- Critical: Eating, Drinking, or Using Tobacco*
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 (lid + straw) beverage container, if the container is handled to prevent contamination of (1) The employee's hands
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken pieces, displayed as for retail take-out, hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. XXX XXX The heat setting in the hot cabinet was turned up. The food items will not be held over for another day.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Soup bowls were observed stored unprotected at the soup tureens, beside the handwashing sink, where the bowls were at risk of contamination by drips or splashes from handwashing operations.
Correction: Relocate the bowls at sufficient distance from the handwashing operation. XXX XXX The bowls were removed to a counter across the aisle, thank you.
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02/18/2016 | Routine | |
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Frozen uncooked food of animal origin (in sealed, intact commercial packages) organized in freezer so that food(s) of higher cooking-temperature food(s) were above those with lower cooking temperatures. In the event of unintended thawing, there would be potential for cross-contamination.
Correction: Protect food from miscellaneous sources of contamination. XXX XXX The staff began rearranging the freezer, thank you.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Some ready-to-eat (RTE) food items (example: macaroni & cheese) in the reach-in refrigeration unit was 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener blade.
Correction: Maintain nonfood-contact surfaces of equipment clean. XXX XXX The staff cleaned the can opener, thank you.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station was being used for purposes other than or in addition to washing hands (contained a colander with food residue, and a poultry shears lay on the sink rim).
Correction: The handwash facility is to be used for washing hands only, and hands are to be washed only at this fixture. XXX XXX The observation was drawn to attention of staff, reasoning explained, and the offending articles were removed
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10/19/2015 | Routine | |
This inspection was received by Elizabeth Harrison.
- Self-Service - Consumer Self-Service Operations (corrected on site)
Observation: No utensil, such as tongs or a fork, was provided for customers to serve themselves lemon wedges in the dining room.
Correction: Provide suitable utensils or effective dispensing methods that protect the food from contamination.
- Food - Food Labels
Observation: Insufficient information is provided on the label of the BBQ sauces and the seasoning mix packaged in the food establishment and presented for retail sale. Jars of sauce do not state their volume. Jars of seasoning mix have no labels.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or volume quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food, 6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (corrected on site)
Observation: Employees are using only 2 compartments of the 3-compartment sink, one for washing and one as combination rinse/sanitize. The third (sanitizer) compartment leaks (does not hold water), possibly because chlorine in the sanitizer deteriorates the seal of the drain. Use of a 2-compartment sink for warewashing has not been approved for this establishment.
Correction: Use a 3-compartment method for washing, rinsing, and sanitizing utensils and equipment. If unable to repair the sink so that it holds water, or to replace it with a chlorine-tolerant sink, consider switching to another approved sanitizer, such as quaternary ammonium ("Steramine" or other brand). The staff resumed using the 3rd vat for sanitizing.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface (sides, backsplash) of the grills and range has accumulations of grease, food residue, grime and debris.
Correction: Clean these surfaces at a frequency necessary to preclude accumulation of food and other soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash stations (kitchen
Correction: dining room) were being used as a dump station for ice and lemon slices (as from drinks).
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door (to smoker) does not self-close. Front door (customer entry) does not self-close completely.
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: Floor in vicinity of, and under, the grills and range was noted in need of cleaning. A clear liquid (grease? water?) appears to be accumulating under this equipment, along with stray bits of food (errant french-fries, etc.)
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. Liquid on floors presents an occupational slip/trip hazard to workers.
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06/23/2015 | Routine | |
This inspection was received by Richard Moss.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: An employee was observed handling ready-to-eat (RTE) food [hamburger in bun] with bare hands.
Correction: Provide and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food, to prevent contamination from hands. [Unasked, the employee put on gloves.]
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following surfaces: can opener
Correction: hood over cook line including fire suppression hoses
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02/27/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) items in the 2-door 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 in-house preparation OR at the time commercially-prepared food packaging is opened, 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean soup bowls were observed stored with the food-contact surface facing upward and/or not protected by a cover.
Correction: Store clean equipment and utensils covered, or inverted, to prevent contamination while in storage.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in front of the smoker (sheets of cardboard) does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet [where carpet is allowable] 3. nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet [where allowed] 3. nonabsorbent
- Toilet Rooms - Enclosed
Observation: Men's toilet room door is not provided with a self-closing door
Correction: OR, if provided with self-closing mechanism, the self-closing mechanism is not working. Door does not self-close.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door and the 2 front customer-entry doors are not tight (daylight visible) when closed. NOTE: insects were not observed during the inspection, but the condition of the doors allows access in season.
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.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the under-counter reach-in cooler beneath the deli prep station.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas
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02/24/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beans, cooked BBQ in retail case cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the refrigeration is not accurate or was absent.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: refrigerator doors
Correction: bun warmer drawers
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container to discourage entry of pests.
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02/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Savannah Joe's Bar-B-Que, 55 Irvington Road, Kilmarnock, VA 22482 »