This inspection was received by Tim Beamer.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers (plastic bags which originally held loaves of bread) were observed reused for the storage of food such as sliced meats for sandwiches (in the reach-in freezer).
Correction: Do not reuse manufacturer containers, such as bread packaging, for food storage (not sufficiently cleanable for re-use, not sufficiently durable). Provide and use approved, reusable containers, made specifically for food storage, of sizes and materials suitable for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact and/or non-food-contact surfaces: shelving and floor of the 3-door reach-in-cooler
Correction: can opener blade
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor of the lower level, particularly in the area of the hand sink, is not maintained in good repair. Tiles are missing in several places, exposing the unfinished wood of the subfloor. Floor is crumbling in the area of the hand sink. This has been observed on several prior inspections with no improvement.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/27/2015 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interiors of reach-in coolers (especially their floors), interior of sandwich warmer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor (especially under handwashing sink on ground floor) is not maintained in good repair. Continues to deteriorate. Subflooring exposed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities, and creates cleaning challenges.
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12/19/2014 | Routine | |
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of food (commercially prepared egg salad container re-used to hold pasta salad
Correction: large bucket labeled "hydraulic transmission fluid" holding fresh tomatoes).
- 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: interior of ice machine
Correction: floors of reach-in coolers
- Physical Facilities in Good Repair
Observation: Floor of lower level in food prep and serving area is not maintained in good repair. Floor tiles are missing in vicinity of steps to upper level of kitchen, exposing subflooring. Tiles also missing, and subflooring badly deteriorated, in area of lower level's handwashing sink.
Correction: Maintain physical facilities in good repair. Restore the floor to a condition of "smooth, non-absorbent, and easily cleanable". Poor repair and maintenance compromises the functionality of the physical facilities, and can create cleaning hazards and harborage for pests.
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09/26/2014 | Routine | |
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves worn during multi-task food preparation. The cook was using gloved hand[s] to take raw burgers out of box to put on grill, and then handling sandwich buns and RTE toppings, such as lettuce and tomato, with the same gloves on.
Correction: After touching raw animal food with gloved hand(s), discard gloves, wash hands, and put on clean gloves before using hands to work with ready-to-eat (RTE) food, to prevent cross-contamination ... Single-use gloves shall be used for only one task, such as working with RTE food or with raw animal food, and used for no other purpose. ... Alternatively, use a clean, sanitized utensil, such as tongs, to remove raw burger patties from box to grill, so as to avoid using hands (gloved or not) on the raw meat.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturers' containers (such as those initially holding commercially made deli salads) were observed reused for the storage of assorted foods such as BBQ or house-made tuna or chicken salad.
Correction: Discontinue the reuse of manufacturers' containers for food storage. Provide approved reusable food storage containers specifically manufactured for that purpose and designed for your food storage needs.
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06/16/2014 | Routine | |
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers (ice cream buckets and crabmeat tubs) were observed reused for the storage of food including vegetable soup, fennel seeds, salad dressing.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory beside the 3-vat sink on the upper level.
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
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03/31/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Several containers of prepared ready-to-eat (RTE) foods in the refrigeration units is 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the upper level, beside the 3-vat sink.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in area of grill and the handwashing sink nearby is not maintained in good repair. Tiles cracked or missing, subflooring exposed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/26/2013 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for menu items 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. Permit holder created a placard to display at point of sale until menu is re-printed.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue, microbe growth (mildew) or other debris on the following nonfood-food contact surfaces: interior of ice machine
Correction: floor of 3-door reach-in cooler.
- Physical Facilities in Good Repair
Observation: Floor in area of lower-level's handwashing sink is not maintained in good repair. Tiles are broken or missing. Subfloor is exposed and deteriorating.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/26/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking container was stored in a manner that may contaminate food, food contact surfaces or utensils (in food preparation area).
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE): raw bacon stored above open container of cole slaw.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use (on counter in front of grill).
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* (corrected on site) (repeated violation)
Observation: Some prepared ready-to-eat (RTE) in the 1-door refrigeration unit on lower level and 3-door unit upper level is not properly dated for disposition (BBQ
Correction: bean soup
- Single-Service and Single-Use Articles, Use Limitation (corrected on site) (repeated violation)
Observation: Manufacturer container (ice cream bucket) was observed reused for the storage of barbecue.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of ice machine
Correction: can opener
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering between hand sink and grill is not smooth and easily cleanable. Several floor tiles are cracking and subflooring is exposed
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. There is a gap in the framing around the back door.
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.
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06/03/2013 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container was stored in a manner that may contaminate food, food contact surfaces or utensils (in food preparation area).
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE): raw bacon stored above open container of cole slaw.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use (on counter in front of grill).
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* (corrected on site) (repeated violation)
Observation: Some prepared ready-to-eat (RTE) in the 1-door refrigeration unit on lower level and 3-door unit upper level is not properly dated for disposition (BBQ
Correction: bean soup
- 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 items such as hamburgers 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.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer container (ice cream bucket) was observed reused for the storage of barbecue.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 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: interior of ice machine
Correction: can opener
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering between hand sink and grill is not smooth and easily cleanable. Several floor tiles are cracking and subflooring is exposed
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. There is a gap in the framing around the back door.
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.
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05/09/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pickles, salad dressings cold-holding at improper temperatures (3-door reach-in).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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12/28/2012 | Routine | |
Restaurant representatives - add corrected or new information about The Rivahside Cafe, 221 Prince Street, Tappahannock, VA 22560 »