Establishment operators continue to show good managerial control of the establishment. Employees very knowledgeable of Employee Health. Keep up the good work!
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the Low-boy refrigeration unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area
Correction: Product disposed of. Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in dining area and pulling shed are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floors under 2-door case and under shelving at bar 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of Chlorox Whips stored on shelf with clean equipment
Correction: Containers ofchemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Personal Care Items - Storage (corrected on site)
Observation: Cigarettes stored on shelf with clean equipment.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, contact items, equipment, utensils, linens, single-service and single-use articles.
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03/23/2016 | Routine | |
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: Duct Tape applied to top of Pulling table in Pulling shed is not safe/easily Cleanable.
Correction: Remove tape and adheasive residue and properly clean and sanitize table top before using for any food prep. Not using table at this time..
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Low Boy Cold holding unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a Chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Ice Tea Spouts, Soda Wand Storage wells, was observed with visible accumulations of soil and debris.
Correction: Clean food contact equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Non-Food Contact Surfaces
Observation: Door Gaskets of Reach in units has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted, allow organisms to grow or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Floor coverings/Floor tiles in pulling shack and dining areas are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionalityand cleaning of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors at bar at floor Wall junctures 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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04/23/2015 | Routine | |
I wish to commend the management staff for their efforts to maintain a sanitary condition of this establishment. This is the first time in several years in which the establishment has not digressed without frequent Health Department oversight. Keep up the good work. Things are really looking up. Thank-you
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw hamberger stored in container with Hotdogs.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Temperature Measuring Devices - Food (corrected on site)
Observation: The food temperature measuring device (degrees F) located in the kitchen storal=ge shelving were not accurate. 8 degrees high.
Correction: Calibrate Thermometers at least once a week. .
- Refuse Outside Receptacles (repeated violation)
Observation: The refuse container located outside the establishment is missing its cover.
Correction: Replace the missing cover of the outside refuse container with one that is a tight fit.
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04/03/2014 | Routine | |
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the Gasket on Ice machine is damaged and is no longer easily cleanable.
Correction: Replace Gasket to allow proper cleaning.
- Ventilation Hood System, Drip Prevention (repeated violation)
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto Floor behind grill.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Refuse Outside Receptacles (repeated violation)
Observation: The door of the refuse container located outside the establishment is not a tight fit.
Correction: Replace the missing lid of the outside refuse container with one that is a tight fit.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Ventilation systems to the outside are creating a public health hazard. grease dripping from roof onto parking lot.
Correction: Clean ventilation systems so they do not create a public health hazard or nuisance or unlawful discharge
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04/19/2013 | Follow-up | |
- Critical: Hands - When to Wash*
Observation: Cook failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
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
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Ice scoop stored with handle in contact with ice, Spoon used to serve potato salad placed soiled on lid of potato salad container
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.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Cooling* (corrected on site)
Observation: Baked Potatoes in Inside Walk-in noted not being adequately cooled to prevent the growth of harmful bacteria. 61 Degrees after 12 hours. Potatoes thrown out.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the Gasket on Ice machine is damaged and is no longer easily cleanable.
Correction: Replace Gasket to allow proper cleaning.
- Temperature Measuring Devices - Ambient Air and Water
Observation: No ambient (air/water) temperature measuring device (degrees F located in the Prep Table, 2-door Reach-in in Kitchen and thermometer in pie box not accurate is not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto Floor behind grill.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat slicer and Meat grinder were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces after use.
- Refuse Outside Receptacles (repeated violation)
Observation: The door of the refuse container located outside the establishment is not a tight fit.
Correction: Replace the missing lid of the outside refuse container with one that is a tight fit.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under equipment in kitchen and behind bar 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Ventilation systems to the outside are creating a public health hazard. grease dripping from roof onto parking lot.
Correction: Clean ventilation systems so they do not create a public health hazard or nuisance or unlawful discharge
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04/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about Pig N Steak, 313 Washington Street, Madison, VA 22727 »