The operator has removed all TCS food products from the non-operable Pepsi reach-in cooler and is awaiting servicing by Pepsi. In addition, the non-operable refrigeration units are pending removal or servicing by the Pepsi vendor.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items/inoperable pieces of equipment to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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04/01/2016 | Follow-up | |
The operator provided metal probe thermometers and quat. test strips during today's inspection. An Employee Health policy (FDA Form 1B) was discussed and issued at this time.
Note: Discussed about the basement area being maintained and appropriate non-food contact surfaces for storage of food products, single service items and equipment. The oeprator rwas informed to provided documentation of repair/servicing to the rear prep Pepsi reach-in cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple TCS food products were cold holding at improper temperatures, in the rear prep 2 door Pepsi reach-in cooler. The TCS food products were held < 4 hrs, removed from the refrigeration unit and rapidly cooled.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Multiple TCS food products were observed with elevated product temperatures in the rear prep area Pepsi sliding door reach-in cooler. The reach-in cooler was observed with an ambient air reading of 48 F.
Correction: Repair the rear prep Pepsi sliding door reach-in cooler to restore a state of 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 rear prep Pepsi sliding door reach-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items/inoperable pieces of equipment to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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03/23/2016 | Routine | |
The operator provided a metal probe thermometer, chlorine and quat test strips today. An Employee Health policy (FDA Form 1B) was discussed and issued at this time.
As stated by the owner, limited foodservice operation would be conducted ( menu -hot dogs, cold sandwiches and limited hot sandwich preparation ). ServSafe and Food Safety Training classes information were issued at this time.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bar refrigeration units.
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.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The Hobart chemical warewashing machine tested at 0 ppm chlorine during today's inspection. The operator was instructed to utilize the 3 compartment sink for warewashing of utensils, glassware and equipment, until the chemical dishmachine is serviced/repaired. The operator called for servicing of the dishmachine during today's inspection.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the restrooms.
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
- Physical Facilities in Good Repair
Observation: Peeling ceiling material was observed on the cookline and rear warewashing areas.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests (rodent excreta was observed on the shelves in the bar cabinets and nesting material was observed on the floor by the side cookline Pepsi cooler unit). Management has stated that monthly extermination services of the facility is/will be scheduled.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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12/03/2015 | Routine | |
Spoke with the owner who explained the food facility is currently not in operation. Will call health department with the status of the facility ASAP.
No violation noted during this evaluation. | 09/02/2015 | Other | |
Currently not in operation. An equipment check was conducted today.
Fruit fly problem noted in the facility.
Empty sinks at the end of the night.
Empty trash cans at the end of each night.
Empty/clean pan under the tap spout each day.
A follow-up inspection will occur on/about July 28, 2015.
- Non-Food Contact Surfaces
Observation: Equipment and floors throughout the kitchen in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Fruit flies noted in both trash cans in the facility.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Unused equipment noted in the facility.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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07/07/2015 | Routine | |
Date mark ready-to-eat foods (i.e. hot dogs, deli meats) within 24 hours, for seven day shelf life.
Reviewed cooling procedures with operator.
Discussed upcoming basic food safety training course.
Discussed the need for a certified food manager in the future.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot dogs hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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03/24/2015 | Routine | |
Limited food service and this time.
Facility has adequate metal stem thermometer, quaternary ammonium/chlorine test kit and employee health policy in place.
Make sure all coolers/freezers have thermometers.
No violation noted during this evaluation. | 11/07/2014 | Routine | |
Minimal food service at this time. Menu currently consist of hot dogs, pre-made sandwiches, and out side catering for events.
- 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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: 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.
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07/18/2014 | Routine | |
No food preparation observed during todays inspection.
Please call once cooler is working properly and able to hold foods at 41 F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the Delfield under counter reach-in cold holding at improper temperatures. Foods were voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Delfield under counter reach-in observed with an ambient air temperature of 55 F. No potentially hazardous foods should be stored in this unit, until it has been repaired.
Correction: Repair the @EQUIPMENT@ to restore a state of 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the kitchen/bar area noted in need of cleaning. Pay special attention around the coffee pot and behind equipment.
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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03/11/2014 | Routine | |
Dish machine is now dispensing the proper amount of chlorine.
No violation noted during this evaluation. | 10/24/2013 | Follow-up | |
Follow-up will occur on/about 10/24/2013.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dish machine is not dispensing the proper amount of chlorine.
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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10/18/2013 | Routine | |
When items are taken out of the freezer, mark with a seven day shelf life.
No violation noted during this evaluation. | 06/12/2013 | Routine | |
No food preparation during todays inspection.
Ensure that flooring and equipment in the kitchen are kept clean and free of debris.
Once deli meats are opened from original packaging, date mark with a seven day shelf life.
Provided manager with a flyer for the upcoming serv-safe course.
Non-critical violations should be corrected within 30 days.
- Non-Food Contact Surfaces
Observation: Interior/exterior of the pepsi reach-in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Small hole in the wall beside the mop sink.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor behind the dish machine, floor beside the ice machine, and wall behind cooler on the cook line that doesn't work 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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02/01/2013 | Routine | |
No food preparation was observed during the inspection.
Only foods being served at this time are nabs as well as drinks at bar.
Adequate metal stem thermometers.
Quaternary ammonium test kit available
- Cooling, Heating, and Holding Capacities
Observation: Delfield under counter cooler registered with an ambient air temperature between 49-51 F. Coils in refrigerator have begun to freeze.
Correction: Repair or replace cooler to hold potentially hazardous food at 41 F or below.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the grill area or dish washing area.
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
- Mops - Drying Mops (corrected on site)
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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01/20/2011 | Routine | |
Restaurant representatives - add corrected or new information about River's Bend Golf Course, 11700 Hogan's Alley, Chester, VA 23831 »