Discussed inspection report with operator. Conditions at facility have improved positively over the last six months. Facility was observed to be clean and orderly.
- 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: Several hotel style pans have heavy build-up of encrusted grease deposits. Recommend replacing pans.
Correction: Clean and sanitize these surfaces for food contact.
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12/14/2015 | Routine | |
Overall cleanliness of the facility has improved since the May 2015 inspection. Operator was provided copy of inspection report.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Quat sanitizer level was to low to pump into sink. Operator had no other Qaut sanitizer in stock.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Inspector instructed operator to use bleach has a substitute sanitizer. Operator did have bleach and chlorine test strips available for usage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: fryer exhaust hood filters. Fryer exhaust hood filters have heavy build up of grease.
Correction: Clean and sanitize these surfaces for food contact. Increase the frequency of cleaning intervals. REPEAT VIOLATION
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09/18/2015 | Routine | |
Good glove usage noted during inspection. PIC informed Hot Holding temperature gauge was not operational. PIC was presented copy of inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Chicken Tenders stored in walk-in reefer were not date marked.
Correction: All ready to eat hazardous food held more than 24 hours are required to be clearly marked and used within 7 calendar days or less.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Three VAT sink "wash compartment" would not hold wash water. Drain was in state of disrepair. Drain must be repaired in a manner that will allow proper sanitizing of food preparation utensils.
Correction: Drain was repaired during inspection.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed exhaust hood above fryer area had excessive grease build up.
Correction: Equipment shall be kept free of grease deposits. Filters need to be removed and cleaned free of grease deposits. Intervals of cleaning should be increased to reduce further grease build up.
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05/28/2015 | Routine | |
Inspection conducted and discussed with person in charge.
- Physical Facilities in Good Repair
Observation: Water is pooling on the floor of the walk-in refrigeration unit from a leaking ceiling/wall of the building.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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02/05/2014 | Routine | |
Inspection conducted and discussed with person in charge.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Employee personal belongings stored in food prep area.
Correction: Please ensure that employees have a designated area for their belongings to protect food, equipment and single-service and single-use articles from contamination
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06/13/2013 | Routine | |
Inspection discussed with certified food manager. An annual water sample was taken during the inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods (diced chicken, chicken pot pie, bbq) in the walk in 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 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.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The wall behind the 3-Vat sink and behind the stainless steel food prep table does no meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the wall material at the areas designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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01/31/2013 | Routine | |
Restaurant representatives - add corrected or new information about Shore Stop #204, 7410 Lankford Highway, Nassawadox, VA 23413 »