Abbreviations: WIC - walk in cooler
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the white cutting boards in the kitchen were observed soiled to sight and touch. Cutting boards were stained. Boards were taken to dish machine to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are being not maintained in good repair: 1-the ceiling tiles throughout the kitchen, 2-the backsplash around the mop sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/24/2015 | 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
Chlorine sanitizer concentration level in the dishmachine measured 100 ppm. Quaternary ammonium sanitizer concentration level in the 3 compartment sink measured 200 ppm.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in the two basement chest freezers.
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.
- 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door handles to the True RIF, in the kitchen area, are in disrepair or missing.
Correction: Repair or replace the door handles in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the EQUIPMENT has accumulations of grime and debris. 1. shelving adjacent to the stove 2. interior of the chest freezer
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink at the bar are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair. 1. observed ceiling tiles in disrepair and some ceiling tiles missing in the kitchen area 2. coving missing at the floor/wall juncture at the prep sink area 3. floor tiles are in disrepair in the prep sink/dishwashing area 4. hand rail going down to the basement food storage area is not properly attached to the wall 5. observed ceiling tiles in disrepair and some ceiling tiles missing in the basement food storage area 6. ceiling tiles in the bar area are heavily stained
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/06/2014 | 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
No food prep going on during inspection. Quaternary ammonium sanitizer concentration level in the bar 3 compartment sink measured 200 ppm.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: Raw and/or undercooked hamburgers, steak and eggs are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The chlorine sanitizer concentration level in the dishmachine machine measured 10 ppm. Proper concentration level of chlorine sanitizer is 50 to 100 ppm.
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.
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10/30/2013 | Risk Factor | |
Most items have been corrected and the new kitchen manager is working on correcting the items that are left.
Please clean up the outside area underneath the outdoor deck to prevent pests.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door handles on the reach in freezer are missing and the doors to the reach in cooler at the prep area do not close properly.
Correction: Repair or replace the door handles on the freezer and replace or repair the doors on the reah in cooler in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the mixer, walls, ceiling, outside of frying pans (carbon build up) sides of stove and fryer have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the cooking and prep area. Less than 0 candles were measured.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed several missing ceiling tiles. Also floor tiles that are cracked. Coving is missing in the dishwashing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/22/2013 | Follow-up | |
Cool all hot foods from 135'F to 70'F in 2 hours or less and from 70'F to 41'F or lower in an additional 4 hours. Use either a shallow pan to hurry process or and ice bath.
Area below the outside dining deck is in need of cleaning to prevent pests.
Obtain knowledge about food safety.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The beans and stew were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed foods cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat in the refrigeration unit is marked with a date or time that exceeds the maximum holding time as allowed by law. The items noted out of date were: salad dressing, chopped onions and sauce.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked chicken, beef or lamb are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Good Repair and Proper Adjustment
Observation: The door handles on the reach in freezer are missing and the doors to the reach in cooler at the prep area do not close properly.
Correction: Repair or replace the door handles on the freezer and replace or repair the doors on the reah in cooler in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep area 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knives, several pots and pans beside the stove, tongs hung on the handle of the stove, lids to pots, metal mixing bowls.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the mixer, walls, ceiling, outside of frying pans (carbon build up) sides of stove and fryer have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed metal pans 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed aluminum pans stored unprotected from contamination on the top shelf in the warewashing area. .
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk in cooler. Light measured 0 candles.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the cooking area. Light measured 10 candles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Dressing Areas and Lockers - Designation
Observation: Observed employees aprons stored on top of dishes.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed several missing ceiling tiles. Also floor tiles that are cracked. Coving is missing in the dishwashing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walls, shelves, ceiling, sides of fryer and stove are noted in need good cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system have an accumulation of dirt, dust and debris.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Toxics - Conditions of Use*
Observation: The pesticides located under the handwashing sink in the bar area are not being used in accordance with law or the manufacturer's use directions.
Correction: The pesticides must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
- Critical: Toxics - Medicines - Restriction and Storage*
Observation: Medicines are located on the shelf next to dishes.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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04/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Blarney Stone, 715 Caroline Street, Fredericksburg, VA 22401 »