Abbreviations: WIC - walk in cooler
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed a wet wiping cloth on the drive thru station counter. Cloth was placed in sanitizer during inspection.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment
Observation: The drive-thru under counter reach in cooler was observed in a state of disrepair and damaged. The door does not close tightly.
Correction: Repair the reach in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Interior surfaces of the ice machine deflector shield, which was in contact with a non-potentially hazardous food item (ice) was observed soiled with accumulations of grime and debris. Shield was cleaned during inspection.
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 (corrected on site) (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the top of both deep fryer exhaust hoods, 2-the top of the french fry hot holding unit, 3-the counters under the drive-thru drink dispensers. All areas were cleaned during inspection.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed several spray bottles of cleaning chemicals hanging from a shelf above the tea maker. Bottles were re-located during inspection.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/06/2016 | Routine | |
PIC stated that maintenance came to adjust the sanitizer dispenser and stated that it was corrected. During the inspection, the sanitizer measured too strong at 500ppm. PIC stated that maintenance will be notified again. PIC will dilute the sanitizer with plain water to reach a concentration of 200ppm.
The facility did a good job correcting other violations. Thank you.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the nugget reach-in freezer above the microwave is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Several clear plastic food containers and hot holding trays on the storage rack by the 3-compartment sink 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Kay quaternary ammonium sanitizer being applied to food contact surfaces does not meet the requirements. The quaternary ammonium sanitizer from the 3-compartment sink measured greater 500ppm. PIC diluted the sanitizer with plain water to 200ppm. PIC will call maintenance to adjust the machine.
Correction: Utilize only quaternary ammonium sanitizer that meet the requirements when applying to food contact surfaces
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02/06/2015 | Follow-up | |
Discussed with person in charge:
1. When to wash hands and glove use
2. Ensure maintenance is contacted to adjust the concentration of the sanitizer at the 3-compartment sink.
3. Per PIC, all in-use utensils are being washed, rinsed, and sanitized every 2-4 hours.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, SP – sandwich prep unit
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee handle raw hamburger patties with her bare hands and then don gloves to handle cooked food without first washing her hands. PIC instructed the employee to wash her hands after handling raw meat and before doning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- 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. Observed raw shell eggs stored over apple slices and bottled milk in the walk-in cooler. PIC instructed an employee to place the shell eggs below RTE foods.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed a wet cloth stored on the sandwich prep table. PIC removed the wet cloth from the prep table and instructed employees to keep wet cloths stored in sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed the sprayer nozzle at the 3-compartment sink to be wrapped in blue tape and a plastic glove which is not corrosion resistant, nonabsorbent, and/or smooth. PIC stated that a new sprayer nozzle is on order.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonium sanitizing solution. PIC stated that test strips are on order.
Correction: Obtain a quaternary ammonium sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the nugget reach-in freezer above the microwave is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment to have accumulations of grime and debris: several trays stored at the grill, interior of the reach-in freezer above the microwave, exterior of the fish fryer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Several clear plastic food containers and hot holding trays on the storage rack by the 3-compartment sink 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located beside the salad reach-in cooler was observed to be blocked by large buckets of wash water and sanitizer. PIC relocated the large buckets to a new storage location.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Kay quaternary ammonium sanitizer being applied to food contact surfaces does not meet the requirements. The quaternary ammonium sanitizer from the 3-compartment sink measured greater than 500ppm. PIC diluted the sanitizing solution in the 3-compartment sink to 200ppm. PIC will contact the chemical maintenance service to adjust the automated sanitizing dispenser.
Correction: Utilize only quaternary ammonium sanitizer that meet the requirements when applying to food contact surfaces.
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01/13/2015 | Routine | |
Discussed with the person in charge: reinspection of affected area due to the fire from yesterday
No violation noted during this evaluation. | 01/27/2014 | Other | |
Discussed with the person in charge:
EHS received a call from the Fredericksburg Fire Department indicating that a fire had taken place. Upon arrive, it was noted that the middle fryer was damaged. It was determined by the fire department that the Class K extinguishers were used and the Ansel system was activated. The area manager indicated that all exposed items will be disposed of. Cleaning was in process during this visit. Area Manager will ensure that all invoices are kept from the resetting of the hood system. Reinspection scheduled for Monday, January 27, 2014 at 7:30 - ensure that all affected equipment is in working order.
No violation noted during this evaluation. | 01/26/2014 | Other | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Quaternary ammonium sanitizer (Kay) measured 400 ppm in the wet wiping cloth bucket in the prep area.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the cardboard lining the bottom shelf of the dry storage shelving, is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the mens' and ladies' restrooms, used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops, at mop sink, not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/13/2013 | Routine | |
Discussed with the Person in Charge:
1. Inspection conducted due to change of ownership. Facility is within substantial compliance with the Virginia Department of Health Food Regulations, therefore permit is issued. Permit for remainder of 2012 and for 2013 was left with the person in charge following the inspection.
2. Ensure temperatures in small reach in cooler near the hamburger grill are monitored.
3. Observed excellent hand washing and glove use by staff during today's inspection. Thank you!
Facility is clean and well maintained. Thank you!
- 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. Observed two trays of raw shell eggs stored on top of packages of caramel frappe base in the walk in cooler. Manager moved the eggs immediately.
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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The drive thru serving window does not seal when closed, nor is it equipped with a self closing mechanism. The rear door of the facility was observed left open after an employee took trash out to the dumpster. Rear door was closed and corrected.
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.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/17/2012 | Routine | |
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