Discussed with the Person in Charge:
1. Overall great improvement
2. Have kitchen manager prepare sanitizer in sink with room temperature water, test the PPM (which should be between 200-400PPM) and then fill sanitizer buckets from the sink
Abbreviations: WIF - Walk in Freezer, WIC - Walk in Cooler, PPM - Parts Per Million, PIC - Person in Charge, RIC - Reach in Cooler, RIF - Reach in Freezer
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surface of the interior of the ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the ice machine and can opener blade 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.
- Outer Openings - Protected (repeated violation)
Observation: Observed several gaps around the outside door in the kitchen area.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: caulking on the 3 compartment sink and the coving near the WIF.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
03/09/2016 | Follow-up | |
Discussed with PIC:
1. All foods prepared that are kept over 24 hours must be date marked with the date cooked being the first day
2. Ensure that all equipment and foods are covered during daytime construction
3. Several hand outs given
4. Recommend that all staff take a ServSafe class
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed uncovered raw fish stored over uncovered RTE chicken in the walk in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed several bulk food containers without labels including but not limited to sugar, flour and seafood breading.
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.
- Food Storage - Clean and Dry Location
Observation: Observed no cover for the ice container at the bar and several bulk food storage containers with lids not tight fitting to prevent splash, dust or other contamination.
Correction: Store foods covered and where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The mop sink is not sealed to adjoining walls.
Correction: Seal the mop sink to adjoining walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises. Observed a flat top grill that is non-functioning and a damaged prep table that is not being repaired in the kitchen.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the WIC and WIF were in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed large gap at bottom of door to the WIC.
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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the following equipment: 1. interior of the ice machine 2. can opener blade were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the ice machine and can opener blade 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 following equipment have accumulations of grime and debris: all shelving throughout facility, the exterior of the grease trap under the 3 compartment sink, all equipment exteriors, exterior of the mixer, mop sink bucket and mop sink, rolling food carts
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment were not being sanitized due to the final rinse temperature in the mechanical sanitizer not reaching 180'F. The maximum registering thermometer was measuring a surface temperature of 138'F (should be 160'F) and the temperature gage was reaching 140'F (should be 180'F) After the kitchen manager pushed the reset button on the hot water booster 165'F was reached on the maximum registering thermometer.
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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Several plates and plastic food containers were found stacked while wet after cleaning and chemical sanitization. The person in charge instructed an employee to rewash, rinse and sanitize all the plates.
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 and Utensils, Air-Drying Required (corrected on site)
Observation: Plates were observed cloth-dried rather than air-dried after cleaning and chemical sanitization. Observed a food employee drying plates with a cloth rag and placing cheesecake on them. PIC instructed the employee to rewash, rinse and sanitize the plates and dry them with a paper towel.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Several stacks of clean plates were observed stored uncovered. PIC provided a cover for the top of the rack.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed a bin of clean silverware with the food contact surfaces facing up and several bins of clean silverware with the food contact surfaces not going in the same direction.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Outer Openings - Protected
Observation: Observed several gaps around the outside door in the kitchen area.
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.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: caulking on all the hand sinks and the 3 compartment sink, coving near the WIF and several ceiling tiles throughout the facility.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures throughout the facility are noted in need of cleaning:all the floor drains, all flooring, ceiling and walls throughout, all the light shields, all heat/air conditioning vents
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed the mop still in the mop bucket full of water.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of pesticide stored over where clean linens are stored in the laundry/ chemical room. PIC relocated the pesticide.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
|
02/19/2016 | Routine | |
Abbreviations: PIC=person in charge
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The mop sink 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.
- 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
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair: 1) broken coving in doorway to dry storage area 2) torn drywall in employee rest room and above mop sink
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The chlorine sanitizer in the sanitizing buckets being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Chlorine sanitizer measured >200 ppm.
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
02/25/2015 | Routine | |
Abbreviations: PIC=person in charge
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed accumulation of grime and debris inside the soda nozzles. PIC removed nozzles to be cleaned and sanitized.
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.
- Equipment and Utensils, Air-Drying Required
Observation: Observed stainless steel food containers that were 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed several broken floor tiles throughout the kitchen area.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
|
02/12/2014 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: the following ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition: 1) chopped tomatoes 2) pasta noodles
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.
|
09/11/2013 | Risk Factor | |
No food prep during inspection
Discussed with Person in Charge:
1. Employee Health
2. Ensure cleaned equipment is allowed to properly dry
3. Ensure the food contact surfaces of utensils and equipment are properly shielded or inverted
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
No violation noted during this evaluation. | 06/19/2013 | Risk Factor | |
Discussed with Person in Charge:
1. Employee Health
2. Observed good food handling procedures
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- Equipment and Utensils, Air-Drying Required
Observation: Several metal pans and containers 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.
|
02/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Riverside Center, 95 Riverside Parkway, Fredericksburg, VA 22406 »