Spencer Devon Brewing, 106 George Street, Fredericksburg, VA 22401 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Spencer Devon Brewing
Address: 106 George Street, Fredericksburg, VA 22401
Type: Full Service Restaurant
Phone: 843 384-5750
Total inspections: 9
Last inspection: 12/07/2015
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Inspection findings

Inspection date

Type
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
  • Equipment - Cutting Surfaces
    Observation: The cutting boards in the kitchen were observed 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.
  • Equipment and Utensils, Air-Drying Required
    Observation: Serving pans and bowls were observed on the drying rack stacked 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.
12/07/2015Routine
Abbreviations: PIC- person in charge, WIC- walk in cooler, RIF- reach in freezer, RIC- reach in cooler, IT- internal temperature, ST- surface temperature
  • Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
    Observation: The interior of the ice machine and the upsplash of the coffee pot were observed soiled with accumulations of grime and debris. PIC cleaned the surafces of the equipment during the inspection.
    Correction: Clean the surfaces of the 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.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The 3-compartment sink was measured at 0 ppm of quaternary ammonium sanitizer. PIC corrected the 3-compartment sink sanitizer, which was measured at 50 ppm of chlorine sanitizer.
    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.
08/27/2015Risk Factor
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation.		06/25/2015Risk Factor
Abbreviations: WIC - walk in cooler
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The walk in cooler is not spaced in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning. Observed a large gap between the back of the walk in cooler and the wall behind the unit.
    Correction: Space the unit to allow access for cleaning along the sides, behind, and above or cover the space behind the unit so that it is not more than 1/32 inch away from adjoining equipment, walls, and ceilings to minimize the need for cleaning.
04/02/2015Routine
Inspection was conducted as a pre-opening inspection for Spencer Devon Brewery.
The following was discussed with the person in charge:
-Remove the metal tape from the stainless steel backsplash on cook's line and seal gaps.
-Finish repairing the ceiling and replacing the ceiling tiles in the kitchen.
-Seal all holes and gaps where conduit enters walls.
-Ensure all outer door are sealed to prevent the entry of pests.
-Repair the holes in the tile floor in the kitchen.
-Seal mop sink to the floor and wall.
-Cap off abandoned drain near the the 3-compartment sink.
-Clean the ceiling of the walk in cooler.
-Seal all wood surfaces.
-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 handsinks are fully equipped with soap, papertowels and a handwashing sign. All handsinks must reach a minimum water temperature of 100'F.
-Ensure that at least 50 foot candles of light is provided at food preparation areas.
-Recommend another pre-opening inspection once the facility is finished with construction.
Please contact the health department once the facility is ready for the next inspection. Facility does NOT have permission to order foods at this time.
Handouts Provided: Handwashing signs, Sample Employee Health Policy, Allergens, Refrigeration Storage, Cooling Foods, Cooking Temperatures, Keep it Untouched, Date Marking, 3-Compartment Sink Set-up, Big 5 Foodborne Illnesses.
No violation noted during this evaluation.		03/16/2015Pre-Opening
Site visit made to discuss placement of the ice bins at the bar and finishes in the bar area.
No violation noted during this evaluation.		12/29/2014Other
No violation noted during this evaluation.09/03/2014Other
Site visit made to facility to ascertain whether an additional handsink is required at the bar.
Discussed with operator:
1. install a handsink at the tasting bar
2. the proposed handsink at the regular bar will be relocated to the center area near the bar 3 compartment sink
3. operator plans on installing a dump sink at the regular bar
4. submit an updated plan drawn to scale of the food establishment, the bar and the tasting bar showing the location of all equipment
5. submit plumbing plans to the Health Department
Once the updated plans have been received by the Health Department, the review of the plans will continue.
No violation noted during this evaluation.		08/28/2014Other
No violation noted during this evaluation.07/31/2014Other

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