Discussed the following with the person in charge:
1) ServSafe handouts provided during the inspection
2) Date marking procedures
3) Trash Removal
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, IT- internal temperature, ST- surface temperature, PPM- parts per million
- 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 refrigeration unit. Observed raw shell eggs stored over RTE coleslaw, vegetables, and chicken chili in the reach-in cooler. PIC stored the food correctly during the inspection.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed several containers of prepared ready-to-eat (RTE) salmon, lamb, potatoes, rice, and sliced tomatoes in the refrigeration units that were not properly dated for disposition. Discussed proper date marking procedures with the PIC during the inspection. Date marking handouts provided as well.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1) the exterior of the kitchen dish machine 2) the interior and exterior of all refrigeration units in the kitchen 3) the exterior of the flat top grill area.
Correction: Clean the surfaces 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) (repeated violation)
Observation: The food-contact surfaces of the equipment being cleaned in the bar dish machine were not observed to be sanitized. The concentration of chlorine sanitizer was measured at 0 ppm. PIC placed a work order for the dish machine to be repaired during the inspection.
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 (repeated violation)
Observation: Observed several stacks of clean plates and bowls that 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 Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen. PIC provided 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors and walls near the warewashing area 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.
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02/23/2016 | Routine | |
Abbreviations: WIC - walk in cooler
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. Observed employee working in the kitchen, preparing food without a hair or beard restraint.
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: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. There are no asterisks by the items that may be served undercooked.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The chest freezer in the kitchen was observed in a condition that prevents necessary maintenance and easy cleaning. There is a heavy coating of ice inside of the unit.
Correction: Defrost the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters. Several of the vents are missing.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The water temperature gauge on the bar dish machine is not in good repair and/ or not accurate in the range of use. The gauge is not working.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the cook's line under the hood. Observed only 20 foot candles in this area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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09/14/2015 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed uncovered paper cup of coffee stored on the expo line pass-thu. Drink was disposed of during inspection.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Observed employee working in the kitchen, preparing food without a hair or beard restraint.
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 kitchen employee touching foods such as diced tomatoes, cooked cheese steak, and cheese steak sandhich bun with their bare hands. Employee was instructed to us gloves or tongs 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 steak stored over cheese and fresh strawberries in the prep unit, raw chicken stored over beef and raw shell eggs touching lettuce in the walk in cooler. Items was moved beneath these items during inspection.
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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Observed unlabeled bulk containers of flour, pita chips and other items under the flattop grill without labels.
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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Observed several squeeze bottle in the prep unit that are not labeled.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked salmon, chicken salad, house macaroni and cheese, house crab dip, potato salad, and other items in both prep units are 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. There are no asterisks by the items that may be served undercooked.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3-compartment sink and the dish machine staging tables are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters. Several of the vents are missing.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment
Observation: The chest freezer in the kitchen was observed in a condition that prevents necessary maintenance and easy cleaning. There is a heavy coating of ice inside of the unit.
Correction: Defrost the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils - Good Repair and Calibration
Observation: The water temperature gauge on the bar dish machine is not in good repair and/ or not accurate in the range of use. The gauge is not working.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: a ladle near the microwave, several pairs of tongs hanging above the hand sink and both cutting boards (stained). All items were taken to the dish machine to be cleaned..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The ice deflector shield surfaces of both ice machines, which were in contact with a non-potentially hazardous food item (ice) were observed soiled with accumulations of grime and debris. Both machines were cleaned during inspection.
Correction: Clean the surface of the equipment 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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the shelf under the flattop grill, 2-outside surfaces of the microwaves, 3-the outside surfaces of the dish machine.
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) (repeated violation)
Observation: The food-contact surfaces of the equipment being cleaned in the dish machine at the bar were not observed sanitized. There was no measurable sanitizer being dispensed into the machine. All items will be washed in the kitchen dish machine until the unit can be repaired.
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 (repeated violation)
Observation: Clean plates were observed stored with the food-contact surface facing upward above the expo line.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing in poor repair. Observed water from what appeared to be the kitchen on the main floor leaking onto a chest freezer in the basement. Water dripping inside of unit when lid is open.
Correction: Repair and maintain all plumbing components and fixtures.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a large hole in the window frame in the kitchen.
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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at any of the lavatories used by food employees. Handwash signs were provided to the person in charge during inspection.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cook's line under the hood. Observed only 20 foot candles in this area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls, ceiling tiles and the floors underneath the equipment in the kitchen are in need of a thorough 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.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests. Observed what appeared to be like cockroaches on and near the prep unit in the kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of glass cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a spray bottle of glass cleaner hanging above clean equipment under the microwave oven. Bottle was moved during inspection.
Correction: Containers of glass cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/25/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The chef is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The following prepared ready-to-eat (RTE) FOOD in the refrigeration unit are not properly dated for disposition: 1) salmon 2) buffalo chicken dip
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the undercounter reach in coolers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine sanitizing solutions.
Correction: Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep areas 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) exterior of the ware washing machine 2) all shelving throughout the facility 3) exterior and interior of RIC's 4) water nozzle and holder at the bar (corrected)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and ceiling are 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.
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02/25/2015 | 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 200 ppm. Facility observed clean and well organized. Operator has replaced the floor in the bar.
- Critical: Package Integrity* (corrected on site)
Observation: Food from damaged packaging offered for sale or service. Observed a dented can of tomatoes and a dented can of corn on the downstairs 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.
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02/19/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before putting on gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before putting on gloves, engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed cases of raw pork stored on the floor in the beer WIC. Person in charge relocated items to shelves.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: (REPEAT)The prepared ready-to-eat (RTE) pulled pork in the prep unit is not properly dated for disposition. Advised by PIC that the pork was cooked 3 days ago. Person in charge labeled the food.
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.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Person in charge acquired some test strips during the inspection.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The dish machine drainboard and the 3 compartment sink are 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:1-the utensils in the plastic container near the oven (CORRECTED), 2-the interior of the ice machine, 3-the cutting boards along the pizza prep unit and the cook's prep unit.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (corrected on site)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-The exhaust fan behind the oven, 2-inside of the RIC in the server's station.
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: (REPEAT)The food-contact surfaces of the equipment being washed in the dishmachine in the kitchen and the dishmachine at the bar are not being sanitized. No measurable sanitizer was observed during testing on both units. Dishes will be washed in the machines and then sanitized in the dish sink with a chlorine concentration of 50 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: (REPEAT) Clean stainless steel bowls and soup bowls were observed stored with the food-contact surface facing upward. Person in charge inverted these items.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the dishwashing sink are leaking. Also observed a leaking drain pipe in the basement near the beer WIC.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. All of the outer doors to the establishment were open upon arrival. Person in charge closed the doors.
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.
- Critical: Pests-Controlling Pests* (corrected on site)
Observation: Observed methods are not being used to control pests. Observed several flies flying around under the 3 compartment sink area. Person in charge called pest control company.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: A working container of sanitizing solution is not properly labeled near the dish sink in the kitchen. Bottle was labeled by the person in charge.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about J. Brian's Tap Room, 200 Hanover Street, Fredericksburg, VA 22401 »