Discussed the following with the person in charge:
1) Cooling Methods/Procedures
2) ServSafe Handouts Provided
3) Facility is very clean and well maintained
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food-contact surface of the can opener was observed soiled to sight and touch. PIC instructed an employee to clean and sanitize the can opener during the inspection.
Correction: Clean and sanitize the surface for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling tiles and air duct vent covers above the cook's line are in need of cleaning.
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.
|
01/19/2016 | Routine | |
Discussed with person in charge:
- PIC stated the pantry prep unit was repaired. Monitor the temperature of the unit to ensure all foods are held at 41'F or below.
- Facility is clean and well maintained. Thank you.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Observed a food employee preparing food with no beard guard. PIC stated that beard guards are on order and should arrive this week.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed a food employee slicing lemons for customer drinks with her bare hands. The food employee was instructed to wear gloves when handling ready-to-eat foods.
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: 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 refrigeration unit. Observed raw shell eggs stored over pico de gallo in the saute prep cooler. PIC relocated the raw shell eggs to another reach-in cooler below all ready-to-eat foods.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The pre-wash sink in the warewashing area and the handsink in the back of the kitchen by the prep table 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 - Cutting Surfaces (repeated violation)
Observation: The cutting board along the prep units on the cook's line 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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Several clear plastic food containers over the prep sink in the back of the kitchen and clear plastic cups at the wait station in the bar area were found stacked while wet after cleaning and chemical sanitization. PIC removed the items to be cleaned and sanitized during the inspection.
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: Plumbing connections under the pre-wash sink in the warewashing area are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the back of the kitchen by the boxed soda rack. PIC replaced the soap during the inspection.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory on the cook's line by the grill.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
01/29/2015 | Routine | |
| No violation noted during this evaluation. | 02/03/2014 | Other | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Food temperatures continued: WIC-Bacon 37'F, Saute Cooler-Shell Eggs 39'F. Quaternary ammonium sanitizer concentration level in the dishmachine measured 100 ppm. Quaternary ammonium sanitizer concentration level in the bar 3 compartment sink measured 200 ppm. Facility is clean and well maintained.
Prep unit observed leaking - a work order has already been placed for repairs to this unit.
- Critical: Package Integrity* (corrected on site)
Observation: Food from damaged packaging offered for sale or service. Observed two dented cans of olives on the dry storage shelving.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the two prep units 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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the interior of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of 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.
|
01/31/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Temperatures continued: WIC Chicken 37'F, Roast Beef 35'F, Hamburgers 32'F.
Conducted a demonstration of how to properly calibrate a thermometer. Operator advised that the bar dishmachine will be removed as it is no longer functioning. Chlorine sanitizer concentration level in the dishmachine measured 50 ppm. Quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket at the prep area measured 200 ppm.
Discussed with operator: 1. ensure employees are drinking from cups with lids and straws when in the food prep area 2. ensure employees are only eating in designated break areas 3. ensure if using mats, the mats are smooth, easily cleanable and non absorbent 4. ensure employees are not using towels to wipe hands rather than properly washing hands and then drying with paper towels 5. ensure storage shelving is kept in a clean condition 6. replace/resurface cutting boards as needed to ensure that they do not become heavily scored and/or stained. 7. ensure silver scrubbies are only used on non food contact surfaces Operator is knowledgeable in food safety and employee health. Observed good date marking, handwashing, glove use, food handling procedures, food storage, cooking and cold holding temperatures during this inspection. Facility is clean and well maintained.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee eating in the bar area where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper beard restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers. 1. bulk storage containers of flour and sugar unlabeled 2. unlabeled container of oil next to the oven
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. 1. observed tongs stored on the oven handle 2. observed knife stored between the prep unit cutting board and the side of the prep unit
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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food containers at the back prep area 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean tableware at the cookline and stainless steel bowls in the prep area were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks at the mens' and ladies' restrooms was measured at a temperature less than 100°F. Water measured 78'F.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemical spray bottles, hanging from storage rack in the dishmachine area, are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemical spray bottles must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
02/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Home Team Grill, 1109 Jefferson Davis Hwy, Fredericksburg, VA 22401 »