2 DR reach-in cooler went down this morning and operator ceased use, ordered part, and will send repair completion statement to Health Department. Using a small reach-in cooler and cooking most foods directly from frozen state. 7/20/15: Operator emailed verification of cooler repair.
- 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: slicer. Operator cleaned and sanitized during inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor is still not being maintained in good repair (operator has stated that the floor had been scheduled to be repaired last year but it is still not done).
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: Entire kitchen was 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.
|
07/16/2015 | Routine | |
The operator has significantly cleaned the facility. The refrigerator has been cleaned and sanitized. All food in reach-in cooler has been discarded. Unused equipment has been removed. Another inspection will be conducted when floor is repaired in the next couple of weeks. Recommend more thorough cleaning around the grill/hood area.
No violation noted during this evaluation. | 05/29/2015 | Follow-up | |
The operator had called a week and a half ago to ask for an extension and to reschedule the follow-up since the items would not be corrected by the original follow-up date. At the time of the follow-up the facility was very clean and well maintained. The person-in-charge had developed a cleaning schedule and was keeping up with it. The only item not finished was the floor since the sub-flooring was in need of replacing and was scheduled to occur at the end of the season this year when the entire facility would be closed and they could replace the entire floor in the kitchen.
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen floor is not maintained in good repair (tiles are loose over rotting subflooring),
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.Operator stated that the floor would be repaired by next week.
|
09/08/2014 | Follow-up | |
Good cooking temperatures.
Grease trap in floor in need of cleaning. Discussed editing menu with updated consumer advisory when reprinted.
Note: Will monitor the high temperature dishmachine: data plate states 180F final rinse and digital read our states 167F.
- 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
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. Will post their Employee Health Policy.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed food employee washing hands very quickly. On arrival the soap was above the 3 compartment sink indicating possibility of employees washing hands at 3 compartment sink.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands (slicing fresh strawberries with bare hands-employee corrected by putting on gloves and washing strawberries again).
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers (squeeze bottle of water and oil as well as an unlabeled container of white granules stored on dry storage shelf that nobody knew what it was). .
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. The container of white granules was discarded.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Significant amount of condensate in the coke reach-in cooler was accumulating on top of the ice tea dispenser whose lid was on loose. There was also splash throughout the reach-in cooler and more condensate on bottom shelf.
Correction: Protect food from miscellaneous sources of contamination. The ice tea was discarded, a tray was place on the top shelf and the unit will be replace by next week.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces throughout thekitchen have accumulations of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing (carton of oil and small chest freezer located in front of sink).
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the carton of oil and small chest freezer preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used as a dump station (empty pitcher found in sink).
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking substantially and precluding proper use of warewash sink.
Correction: Plumbing systems and components shall be maintained in good repair. The 3 compartment sink must be maintained operational at all times.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (outer door was proped open).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the 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 lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the warewashing area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen floor is not maintained in good repair (tiles are loose over rotting subflooring),
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.Operator stated that the floor would be repaired by next week.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structure in the kitchen 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. Operator stated that they would be doing a thorough cleaning of the kitchen by next week.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of degreaser was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (stored above the 3 compartment sink).
Correction: Containers of degreaser must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
08/19/2014 | Routine | |
- Critical: Employee Health* (corrected on site)
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
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
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Utensil storage trays.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: Floor is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
10/10/2013 | Routine | |
Obtained letter form Rapidan Sewer Authority that the facility is connected. Office of Drinking Water is regulating the water system. Bacteria analysis is OK. Prep unit is out of service. Approved to operate. Permit issued.
No violation noted during this evaluation. | 08/29/2013 | Follow-up | |
Caulk three compartment sink, caulk hand sink, thermometer needed in all cold hold units, cover lights, seal wooden counter, deep clean kitchen.
No violation noted during this evaluation. | 08/23/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Rapidan River Restaurant, 35448 Somerset Ridge Rd., Locust Grove, VA 22508 »