Discussed with the person in charge:
1. testing on sanitizers
2. hand washing
- Critical: Hands - When to Wash*
Observation: Observed the cook pull up his pants then continued to prepare the pretzels without washing his hands.
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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed sausage at 103'F and chicken noodle soup at 130'F - hot holding at improper temperatures. The sausage was reheated and the temperature was increased on the crock pot where the soup was stored.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed veal stored at 46'F - cold holding at improper temperatures. The person in charge indicated that the veal would be taken home.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: The prepared ready-to-eat (RTE) goulash and chili in the refrigeration units were not discarded by the "consume by" date. The goulash expired on 2/16/16 and the chili expired on 2/9/16.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed spray bottles of Windex and sanitizer that was stored with the food on the cook's line - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (repeated violation)
Observation: Observed that the quaternary spray bottle measured at 500 ppm and the bleach spray bottle turned the test strip white.
Correction: Utilize only quaternary sanitizing solution that measures between 150-400 ppm and the bleach sanitizing solution that measures between 50-100 ppm when applying to food contact surfaces.
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02/18/2016 | Risk Factor | |
Discussed the following with the Person In Charge: 1) proper freezer storage, 2) proper cooling methods, 3) date marking.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed sliced turkey (48'F) and sliced ham (46'F) in sandwich prep unit. Observed tuna salad (48'F) and pasta salad (48'F) on the buffet bar. Observed cooked chicken (45'F), raw chicken (44'F), sliced tomato (48'F), and shell eggs (47'F) in the reach-in cooler. Observed roast beef (45'F) and pastrami (46'F) in the rear reach-in cooler. Person in charge turned all the cold holding units down to a lower temperature.
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: The prepared ready-to-eat (RTE) pastrami and roast beef in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed two cardboard box lids in the sandwich prep unit being used for food storage.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces have accumulations of grime and debris: 1- the exterior of the black storage containers on the dry storage shelves (corrected), 2- the exterior of the powder sugar container (corrected), 3- the exterior of the knife container, 4- the top of several pairs of tongs, 5- the interior of the reach-in freezer in the rear storage room.
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 (corrected on site)
Observation: Several black plastic containers were found stacked while wet after cleaning and chemical sanitization. The person in charge took containers to dish washing area.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor near the sandwich prep unit and several light shields throughout the kitchen are 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Observed a spray bottle of sanitizer that was not properly labeled. Person in charge labeled the spray bottle correctly.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed a spray bottle of bleach that turned the test strip white. Person in charge discarded the spray bottle.
Correction: Utilize only a sanitizing bleach solution that measures between 50-100 parts per million.
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07/06/2015 | Routine | |
Standardization inspection
No violation noted during this evaluation. | 08/18/2014 | Training | |
Discussed with the person in charge:
1. chicken in sandwich prep unit was cooling at 46'F (chicken was placed inside of the unit during this inspection)
2. sanitizer sink set up
3. temperature of foods - log given
- Critical: Package Integrity* (corrected on site)
Observation: Observed damaged cans of mixed vegetables stored on the shelf where foods are offered for sale or service. Dented cans were removed from the shelf.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili at the bar - 127'F, nacho cheese - 125', curry gravy - 111'F - all hot holding at improper temperatures. All foods were placed back on the stove.
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* (repeated violation)
Observation: Sausage sitting on top of the display case - 90'F (corrected) and cheddar cheese on the bar - 46'F - observed cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard boxes used for storage are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The front hand sink and women's restroom hand sink are not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces
Observation: The cutting board on the sandwich prep unit is 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.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: top of the tongs, gasket on the beer cooler, air vent cover on the ice machine in the kitchen, and oven mitts (corrected). The rear reach in freezer has a build up of ice particles.
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) (repeated violation)
Observation: Observed that the sanitizer in the 3-compartment sink measured 100 ppm.
Correction: Ensure that the quaternary tablets measure 200-400 ppm. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed that the backflow or backsiphonage prevention device not available on the ice machine in the kitchen.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
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06/12/2014 | Routine | |
Discussed with the person in charge:
1. facility is very clean and well maintained
2. gaskets on refrigeration units must be replaced
3. hand washing techniques
4. kitchen staff
- Critical: Food Contact with Equipment and Utensils*
Observation: Observed employee wipe his gloved hands on his apron then continue to prepare foods. Food in contact with equipment or utensils that have not been cleaned or sanitized as required.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
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11/21/2013 | Risk Factor | |
Discussed with the person in charge:
1. backflow prevention devices: EHS telephone Stafford County Building Department to determine if back flow prevention devices are required on the ice machines. It was determined that the building has a back flow prevention device on the primary water source. However based upon this telephone conversation, a backflow prevention device is needed for each piece of equipment that is connected to the water line - contact Building & Zoning at 540-658-8650 to discuss plumbing requirements
2. Temperatures of foods: have a service person take a look at the sandwich prep unit and reach in cooler - food temperatures are above 41'F
3. Repeat hazards
4. Process of sausage - item is hung on hooks over the sandwich prep unit until dried then placed in paper bags until needed for service - EHS will contact the food technician to see if this process is approved.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Heavy cream - 48'F, shell eggs - 47'F (corrected), sliced tomato - 50'F all in the reach in cooler and chicken salad - 54'F, sliced tomato - 49'F, and chicken salad - 48'F in the sandwich prep unit were observed cold holding at improper temperatures. All foods were disposed of except for the eggs which cooled down to 41'F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the shipping plastic on the sandwich prep unit is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink in the women's restroom 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the reach in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Observed that the quaternary sanitizer in the 3-compartment sink measured 100 ppm. The food-contact surfaces of the following equipment were not observed sanitized. Sanitizer solution was remade and measured 400 ppm.
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.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed that the backflow prevention device is missing on the new ice machine in the kitchen. Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Observed spray bottle of chemical that was not properly labeled. Bottle was disposed of.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/06/2013 | Follow-up | |
Discussed with the person in charge:
1. facility pre cooks the hamburgers and places then on the grill until needed - not held more than 4 hours
2. sliced tomato and ham were cut this morning
3. sandwich prep unit is not maintaining foods at 41'F or below - have repairman service the unit and fax a copy to EHS at (540) 288-9239.
On May 16, 2012, EHS held a discussion with the owner in reference to bringing in new equipment. She was told that no new equipment could be brought into the facility without health department approval. As of today, EHS observed a new ice machine, sandwich prep unit, and a new freezer. Owner refuses to comply with guidance from EHS.
EHS received information from new supplier in Baltimore.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observe raw chicken stored with the shell eggs, commercially processed cheese, and mixed salad in the reach in cooler. Observed fillet of fish stored over the flat bread wraps and bacon stored over the chili in the home style reach in cooler. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
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 (corrected on site)
Observation: REPEAT Observed unlabeled food containers on the dry storage rack and near the heat lamp. Foods were labeled.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed metal spoon laying directly in the fruit salad in the bar. Dispensing utensils improperly stored between uses.
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
Observation: Observed uncovered foods near the heat lamp, Observed foods stored under the dish drain for the 3-compartment sink (corrected). Food stored in a location where it is subject to splash, dust or other contamination.
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: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: REPEAT The comminuted or ground sausage was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Sausage measured 111'F and was placed back on the grill.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F.
- Critical: Cooling*
Observation: Curry gravy made on 5/11/13 was noted not being adequately cooled to prevent the growth of harmful bacteria. Gravy measured 78'F.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tuna - 48'F and chicken salad - 51'F in the sandwich prep unit observed cold holding at improper temperatures. Foods were disposed of.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: REPEAT The prepared ready-to-eat (RTE) goulash, chili, and curry gravy in the refrigeration unit are not properly dated for disposition.
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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) sour cream in the refrigeration unit was not discarded by the "consume by" date. The sour cream expired on 4/29/13 and was discarded.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shipping plastic on the sandwich prep unit is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: REPEAT There was no temperature measuring device located in the reach in refrigerators in the rear storage room.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the women's restroom 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 - Good Repair and Proper Adjustment
Observation: The door gasket to the reach in freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: REPEAT The oven mitts were observed in a state of disrepair and damaged.
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 - Good Repair and Proper Adjustment
Observation: Observed pitted plastic bowls that were observed in a condition that prevents necessary maintenance and easy cleaning.
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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of ketchup. Facility is saving ketchup bottles and reusing them.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: REPEAT The following equipment food-contact surfaces were observed soiled to sight and touch: bowls near the heat lamp, fryer baskets, and the ice machine in the kitchen and in the bar
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: REPEAT The following nonfood contact surfaces have accumulations of grime and debris: oven mitts, interior of the ovens, tops of the tongs (corrected). The drop in freezer and upright freezer have a build up of ice particles.
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*
Observation: Observed that the quaternary sanitizer in the 3-compartment sink measured 100 ppm. The food-contact surfaces of the following equipment were not observed sanitized.
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
Observation: REPEAT Observed stainless steel bowl that 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
Observation: Clean stainless steel bowls and ceramic plates were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed that the backflow prevention device is missing on the new ice machine in the kitchen. Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The kitchen handwashing facility is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the large floor fan preventing its use.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall covering in the rear storage room is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Observed lotion stored above the 3-compartment sink. Employees are not using the dressing rooms, designated area or lockers provided. Lotion was disposed of.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Observed spray bottle of chemical that was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Roadhaus Eatery, 3925 Jefferson Davis Highway, Stafford, VA 22554 »