Hand sink available and in use with warm water, soap, and towels. Reviewed food safety information and employee health code with PIC/owner: proper food cooking requirements
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses.
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: graters/slicers, knives, and plates
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving/fryers/grill/cook top/ refrigeration units, and warewash trays have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: walls in kitchen and washroom is not maintained in good repair. The walls in the kitchen have been plastered but not sanded down and painted creating a non smooth,cleanable surface. In addition the equipment and drying racks in the warewash area needs to be sealed and cleaned as mildew is growing behind the equipment.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/03/2015 | Routine | |
Hand sink available and in use with warm water, soap, and towels. Reviewed food safety information with PIC/owner: proper food cooking requirements
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils at grill and prep areas improperly stored between use.
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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no adequate temperature measuring device located in the prep unit or walk-in unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bulk food containers next to front wall in kitchen area
Correction: all of grill equipment and heating equipment
- Equipment and Utensils, Air-Drying Required
Observation: Equipment was found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical facility is not maintained in good repair (holes in walls in wash room
Correction: next to old walk-in door
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01/12/2015 | Routine | |
Hand sink is available with warm water, soap, and towels but drain is running slow. Review cooking and cooling requirements
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (dented food cans on storage rack).
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the prep refrigeration unit near the grill is not properly dated for disposition.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Bar Cooler with food items and grill prep unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Can opener and holder
Correction: All food prep table surfaces and shelves
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the following EQUIPMENT used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues: Pans stacked near sink prep table
Correction: Stacks of plates on rack near wash rooom
- Floors, Walls, and Ceilings - Cleanability
Observation: Walls and wall coverings in 'dish washing room' is very dirty and not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
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08/26/2014 | Routine | |
Reviewed food safety information and violations with PIC. Sanitizing testing strips have been obtained for the facility. Reviewed remaining items on list for correction with PIC: Many non-food contact items in facility and kitchen areas requires thorough cleaning
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: EQUIPMENT was observed in a state of disrepair and damaged: prep unit hood/lid broken
Correction: Kitchen Aid blender is in a state of disrepair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: All shelving within facility requires cleaning and sanitizing
Correction: Drip pan under food prep unit is soiled and stinks
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair: Holes observed in walls within ware washing room/area
Correction: Holes observed within walls around old walk-in freezer door.
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05/13/2014 | Follow-up | |
Hand washing sink available with warm water, soap, and towels. Reviewed food safety information and violations with PIC and staff. Reviewed proper cooling procedures
- Critical: Cooling* (corrected on site)
Observation: Mac and cheese in walk-in noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: EQUIPMENT was observed in a state of disrepair and damaged: prep unit hood/lid broken
Correction: Kitchen Aid blender is in a state of disrepair
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: All shelving within facility requires cleaning and sanitizing
Correction: Drip pan under food prep unit is soiled and stinks
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair: Holes observed in walls within ware washing room/area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/02/2014 | Routine | |
Thermometers have been ordered to place into the grill prep unit and bar cooler. Vent hood system is scheduled to be cleaned. Walk-in cooler condensing unit is now functioning correctly without leaks. Good date marking observed in refrigeration units. Ware washing machine functioning OK with sanitizing solution at 100 ppm. Complaint information reviewed with PIC. No follow-up inspection required to be scheduled.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the keg cooler for food storage
Correction: and grill prep unit.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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01/09/2014 | Follow-up | |
Ware washing sink provided with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use at 100 ppm. Testing strips available and in use. Reviewed cleaning schedule, ware washer proper sanitation requirements, cooling requirements, date marking requirements, and food safety with PIC.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) misc. food in the refrigeration unit is not properly dated for disposition.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the keg cooler for food storage
Correction: and grill prep unit.
- Equipment - Good Repair and Proper Adjustment
Observation: Condensing unit in walk-in refrigerator was observed in a state of disrepair and damage causing excessive build-up of moisture within the unit.
Correction: Repair the walk-in refrigerator condenser unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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12/30/2013 | Routine | |
Hand washing sinks available and in use with warm water, soap and towels. Sanitizing wiping cloth solution available and in use at 100 ppm. Testing strips available and in use. Ware washing machine function OK. Reviewed food safety with PIC and staff. Advised to maintain accurate thermometers in food preparation refrigerator and bar refrigerators.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) in the kitchen 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ware washing machine and plumbing under unit
Correction: ware washing racks
- Plumbing System Maintained in Good Repair
Observation: Hand washing sink spigot loose and in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding
Observation: Light bulbs in vent hood not maintained, shielded, coated, or otherwise shatter-resistant.
Correction: Fix broken light fixture and shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Holes in walls near walk-in refrigerator door
Correction: and near ware washing machine.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and floors in ware washing area are 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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08/30/2013 | Routine | |
Reviewed cleaning schedule and food safety information with PIC. All observations from previous inspection have been corrected. Dish rack in process of being power washed. Cutting boards have been ordered.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) in the kitchen 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ware washing dish racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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04/10/2013 | Follow-up | |
Reviewed food safety information with PIC. Three compartment sink set up to wash-rinse-sanitize food contact equipment. Sanitizing wiping cloth solution available and in use. Sanitizing testing strips available and in use.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper beard 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
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in the kitchen 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.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 112.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution within the ware washing machine was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bulk containers near prep sink and tables
Correction: all refrigeration door handles and gaskets
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface (plates, pots, and pans on storage rack
Correction: fryer baskets) are observed soiled with accumulations of grime and debris.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing sink in kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing sink to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. Personal items were observed on food preparation and storage equipment.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and equipment in frying and ware washing areas 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: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Toxics - Separation of Toxics
Observation: Containers of cleaners (Murphy's, Adcraft Stainless Steel) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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03/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Rack 'em Smack 'em Ribs, 385 Lee Hwy, Verona, VA 24482 »