The above observations and the following were discussed with the person in charge:
-A work order is in place for the dishmachine, the walk in freezer and the automatic sanitizer dispenser in the 3 compartment sink.
-Provide another thermometer for the reach in cooler holding the chili and hot dogs.
-The walk in cooler was observed to be 40+'F during the inspection. Foods in this cooler measured at 43'F. Please monitor this cooler and/or contact the repair company to ensure foods measure at 41'F and below.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The milk (45'F) in the under counter reach in cooler and the sliced tomato (46'F) in the prep cooler cold holding at improper temperatures. The PIC discarded the products during the inspection.
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: 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: 1. the spoons for the smoothies 2. the blender 3. the serving spoons in the drawer under the prep table in the back of the kitchen 4. the slicer 5. the tongs. All equipment was taken back to be cleaned and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1. the interior of the cabinet under the espresso maker 2. the panini grill 3. the cover of the fan on the ice machine 4. the gasket on the front and side of the ice machine 5. the shelves in the walk in cooler 6. the hood vents over the oven.
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 equipment was not observed sanitized. The dishmachine in the establishment observed to be in disrepair. Quaternary ammonium sanitizer concentration in the 3 compartment sink measured at 0 ppm. The PIC provided bleach for the 3 compartment sink. Concentration of the bleach measured at 50 ppm. Work order placed.
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.
|
01/06/2016 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-Ice cream machine not in use during this inspection. Machine is cleaned and sanitized every day when in use.
The Person in Charge was very knowledgeable about sanitizing procedures and reheating temperatures, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw bacon stored over milk in the reach in cooler. PIC placed the raw bacon on the bottom shelf of the cooler during the inspection.
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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep cooler 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the interior of the cabinets under the espresso machine 2. the exterior of several plastic food containers (date marking stickers).
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 food containers stored under the prep table were found stacked while wet after cleaning and 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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in freezer. Blown light bulbs observed in the walk in freezer. Light measured at 0 foot candles.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
|
01/08/2015 | Routine | |
Inspection conducted as a follow up to the previous report.
Discussed the following with the person in charge:
-The Hot water has been restored to the handsink by the warewashing area.
-Pest control invoices observed. No evidence of pests observed throughout the kitchen.
No violation noted during this evaluation. | 02/18/2014 | Other | |
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 2 hours.
-Provide a thermometer for the prep cooler.
-Observed a drip pan under the pipes of the dump sink. No leak observed during the inspection.
-The PIC was the only person working in the kitchen at the time of the inspection and could not make several corrections to the report due to waiting on customers.
-The quaternary ammonium sanitizer in the sanitizer buckets measured at 200 ppm.
The PIC was very cooperative and knowledgeable regarding employee health, thanks!
Please provide an invoice or documentation from the pest control company regarding the treatment for pests throughout the facility.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Demonstration of Knowledge*
Observation: -The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. PIC could not demonstrate the proper concentration for the quaternary ammonium sanitizer used for sanitizing equipment.
-The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Hot holding.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed foods in the refrigeration units throughout the kitchen are not properly dated for disposition after opening. Observed cooked hot dogs and chili stored in the reach in cooler, sliced turkey and cooked bacon in the prep cooler and sliced turkey, cooked gravy and sausage in the walk in cooler all stored without being dated.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- 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.
Correction: Obtain a quaternary ammonium sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the oven in the back of the kitchen was observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surfaces of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the griddle 2. the interior of the reach in cooler in the back of the kitchen 3. the interior of several cabinets throughout the front of the kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the front of the kitchen was measured at a temperature less than 100°F. The water was measured at 51'F during the inspection. The hot water nozzle was observed to be in disrepair and could not provide any hot water.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the front of the kitchen is being used to clean equipment and utensils. Observed an employee clean a spatula in this sink during the inspection.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed large gaps between and under the doors to the facility.
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 - Cleaning Frequency and Restrictions
Observation: The floors throughout the back of the 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.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed several mouse droppings throughout the kitchen to include the interior of several cabinets and under equipment.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Observed pesticides stored in the kitchen.
Correction: Remove unnecessary poisonous or toxic materials from the kitchen.
|
01/06/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed, handouts provided.
-Ensure areas and equipment used for the preschool are being kept separate from the areas and equipment used for the kitchen.
-Recommend keeping a copy of employees food safety certification in the facility.
The quaternary ammonium sanitizer in the sanitizer bucket measured at 200 ppm.
The PIC was very cooperative and willing to make several corrections throughout the inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The chicken salad (48'F) in the prep table and the yogurt (45'F) in the display reach in cooler were observed to be cold holding at improper temperatures. The display reach in cooler was measured at 42'F, PIC turned the cooler down during the inspection. The chicken salad was being stored on top of other foods in the prep table. PIC moved the chicken salad to the interior of the cooler during the inspection.
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: 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: 1. the slicer blade and surrounding areas 2. the upsplash of the coffee machines 3. the panini press.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the following items were observed soiled with accumulations of grime and debris: 1. the interior of the cookie oven 2. the interior of the large oven 3. the interior of both ovens under the stove top and grill top.
Correction: Clean the food contact surface of the equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the handles of the ice cream machine 2. the exterior of the panini press 3. the upsplash around the soda nozzles 4. the hood vents 5. the stove top.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall behind the large oven, the wall behind the stove top/grill top and the floor by the drain under the drying racks 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.
|
02/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Rubicon Cafe, 11120 Gordon Rd, Fredericksburg, VA 22407 »