Joe Muggs (#378), 137 Spotsylvania Town Center Unit #5800, Fredericksburg, VA 22407 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Joe Muggs (#378)
Address: 137 Spotsylvania Town Center Unit #5800, Fredericksburg, VA 22407
Type: Fast Food Restaurant
Phone: 540 785-8140
Total inspections: 3
Last inspection: 05/22/2015
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Inspection findings

Inspection date

Type
Recommended that the PIC purchase quaternary ammonium test strips with smaller increments (QT-40 Quat Test Paper). Firm currently has test strips with 200 ppm increments. Manufacturer recommended sanitizer concentration is 200 - 400 ppm.
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The concentration of the sanitizer solution at the three-compartment sink was measure at 100 - 150 ppm (using the inspector's test strips). The PIC replaced the solution, it measure at 200 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.
05/22/2015Routine
The above observations and the following were discussed with the person in charge:
-Work order in place to repair the oven on the counter.
-Employee health policy discussed, handouts provided. Handout also provided for food safety classes.
-Ensure the light bulbs in the mop room are covered.
-Quaternary ammonium sanitizer in the 3 compartment sink measured at 200 ppm.
Facility and all equipment observed to be very clean and well maintained, great job by all employees!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: The butter (49'F) and cream cheese (48'F) in the under counter reach in cooler were observed to be cold holding at improper temperatures. PIC turned the cooler down during the inspection.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The reach in freezer in the back of the facility observed in a condition that prevents necessary maintenance and easy cleaning. Observed a large accumulation of ice build up inside this cooler.
    Correction: Defrost the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
06/03/2014Routine
The above observations and the following were discussed with the person in charge:
-All utensils that are being stored in sanitizer are being wiped off with a paper towel prior to using.
-Employee health policy discussed.
-Milk and half/half are being left out at room temperature. Facility leaves the milk out for a maximum of 3 hours and a timer is used to monitor these times. The milk is discarded if not completely used.
-Ensure all mops are being hung up to air dry after use.
The person in charge was very knowledgeable regarding food safety and employee health, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
  • Sanitizing Solutions, Testing Devices (repeated violation)
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonium sanitizing solution.
    Correction: Obtain a quaternary ammonium sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The reach in freezer in the back of the facility was observed in a condition that prevents necessary maintenance and easy cleaning. Observed a large accumulation of ice build up in the reach in freezer.
    Correction: Defrost the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing connections under the 3 compartment sink are leaking.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
    Observation: Chemical spray bottles stored throughout the kitchen and mop room are not properly labeled. PIC labeled all chemical spray bottles during the inspection.
    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.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed sanitizer and espresso cleaner stored with foods in the dry storage area. The PIC moved all chemicals to the designated area during the inspection.
    Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
06/24/2013Routine

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