Discussed with the person in charge:
1. 3-compartment sink sanitizer is currently in disrepair. All equipment is sanitized in the dishmachine.
- 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 creamer in the 2-dr reach-in cooler. PIC relocated the raw shell eggs.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed chicken salad, sliced bologna, and cooked potatoes in the prep unit not labeled for disposition. PIC labeled all food items during the inspection.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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11/04/2015 | Risk Factor | |
Discussed with the person in charge:
1. Ensure all in-use utensils are washed and sanitized at least every 4 hours
2. Ensure a copy of the most recent water sample is provided to the health department.
Facility was observed to be clean and well maintained. Thank you.
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, ppm – parts per million, SP – sandwich prep unit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Individual creamers(50'F internal) stored in the homestyle reach-in cooler were measured cold holding at improper temperatures. PIC discarded the creamers and adjusted the temperature of the unit.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces
Observation: The large cutting boards stored on the prep table 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.
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05/19/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors in the kitchen and on the cook's line were 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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05/22/2014 | Routine | |
3-compartment sink - 400 ppm quaternary ammonium
WCB - 400 ppm quaternary ammonium
Noted improvement of overall cleanliness in the facility. Thank you.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Sample policy provided to and discussed with PIC.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded Cheese - 48'F, Sour Cream - 48'F cold holding at improper temperatures in front undercounter RIC. PIC relocated foods to 3-door RIC and lowered ambient air temperature of undercounter RIC.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) sour cream in the undercounter refrigerator, the food should have been discarded 12 days ago. PIC discarded food.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The drainboards at the dish machine and the hand sinks in both the men's and women's restrooms are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment were not observed sanitized. Sanitizer line was broken and not sanitizer was being dispensed into the dish machine. 3-compartment sink was set up to sanitize equipment.
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.
- Light Bulbs Protective Shielding
Observation: Light bulb in storage building is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Several ceiling tiles in the storage building are missing or in a state of disrepair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Out O' Bounds, 2350 Skinkers Neck Road, Rappahannock Academy, VA 22538 »