- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use (on counter instead of being returned promptly after use into the sanitizer solution).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Refrigerated chicken cutlets had been pre-cooked (and thus become ready-to-eat or RTE, even if they are not yet "ready to serve"). They were prepared more than 24 hours ago, but were not properly dated for disposition.
Correction: Mark the name and "consume by" (or "prepared on") date on the container of all RTE foods at the time of preparation in-house, 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. XXX XXX The cutlets of unknown date of preparation/disposal were discarded, thank you.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: grill
Correction: range burner trivets
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies' room.
Correction: Install a covered refuse container for the disposal of feminine napkins in all restrooms used by female customers or employees.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the ware-washing area due to a non-functioning ceiling-light fixture.
Correction: Provide at least 20 foot-candles of light at a distance of 30 inches from the floor in ware-washing areas. NOTE: the PIC stated that replacement tubes were being obtained.
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03/22/2016 | Routine | |
| No violation noted during this evaluation. | 11/20/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Macaroni and cheese which had been refrigerated overnight (more than 6 hours) was noted not being adequately cooled to prevent the growth of harmful bacteria. Measured 55°F (two measurements) the following morning about 11:00 a.m.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours, and, within a total of 6 hours, from 135°F to 41°F (reaching 70°F within the first 2 hours). A longer time for cooling allows an ideal situation for bacterial growth. Improper cooling (food staying too long in the Danger Zone between 135°F and 41°F) has been shown to be the major contributing factor in many foodborne illnesses. Recommended to cool food in smaller containers to speed the process, then if desired recombine in a larger container for storage convenience. XXX XXX The macaroni & cheese was discarded, thank you.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, rust, food residue or other debris such as cooking oil or grease on the following nonfood-food contact surfaces: side of the grill beside the deep fryer
Correction: shelves in the reach-in and walk-in coolers
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies' room or the employees' restroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies' room and the employees' restroom.
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07/23/2015 | Routine | |
This inspection was received by Nancy Carter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving in the coolers, interiors of coolers
Correction: ceiling of walk-in cooler. Where paint or other finish has come off shelving racks, the exposed metal is rusting and is no longer smooth and easily cleanable.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container in the ladies' rest room or the employee's rest room.
Correction: Provide a cover for the wastebins in the ladies' room and the employees' restroom.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls were noted in need of cleaning, in kitchen and in walk-in cooler. Apparent dust accumulation on ceiling of walk-in cooler.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Keeping the physical facilities clean is important to ensure the protection and sanitary preparation of food, and to minimize or prevent possible harborage and attractants (i.e., food) for pests such as insects and rodents. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. NOTE: according to the person in charge, a housecleaning crew is already scheduled for the latter part of the month. Also, routine professional maintenance of the hood over the cook line is expected during the month.
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03/13/2015 | Routine | |
This inspection was received by Ms. Barrack.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing (3-vat sink).
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employee was observed handling ready-to-eat (RTE) food with a bare hand (in the course of making a sandwich with one hand gloved but not both).
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foil-wrapped baked potatoes 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the cooking equipment and shelves in kitchen and walk-in cooler have accumulations of grime and debris.
Correction: Clean these surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents, and that compromise the functionality of the equipment.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution (minimum 7 seconds for chlorine @ 50 ppm/pH 10/water 100°F or 10 seconds for other parameters as per Regulations)
Correction: Immerse or expose food contact surfaces to sanitizing solution for adequate time.
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03/28/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands (toasted bun for hamburger
Correction: lettuce garnish for taco salad).
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces and non-food-contact surfaces: side of grill above deep fryer
Correction: handles of reach-in refrigerator
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the refuse container in the ladies room stall.
Correction: Provide a covered refuse container in the ladies room stall for disposal of feminine hygiene items.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the food preparation area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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04/04/2013 | Routine | |
- Critical: Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the Kitchen Prep Area.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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09/23/2011 | Routine | |
- Critical: Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site)
Observation: Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Area designated for employee to eat, drink, and use tobacco is located so that it does not protect from contamination
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
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03/16/2011 | Routine | |
Restaurant representatives - add corrected or new information about The Oaks, 5434 Mary Ball Road, Lively, VA 22507 »