- Critical: Reduced Oxygen Packaging - Criteria*
Observation: Insufficient controls exist in the final packaged form of reduced oxygen packaged food that is known to have a microbiological hazard Clostridium botulinum. Facility is not consistent with logging cooling temperatures of foods used for ROP. Facility does not have a refrigeration unit that is equipped with an electronic system that continuously monitors time and temperature.
Correction: Provide at least two barriers to control the growth and toxin formation of Clostridium botulinum Ensure all foods that ROP is used for are monitored and logged for the entire process. Ensure data logger is operational and monitored daily.
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08/24/2015 | Other | |
Inspection conducted due to complaint received.
Details of the complaint discussed with the person in charge.
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: Reheating for Hot Holding* (corrected on site)
Observation: The cooked pork was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. Cooked pork measured at 141'F, 122'F and 145'F internally after being reheated for hot holding. The PIC advised an employee to reheat the pork to 165'F or above before placing into hot holding.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
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08/24/2015 | Complaint | |
The above observations and the following were discussed with the person in charge:
-Please send the invoices for the dishmachine repairs to the health department.
-A follow up to observe the logs regarding the ROP products for the HACCP plan will be conducted within a month. Ensure all steps required by the HACCP plan are being followed including monitoring the data logger. Please send logs to the health department once obtained for the data logger.
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
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink on the cooks line and the 3 compartment sink are no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep tables and the small white cutting boards 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.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160'F while the actual temperature was 140'F.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- 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. multiple plates throughout the kitchen and wait station 2. the ramekin stored on the cooks line 3. the knife and scoop stored in the back of the kitchen 3. the can opener blade 4. the tongs stored by the 3 compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the following equipment were observed soiled with accumulations of grime and debris. The soda gun in the bar and the upsplash of the coffee machine.
Correction: Clean the surfaces of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the area behind the handsink 2. the exterior of several plates stored throughout the kitchen 3. the exterior of the microwaves 4. the area under the warmer 5. the interior of the reach in freezer.
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) (repeated violation)
Observation: The food-contact surfaces of equipment were not observed to be sanitized. The sanitizing temperature gauge on the dishmachine registered at 184'F but the surface temperature was measured at 151'F. Advised the PIC to ensure all dishes are being manually sanitized until the dishmachine can be repaired. The PIC contacted the repair company during the inspection.
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 (repeated violation)
Observation: Plastic food storage containers 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 sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates stored throughout the facility were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps along the bottom of the bottom of the back door.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed window cleaner stored on the prep table by the cooks line and transfer fluid stored by mixers and papertowels in the back of the kitchen.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- HACCP plan SOP contents
Observation: Observed that SOP for HACCP plan does not identify each critical control point (CCP), critical limit for each CCP, the method/frequency of monitoring, corrective actions, or records. The facility is not monitoring and logging the temperatures required by the approved HACCP plan. The PIC is not aware of monitoring the data logger and could not provide the logs for this.
Correction: An SOP for a HACCP plan must identify each CCP, critical limit for each CCP, method/frequency of monitoring, and corrective actions and records as required.
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07/22/2015 | 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
RIC Drawers - Steak CH 39'F, RIC Chicken Chili CH 36'F, Raw Chicken CH 37'F, Smoker Wings Cooking 170'F, WIC Cooked Noodles CH 41'F, Baked Potatoes CH 41'F, Pork CH 36'F, Ground Beef CH 40'F, Dressing Cooler Half N Half CH 42'F.
Quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket at the cookline measured 200 ppm. Chlorine sanitizer concentration level in the bar 3 compartment sink measured 100 ppm. Discussed with operator: 1. ensure the booster heater is on during operation
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. 1. Observed a knife stored between the prep unit and the prep table at the cookline. 2. Observed utensils stored in a container of water at 95'F at the cookline. 3. Observed utensils in 2 dipper wells at the wait station without running water
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Hot water sanitizer dishmachine - wash water temperature measured 152'F and the rinse water measured 178'F. Proper wash water temperature for sanitizing is 160'F and the rinse water temperature is 180'F. Booster heater was turned off - employee turned booster heater on and after several washing cycles the thermalabel measured the wash water at 160'F and the rinse water at 180'F.
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
Observation: Food containers, on storage shelving across from the prep table, 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.
- Tableware - Soiled and Clean Tableware (corrected on site)
Observation: Storage of soiled utensils was adjacent to clean utensils above the prep sink.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar.
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. Employees will utilized the nearby wait station handsink until handsoap is provided at the bar handsink.
- Mops - Drying Mops (corrected on site)
Observation: Mop not hung up to air dry at the mop sink.
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.
- Critical: Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Container of Hot Shot was observed at the handsink in the bar.
Correction: Remove unnecessary poisonous or toxic materials.
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08/08/2014 | 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
Temperatures continued: RIC Drawers-Cooked Chicken 39'F, Raw Chicken 38'F, Sausage 35'F, Salmon 40'F, Cooked Chicken Wings 39'F, Chicken Tender Cooking 200 'F, WIC-Chicken 38'F, Hamburger 35'F, Dressing Cooler-Coleslaw 38'F, Sliced Tomatoes 40'F.
Chlorine sanitizer in the bar 3 compartment sink measured 50 ppm.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Food employee donned new gloves without washing hands.
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.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food containers at the bar is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food containers. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed a knife stored between the prep unit and the prep table.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in the prep unit and the alley RIC.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Hot water sanitizer dishmachine - wash water temperature measured 125'F
Correction: rinse water temperature measured 172'F. Proper wash water temp is 160'F and rinse water temp is 180'F. Booster heater was turned off - employee turned it on to allow dishmachine to operate properly.
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08/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Smokey Bones Bar & Fire Grill #7602, 1801 Carl D. Silver Parkway, Fredericksburg, VA 22401 »