The operator provided metal probe thermometers, quat. & chlorine test strips and an Employee Health policy at this time.
Note: Discussed with the operator concerning the use of the blue LOWES bucket to be used for non-food product items.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the cookline maketable unit were observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
|
03/25/2016 | Routine | |
The operator provided a metal probe thermometer, chlorine & quat test strips and an Employee Health policy during today's inspection.
- Physical Facilities in Good Repair
Observation: Damaged flooring was observed by the warewashing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/08/2015 | Routine | |
Caulking around hand sink is coming loose. Reseal this area.
Do not stack foods to high in the top of the make table cooler.
Clean slicer after each use or every four hours if in continuous use.
Men's rest-room door on the non-smoking side, (closest to the dining area), must be self-closing.
Fruit fly problem has dramatically improved!
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Correction: Clean and sanitize these surfaces for food contact.
|
07/23/2015 | Routine | |
Fruit fly problem has improved.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the bar.
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
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Flying insect spray at the bar cannot be used in the establishment. Pesticides can only be applied by a licensed professional.
Correction: Remove unnecessary poisonous or toxic materials.
|
03/17/2015 | Routine | |
Although fruit fly problem has improved, fruit flies were still noted, predominately in the smoking bar.
Facility was serviced twice since routine inspection.
Walls and light fixtures are being wiped down with bleach and water. Under rubber mat on the counter and counter top at the bar is being wiped down with bleach water several times a day.
No violation noted during this evaluation. | 12/19/2014 | Follow-up | |
Will return on/about December 19, 2014 to check on fruit fly situation. Make sure to pay attention to special areas such as soda gun holders, beer catch tray under beer taps and any other areas that may attract fruit flies.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Mold growth noted on the ice deflector shield of the ice machine in the kitchen.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Pests - Controlling Pests*
Observation: Fruit flies noted at the smoking and non-smoking bars.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
11/19/2014 | Routine | |
Remove soap, hand washing sign and paper towels from the dump sink at the bar to the designated hand sink.
Chlorine residual at the dish machine was right around 50 ppm. May want to have this adjusted slightly.
Re-caulk wall to pre-rinse area by the dish machine.
Make sure ice bucket is kept inverted.
Delfield freezer on the cook line is in need of a new freezer.
Light should be shielded by the dish machine.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in the kitchen and in both bars are in need of being replaced in several areas. Hole in the wall in the mop sink area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
07/31/2014 | Routine | |
The operator provided a metal probe thermometer, quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili and Au Jus gravy, on the steamtable, were hot holding at improper temperatures (chili=109, au jus gravy=102.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Light Bulbs Protective Shielding
Observation: Fluorescent light tubes by the chemical dishwasher were observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: broken floor tiles and exposed wooden surfaces were observed by the three compartment sink and on the cookline area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
04/02/2014 | Routine | |
A training inspection was conducted at the facility today.
No violation noted during this evaluation. | 10/10/2013 | Routine | |
Non-critical violation must be corrected within 30 days.
Adequate food testing thermometer provided. Sanitizing solution tested 100 ppm in dish wash machine.
- Wall and Ceiling Coverings and Coatings
Observation: The wall coverings in mop room not finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Correction: Finish and seal (Concrete, Porous block, Bricks) to provide a smooth, nonabsorbent, easily cleanable surface.
|
07/09/2013 | Routine | |
Work order in for flooring that is in need of being replaced in the bar area on the smoking side.
A few fruit flies noted. Source has been identified and is currently in the process of being treated.
Self-closing devices needed on women's rest-room doors.
Along with meat thermometers, a thermometer in the 0-200 F range is needed.
Non-critical violations should be corrected within 30 days.
- Equipment - Cooking and Baking Equipment
Observation: Conventional oven on the counter in need of being cleaned.
Correction: Clean the food contact surface of the conventional oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The side of the delfield cooler next to fryers in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the bar area (smoking side) 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.
|
04/03/2013 | Routine | |
Non-critical violations must be corrected within 30 (thirty) days.
Facility is clean and well organized.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at both men's restrooms 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.
|
02/01/2012 | Routine | |
Quaternary ammonium and chlorine test kits on hand.
Adequate metal stem thermometers..
Employee health policy in place.
Facility has thoroughly cleaned behind equipment in the kitchen since the previous inspection.
Once potatoes are cooked operator is going to place in ice water bath in the sink to adequately cool them.
Critical violation must be corrected immediately.
Non-critical violations must be corrected within 30 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken and stew meat stored above deli meats.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken and stew meat were observed being stored in the same container.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Cooling* (corrected on site)
Observation: Cooked baked potatoes noted not being adequately cooled to prevent the growth of harmful bacteria. Baked potatoes cooked last night were observed with an internal temperature between 51 - 54 F. Operator voluntarily discarded potatoes.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
|
01/27/2011 | Routine | |
Additional food temperatures: Steak - 32, Chicken salad - 40, Cole slaw - 36, Sausage link - 38, and Cinnamon apples - 37.
All ready-to-eat foods must be date marked including deli meats. Once deli meats are taken out of the freezer and placed in the refrigerator they must be date marked within 24 hours.
Chlorine sanitizer in dish machine is reaching proper concentration as well as quaternary ammonium sanitizer in sanitizing buckets.
Adequate metal stem thermometers.
Good food temperatures.
Critical violation must be corrected immediately. Non-critical violation must be corrected within 30 days.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sliced deli meats, green beans, mashed potatoes, ribs, sausage patty/sausage links, gravy, and cinnamon apples. in the refrigeration unit 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Behind and underneath cook line equipment 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.
|
10/28/2010 | Routine | |
Restaurant representatives - add corrected or new information about Wild Rose Cafe, 4628 Chester Square Rd, Chester, VA 23831 »