Observed unauthorized traffic thru kitchen area. Please do not allow any persons other than employees in the kitchen and food prep areas.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Several areas of floor and walls need to be repaired
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/25/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Chic Rice soup not cooked to proper temp 165* before hot hold
Correction: Soup Heated to 170*
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling paint in kitchen (peeling) is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/27/2015 | Routine | |
The True 2 door display was emptied and is not to be placed back into service until repaired to maintain proper temperature of food items at 41* F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: Z(Tea and water pitchers)
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed accumulation of grease and dirt on all shelving and other non food contact surfaces of equipment.
Correction: Please clean on a regular basis.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall surface behind dishwashing station has deteriorated to the point of not being able to be maintained. Please replace with a smooth and non absorbent cleanable surface
Correction:
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09/23/2014 | Follow-up | |
- Temperature Measuring Devices (repeated violation)
Observation: There are either no thormo, not owrking thermo or not located where visible thermo in refrigeration units.
Correction: Please replace as needed and place in view when the unit is opened.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: Z(Tea and water pitchers)
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed accumulation of grease and dirt on all shelving and other non food contact surfaces of equipment.
Correction: Please clean on a regular basis.
- Outer Openings - Protected (repeated violation)
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall surface behind dishwashing station has deteriorated to the point of not being able to be maintained. Please replace with a smooth and non absorbent cleanable surface
Correction:
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09/19/2014 | Follow-up | |
- Food Storage - Prohibited Areas
Observation: Food stored under other sources of contamination.
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potato salad, cole slaw, bread pudding 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.
- Temperature Measuring Devices
Observation: There are either no thormo, not owrking thermo or not located where visible thermo in refrigeration units.
Correction: Please replace as needed and place in view when the unit is opened.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: Z(Tea and water pitchers)
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: Observed accumulation of grease and dirt on all shelving and other non food contact surfaces of equipment.
Correction: Please clean on a regular basis.
- 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall surface behind dishwashing station has deteriorated to the point of not being able to be maintained. Please replace with a smooth and non absorbent cleanable surface
Correction:
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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09/09/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed foods in prep refrig at 45* (Tuna Salad, Roast Beef, Bar-B-Que
Correction: Foods to be moved to other refrigeration. Unit to be placed out of service until serviced and capable of maintaining foods at 41* of below.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: Small plactic hose attached to water spout not cleanable.
Correction: Removed and discarded
- Temperature Measuring Devices - Ambient Air and Water
Observation: Thermometers missing or broken in several refig units.
Correction: Please replace.
- Physical Facilities in Good Repair
Observation: Several areas in kit where the walls and ceilings are in need of repair.
Correction: Please repair to a smooth and easily cleanable surface.
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03/26/2014 | Routine | |
Note: Risk control plan to be initiated for the cold holding of sandwich meats.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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) (repeated violation)
Observation: Sliced sandwich meats cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) chicken salad in the refrigerator, the food should have been discarded 2 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The new dry storage room has walls and ceilings with exposed studs.
Correction: Please finish to a smooth and cleanable surface.
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11/07/2013 | Routine | |
Note: All TCS foods that were found to be >41* were voluntarily discarded by the owner. Potato Salad 46*, Tuna Salad 50*, Sliced Ham 47*, Sliced Turkey 48*, Cole Slaw 53*, Chili 58*, Veg. Soup 60*, Tatar Sauce 54*,
- Critical: Demonstration of Knowledge*
Observation: Line cooks were unable to demonstrate proper cooking, cooling, hot holding and cold holding temperatures of TCS foods.
Correction: Please educated staff of proper temperatures and procedures for cooling, cooling and holding TCS foods.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- 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: Reheating for Hot Holding* (corrected on site)
Observation: Chili and french onion soup found for service in hot hold at 97*
Correction: Must be rapidly reheated to 165* and then placed in hot hold to be held at 135* min.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced ham, sliced turkey, etc. (see comments below) 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.
- Cooling, Heating, and Holding Capacities
Observation: Upstairs walkin, True sliding door refrig, and beveridge air prep refrig units do not appear to be capable of maintaining foods at the required 41* or below.
Correction: Move foods to remaining refrigeration units and have the units repaired. before they are placed back in service
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep table 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.
- Non-Food Contact Surfaces
Observation: All nonfood contact surfaces in the kitchen and storage are in need of cleaning.
Correction: Please clean on a regular and sscheduled basis.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic bowls were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material located at dry storage area (new room) does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the grill area of the kitchen.
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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07/17/2013 | Routine | |
- Critical: Employee Health*
Observation: Establishment does not have emplyee health ploicy for reporting of illness.
Correction: Prepare documentation with explanation of emplyee health reporting requirements. Explain policy and keep with employee records.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked sausage pattys held at 75*
Correction: Potentially hazardous fodds msut be held at Below 41* or above 135*
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Potentially hazardous food in storage not date labeled.
Correction: All potentially hazardous foods must be date labeled. Held for 7 days maximum.
- Temperature Measuring Devices - Food (repeated violation)
Observation: Several refrigerators do not have an ambient air thermometer present
Correction: Please place an ambient air thermo in all refrigeration.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep table 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.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (corrected on site)
Observation: Dishwasher sanitizer pump not functional.
Correction: Have repaired. Do not use dishwasher until sanitizer pump is repaired and properly functional.
- Physical Facilities in Good Repair (repeated violation)
Observation: Paint pealing in kitchen area.
Correction: Please repair to smooth and easily cleanable surface.
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04/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Uncle Buck's, 42 E Main St, Luray, VA 22835 »