Source: U.S. Foods, Standard Produce
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Ice bins stacked in such a way that ice is in contact with unsanitized surface of bottom of bin.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. contaminated ice discarded.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the rinse/sanitizing tank of the warewashing machine is not operating. Also check the pressure gauge.
Correction: Provide a functioning temperature measuring device at the rinse/sanitizing compartment so employees can routinely monitor the water temperature. Correct this week.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep unit on serving line are 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. Correct this week.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stove and grill area on the cook line
Correction: Clean and sanitize these surfaces for food contact. Correct today.
- Non-Food Contact Surfaces
Observation: Mop sink has 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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors in kitchen and in walk in cooler not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair floors to render smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under shelving in walk in cooler and walk in freezer 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.
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01/08/2016 | Routine | |
200 ppm quat at 3 vat sink. Sources: US Foods, Standard Produce, Shenandoah's Pride. Employee Health Policy in place. Grill area in need of detail cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors of establishment in bad repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/05/2015 | Routine | |
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors of kitchen area and walk in coolers not maintained in good repair and no longer smooth and easily cleanable. Walls behind dishmachine in need of repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct before next routine inspection.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under equipment especially on cook line and in self-service area as well as in walk in freezer 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. Correct today
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01/30/2015 | Follow-up | |
- 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: Clean and sanitize these surfaces for food contact. Correct today.
- 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: cook equipment in grill area.
Correction: Maintain nonfood-contact surfaces of equipment clean. Correct today.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors of kitchen area and walk in coolers not maintained in good repair and no longer smooth and easily cleanable. Walls behind dishmachine in need of repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct before next routine inspection.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under equipment especially on cook line and in self-service area as well as in walk in freezer 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. Correct today
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01/22/2015 | Routine | |
Dishmachine wash 160
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the grill area has accumulations of ecrusted grease
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: floors of kitchen area and walk in freezer are not maintained in good repair and are no longer smooth and easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct before next routine inspection
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors of kitchen especially under cooking equipment and in walk in freezer 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. Correct today and as often as needed.
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03/12/2014 | Routine | |
Notes: Sources: U.S. Foods, Standard Produce, Shenandoah's pride. Dishmachine: Sanitizing 50 ppm Chlorine
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located at the near the dishwashing facility is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the rolling carts preventing its use.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors throughout establishment are not maintained in good repair
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: Floors and walls of establishment 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.
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02/26/2013 | Routine | |
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