legs on the bar glass chiller.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean food equipment and tableware exposed to splash from handsinks.
Correction: Install approved splashguards on both side of the dishwasher handsink, on the right side of the floor mixer handsink, and on the right side of the kitchen beverage station handsink.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items on floor in the shed.
Correction: Store single service items at least 6" off the floor on approved shelving, dunnage racks. and/or carts.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing sinks in the floor mixer and dishwasher areas were blocked.
Correction: Provide access to the handwashing sinks during all hours of operation. Remove the equipment preventing their use.
- Hand Drying Provision
Observation: No disposable towels in the employee restroom, or at two handsinks in the bar and kitchen.
Correction: Provide paper towels at all foodservice area handsinks.
- Hand Drying Provision
Observation: No towel dispenser at the handsink by the rear cooking line.
Correction: Install a towel dispenser at the handsink opposite the rear cooking line.
- Physical Facilities in Good Repair
Observation: Dead light in walk-in freezer.
Correction: Repair dead light in walk-in freezer.
|
04/21/2015 | Routine | |
This food establishment is approved to serve food to the public after kitchen / food preparation remodeling.
Please follow up with
No violation noted during this evaluation. | 04/10/2015 | Pre-Opening | |
Discussed handwashing, glove use
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before donning new disposable gloves.
Correction: Instruct food employees to wash their hands after removing and before donning disposable gloves.
- Critical: Package Integrity* (corrected on site)
Observation: Unlabeled can in food storage room.
Correction: Discard or return for credit unlabeled food cans.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
Correction: Separate raw foods of animal origin during storage from cooked and raw RTE foods, vegetables and fruit.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in coolers.;Elevate food onto approved shelving or dunnage racks with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location
Observation: Inadequate dry storage equipment in walk-in coolers. (Plastic bottle racks being used as storage platforms.)
Correction: Provide adequate approved shelving, dunnage racks and/or carts in walk-in coolers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced cooked chicken in bins of ice at improper cold holding temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Maintain ice at or above level of food in bins.
- Nonfood Contact Surfaces
Observation: Plastic bottle racks being used as storage platforms in the walk-in coolers and in the dry storage shed.
Correction: Provide adequate approved equipment for storage - shelving units, dunnage racks, and/or carts.
- Temperature Measuring Devices (repeated violation)
Observation: There were no temperature measuring devices located in the prep cooler or bar 4-door cooler.
Correction: Provide a temperature measuring device in all refrigeration units.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking or international no-smoking signs in nonsmoking area.
Correction: Post of no-smoking or international no-smoking signs at public entrances, and/or in lobby.
- Equipment - Fixed Equipment, Elevation or Sealing (repeated violation)
Observation: The small Pepsi display cooler is not elevated off the floor. A cleaning hazard exists.
Correction: Install castors or minimum 6 legs on unit.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: Shelves in dry storage shed less than 6' off the floor. A cleaning hazard exists.
Correction: Raise bottom shelves to at least 6" off the floor.
- Equipment - Good Repair and Proper Adjustment
Observation: Heavy accumulation of dust on back of refrigeration coils in large walk-in cooler.
Correction: Clean back of refrigeration coils more frequently.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 160ºF.
Correction: Use the 3-vat sink to sanitize equipment and utensils until dishwasher is repaired.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Debris on inside of ice tea dispenser valves.
Correction: Clean and sanitize dispenser valves after use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean sheet pans stored under kitchen 3-vat sink drainboard.
Correction: Do not store clean food equipment under sinks or drainboards.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Ice buckets not stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
- Handwashing Cleanser - Availability (repeated violation)
Observation: No soap at bar handsink.
Correction: Provide soap at bar handsink.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No towels in dispenser at handsinks next to dishwashing machine, and at bar.
Correction: Provide towels at handsinks.
|
05/07/2014 | Routine | |
Purpose of site visit: Do drawing of kitchen / bar equipment layout & check hot water heater specs.
Note: HWH AO Smith (149 gal 199,999 BTU) X 2
Capacity 193 GPH X 2
No violation noted during this evaluation. | 02/20/2014 | Other | |
Discussed Critical Items - Risk Factors That Cause Illness
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
Correction: Separate raw foods of animal origin during storage from raw and cooked RTE food including vegetables and fruit.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in freezer.;Elevate food storage onto shelving or a cart.
- Temperature Measuring Devices (repeated violation)
Observation: There were no thermometers in the 4-door back-bar cooler, cook's prep cooler, and small freezer.
Correction: Provide thermometers in coolers and freezer.
- Responsibilities of Owner or Proprietor (repeated violation)
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. Recommend a sign in the lobby or at the front entrance.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: The Pepsi upright display cooler is not elevated off the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make one of the following corrections: 1. Install casters 2. Install approved 6" legs.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean sheet pans and tableware under the kitchen 3-vat sink and dishwasher drainboards.
Correction: Do not store clean equipment under sinks or drainboards.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing sink in the bar.
Correction: Hand soap must be provided at all hand washing sink.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing sink in the bar.
Correction: Hand drying devices such as individual disposable paper towels,must be provided at all hand washing sinks.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under bar equipment noted in need of cleaning.
Correction: Clean floor under bar equipment more frequently.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Cleaning products on bar prep counter.
Correction: Store cleaning products separate from clean equipment and food items.
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05/09/2013 | Routine | |
Restaurant representatives - add corrected or new information about Heritage Hunt Clubhouse, 6901 Arthur Hills Dr, Gainesville, VA 20155 »