- Critical: Eating, Drinking, or Using Tobacco*
Observation: An employee was observed eating and drinking in the kitchen of this facility.
Correction: Management instructed the employee to take his food and drink outside the kitchen.
- Light Bulbs Protective Shielding (repeated violation)
Observation: A fluorescent bulb under the stove ventilation hood was observed with no shielding.
Correction: All bulbs above unprotected foods must be shielded or coated to prevent contamination of foods.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Both the men's and women's restroom doors were observed in full open positions, with no self closing devices.
Correction: All restroom doors are to remain closed except when necessary for cleaning, and all restroom doors must be equipped with self closing devices.
|
02/24/2016 | Routine | |
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: An in-use ice scoop was observed stored on a visually unclean surface atop the ice make machine.
Correction: An in-use ice scoop may be stored in the ice with the handle up, or it must be stored on a clean and sanitary surface.
- Thawing
Observation: Improper methods used to thaw poultry. Chicken was observed thawing in a plastic container at ambient room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Light Bulbs Protective Shielding (repeated violation)
Observation: An unshielded fluorescent tube light fixture is mounted under the hood above the stove.
Correction: Lighting above unprotected foods must be shielded, coated, or shatter resistant.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Both the men's restroom door and the women's restroom doors were observed standing open. Neither door is provided with self-closing devices.
Correction: Restrooms located on the premises shall be completely enclosed and provided with a tight fitting and self closing door.
|
10/23/2015 | Routine | |
This follow-up inspection is a required inspection in order to assure that all previous critical violations have bee corrected. While those critical violations were found to have been corrected during this inspection, other non-critical violations were found to still exist. Please refer to the previous routine inspection and see that all violations are corrected as soon as possible.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Numerous code violations were observed during this inspection visit, including three critical violations. Some violations that were addressed during the previous inspection on June 4, 2014 were found to still exist.
Correction: Management in this establishment must be more observant of possible problems in the facility that have potential of causing foodborne illness.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Unshielded fluorescent tube lights were observed under the stove hood.
Correction: All lighting above unprotected foods must be shielded, coated, or shatter resistant.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Unshielded fluorescent tube bulbs were observed above the stove.
Correction: Bulbs above exposed foods must be shielded, coated, or shatter resistant.
- Toilet Rooms - Enclosed (repeated violation)
Observation: The door to the men's restroom is not self closing.
Correction: The men's room door must be fitted with self-closing apparatus.
- Outer Openings - Protected (repeated violation)
Observation: The rear screen door was observed with loose and torn screening while the door was left open.
Correction: If windows or doors are left open for ventilation the opening shall be protected against the entry of insects.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Employee
Correction:
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Toilet room doors were observed partially open.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
|
06/19/2015 | Follow-up | |
A technical malfunction prevented this report from showing the cold-hold temperature citation on 5/20/15 as being found corrected during this follow-up inspection. All cold-hold food temperatures were found to be well within regulatory requirement during this follow-up inspection visit.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Numerous code violations were observed during this inspection visit, including three critical violations. Some violations that were addressed during the previous inspection on June 4, 2014 were found to still exist.
Correction: Management in this establishment must be more observant of possible problems in the facility that have potential of causing foodborne illness.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw shell eggs were observed stored above ready-to-eat foods in the reach-in refrigerator.
Correction: The eggs were moved below the ready-to-eat foods.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: This establishment is not practicing date marking of potentially hazardous foods in cold hold units.
Correction: All potentially hazardous foods must be clearly marked at the time the original package is opened to indicate the date by which the food must be consumed, sold, or discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Ready-to-eat refrigerated foods were observed without date marking.
Correction: Ready-to-eat refrigerated foods shall be clearly marked to indicate the date by which the food is to be consumed or discarded within a maximum of seven days.
- Sanitizing Solutions, Testing Devices (repeated violation)
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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions, chlorine and quaternary ammonia (both sanitizers are used in this restaurant).
Correction: Obtain sanitizing agent test kits for both chlorine and quaternary ammonia so that employees can accurately monitor the concentration of these sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting board at the 2 door make unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to this condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Food contact surfaces of plates were observed with food particles and finger smudge.
Correction: Food contact surfaces of equipment and utensils shall be clean to sight and touch.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of cooking utensils were observed not being sanitized after washing at the 3 bay sink.
Correction: Management instructed the employee in the proper set-up and use of the 3 bay sink. The sinks were washed and refilled, and sanitizer was added to the third bay for proper sanitizing of food contact items.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Unshielded fluorescent tube bulbs were observed above the stove.
Correction: Bulbs above exposed foods must be shielded, coated, or shatter resistant.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Unshielded fluorescent tube lights were observed under the stove hood.
Correction: All lighting above unprotected foods must be shielded, coated, or shatter resistant.
- Toilet Rooms - Enclosed (repeated violation)
Observation: The door to the men's restroom is not self closing.
Correction: The men's room door must be fitted with self-closing apparatus.
- Outer Openings - Protected
Observation: The rear screen door was observed with loose and torn screening while the door was left open.
Correction: If windows or doors are left open for ventilation the opening shall be protected against the entry of insects.
- Handwashing Signage/Handwashing Facilities
Observation: Employee
Correction:
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Employee hand wash signage was not posted in either the men's or women's restrooms.
Correction: Hand wash signage must be posted at any employee hand wash sink.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Employee hand wash signs are not provided in the restrooms.
Correction: Hand wash signs shall be posted at all sinks used by employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Non-food surfaces were observed throughout the kitchen, including the floor, walls, and interior hood, in an unclean condition.
Correction: The physical facilities shall be cleaned at a frequency necessary to keep them clean.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors were observed partially open.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
|
06/05/2015 | Follow-up | |
Discussed regulatory requirement that food establishments are required to have a food temperature measuring device readily available, and the importance that food temperatures be checked on a frequent basis to ensure foods are being maintained within the required temperature ranges.
- Critical: Demonstration of Knowledge*
Observation: Numerous code violations were observed during this inspection visit, including three critical violations. Some violations that were addressed during the previous inspection on June 4, 2014 were found to still exist.
Correction: Management in this establishment must be more observant of possible problems in the facility that have potential of causing foodborne illness.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw shell eggs were observed directly above ready to eat foods in the home style refrigerator.
Correction: The eggs were removed to the lowest part of the refrigerator.
- Utensils - In-Use - Between-Use Storage
Observation: An in use ice scoop was observed being stored on a non-sanitary surface atop the ice make machine.
Correction: An in use ice scoop must be stored in the ice with the handle up or on a clean sanitary surface.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Mashed potatoes were observed in a hot hold unit well below the minimum regulatory temperature requirement.
Correction: This food item was immediately removed from the hot hold unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Numerous foods, including raw fish, observed at 59°F, and raw chicken wings, observed at 54°F were observed at temperatures well above the maximum regulatory temperatures for these foods during cold hold. Upon opening the plastic container of raw chicken wings, a rancid odor was detected.
Correction: All foods were removed from the cold hold unit and discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: This establishment is not practicing date marking of potentially hazardous foods in cold hold units.
Correction: All potentially hazardous foods must be clearly marked at the time the original package is opened to indicate the date by which the food must be consumed, sold, or discarded.
- Cooling, Heating, and Holding Capacities
Observation: The left side make unit was observed at a temperature incapable of maintaining safe cold hold temperatures for the foods stored therein.
Correction: All foods were removed from this unit and discarded. This unit will be replaced in five days, but will not be used for cold hold storage in the interim.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: A food temperature measuring device was not readily available in this facility.
Correction: All permitted food facilities must maintain an accurate food temperature measuring device at all times.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions, chlorine and quaternary ammonia (both sanitizers are used in this restaurant).
Correction: Obtain sanitizing agent test kits for both chlorine and quaternary ammonia so that employees can accurately monitor the concentration of these sanitizing solutions and maintain them at a safe and effective level.
- Toilet Room Receptacle Covered
Observation: A lidded waste receptacle is not provided in the women's restroom at this facility.
Correction: A lidded waste receptacle must be provided in all women's restrooms.
- Light Bulbs Protective Shielding
Observation: Unshielded fluorescent tube lights were observed under the stove hood.
Correction: All lighting above unprotected foods must be shielded, coated, or shatter resistant.
- Toilet Rooms - Enclosed (repeated violation)
Observation: The door to the men's restroom is not self closing.
Correction: The men's room door must be fitted with self-closing apparatus.
- Handwashing Signage/Handwashing Facilities
Observation: Employee hand wash signage was not posted in either the men's or women's restrooms.
Correction: Hand wash signage must be posted at any employee hand wash sink.
|
05/20/2015 | Routine | |
Discussed observations and inspection report with the manager
Tremendous improvements cleanliness observed in facility kitchen observed
Foods prepared fresh daily and consumed within 24 hours
Food gloves noted
Discussed date marking and provided hand out, hand outs also provided for temp log
Please have a refrigeration tech look at prep units to ensure that the units hold temps at or below 40F
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: @FOOD@ 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 - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Toilet Rooms - Enclosed (corrected on site) (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair
Observation: Floor in dry storage area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- First Aid Supplies, Storage (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
|
06/04/2014 | Routine | |
Discussed observations and inspection report with the person in charge. Critical violations were corrected at time of inspection
No food prep or service at time of inspection
Food gloves, hair restraints and sanitizer test kit noted
NOTE: Remember to date mark foods at time of preparation or if not consumed with in 24 hours
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is 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.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair
Observation: Ceiling tile in hall way and floor in dry storage area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
02/19/2014 | Routine | |
Discussed observations and inspection report with the person in charge
There was no food prep/service at time of inspection
Suggested to implement temperature control logs for each refrigeration unit as well as to have food thermometers easily available in respective units
Also monitor the temperatures of the refrigeration units to ensure that a temperature of 40F or below is always maintained
Remember to date mark foods when opening the hermetic seal of the food product or if not consumed within 24 hours
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: chicken wings cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
|
07/18/2013 | Routine | |
Discussed observations and inspection report with the person in charge.
Overall the facility kitchen kitchen appeared clean
auict surfaces observed
Hair restraints, food gloves and pH sanitizer test kit noted
NOTE: Please ensure the following
1. Remember to date mark foods at time of preparation or if not consumed within 24 hours: discard within 7 days
2. Clean microwave oven as regularly or as needed
3:.Provide proper separation of food in the refrigeration units
4. Have hand soap easily available at hand sink at all times
5. Ensure proper cleanliness at the bar area
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Various cold holding foods cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is 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.
- 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: microwave oven.
Correction: Clean and sanitize these surfaces for food contact.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
|
04/12/2013 | Routine | |
At time of inspection no violations noted .Discussed food safety and separation issues issues with the person-in-charge. Facility kitchen is in overall compliance. Food gloves, date marking and sanitizer test kit noted. Excellent refrigeration temperatures. Cold holding foods well within required limits.
NOTE: Please remembe r1) to date mark foods at time of preparation orif not consumed within 24 hours
No violation noted during this evaluation. | 12/19/2012 | Risk Factor | |
No violations noted nor was there any food prep/service at time of inspection. Provided a copy of " safe food handling practices ". At time of inspection facility kitchen appeared clean and in compliance. Food contact surfaces apeared clean. Refrigeration units and cold holding fods well within required range. Hair restraint, sanitizer test kit and food gloves noted. Hand sink clean, well stocked and accessible.
NOTE: Remember to date markfoods at time of preparation or if not consumed within 24 hours and dispose of within 7 days
No violation noted during this evaluation. | 02/23/2012 | Risk Factor Assessment | |
At time of inspection no violations observed nor was there any food prepin progress. Discussed observations with person in charge. In general facility kitchen appeared clean and in overall ciompliance. Food contact surfaces clean. Refrigeration units, cold and hot holding foods within required limits. Food gloves, hair restraints, paper hand towels and sanitizer test kit noted. Hand sink clean and accessible.
NOTE: Please remember to 1: close make table unit lids to avoid axcessive cold loss, 2: clean microwave oven regularly, 3: date mark foods at time of preparation or if not consumed within 24 hours and discard within 7 days
No violation noted during this evaluation. | 12/14/2011 | Routine | |
Restaurant representatives - add corrected or new information about Soul Mountain Cafe & Grill, 300 East Main Street, Front Royal, VA 22630 »