- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to meet the demonstration of knowledge requirements after the finding of a critical violation, ie. no accredited food safety certification, and failed to provide correct answers to open ended food safety questions.
Correction: The person in charge must meet regulatory requirements by having no critical violations during the inspection, or having a food safety course certification, or providing correct answers to open ended food safety related questions.
- Hair Restraints - Effectiveness
Observation: An employee was observed working in the food service area without proper a hair 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous foods were observed in three refrigeration units with temperatures above the maximum regulatory temperature allowed for these foods.
Correction: All three refrigeration unit thermostats were adjusted to lower their temperatures.
- Equipment - Good Repair and Proper Adjustment
Observation: Two unused, non-working refrigeration units were observed in the rear of the facility.
Correction: Unused, non-functioning equipment is to be removed from the premises.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: A waste receptacle wasn't provided for the paper towels at the rear hand wash sink.
Correction: A waste receptacle must be provided at all hand sinks using paper towels.
- Handwashing Aids and Devices - Use Restrictions
Observation: Hand soap was not provided at the hand sink at back of establishment.
Correction: Hand soap must be provided at all hand sinks.
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03/02/2016 | Routine | |
Management must assure that the french-fry press-slicer is washed and sanitized after use, before re-use.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs were observed stored above ready-to-eat foods in the walk-in refrigerator.
Correction: The eggs were relocated to a position below ready-to-eat foods.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: This establishment is not practicing date marking of potentially hazardous, refrigerated ready-to-eat foods.
Correction: Potentially hazardous, refrigerated ready-to-eat foods which will be held for more than 24 hours must be clearly marked to indicate the day by which the food will be consumed or discarded.
- Critical: Backflow Prevention Device, When Required*
Observation: A hose bibb faucet was observed at the mop sink without a backflow preventer.
Correction: A backflow preventer must be installed on all hose bibb faucets.
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06/12/2015 | Routine | |
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