Mercantile, 205 William Street, Fredericksburg, VA 22401 - Full Service Restaurant/Caterer inspection findings and violations

Business Info

Restaurant: Mercantile
Address: 205 William Street, Fredericksburg, VA 22401
Type: Full Service Restaurant/Caterer
Phone: 540 479-1370
Total inspections: 10
Last inspection: 04/27/2015

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Inspection findings	Inspection date	Type
Observed/Discussed with Person in Charge: 1) Pre-Opening Routine inspection for downstairs bar/dining area. 2) Bar area includes RIC, 3 compartment sink, hand sink, restroom. 3) Routine inspection for upstairs kitchen. 4) No food prep during inspection. 5) Check overhead lighting bulbs for shatter-resistance (coated). 6) Facility is clean and well maintained. Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat 4) No violation noted during this evaluation.	04/27/2015	Routine
Initial Plan Review of downstairs bar/breakfast serving area & Site Inspection No violation noted during this evaluation.	02/27/2015	Other
Met with Joy of Foode to discuss their plans to turn the catering facility into a full service restaurant. They wish to install a coffee bar in the street level area. They will have a 3-compartment sink and a hand sink. A plan review package and food service application was left for them to complete. No violation noted during this evaluation.	12/29/2014	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 Chlorine sanitizer concentration level in the dishmachine measured 100 ppm. Facility is clean, well organized and well maintained. No violation noted during this evaluation.	04/16/2014	Routine
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 (QT 40) sanitizer concentration level in the wet wiping cloth bucket in the prep area measured 200 ppm. Chlorine sanitizer concentration level in the dishmachine measured 50 ppm. No violation noted during this evaluation.	11/26/2013	Risk Factor Assessment
Operator has addressed the issues that were noted in the pre-opening inspection: 1. a copy of the certificate of occupancy from the Building Department has been submitted to the Health Department 2. facility has a chlorine test kit for testing the sanitizer in the dishmachine and the wet wiping cloth buckets 3. a new dishmachine has been installed - chlorine sanitizer tested at 100 ppm. 4. the new dishmachine has a data plate and a visual alarm 5. operator has sealed holes in the floors and walls 6. the 3 compartment sink and the handsinks have been sealed to the adjacent walls 7. paper towel dispensers have been installed at the handsinks 8. the grease trap has been cleaned 9. a self closure has been installed on the restroom door 10. the walk in freezer has been provided with 10 foot candles 11. the light bulbs throughout the kitchen area are shielded Discussed with operator: 1. ensure the back door to facility is tightly sealed to prevent entry of pests/rodents.dru 2. The hot water heater that is currently servicing this establishment appears to be adequate. Advised by operator that a new larger hot water heater will be installed in the facility in the near future. Please submit, to the Health Department, the specification sheets on this new proposed water heater prior to installing it to ensure that it meets all the requirements. This facility is in substantial compliance and is eligible for a permit from the Virginia Department of Health. No violation noted during this evaluation.	06/07/2013	Routine
June 7, 2013 Ms. Joy Crump and Ms. Beth Black Foode Catering Kitchen 205 William Street Fredericksburg, Va. 22401 Dear Ms. Crump and Ms. Black: During the inspection that was conducted on April 16, 2013, it appeared that the hot water heater servicing your facility was adequately sized for your establishment. As such, the establishment was approved for operation on June 6, 2013. However, upon further review, the recovery rate of the heater is actually insufficient. The hot water heating system has a minimum recovery rate of 18 gph at a 100 rise. Thus, there is an 85 gph deficiency in the total recovery rate. (113 – 18 = 85 gph). We have decided not to require an upgrade to the existing water heating system so long as the system is able to provide adequate hot water to the establishment and water temperatures of the dishmachine are maintained during its operation. Of course, if at anytime in the future, the heaters need replacement then the correct capacity heaters should be installed. If I can be of any assistance to you regarding this matter, please feel free to contact me by phone or email. Sincerely, Lauren T. Gibson Environmental Health Specialist, Sr. No violation noted during this evaluation.	06/07/2013	Other
No new equipment has been added to this facility, with the exception of storage shelving. Wooden floors in the kitchen facility will be sanded and sealed within the next 10 days. Operator has a small diameter probe thermometer for taking temperatures of thin foods. Please address the following issues prior to receipt of the Virginia Department of Health permit: 1. submit a copy of the certificate of occupancy from the Building Department 2. provide a test kit for testing sanitizer in the dishmachine and wet wiping cloth buckets 3. service the dishmachine to ensure it is operating properly 4. ensure the dishmachine is equipped with a visual or audible alarm 5. seal the 3 compartment sink and the handsinks to the adjacent walls 6. seal all holes in floors and walls 7. install paper towel dispensers at handsinks 8. clean out the grease trap to ensure that is working properly 9. ensure the front and back doors to facility are tight fitting to prevent the possible entry of insects/rodents 10. install a self closure on the restroom door 11. provide 10 foot candles in the walk in freezer 12.ensure light bulbs are shielded 13. ensure the hot water heater is sufficient to meet the peak hot water demands of 103 gph. Currently the water heater has a recovery rate 18 gph - leaving a deficiency of 85 gph. Please call for reinspection when the above issues have been addressed. No violation noted during this evaluation.	04/16/2013	Pre-Opening
No violation noted during this evaluation.	03/22/2013	Other
No violation noted during this evaluation.	02/27/2013	Other

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