Abbreviations: WIC - walk in cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-several knives, a funnel, measuring spoons, potato peeler and poultry scissors stored in the prep area. All items were taken to the 3-compartment sink to be cleaned..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavities of the two microwave ovens were observed soiled. Both ovens were cleaned during inspection.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment - Cooking and Baking Equipment
Correction:
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12/22/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Two of the reach in freezers were observed in a condition that prevents necessary maintenance and easy cleaning. The interiors of the units had a heavy coating of ice.
Correction: Defrost the freezers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The waste oil container is stored on absorbent material. Observed container stored on gravel.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mop stored in mop water. Mop was hung up to dry during inspection.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of bug spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a can of bug spray stored next to dry pasta on shelf above the chest freezer. Can was relocated to the basement.
Correction: Containers of bug spray must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/05/2015 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 12/04/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Observed several squeeze bottles at the prep unit that were not labeled. Person in charge labeled the bottles during the inspection.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment is not sealed to adjoining equipment or walls: 1-the kitchen hand sink, 2-the 3-compartment sink in the kitchen, 3-the 3-compartment sink at the bar, 4-the utility sink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Freezers # 3, 4 and the freezer in the back room were observed in a condition that prevents necessary maintenance and easy cleaning. There is a heavy frost build-up in these units.
Correction: Defrost the freezers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces were observed soiled: 1-inside of the fryer cabinet, 2-outside of the microwave, 3-the door on the ice machine, 4-top of the reach in freezer with the pots stored on top, 5-the backsplash of the stove top..
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean stainless steel bowls, saute pans and large plastic food storage containers were observed stored with the food-contact surface facing upward in the kitchen. All items were inverted during inspection.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures were noted in need of cleaning: 1-The walls throughout the kitchen, 2-the floors throughout the kitchen and the bar, 3-the ceiling vents in the restrooms..
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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06/04/2014 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 12/05/2013 | Risk Factor | |
Follow up conducted at the request of the owner. All items have been corrected except the above. Employees have done an excellent job making corrections.
The hood & filters are scheduled to be cleaned professionally. The walk in cooler thermostat has been lowered. The Person In Charge has advised that a clear coat sealant is present on the concrete floors in the back prep room.
Please notify the Health Department for approval prior to renovating or purchasing new equipment.
- 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. (A new thermometer has been ordered).
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 - Fixed Equipment, Spacing or Sealing
Observation: The kitchen hand sink and the 3-compartment sink are not sealed to the adjoining walls.
Correction: Seal (caulk) the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps along sides of outer door (behind reach in freezers in prep room) where pests may possibly enter. Observed gaps along bottom of outer door (on the side of the kitchen that leads to the parking lot) where insects and rodents may possibly enter.
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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06/18/2013 | Follow-up | |
Abbreviations: SP- Sandwich Prep, REF- Refrigerator, WIC- Walk In Cooler
Additional Temperatures: WIC- Raw hamburger 36'F, Chicken soup 42'F, Meat loaf 41'F, Sausage patties 43'F, Roast beef 40'F
- Critical: Package Integrity* (corrected on site)
Observation: Observed 3 dented cans of marinara sauce on dry storage shelf. Employee removed cans and marked for return to supplier or discard.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed wrapped cooked roast beef stored on the same sheet tray as wrapped raw ground beef in the walk in cooler. (Foods were separated and relocated).
Correction: Separate raw foods during storage, preparation, holding, and display from ready to eat 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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Boxes of food stored on the floor (on sheet trays) in the walk in cooler. (Boxes were relocated to shelving).
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 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 (1.5 mm or less) 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 - Fixed Equipment, Spacing or Sealing
Observation: The kitchen hand sink and 3-compartment sink are not sealed to the adjoining walls.
Correction: Seal (caulk) the units to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Reach in freezers #3 and #4 had frost accumulation.
Correction: Defrost freezers to allow easy cleaning.
- Equipment - Cutting Surfaces
Observation: The cutting board along the sandwich prep unit is 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Several stained cutting boards stored on equipment shelf in back room. (Cutting boards were replaced with brand new ones in storage)
Correction: Clean and sanitize these surfaces for food contact. Resurface or replace cutting boards if not able to clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The interior panel of the ice machine was observed soiled. Employee advised that he will remove panel today for cleaning and sanitizing.
Correction: Clean the surface of equipment such as the 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.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: Cooking equipment such as flat top grill, chargrill, fryer (including sides of equipment), Old chemical dispensers at the 3-compartment sink (recommend removing these), Fan cover inside the walk in cooler, Cabinet shelving on non-functioning prep unit (below soup warmer), Shelving in the prep room.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic drinking cups at the bar 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps along sides of outer door (behind reach in freezers in prep room) where pests may possibly enter. Observed large gaps along bottom of outer door (on the side of the kitchen that leads to the parking lot) where insects and rodents may possibly enter.
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 - Cleaning Frequency and Restrictions
Observation: The following physical structures noted are in need of cleaning: Floors and walls behind cooking equipment, Hood filters, Floors in the prep room, Wall behind 3-compartment sink and below chemical dispensers at the 3-compartment sink.
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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06/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about Amy's Cafe, 103 West Cambridge Street, Fredericksburg, VA 22405 »