Both dishwasher appear to be working properly.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) foods in the cook's upright cooler.
Correction: Separate raw foods of animal origin during storage from cooked and raw RTE food including vegetables and fruit.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Chef's knives stored between kitchen counters, coolers, & freezer.
Correction: Store in-use utensils on a clean & sanitized surface that is cleaned & sanitized at least every 4 hours.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored less than 6" off the floor in the dry storage room.;Store food on approved shelving at least 6" off the floor.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Dairy products in True 1-door upright cooler in main kitchen at improper cold holding temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (repeated violation)
Observation: There were no thermometers in the prep coolers.
Correction: Provide thermometers in the prep coolers.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Ice on refrigeration coils of True 1-door upright cooler in main kitchen
Correction: cabinet temperature 48 degrees.
- Kitchenware and Tableware
Observation: Single-service stored on floor in dry storage room.
Correction: Store disposable containers at least 6" off the floor on approved shelving, dunnage racks, and/or carts
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The mop sink water line to the chemical mixer / dispenser lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The bnar handwashing sink was blocked, preventing access by employees for easy handwashing.
Correction: Provide access to the bar handwashing sink during all hours of operation. Remove the pan preventing its use.
- Handwashing Cleanser - Availability (repeated violation)
Observation: No soap at the cook's or employee restroom handsinks.
Correction: Provide hand soap at all hand washing sinks.
- Hand Drying Provision
Observation: No disposable towels at the cook'/ dishwashers handwashing sink.
Correction: Provide paper towels at the cook's / dishwasher's handwashing sink.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at cook's / dishwasher's handsink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at the cook's / dishwasher's handwashing sink.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Pump-spray container of orange cleaning product not properly labeled.
Correction: Label working containers of toxic items with common name of contents.
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09/09/2015 | Routine | |
Discussed the mop sink valve handout with the PIC. Dishwashers appear to be working properly, Kitchen 3-vat sink & wiping cloth sanitizer concentrations OK.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employee drying hands on apron.
Correction: Ensure all food employees clean their hands with soap at a handsink and use towels or an air dryer to dry their hands.
- Food Storage Containers - Identified with Common Name of Food
Observation: Large plastic bin of sugar? not labeled in main kitchen.
Correction: Label containers of foods that are not readily identifiable with the common name of its contents.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Chef's knife stored between equipment (counter & prep cooler) in kitchen between use.
Correction: Store in-use chef's knives 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.
- Temperature Measuring Devices (repeated violation)
Observation: No thermometers in the main kitchen prep coolers.
Correction: Provide thermometers in the prep coolers.
- Cooling, Heating, and Holding Capacities
Observation: Randell 1-door upright cooler out of temperature 47 degrees.
Correction: Repair / replace unit to maintain food at 41 degrees or less.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: Bottom shelf of black plastic shelving less than 6" off the floor in the large dry storage room.;Adjust bottom shelf to at least 6" off the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single-service food items stored on floor in large dry storage room.
Correction: Store single-service items at least 6" off the floor on approved shelving, dunnage racks, or carts.
- Backflow Prevention Device, Design Standard
Observation: The mop sink water line to the chemical mixer / dispenser lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The bar handwashing sink was blocked, preventing access by employees for easy handwashing.
Correction: Provide access to handwashing sinks during all hours of operation. Remove the tray preventing its use.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the employee restroom.
Correction: Provide a covered refuse container in the employee restroom.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the cook's hand washing sink in the kitchen adjacent to the 3-vat sink.
Correction: Provide hand soap at all hand washing sinks to encourage hand washing.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar handsink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at the bar handwashing sink.
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09/17/2014 | Routine | |
Discussed Handwashing, Glove Use, Handling RTE Foods, & EHP handout with person-in-charge. Dishwashers appear to be working properly.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Food employees failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, drinking, after handling soiled utensils or after engaging in any activity which may have contaminated their hands.
Correction: Instruct food employees to clean their hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Bottle drinks stored in bar ice chest used for drink ice.
Correction: Do not store can / bottle drinks or food in ice used drinks.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Chef's knives stored between equipment opposite cooking line.
Correction: Store in-use chef's knives on a clean surface that is cleaned and sanitized every 4 hours.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in units.;Elevate food storage onto approved shelving at minimum of 6" off the floor.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the main kitchen prep coolers.
Correction: Provide a temperature measuring device in all cold holding equipment.
- Cooling, Heating, and Holding Capacities
Observation: Upright cooler / freezer in small kitchen broke
Correction: heavy ice in lower cabinet.
- Equipment - Good Repair and Proper Adjustment
Observation: Heavy ice on walk-in freezer coils / fan housing.
Correction: Correct ice / condensation problem in walk-in freezer.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of convenient handwashing sinks in the main kitchen and dishwashing areas.
Correction: Install additional handsinks to increase the employee's opportunity to wash hands routinely.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing sink in the bar was blocked, preventing access by employees for easy handwashing.
Correction: Provide access to the bar handwashing sink during all hours of operation. Remove the bar equipment preventing its use.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no trash container in the employee restroom.
Correction: Provide a trash container in the employee restroom.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing sinks in the employee restroom or in the bar.
Correction: Hand soap must be provided at all hand washing sinks to encourage proper hand washing.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing sinks in the employee restroom , or at the bar.
Correction: Provide hand drying devices such as individual disposable paper towels at all hand washing sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handsinks in the employee restroom and in the bar.
Correction: Provide a sign or poster that notifies food employees to wash their hands at the handwashing sinks in the employee restroom and bar.
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09/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Robert Trent Jones Golf Club, 1 Turtle Point Dr, Gainesville, VA 20155 »