Inn At Fredericksburg Square, 525 Caroline Street, Fredericksburg, VA 22401 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Inn At Fredericksburg Square
Address: 525 Caroline Street, Fredericksburg, VA 22401
Type: Full Service Restaurant
Phone: 540 373-9601
Total inspections: 4
Last inspection: 03/23/2016
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Inspection findings

Inspection date

Type
Discussed the following with the person in charge:
1) No food prep observed during the inspection
2) ServSafe handouts provided during the inspection
3) The facility is very clean and well maintained
Abbreviations: PIC- person in charge, WIC- walk in cooler, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million
No violation noted during this evaluation.		03/23/2016Routine
Abbreviations: WIC - walk in cooler
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The hand sink in the dish machine room 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: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Chlorine sanitizer level in the wiping cloth measured over 200 ppm. Solution was diluted to 50 ppm.
    Correction: Utilize only sanitizing agents that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
03/27/2015Routine
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 operator: 1. if planning on cooking salmon under 145'F, provide a consumer advisory on the menu and the email menus that go out to customers 2. If planning to cook salmon under 145'F, provide information to the health department from the food supplier that the salmon is farm raised and pellet fed. Facility is clean and well maintained.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
    Observation: The chlorine sanitizer concentration level in the dishmachine measured 10 ppm. Operator changed out the container of chlorine and the concentration level then measured 100 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: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: Chlorine sanitizer concentration level in container with the soda gun measured over 200 ppm. Corrected to 100 ppm during inspection.
    Correction: Proper concentration level of chlorine sanitizer is 50 to 100 ppm.
02/18/2014Risk Factor
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 chemical sanitizer dishmachine and in the containers in the bar measured 100 ppm. A small diameter probe thermometer is not necessary as, per operator, the PIC does not serve thin food items. A consumer advisory is also not necessary as all foods are cooked to the proper temperature. Facility is clean and well maintained. Operator is knowledgeable in food safety and employee health.
Discussed with operator: 1. operator will utilize the other dishmachine, (a chemical sanitizing dish machine), until the wash water in the hot water sanitizing dishmachine measures 160'F or higher.
  • Hair Restraints - Effectiveness (corrected on site)
    Observation: Employees observed working in the food service area without proper hair 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
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: food containers. The wash water measured 150'F and the rinse water measured 185'F.
    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, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Boxes of oil and equipment were found stored on the floor in the downstairs storage area.
    Correction: Store oil and equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • Light Bulbs Protective Shielding
    Observation: Light bulbs in the chandelier and the ceiling fan in the equipment storage area of the kitchen are not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
05/17/2013Routine

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