Abbreviations: PIC=person in charge
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Observed the following prepared foods in the WIC that were out of date: mashed potatoes-dated 1/8/2016
Correction: rice-dated 1/9/2016
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The following prepared ready-to-eat (RTE) foods in the refrigeration unit were not properly dated for disposition: pasta, baked potatoes, soup, meat balls
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station by the 3 compartment sink is being used as a dump station. Observed ice, food particles and a straw in the basin of the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
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01/28/2016 | Risk Factor | |
Discussed the following with the person in charge:
1) Owner of building has called for a plumber to adjust the water temperature of the hand sink in the rest room
2) New menus are in the process of being made with a consumer advisory
3) PIC will be taking a ServSafe class in Fredericksburg
Abbreviations: PIC- person in charge, WIC- walk in cooler, RIC- reach in cooler, ST- surface temperature, IT- internal temperature, PPM- parts per million.
- Physical Facilities in Good Repair (repeated violation)
Observation: All hand sinks throughout facility need to be recaulked.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Employee bathroom in the kitchen does not have a self closing door.
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.
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11/09/2015 | Follow-up | |
Abbreviations: WIC=walk in cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw shell eggs stored over top of lemons and other fresh produce.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Reheating for Hot Holding*
Observation: The hamburger chili was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. Chili was being warmed in the hot holding container and after 1 hour and 45 minutes it had only reached a temperature of 62'F.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Thawing (corrected on site)
Observation: Observed hamburger, pork and open bag of chicken being thawed in standing water in the mop sink.
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were cold holding at improper temperatures inside of the WIC: 1) baked potatoes 46'F 2) marinara sauce 47'F 3) black beans 47'F 4) pork shank 47'F 5) cooked wild rice 46'F. Items were moved to prep reach in cooler and repair person was called for WIC.
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*
Observation: The following ready-to-eat (RTE) commercially processed in the refrigeration unit was not properly dated for disposition after opening: 1) sliced ham 2) sliced turkey 3) roast beef 4) corned beef
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The following prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition: 1) chicken 2) pork 3) marinara sauce 4) black beans 5) cooked rice
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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked hamburgers 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: 1) several knives 2) grater 3) food thermometer 4) ice cream scoop 5) soup spoons.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the can opener were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of can opener 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 have accumulations of grime and debris: 1) all shelving throughout facility 2) employee bathroom 3) dry stock room
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the employee bathroom was measured at a temperature less than 100°F, measured at 72'F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the employee bathroom and at the bar.
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
- Toilet Tissue - Availability/Toilets and Urinals (corrected on site)
Observation: Toilet tissue was not present in the employee bathroom.
Correction: To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the dry storage room. No lighting.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair
Observation: All hand sinks throughout facility need to be recaulked.
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: All walls and floors in the kitchen area noted in need of 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.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Employee bathroom in the kitchen does not have a self closing door.
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.
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10/26/2015 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) following foods in the refrigeration unit are not properly dated for disposition: 1) baked potatoes 2) rice
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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers or eggs that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, there was 0 concentration of chlorine sanitizer was found in the sanitize basin. PIC has called for repair and until repaired the 3 compartment sink will be used for chlorine sanitizing.
Correction: Provide SANITIZING AGENTS at proper concentration of SANI CONCENTRATIONS and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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08/14/2015 | Risk Factor | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the foods that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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05/20/2015 | Follow-up | |
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before donning new single use gloves which may have contaminated his/her 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Flour and breading used to coat chicken and seafood were observed held at improper cold holding temperatures. All flour and breading used to coat chicken and seafood must be sifted every four hours or refrigerated.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) mashed potatoes, cooked rice, cooked noodles, and homemade sauces in the refrigeration units 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the foods that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the meat slicer in the kitchen
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash stations in the kitchen and at the bar were being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of chemical spray and detergent are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Orange cleaner was observed stored on the prep table in the kitchen and Ajax dish detergent was observed stored on a box of glasses in the bar.
Correction: Containers of chemical spray and detergent must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/04/2015 | Risk Factor | |
This establishment is in substantial compliance with the Virginia State rules and regulations regarding restaurants. Therefore permit is issued.
No violation noted during this evaluation. | 11/07/2014 | Routine | |
The following items are needed to facilitate health department approval of the plans you submitted for The Grille at Leeland Junction, located in Stafford County, Fredericksburg VA 22406:
With regards to the Application for Food Service Plan Review:
Provide Certified Food Protection Manager credentials
A copy of the employee health policy that addresses the "Big Five" illnesses and when an employee must be excluded from the establishment is needed.
What will be the concentration used for chlorine sanitizer?
What will be the concentration used for quaternary ammonium?
Where will you clean garbage cans and floor mats?
Where will garbage cans be stored?
Where will you store returnable damaged goods such as dented food cans?
Where will foods be cooled?
Equipment:
Manufacturer specification sheets are needed for ice machine, microwave, steam table, cold table, heat lamps and mop sink.
The make, model and size of the hot water heater.
Drain boards are needed on both ends of the pot sink.
Recommend a second hand sink be installed in the cooking area.
Where will the staff empty drinks glasses? Will drinks be served from the wait staff area, if so then a hand sink must be installed.
Adequate lighting must be provided. At least 50 foot candles of light are required in food prep areas. At least 20 food candles of light are required in the dish washing area, reach in refrigeration units, and rest rooms. At least 10 foot candles of light are required in walk in refrigeration units after foods have been placed inside of the units and in dry storage areas.
What company will apply insecticides/rodenticides?
Number of staff 5 or 10?
Please provide the required information in writing to facilitate the plan review. Feel free to call the Stafford County Health Department if you have any questions at (540)288-9018 X102.
No violation noted during this evaluation. | 09/19/2014 | Other | |
Restaurant representatives - add corrected or new information about The Grille At Leeland Junction, 10 Leeland Rd #105, Fredericksburg, VA 22405 »