Abbreviations: WIC - walk in cooler
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk in freezer. Observed several cases of seafood stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment is not sealed to adjoining equipment or walls: 1-the 3-compartment sink, 2-the kitchen hand sink, 3-the hand sinks in the ladies and men's restrooms..
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice machine which was in contact with a non-potentially hazardous food item (ice) was that were observed soiled with accumulations of grime and debris.
Correction: Clean the interior surfaces of the ice machine 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.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact equipment surface of the fryer baskets were observed soiled with accumulations of grime and debris. Baskets were taken to the 3-compartment sink to be cleaned.
Correction: Clean the food contact surface of the fryer baskets to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces have accumulations of grime and debris: 1-the backsplash on the soda machine, 2-the gaskets on the prep unit, 3-inside of the prep unit.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material. The dumpster is on dirt and gravel.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Light Bulbs Protective Shielding
Observation: A light bulb in the kitchen is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: The floor in the kitchen is not maintained in good repair. Observed several missing floor tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
02/19/2016 | Routine | |
Abbreviations: WIC - walk in cooler
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink in the kitchen 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.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The outdoor refuse container is stored on absorbent material. The dumpster is sitting on dirt.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
|
08/07/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed that the food in the walk in freezer is stored on the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the kitchen 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: Several knives in the knife rack were observed soiled to sight and touch. Knives were taken to the 3-compartment sink to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the deflector shield inside of he ice machine which was in contact with a non-potentially hazardous food item (ice) that were observed soiled with accumulations of grime and debris. Shield was cleaned during inspection.
Correction: Clean the surface of @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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the air conditioners and the floor fans in the kitchen 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.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on absorbent material. The dumpster is stored on grass and dirt.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Light Bulbs Protective Shielding
Observation: Several light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The self-closure mechanism on the door is broken.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
|
08/25/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: fryer baskets. Baskets were taken to the 3-compartment sink to be washed, rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
|
03/07/2014 | Risk Factor | |
Attempted to inspect facility. Facility was said to be open on Fridays, Saturdays and Sundays. Waited, but nobody showed up. Left business card on door with a message for them to call me.
No violation noted during this evaluation. | 02/21/2014 | Other | |
- Food Storage - Clean and Dry Location
Observation: Uncovered foods stored in the reach in freezer.
Correction: Provide lids to food containers to protect foods from contamination.
- Food Storage - Clean and Dry Location
Observation: Foods stored on the floor in the walk in freezer- there is no shelving provided. Bushel of crabs stored on the floor in the walk in cooler.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods cold holding at improper temperatures in the 4 door reach in cooler: Shrimp 44'F, Soup 43'F, Crab Cake 44'F. (Advised Person In Charge to lower the thermostat in the cooler to maintain foods at 41'F or below and relocate foods to the outdoor walk in cooler until the reach in is functioning properly.)
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 soup in the refrigeration unit is not properly dated for disposition. (The Person In Charge stated that the soup was made 2 days ago and it will be discarded and replaced today.)
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Wicker baskets used for the storage of silverware are not easily cleanable. (Baskets were replaced with plastic ones).
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The shelves in the 4 door reach in cooler are rusted and not easily cleanable.
Correction: Repair or replace shelving.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 3 knives on magnetic knife holder (corrected), Yellow food thermometer (corrected), Plastic black food baskets are sticky & greasy to the touch.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Soda nozzles and interior surfaces of the ice machine observed soiled with accumulations of grime and debris. (The Person In Charge began cleaning the soda nozzles during the inspection.)
Correction: Clean the surface of soda nozzles 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 (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: Bus tub used to store ice scoop, White wire shelving above table top fryer, Interior surfaces of the Frigidaire reach in freezer, Plastic shelving next to crab pots, Exterior surfaces of deep fryers, Shelving throughout facility. IN GENERAL, NON-FOOD CONTACT SURFACES THROUGHOUT THE FACILITY NEED A DETAILED CLEANING.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service cups and lids observed stored on the floor in the old walk in cooler.
Correction: Store single service items on approved shelving at least 6 inches above the floor.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The dumpster is stored on absorbent material (dirt & gravel).
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The dumpster is in poor repair. Liquid waste is leaking from the bottom of the dumpster and numerous flies are breeding in this area.
Correction: Replace the dumpster.
- Refuse - Outside Storage Prohibitions
Observation: Pile of crab legs on ground near waste oil container.
Correction: Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back door is not self closing (closure is broken) and there is a gap at the bottom of the door (a door sweep is needed).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the back prep table due to a light fixture not functioning. 12 foot candles measured in this area.
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: The following physical structures are not maintained in good repair: Vinyl coving separating from the wall around the deep frying area, Floors in front of the dish washing area (tiles removed- bare wood floor showing).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted in need of cleaning: Wall behind table top fryer, Walls & Ceiling in deep fryer area, Floors in the old walk in cooler, Floors across from pizza oven, Floors below crab cooking line, . IN GENERAL, FLOORS AND WALLS THROUGHOUT THE FACILITY NEED A DETAILED 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.
- Pests - Controlling Pests*
Observation: Mouse droppings and evidence of pests (shredded cardboard/paper) observed in the dry storage room (old walk in cooler).
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Unused equipment including 2 deep fryers, propane tanks, and large burners observed outside near the deck. There is also an accumulation of litter in this area.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
06/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Mad Crab, 348 Warrenton Road, Fredericksburg, VA 22405 »