Recommend Manager attend upcoming ServSafe Classes or acquire equivalent Food Manager Certification. Be sure to place an asterisk (*) on menu item (over easy eggs) to be undercooked so that the food item is referenced directly to the consumer advisory at the bottom of the menu. Remind employees to keep dumpster door closed at all times.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: Cooling parameters and requirements
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: diarrhea, fever, vomiting, jaundice, or sore throat with fever. Gave manager an employee health policy
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers (sugar and flour bins).
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Correct today.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Ice scoop stored with handle buried in ice.
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. Corrected on site.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Trays were lip contact surface of clean cups are stored were soiled (sticky).
Correction: Clean and sanitize these surfaces for food contact. Correct today.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: drain spout of margarita machine needs detail cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap/towels not provided at the hand washing lavatory in the bar area
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Also provide single use towels for hand drying. Correct today.
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03/09/2016 | Routine | |
All critical violations from the previous inspection report have been corrected.
No violation noted during this evaluation. | 04/14/2015 | Follow-up | |
Odor coming from sewer drain near back door of kitchen. Check grease trap and consult with Town of Culpeper wastewater treatment operator for possible solution.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Scoops with handles stored with handles buried in the salt container and other dry food containers.
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.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the guacamole bowls is not safe or made of easily cleanable materials. Manager could not determine the material used for quacamole bowls. Food contact surface of bowls were severely pitted and not easily cleanable.
Correction: Repair or replace the guacamole to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Correct within 10 days.
- Critical: Plumbing Approved Materials*
Observation: The plumbing system serving this food service facility has not been (constructed, repaired) with approved materials according to the Plumbing Code. Plumbing drain in dry storage capped with plastic bag. Water supply uncapped after turn off valve.
Correction: Matter refered to the building official's office. Plumbing to be repaired and capped off according to plumbing code. Correct within 10 days.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the dishwashing area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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04/06/2015 | Routine | |
| No violation noted during this evaluation. | 02/07/2014 | Risk Factor | |
This establishment meets the requirements of the Commonwealth of Virginia Board of Health Food Regulations and is approved to open for business.
No violation noted during this evaluation. | 12/30/2013 | Pre-Opening | |
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