- Kitchenware and Tableware (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
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02/29/2016 | Routine | |
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
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10/21/2015 | Routine | |
- Food - Miscellaneous Sources of Contamination
Observation: Observed water/condensate drip from overhead water booster pump/condenser onto food trays and food preparation area.
Correction: Protect food from miscellaneous sources of contamination.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
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06/29/2015 | Routine | |
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line was dripping onto food products in the walk-in freezer - PIC has moved product from location until issue can be addressed by maintenance.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair: ceiling leak in area of drive thru window (appears to be roof leak). Maintenance contacted by PIC.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/18/2015 | Routine | |
| No violation noted during this evaluation. | 07/14/2014 | Routine | |
- 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: the fire suppression piping above fryers and discharge hoses.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/28/2014 | Routine | |
KITCHEN FIRE 12/7/13 - FACILITY CLOSED SINCE THAT DATE FOR REPAIRS AND CLEANUP
- Entire facility has been cleaned by staff and Service Master Crew
- Duct work cleaned and ceiling tiles replaced in kitchen and to front of counter.
- All exposed and outdated product has been discarded.
- Loss of power for 2 hours during incident - no loss of product during that time.
- Fire suppression system replaced and approved by building inspector 12/13 - approval to re-open/ CO
- EHS requested sanitizing all prep surfaces prior to opening
- Facility give VDH approval to re-open for business 12/13.
No violation noted during this evaluation. | 12/13/2013 | Other | |
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
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11/12/2013 | Routine | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Tomatoes and cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time (one bin of each
Correction: another bin of tomatoes on service line was past 4 hour time limit (voluntarily discarded).
- Equipment - Good Repair and Proper Adjustment
Observation: EQUIPMENT was observed in a state of disrepair and damaged-Hoshizaki freezer missing back and side panels on top of unit.
Correction: Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair - Ceiling tiles x3 need replacing in the area of 3 compartment sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/19/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: FOOD cold holding at improper temperatures (salad refrigerator and prep bar items).
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: EQUIPMENT (salad refrigerator door) was observed in a state of disrepair and damaged.
Correction: Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
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02/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Wendy's Restaurant #125, 1433 Tappahannock Blvd, Tappahannock, VA 22560 »