Sedona Taphouse, 591 William St., Fredericksburg, VA 22401 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Sedona Taphouse
Address: 591 William St., Fredericksburg, VA 22401
Type: Full Service Restaurant
Phone: 973 713-2839
Total inspections: 10
Last inspection: 03/08/2016

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Inspection findings	Inspection date	Type
Discussed with the PIC: 1. Unwrapped Straws 2. Hair Restraints 3.Unprotected plates Abbreviations: WIC - walk in cooler Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed servers using their bare hands to put washed and cut lemons on the drink glasses. PIC put gloves at the server stations and instructed the servers to use gloves when handling the lemons for drinks. Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Observed shrimp/crab dip (48'F) and beef ribs (45'F) cold holding at improper temperatures in the captains prep cooler. The PIC relocated the dip and ribs. 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* Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the cutting boards throughout the kitchen (stained). Correction: Clean and sanitize these surfaces for food contact. Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Observed several spray bottles of chemicals without labels. The PIC emptied out the spray bottles to be able to label them with the correct chemical. 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.	03/08/2016	Risk Factor
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Observed a food employee season a ready to eat steak with his bare hands without washing and putting on gloves. Person-in charge instructed the employee that he must wash his hands and put on gloves before handling ready to eat foods. Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: Observed the dishmachine not dispensing sanitizer. Person-in charge indicated they will wash the dishes in the dishmachine and sanitize in the 3 compartment sink. Person-in charge also called the company during the inspection to have the dishmachine serviced. 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. Handwashing Cleanser - Availability (corrected on site) Observation: Soap was not provided at the hand washing lavatory in the bar. Person-in charge supplied the bar with soap during the inspection. Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Observed several spray degreaser bottles not properly labeled. Person-in charge labeled all spray bottles during the inspection. 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.	12/07/2015	Risk Factor
Opening inspection for Sedona Taphouse. All items on the pre-opening inspection report have been addressed and corrected. Owner has been advised that if the air curtains above the four large garage type doors at the front of the facility fail to prevent entry of flying pests and/or crawling pests or rodents into the building, the doors will have to remain closed. -Splash guards have been installed on the kitchen hand washing sinks. -Temperature measuring devices are located in the warmest part of the coolers. -Both hand sink faucets in the restroom have been replaced. Temperatures of the water from the faucet range from 105'F to 107'F. -All utensils and equipment have been cleaned and sanitized. -All hand sinks are equipped with paper towel, soap dispensers and a hand wash sign. -Copy of Certificate of Occupancy was provided by the person in charge. -All backflow prevention devices have been installed. -Employee Health Policy is in place. Left the following handouts: 3-Compartment Sink Setup, 8 Major Food Allergens, The Big Five Foodborne Illnesses, Cooking Temperatures, Cooling, Date Marking, Sample Employee Health Policy, Keep it Hot or Cold, Keep it Untouched, Keep Your Hands Off My Food, Proper Procedure for Manual Dishwashing, No Bare Hand Contact, Refrigeration Storage, Sanitizing Using Bleach, Cool Foods Safely, How to Spot Visible Can Defects A Certificate of Occupancy has been issued by the Building Department and a copy has provided by the person in charge. This establishment is in substantial compliance with the Virginia Department of Health regulations and therefore a permit was issued No violation noted during this evaluation.	09/29/2015	Routine
Inspection was conducted as a pre-opening inspection for Sedona Taphouse. The following was discussed with the person in charge: -Ensure the packaging materials are removed from all equipment, coolers, utensils, etc. and they are cleaned and sanitized prior to use. -Ensure all coolers and freezers are turned on with thermometers provided prior to the next inspection. Coolers should read roughly 38'F to keeps foods at 41'F and below. -Ensure all ceiling tiles are in place. -Ensure that all hand sinks are fully equipped with soap, paper towels and a handwashing sign. All hand sinks must reach a minimum water temperature of 100'F. -Backflow prevention devices observed on all water lines during this inspection. -Finish installing the mop sink and male sure it is well sealed to the walls and floor. -Seal the shelves above the prep sink and area to the wall. -Ensure that the gaps around the pipes where they enter and exit the walls are sealed. -Seal the wood on top of the divided between the server's area and the dining room. -Mount and seal the ice bins to the walls in the bar area. -Ensure that there is at least 50 foot candles 36" above the floor in the cook's line area. Only 35 foot candles were measured. Person in charge must provide a copy of the Certificate of Occupancy prior to issuance of permit. Please contact the health department once the facility is ready for the opening inspection. Facility does NOT have permission to order foods at this time. No violation noted during this evaluation.	09/21/2015	Pre-Opening
No violation noted during this evaluation.	01/21/2015	Other
No violation noted during this evaluation.	11/20/2014	Other
Continue plan review No violation noted during this evaluation.	11/14/2014	Other
continue plan review No violation noted during this evaluation.	11/14/2014	Other
continue plan review No violation noted during this evaluation.	11/13/2014	Other
Begin plan review No violation noted during this evaluation.	11/13/2014	Other

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