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)
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink near the produce sink is not sealed to adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the salamander is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the salamander to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment have an accumulation of grime and debris: the plastic curtain at the door of the WIC, the exterior and drawers of the bread warmer, and the vent and interior of the fryers.
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: The caulking on the handsink in the warewashing room is 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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06/17/2015 | Routine | |
Abbreviations: BS- Breading Station, PIC- Person In Charge, CD- Cook's Refrigerated Drawers, RIC- Reach In Cooler, WIC- Walk In Cooler- SLD- Salad Prep Cooler, IT- Internal Temperature, ST- Surface Temperature
Additional Temperatures: SLD- Shredded Cheese 41'F
- Hair Restraints - Effectiveness
Observation: The cook observed preparing foods without a 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: Package Integrity* (corrected on site) (repeated violation)
Observation: Observed 2 dented food cans on dry storage shelf. (Cans were relocated to dented can storage area)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Bacon for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. The facility does also not have a policy for using Time as a Public Health Control for bacon. (Bacon was labeled with a 4 hour discard time)
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Cutting boards at the salad prep station observed stained.
Correction: Clean and sanitize these surfaces for food contact. If unable to remove stains, resurface or replace cutting boards.
- Equipment - Cooking and Baking Equipment
Observation: Surfaces of the salamander, charbroiler, and top oven observed soiled with food, carbon, and grease accumulation.
Correction: Clean the food contact surface of the equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: Exterior surfaces of the fryers, including fryer wheels, inside the cabinet areas, and the vents
Correction: Surfaces below and behind the charbroiler
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. There is a gap at the bottom of the side door near the rest-rooms where insects and/or rodents may enter the facility.
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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory at the server line and dishwashing 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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning: Back wall behind flat top grill, Ice machine drain trough and grates, Caulking along hand sink in dish washing area.
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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04/09/2014 | Routine | |
Additional Temperatures: Raw Chicken CH - 38'F - Raw Salmon CH - 38'F, Raw Steak CH - 42'F, Raw Hamburger CH - 42'F, Shell Eggs CH - 43'F, Cheese CH - 40'F, Half & Half CH - 39'F, Raw Shrimp CH - 40'F
Foods from approved sources.
Dish machine - 50 ppm chlorine
WCB - 200 ppm quaternary ammonium
Bar 3-compartment sink - 200 ppm quaternary ammonium
Discussed:
1. Wrapping top plate and bowl to use as a cover for clean dishes.
2. Ensure that slicers are cleaned after each use
3. New door for dish machine has been ordered. Currently, door is bent and water comes out when in use.
PIC was very knowledgeable and showed good active managerial control. Thank you correcting all identified risk factors and public health interventions. Observed good handwashing and glove usage during inspection. Thank you!.
Abbreviations: WIC - walk in cooler
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed 3 dented cans of fudge on storage shelf. PIC removed cans.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over shell eggs in the WIC. PIC rearranged foods.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters. PIC replaced filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- 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: spoons and knives in drying rack, whisk stored above 3-compartment sink. PIC placed equipment to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Sheet pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates and bowls were observed stored with the food-contact surface facing upward on the rack next to the dish machine..
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the wait station. PIC replaced paper towels.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls on the cook's line 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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12/17/2012 | Routine | |
Restaurant representatives - add corrected or new information about Longhorn Steakhouse, 10012 Southpoint Parkway, Fredericksburg, VA 22407 »