Source: US Foods, Merchants, VDC. Note: on temperature logs, please note corrective action if temp is out of range (>41). Recommend adding an additional handsink in kitchen near food prep area. No violation noted during this evaluation.
09/30/2015
Risk Factor
No violation noted during this evaluation.
03/09/2015
Routine
There were no issues of public health concern observed at this time. No violation noted during this evaluation.
07/30/2014
Routine
Sanitizer compartment of 3 vat sink 100 ppm bleach, Source: Merchants, US Foods, NOTES: Recommend adding additional handsink in food prep area to encourage employees to wash their hands during food preparation.
Critical: Food in a Hermetically Sealed Container* (corrected on site) Observation: The green beans in a hermetically sealed container (canned) is not from an approved food processing plant. Manager stated that the canned green beans were processed in the establishment.
Correction: Obtain food in hermetically sealed containers from a food processing plant that is regulated by the food regulatory agency that has jurisdiction over that plant.Manager removed the canned green beans from the establishment.
Physical Facilities - Cleaning Frequency and Restrictions (repeated violation) Observation: Floors in dishwashing area noted in need of cleaning. Especially around the grease trap.
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. Correct this week and as often as needed.
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