- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Crab imperial (47'F), cooked pasta (50'F), macaroni & cheese (47'F), scalloped potatoes (48'F) were measured cold holding in the walk-in cooler at improper temperatures. All potentially hazardous foods were relocated to another unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: Macaroni & cheese prepared on 9/27 and crab imperial prepared on 9/26 stored in the walk-in cooler were not discarded by the 7-day hold time. PIC discarded the food items during the inspection.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed surfaces of the bulk ice machine in the bar area and surfaces of the soda nozzle in the bar area to have accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The dishmachine measured at 0ppm chorine sanitizer concentration. PIC called the dishmachine company during the inspection. PIC stated all equipment will be sanitized in the 3-compartment sink.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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10/05/2015 | Risk Factor | |
Discussed with above and the following with the person in charge:
- Recommend to monitor the unit and food temperature in the walk-in cooler over the next 2 hours. Contact a repair company if needed.
- Limited food prep observed during the inspection.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee don gloves to begin food prep without first washing his hands. Discussed with the food employee about proper handwashing.
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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed a food employee handle crackers, lettuce, and cooked hushpuppies with his bare hands. Discussed with food employee importance of avoiding bare hand contact.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed several knives stored in a container of sanitizer water. PIC removed the utensils for cleaning and sanitizing.
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.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed boxes of food and fresh cut fries on the floor in the walk-in cooler. PIC placed all food items on the shelving in the walk-in cooler. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Lobster bisque (118'F) and Maryland crab soup (112'F) measured hot holding at improper temperatures. Lobster bisque was reheated to 183'F and the Maryland crab soup was reheated to 179'F during the inspection.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Maryland crab soup (45'F), crab imperial (45'F), macaroni and cheese(46'F) were measured cold holding at improper temperatures in the walk-in cooler. PIC lower the unit thermometer and began to relocate foods to another unit. Recommended to monitor the unit and food temperatures over the next 2 hours.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) in the refrigeration unit was not discarded by the ""consume by"" date. Observed pot pie filling in the walk-in cooler to be one day past the discard date. PIC discarded the food items during the in inspection.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- 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 in the dishmachine.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The rinse sink by the dishmachine is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the prep units and 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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Several plastic food containers on the storage rack in the warewashing area were 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean plates and baskets on the cook line were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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06/26/2015 | Routine | |
Dish Machine chlorine sanitizer measured at 50 ppm.
Wiping cloth bucket quaternary ammonium sanitizer measured at 200 ppm.
Facility was clean and organized at time of inspection. Observed good hand washing.glove use and date marking. Thank You.
Person in charge was very willing to make corrections as needed.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed iced scoop handle in contact with ice in the ice bin at the bar. Scoop was removed during inspection.
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.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed raw shrimp, chicken, scallops and beef stored uncovered in the prep unit. All foods were covered during inspection.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Lobster Bisque (118'F) and Maryland Crab Soup (124'F) were observed hot holding at improper temperatures. Both soups were rapidly reheated to 165'F during inspection.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the soda gun at the bar that was in contact with non-potentially hazardous food items (soda) was observed soiled with accumulations of grime and debris. Gun was cleaned during inspection.
Correction: Clean the surface of soda gun at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the fryer cabinets has 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean plates were observed stored with the food-contact surface facing upward above the expo station and on the plate rack in the dish room. The top plate on each stack was wrapped in plastic during inspection..
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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06/30/2014 | Routine | |
Dish machine - 50 ppm chlorine
WCB - 200 ppm quaternary ammonium
Discussed:
Time as a public health control may be used when bacon is not cooked crispy. When time is used, the time in which the food was removed from temperature control must be marked on the container and the food must be sold, served, or discarded within 4 hours. If bacon is cooked crispy, time as a public health control does not need to be used.
Observed good handwashing and date marking during inspection. Thank you. PIC showed good active managerial control. Thank you.
Abbreviations: WIC - walk in cooler
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed 2 crates of corn stored on floor under hand sink. PIC placed corn on shelving unit.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Bacon for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. PIC voluntarily discarded food.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure. Statement does not refer to any foods.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade, slicer. PIC cleaned items.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the shelf above the SP unit has 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.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic and metal containers were found stacked while wet after cleaning and chemical sanitization in the back storage room.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean plates were observed stored with the food-contact surface facing upward on shelf above SP. PIC wrapped top plates with plastic wrap to serve as cover.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed utensils stored with food contact surface up on storage rack in dish washing area. PIC recleaned utensils and stored them with food contact surface facing downward.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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07/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about River Haven, 136 Main Street, Port Royal, VA 22535 »