Abbreviations: WIC - walk in cooler
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of shellstock tags. Shellstock tags are not being kept in chronological order. Tags were organized during inspection.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Observed several squeeze bottles on the cook's line that were not labeled. Item was corrected during inspection.
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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken. Observed raw chicken thawing in standing water in the 3-compartment sink. Chicken was placed under running water during the inspection..
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling* (corrected on site)
Observation: Bechamel sauce noted not being adequately cooled to prevent the growth of harmful bacteria. Observed bechamel sauce which had been prepared the previous evening and placed in the walk in cooler to cool, measuring an internal temperature of 50'F. Sauce was voluntarily discarded during inspection. Handout on proper cooling procedures was left with the person in charge.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) lasagna and homemade fresh pasta in the refrigeration unit is not properly dated for disposition. Items were dated during inspection.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink on the cook's line 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food-contact surfaces of the food slicer in the prep room were observed soiled to sight and touch. Slicer was cleaned during inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact equipment surface of the fryer baskets were observed soiled with accumulations of grime and debris. Baskets were taken to dish machine during inspection.
Correction: Clean the food contact surface of the fryer baskets to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed tableware on the cook's line and at the bread station stored with the food contact surface facing up. Utensils were inverted during inspection.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted on the cook's line. Light levels measured between 27 and 30 foot candles in these areas.
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 in Good Repair
Observation: The ceiling and light fixture in the basement storage area is not maintained in good repair. The light fixture is hanging loose from the ceiling and there are large holes in the ceiling.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/23/2015 | Routine | |
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed held at improper cold holding temperatures: fresh salsa (48 F, RIC), salad dressing (43 F, RIC), soup (46 F, WIC), butter (44 F, WIC), and creamer (47 F, WIC). PIC adjusted the RIC and will monitor temperatures. If temperatures do not get below 41 F within four (4) hours the PIC will relocate the food. The PIC will relocate the foods in the WIC and call maintenance to check the unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The following prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition: cooked shrimp, salsa, and dressing.
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.
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06/08/2015 | Risk Factor | |
Discussed with operator:
1. submit a copy of the Certificate of Occupancy received from the Fredericksburg Building Department
2. install a splash guard at the handsink next to the 3 compartment sink
3. clean the microwave
4. ensure all food items, that can be ordered raw or undercooked, are marked with an asterisk next to the food item in order for that item to tie into the consumer advisory that is on the menu.
5. seal the gaps at the front and back doors to facility
This facility is in substantial compliance and is eligible for a permit from the Virginia Department of Health. A health department permit will be issued to operators upon receipt of a copy of the Certificate of Occupancy.
No violation noted during this evaluation. | 12/01/2014 | Routine | |
| No violation noted during this evaluation. | 09/19/2014 | Other | |
Site visit to observe the new configuration of equipment for this new facility.
No violation noted during this evaluation. | 09/18/2014 | Pre-Opening | |
Discussed with operators:
1. ensure the basement ceiling, used for the WIC and WIF and storage, is smooth, easily cleanable and non absorbent
2. ensure the dumpster is placed on asphalt or concrete and sloped to drain
3. provide air gaps under the 3 compartment sinks at the bar and in the kitchen area
4. submit an updated drawing of kitchen and bar areas
A reinspection is tentatively scheduled for Thursday, Sept. 18, 2014 at 3:00pm.
No violation noted during this evaluation. | 09/11/2014 | Pre-Opening | |
| No violation noted during this evaluation. | 08/26/2014 | Other | |
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