- Food Storage - Clean and Dry Location
Observation: Observed ice (intended for human consumption) exposed to potential splash, dust, chemical over-spray.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (repeated violation)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermocouple read 124 degrees F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Non-Food Contact Surfaces
Observation: Observed grease and dust build-up on equipment filters as discussed.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/25/2015 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed mashed potatoes, and other foods in the walk-in uncovered. Observed (what operator stated was ground beef) uncovered in the walk-in freezer.
Correction: OPERATOR DISCARDED ALL UNCOVERED FOOD AT THE TIME OF EVALUATION. Prevent BIOLOGICAL CROSS-CONTAMINATION by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cranberry relish, pasta salads, lunch meats 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.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the ice-machine lid is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. {This lid has been pop-rivited with a metal band on the back and the protruding screws were sealed with what appears to be guttering caulk (is this food-grade)}. This caulking material may chip off into the drinking ice!
Correction: Replace the lid to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Replace cutting boards that 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.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the 180 degree F in the final rinse.
Correction: Implement the manual wash, rinse, and sanitize at the three compartment sink until the mechanical dish-machine has been fixed.Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was above 25 PSI. Observed the PSI needle registering at 50 PSI- pressure much too high! The hot-water may be heat-vaporizing and not making enough contact time with the dish surface.
Correction: Have machine serviced and immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice-machine guard had lyme- scale and mineral build-up on the back-side of the guard. Observed encrusted potato build-up on the potato slicer. Observed slight debris on the meat slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in dry-storage is not smooth and easily cleanable. The ceiling (covering the duct-work) was water damaged and had black mold spots. The dry-wall is crumbling and falling apart- particles of dry-wall were falling onto food-stored below.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the bar area
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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the bar area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator. There were no bulbs in the lighting panel located in the walk-in. It was very difficult to see for cleaning purposes or labeling/code-dating of food products.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Observed water-damaged ceiling tile mostly in the dry-storage room- also missing ceiling tile throughout kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Observed mouse droppings in the dry-storage room.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/23/2014 | Routine | |
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) located in the bar area was 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice-machine interior and ice-guard, the flour, sugar bins located at the baker's station.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar area.
Correction: CORRECTED AT TIME OF EVALUATION. 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen as well as the bar area.
Correction: OPERATOR CORRECTED AT TIME OF EVALUATION. Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleansing agents are not properly labeled. Label all chemical spray bottles according to the contents of the container or if the chemical that orignially came in the bottle is replaced with a new cleaning agent or sanitizer.
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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03/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about Lexington Golf And Country Club Kitchen, 141 Country Club Road, Lexington, VA 24450 »