Inspection for the expansion of "Rappahannock" under new name "Rappahannock/Rapp Session". Approved to operate Rapp Session side after final C.O. approval. Rappahannock side is already in operation.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the deli-top refrigerators 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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02/16/2016 | Routine | |
Complainant stated they ate raw oysters, fish stew, and whole baked fish on Saturday, December 5th, 2015 and became sick at 4am on December 6th with vomiting, diarrhea, chills, and shaking. I emailed complainant and received additional information along with a 3 day food history. The complainant's friend also shared the same food with complainant and did not become ill. I conducted a complaint inspection and did not observe any violations. Food was stored at proper temperatures, dish sanitizers were at proper concentrations, shellfish from that day were on the Interstate Certified Shellfish Shippers List, all food from approved sources, employees were washing their hands properly and often, no employees had been sick for at least 3 weeks, and the restaurant had not received any other complaints. During the inspection, I did not see any evidence that complainant became ill from eating here. I emailed complainant back the next morning to explain my findings.
No violation noted during this evaluation. | 12/07/2015 | Complaint | |
Inspection for permit renewal.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards in the prep area 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.
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11/03/2015 | Routine | |
| No violation noted during this evaluation. | 04/29/2015 | Risk Factor | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Shellstock tags were observed not in chronological order.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were observed cold holding at improper temperatures: chickpeas, tuna salad, and raw pork.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed no chlorine sanitizing solution being distributed onto dishes and utensils during warewash cycle.
Correction: Maintain proper chlorine sanitizing concentration to sanitize dishes and utensils in the warewashing machine.
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12/29/2014 | Routine | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Tag from oysters in the prep reach in was removed and did not remain with the shellstock. Tags were observed not in chronological order.
Correction: Shellstock tag shall remain with the product. Implement a more precise record keeping system to insure the tags are kept in order.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Food employee observed handling ready to eat food with their bare hands.
Correction: Provide a barrier between hands and food product such as gloves, tongs, deli paper.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used for drinks to be consumed was also used as an exterior coolant.
Correction: Ice that is to be consumed shall not be used as an exterior coolant.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by following methods:
1. Placing food in shallow pans
2. separating foods into smaller, thinner portions
3. Using rapid chill cooling equipment
4. Stirring the food in a container placed in an ice water bath
5. Using containers that facilitate heat transfer
6. Adding ice as an ingredient
7. Any other method to achieve appropriate cooling (135 def. F -70 deg. F within 2 hours and 70 deg. F - 41 deg. F within another 4 hours)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Kimche slaw and raw oysters in the deli prep unit cold holding at improper temperatures.
Correction: Ice the product. Maintain cold food temperatures at 41 def. F. or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Kimche (7/31/14 prepared on date) and pazoli (8/3/14 prepared on date) observed not discarded after 7 calendar days.
Correction: Discard prepared ready to eat food within 7 calendar days.
- Equipment - Cutting Surfaces
Observation: Cutting board along the deli prep near the stove scorned and scratched.
Correction: Repair or replace the cutting board.
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08/13/2014 | 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 if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Cooling* (corrected on site)
Observation: Clam chowder 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.
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02/28/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese observed cold holding at improper temperature in Food Prep reach in refrigerator #1.
Correction: Adjust the thermostat to ensure food is maintained cold during storage at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cutting board on food prep reach in refrigerator #2, and shelves holding spices and liquor bottles in the basement are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Resurface or replace the cutting board, seal shelves with a food grade paint or sealer. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Chest Freezer in the basement was observed in a state of disrepair and damaged: lid badly damaged.
Correction: Repair the equipment to restore the freezer to condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer, replace it with one that meets the specifications in Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice chest in the basement was observed in a condition that prevents necessary maintenance and easy cleaning. Excessive frost accumulation noted.
Correction: Defrost the freezer to restore the freezer to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. .
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Bottom interior surface of Glenco Reach in refrigerator.
- Top shelf at the beverage station.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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11/01/2013 | Routine | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of Oyster & Clam tags.
Correction: Record on tags the date that the last of the shellstock is sold or served from each container of shellstock. Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Tongs used to dispense ice at bar observed improperly stored between uses in containers of room temperature water.
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: Parasite Destruction* (corrected on site)
Observation: Raw Fluke for service or sale in the ready-to-eat form as Fluke Ceviche was not frozen to ensure parasite destruction.
Correction: Discontinue the service of the remaining inventory of Raw Fluke in raw ready-to-eat form. Assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that the reminder statement had been deleted from the consumer advisory after a recent menu modification.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Handwashing Signage/Handwashing Facilities
Observation: The recently installed employee handsink in the basement is not supplied with a sign to remind employees to wash their hands.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: One light under exhaust hood and above the char-grill was observed burned out/ not working.
Correction: Restore light fixture to working order. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/19/2013 | Routine | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Shellstock tags maintained at facility were observed missing the date that the last shellstock from each container was sold or served.
Correction: Record on the shellstock tag the date when the last shellstock from the container is sold or served. Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
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02/19/2013 | Complaint | |
Approved for Health Permit.
- Toilet Rooms - Enclosed
Observation: Doors to mens' and womens' restrooms are not provided with self-closing doors.
Correction: Provide a self-closer for the toilet room doors. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the front food preparation area near the exhaust hood system. (approximately 15-20 ft. candles measured on light meter)
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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12/11/2012 | Pre-Opening | |
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