Discussed the following with the person in charge:
1) Good cooling methods/procedures observed, a cooling log was provided
2) Good hand washing procedures observed
3) ServSafe handouts provided during the inspection
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The blade of the can opener was observed soiled to sight and touch. PIC took the can opener to the warewashing area to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed several metal food containers, near the 3-compartment sink, 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.
- Physical Facilities in Good Repair (corrected on site) (repeated violation)
Observation: Observed the following: 1) several broken floor tiles near the warewashing area 2) the tile grouting near the 2-compartment sink and the warewashing area was not in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/27/2016 | Routine | |
Discussed with person in charge:
1. Monitor the temperature of the prep unit on the cook's line to ensure foods are held at 41'F or below. If the unit will not maintain proper temperature, please contact the health department.
2. Good cooling methods observed - cooling log handout provided.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee don gloves to begin food preparation without first washing her hands. The food employee was instructed to wash her hands before donning new gloves to being food preparation.
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 - Cold Holding* (corrected on site)
Observation: Grilled chicken tenders (46'F), fried chicken tenders (47'F), and chicken wings (45'F) stored in the prep cooler on the cook's line were cold holding at improper temperatures. PIC stated that the foods were stored in the walk-in cooler over night and placed in this prep unit (50'F) at 10:00am this morning. The foods were relocated back to the walk-in cooler and the prep unit was adjusted to a cooler temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-compartment sink, 2-compartment prep sink, and the drive-thru handsink are 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, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed the food prep table by the back handsink to be unprotected from contamination or splash from the adjoining handsink.
Correction: Protect clean equipment from splash or other forms of contamination.
- Physical Facilities in Good Repair
Observation: Observed the grout to be significantly worn in the warewashing area and at the 2-compartment prep sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/28/2015 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Observed a leak at the handsink across from the cookline. Operator advised that a work order has been put in to repair the handsink. Quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket measured 200 ppm. Facility is clean and well maintained.
- 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.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed a storage rack containing equipment and sauces right next to the prep sink.
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.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Supplied operator with test strips to use until they get their new order tomorrow.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Advised by PIC that the food-contact surfaces of the soda nozzles at the drive thru area and at the self service area are soaked in club soda - not properly 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 (corrected on site) (repeated violation)
Observation: Food containers, on storage shelving next to the ice machine, 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.
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01/29/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Operator advised that new gaskets are on order for the prep unit. The quaternary ammonium sanitizer (QT 40) in the 3 compartment sink measured 200 ppm
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) milk in the Walk In Cooler was not discarded by the ""consume by"" date. Consume date was February 11, 2013 on several milk containers. Observed the milk containers discarded durint this inspection.
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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: TABLEWARE, aobve the 3 compartment sink, 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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the men's restroom used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided. Observed employee's shoes, clothing and purse stored on top of a box containing drink cups near the drive thru area.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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02/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Shane's Rib Shack, 1150 Carl D. Silver Pkwy, Fredericksburg, VA 22401 »