No food preparation takes place at the facility, limited quantity of salads and sandwiches that are prepared in the main kitchen are served. Facility appears clean and good cold holding temps observed.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep unit is 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.
- Plumbing System Maintained in Good Repair
Observation: The sink (rinse) basin at the 3 compartment sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Removal Frequency
Observation: Recyclable items (bottles and bar items) are excessive and are stored under the 3 compartment sink, which is causing a pest (ants) harborage.
Correction: Remove recyclable items from the facility at a frequency that prevent pest harborage.
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11/06/2015 | Routine | |
No food preparation takes place at the facility, limited quantity of salads and sandwiches that are prepared in the main kitchen are served. Facility appears clean and good cold holding temps observed.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: When timed, the automatic shut off faucet at the handwashing sink located at the garden cafe did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet. The sensor is not working properly and is very difficult to activate and when it is activated it does not stay on long enough to provide an adequate supply of hot water.
Correction: Adjust or replace the faucet to provide water tempered to at least 100°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
- Critical: Chemicals for Washing Fruits and Vegetables - Criteria*
Observation: Chemicals being used to wash or peel lemons and limes does not meet the requirements of 21 CFR 173.315. Lemons and limes were observed soaking in Quat 40 in the 3 compartment sink. Quat 40 is intended for hard surface food contact sanitizing, it is not intended to be used as a veggie wash.
Correction: Utilize only chemicals that meet the requirement of 21 CFR 173.315 when washing or peeling raw, whole fruits and vegetables
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08/13/2015 | Routine | |
No food preparation takes place at the facility, limited quantity of salads and sandwiches that are prepared in the main kitchen are served. Facility appears clean and good cold holding temps observed.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: When timed, the automatic shut off faucet at the handwashing sink did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet, and it is hard to activate.
Correction: Adjust or replace the faucet to provide water tempered to at least 100°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
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05/15/2015 | Routine | |
No food preparation takes place at the facility, limited quantity of salads and sandwiches that are prepared in the main kitchen are served. Facility appears clean and good cold holding temps observed. cutting boards will require resurfacing in the near future.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: When timed, the automatic shut off faucet at the handwashing sink did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet. In addition the sensing unit is hard to activate,making hand washing difficult.
Correction: Adjust or replace the faucet to provide water tempered to at least 100°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
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02/05/2015 | Routine | |
Food items (salads and cold cut sandwiches) are prepared in the Main Kitchen at the Homestead and delivered to the Garden Spa for cold holding. No items are being prepared or cooked at this location. Facility is clean, with limited supplies and items on hand to meet demand. Good equipment temps observed.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: When timed, the automatic shut off faucet at the handwashing sink located beside the 3 compartment sink did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet. In addition the water temperature only reaches 69 degrees.
Correction: Adjust or replace the faucet to provide water tempered to at least 100°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
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11/06/2014 | Routine | |
| No violation noted during this evaluation. | 08/21/2014 | Follow-up | |
No food preparation takes place at the facility, limited quantity of salads and sandwiches that are prepared in the main kitchen are served. Facility appears clean and good cold holding temps observed.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: When timed, the automatic shut off faucet at the handwashing sink located beside the 3 compartment sink did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Correction: Adjust or replace the faucet to provide water tempered to at least 100°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
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08/01/2014 | Routine | |
Hand washing signs had been ordered and brought to the kitchen, but still were not displayed in the employee bathrooms.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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05/13/2014 | Follow-up | |
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: When timed, the automatic shut off faucet at the handwashing sink located at Garden Spa did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet. The sensor unit is not activating, and the staff has to manually activate the faucet, by pressing the reset button under the sink to activate the flow.
Correction: Adjust or replace the faucet to provide water tempered to at least 100°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/15/2014 | Follow-up | |
No food preparation takes place at the facility, limited quantity of salads and sandwiches that are prepared in the main kitchen are served. Facility appears clean and good cold holding temps observed.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: When timed, the automatic shut off faucet at the handwashing sink located at Garden Spa did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet. The sensor unit is not activating, and the staff has to manually activate the faucet, by pressing the reset button under the sink to activate the flow.
Correction: Adjust or replace the faucet to provide water tempered to at least 100°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/01/2014 | Routine | |
Food items are prepared in the Main Kitchen at the Homestead and delivered to the Garden Spa for cold holding. No items are being prepared or cooked at this location. Facility is clean, with limited supplies and items on hand to meet demand. Good equipment temps observed, due to weather and time of season limited food items being cold held.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: The automatic shut off faucet at the handwashing sink located at the Garden Spa did not activate or provide a flow of water for at least 15 seconds without the need to reactivate the faucet. The faucet is being manually turned on and off underneath the sink and it appeared that the water temperature was not reaching an adequate temp within a sufficient amount of time.
Correction: Adjust or replace the faucet to provide water tempered to at least 100°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
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11/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Homestead, Garden Caf'e, 7696 Sam Snead Hwy, Hot Springs, VA 24445 »