Discussed the following with the person in charge:
1) ServSafe handouts provided during the inspection
2) The facility is very clean and well maintained
Abbreviations: PIC- person in charge, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling tiles, ceiling vents, and light shields in the kitchen 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.
|
03/01/2016 | Routine | |
Discussed with the person in charge:
1. refrigeration units are very clean and organized - thank you
2. the facility is well organized and maintained - thank you
Ms. Turner attended the Food handler's class
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the can opener holder and the table top fan 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.
- Plumbing System Maintained in Good Repair
Observation: The faucet on the hand sink is leaking in the restroom.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: The wall in the restroom is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
03/20/2015 | 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
Chlorine sanitizer concentration level in the dishmachine measured 100 ppm.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Chlorine sanitizer concentration level in the wet wiping cloth bucket at the hot holding service station and at the prep area measured 10 ppm. Proper concentration level of chlorine sanitizer is 50 to 100 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed 2 boxes of Ensure stored on the floor in the green room. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Time as a Public Health Control*
Observation: Milk, at the hot holding serving area, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Good Repair and Proper Adjustment
Observation: Pull out drawer in the GE RIC in the kitchen was observed in a state of disrepair and damaged.
Correction: Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Light Bulbs Protective Shielding
Observation: Light bulb in the green room food storage area observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Screen door to the back of the kitchen is not protected against entry of insects and rodents. Observed gaps at the screen 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 (repeated violation)
Observation: Floor under the dishmachine is not maintained in good repair
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: Floors and window sills in the green room as well as floors behind and under equipment in the kitchen area and ceiling tiles above the dishmachine noted 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.
|
03/11/2014 | 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
This risk based inspection was conducted in response to complaint received March 18, 2013. Chlorine sanitizer concentration level in the dishmachine measured 100 ppm. Chlorine sanitizer concentration level in the wet wiping cloth bucket at the dishmachine area measured 50 ppm.
Operator is knowledgeable in food safety and employee health. Observed good handwashing, glove use, food handling procedures and food storage during this inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) scrambled eggs and oatmeal in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
|
03/18/2013 | Risk Factor | |
Operator has done a good job correcting the deficiencies noted in the Food Establishment Inspection Report for the routine inspection conducted on February 11, 2013.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair. 1. no coving in the kitchen facility observed. 2. floor tiles behind the oven
Correction: under the dishmachine
|
03/05/2013 | Follow-up | |
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
Discussed with the person in charge the following: 1. ensure employees drinks have lids and straws 2. ensure prepared potentially hazardous foods and/or commercially processed potentially hazardous foods, such as deli meats, are date marked if not utilized within 24 hours 3. ensure employees are not wearing jewelry with the exception of plain wedding bands 4. ensure the ceiling tiles and the floor under the storage shelving are kept in a clean condition. Gave operator Servsafe food safety class information. Observed good glove use, handwashing, cold holding temperature, food storage, and food handling procedures during this inspection.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage/cold holding, (2) Hot holding 3. PIC failed to state the required cooking temperature of ground beef.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health
Observation: Person in charge did not have knowledge of the symptoms to ensure that food employee(s) who exhibits or reports a symptom or diagnosed illness or history of exposure is restricted or excluded
Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee's water bottle was stored in the prep area where it may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may store drink containers 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloth stored on prep table.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 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 - 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: coffee machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the tables storing utensils and the hood over top of the stove 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)
Observation: Chlorine sanitizer concentration level in the dishmachine measured 10 ppm. Proper concentration level of chlorine sanitizer is 50 to 100 ppm. Observed chlorine sanitizer corrected to 100 ppm. In use knife washed and rinsed but not sanitized.
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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Glasses and holding dishes 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.
- Kitchenware and Tableware
Observation: Observed both stainless steel and plastic utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair
Observation: The faucet at the two compartment sink is dripping.
Correction: Plumbing systems and components shall be maintained in good repair.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair. 1. no coving in the kitchen facility observed. 2. floor tiles behind the oven
Correction: under the dishmachine
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests
1. Observed live insect crawling on the wall above the ice machine
2. Observed alleged rodent droppings under the dish machine
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped pests was found in the control device located next to the warming oven in the food serving area of the dining room.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottles in the storage closet observed without a label.
Correction: Label spray bottles with contents or discard.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer concentration level in the wet wiping cloth bucket at the prep area measured over 200 ppm.
Correction: Chlorine sanitizer that is used on food contact surfaces should be between 50 to 100 ppm.
|
02/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hughes Home For Adults, 100 Caroline Street, Fredericksburg, VA 22401 »