- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food 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.
- Equipment - Good Repair and Proper Adjustment
Observation: EQUIPMENT was observed in a state of disrepair and damaged:Continental cooler not functioning
Correction: repair or remove.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration: dishwasher not dosing sanitizer.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair: few floor tiles broken or missing in grill area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
03/28/2016 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the EQUIPMENT (bottom shelves on stainless tables x 2
Correction: shelving in walk-in showing evident rust) is not corrosion resistant, nonabsorbent, and/or smooth.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (Chlorine > 200ppm).
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
06/23/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee eating in kitchen during food preparation.
Correction: All PERSONNEL who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution was not dosing in dishwash machine.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice Machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (Chlorine > 200ppm).
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
03/04/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses: non-handled cups being used for dispensing powdered substances.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair: several broken floor tiles in cook area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under stove and griddle 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.
|
12/10/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses -powdered products to have scoops with handles - cups observed for dispensing.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD cold holding at improper temperatures in walk-in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: EQUIPMENT was observed in a state of disrepair and damaged:
- Walk-in cooler not holding proper cold temperature.
- Door gasket of walk-in needs to be replaced.
Correction: Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Bin containing hot hold lids 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (Chlorine > 200ppm).
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
09/23/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: FOOD in walk-in cooler cold holding at improper temperatures
Correction: unit at 50 degrees.
- Equipment - Good Repair and Proper Adjustment
Observation: EQUIPMENT was observed in a state of disrepair and damaged:
- Walk-in cooler not holding proper cold temperature.
- Walk-in Cooler needs door gasket replaced.
Correction: Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice Machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
06/26/2014 | Routine | |
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the deli unit 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of mold or other soil on the following food contact surfaces: Ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: floor in front of and under 3 compartment sink needs repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
03/14/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that FOOD was not protected from BIOLOGICAL CROSS-CONTAMINATION because it was not in packages, covered containers, or wrapped (uncovered raw hamburger and raw scallops).
Correction: Prevent BIOLOGICAL CROSS-CONTAMINATION by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: FOOD hot holding at improper temperatures (Fried Chicken @ 96.7).
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair:
- Several floor tiles need replacing (near grill and dishwasher).
- Walk-In Cooler - Ceiling needs painting (rust and peeling paint)
Correction: floor needs painting (no longer sealed surface
|
12/27/2013 | Routine | |
All violations from inspection on 7/24 have been corrected. Continental cooler holding @ 40 degrees.
No violation noted during this evaluation. | 07/29/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: FOOD in Continental cooler cold holding at improper temperatures - (several items - Ham, crab cake mix, raw fish).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: EQUIPMENT was observed in a state of disrepair and damaged - Continental cooler not holding proper cold temp - PIC to call for servicing.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the small deli unit in kitchen 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
07/24/2013 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The commercially processed ready-to-eat (RTE) FOOD in the refrigeration unit was not discarded by the ""consume by"" date (roast beef voluntarily discarded).
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Critical: Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment (Aerosol insecticide).
Correction: Remove unnecessary poisonous or toxic materials.
|
01/17/2013 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces were not observed sanitized.
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
|
12/14/2010 | Routine | |
Restaurant representatives - add corrected or new information about Lynne's Family Restaurant, 9303 Buckley Hall Road, Mathews, VA 23109 »