The operator provided a digital metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection.
Note: Areas identiifed as in need of detailed cleaning was discussed with management and management provided documented action plan to address cleaning issues.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Portioned rice and panned mac & cheese in the fry maketable unit were cold holding at improper temperatures ( mac & cheese-46F, portioned rice-49F-50F). The operator discarded the TCS food products.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
10/21/2015 | Routine | |
All violations, including non-critical, have been corrected.
Pest control company has serviced facility twice since the routine inspection.
Facility has been thoroughly cleaned.
Excellent recovery!!
No violation noted during this evaluation. | 06/30/2015 | Follow-up | |
Refrigeration technician arrived during todays inspection to service refrigerators.
Operator called pest technician to service facility as well. One cracked tile was noted underneath the pre-rinse sink in the dish machine area. Replace tile to prevent pest from harboring in walls.
Will return tomorrow to check on refrigeration situation. Follow-up inspection to check on pest problem will occur on/about June 30, 2015.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Three gallons of milk with a date of June 06, 2015 were noted in the refrigerators. Milk was voluntarily discarded.
Correction: Ensure food is safe.
- Critical: Food Contact with Equipment and Utensils*
Observation: Slicer that had been used that morning was observed with food debris.
Correction: Ensure to wash, rinse and sanitize slicers after use, to prevent bacterial growth.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The buttermilk chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. (temperature around 132 F)
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Do not stack pans of product in containers, covered and on top of one another prevent air flow. Utilize cooling racks for adequate cooling. Do not leave product on the counter to cool.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in several refrigerators were elevated cold holding at improper temperatures. Both the meat walk-in and the produce/ready-to-eat walk-in were observed with elevated temperatures. Operator called to have refrigerators serviced during todays inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the interior of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine 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.
- Non-Food Contact Surfaces
Observation: Several pieces of equipment are in need of being cleaned. These include salad pass thru cooler, salad make table (was cleaned during todays inspection) and breading cooler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Pre-rinse sink at the dish machine area is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the bar area and wall behind the booster heater in the dish machine area 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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Abundant number of roaches noted in the dish machine area. Manager was aware of pest problem and has been working to fix the situation. Quite a few flies were noted in the facility as well.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
06/09/2015 | Routine | |
Replace caulking where the pre-rinse area and wall meet at the dish machine area.
Ensure items are rapidly reheated (i.e au jus for prime rib)
Frequent hand washing noted.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Do not stack foods, (gravy in particular), on top of one another and covered, during the cooling process.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the Delfield coolers on the cook line are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
|
01/23/2015 | Routine | |
Training inspection conducted along with District Standardization Officer.
No violation noted during this evaluation. | 09/19/2014 | Training | |
Additional food temperatures: Egg - 39, Blue cheese - 40, Meatloat - 40, 40, Rice - 41, Porkchop = 200, Milk - 41.
Thermometer is needed at the bar reach-in.
All drinks in the kitchen must have a lid with a straw.
Ensure chemical spray bottles are labeled.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed cook handle raw product and cooked product with the same gloves and dish washer was handling dirty then clean dishes with the same gloves. Cook was using the same tongs to handle raw chicken and cooked steak. Operator plans on implementing color coded tongs to avoid confusion.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled chili mixture not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facility at the waitstaff area in the kitchen is in need of being cleaned. It looks as if tea and/or coffee are being dumped down this sink. This sink should be used for no other purposes other than hand washing.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
|
06/06/2014 | Routine | |
Additional food temperatures: Tilapia - 154, 156, Tenders - 177, Sweet potato - 157.
Review hand washing with all staff.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed, prior to donning gloves for food preparation.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Observed employee handle lemon zest for drink with bare hands. Ribs and cheese slices for the grill, that do not reach 165 F, should not be handled with bare hands.
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Clean sheet trays, used for rolls, were observed being stored on the floor, prior to use.
Correction: Clean and sanitize these surfaces for food contact.
|
03/07/2014 | Routine | |
Hank sinks for no other purpose than hand washing. (do not dump tea/coffee)
Ensure parasite destruction letter is easily accessible to show inspector each inspection.
Discussed the consumer advisory on the kids menu for steak tips and "roadie" burger.
- Critical: Cooling* (corrected on site)
Observation: Gravy noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Beer glasses at the three compartment sink, at the bar were not being immeresed in the quaternary ammonium sanitzer solution for 30 seconds. (dip was approximately five seconds)
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.
|
11/08/2013 | Routine | |
Additional food temperatures: Halved potatoes (cooling 2 hours) - 48, Corn dog - 35, Shrimp (cooked) - 194, Meatloaf (cooling 30 minutes) 94-104, Sirloin - 32, Chili (cooling 2 hours) - 44, Beans (cooling 2 hours) - 51, Steak (cooked) - 165, Chicken tender (cooked) - 183.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (garnish for plate)
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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Temperature Measuring Devices (corrected on site)
Observation: Several thermometers were not properly located in the warmest part of the unit. Several thermometers were also missing from several coolers.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
|
08/14/2013 | Routine | |
Additional food temperatures: Potato - 148, Shrimp - 156, 170, Chicken - 41, Chili - 40, Brown gravy - 41, Meatloaf (prepped 2 hours prior) - 46, Sirloin - 39.
Clean the hand sink by the coffee pot.
Please email inspector ingredients of the scampi sauce. If sauce contains any potentially hazardous foods, sauce must be refrigerated.
Health & safety receipt and understanding provided to operator.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food (hamburger bun) with their bare hands.
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: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The salmon was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds.
|
04/30/2013 | Routine | |
Additional food temperatures: Sweet potato - 144, Baked potato - 144, Mashed potatoes - 165, Rice - 159, Hamburger meat (grind) - 29.
Facility has adequate metal stem thermometer, quaternary ammonium test kit, and employee health policy in place. Dish machine rinse 160+.
Parasite destruction letter should be faxed to health department ASAP.
Ensure all chemical spray bottles are labeled.
Dumpster doors should be kept closed at all times.
Good focus on food safety!
No violation noted during this evaluation. | 01/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about Logan's Roadhouse, 2301 W Hundred Rd, Chester, VA 23831 »