Handouts regarding ServSafe Classes were provided during the inspection.
Abbreviations: WIC- walk in cooler, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million.
No violation noted during this evaluation. | 01/20/2016 | Risk Factor | |
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the soda gun nozzle and soda gun holster at the bar used for non-potentially hazardous food items were observed soiled with an accumulation of grime and debris. The PIC washed, rinsed, and sanitized both the soda gun nozzle and soda gun holster.
Correction: Clean the surface of soda gun nozzle and soda gun holster 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles in the kitchen and in the WIC are not maintained in good repair. Floor tiles in the kitchen and in the WIC were observed broken.
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: The caulking at the three compartment sink and the wall behind the dishmachine in the kitchen are in need of cleaning. The caulking at the three compartment sink and the wall behind the dishmachine in the kitchen were observed stained.
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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06/18/2015 | Routine | |
July 21, 2014
Mr. Todd Crompton
Brock’s Riverside Grill
503 Sophia Street
Fredericksburg, Va. 22401
Dear Mr. Crompton:
As previously discussed, regarding the outdoor bar in your facility, the following items are required in order to be in compliance with the Virginia Department of Health regulations:
1. All food and ice at the bar will need to be protected from potential contamination. Lids will be required for all garnish and ice containers. The lids will be kept closed when not in use.
2. No food preparation will be allowed at the bar. All food, including garnishes, will be prepared in the kitchen. All drinks will be dispensed from a drink dispenser (beer tap and soda) or from bottles (wine, liquor, and bar mixes).
3. All bottled drinks stored at the bar need to be protected with pour spouts or some other type of approved covering that protects the drinks from potential contamination. The pour spouts may be protected by screens or lids that are built into them.
4. All tableware (glasses, dinnerware, and silverware) stored at the bar must be stored inverted or covered to protect from contamination.
5. Ensure the door into the entrance of the facility, from the new bar, is tight-fitting and self closing.
6. If necessary, provide additional professional, pest control measures to help minimize the number of flying insects in the facility that may result from the addition of an outside bar.
Please feel free to contact me if you have any questions/concerns regarding these outdoor bar regulations.
Sincerely,
Lauren T. Gibson
Environmental Health Specialist, Sr.
Rappahannock Area Health District
(540) 322-5944
No violation noted during this evaluation. | 07/21/2014 | Other | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Chlorine sanitizer concentration level in the dishmachine measured 100 ppm. Advised by operator that they are in the process of addressing the gaps at the side door to facility - the entire door may need to be replaced. The replacement tiles for the bar are on order. Operator has done an excellent job correcting the hazards noted on the Food Establishment Inspection Report dated May 27,2014. A copy of the Outdoor Bar Guidelines will be sent to operator.
No violation noted during this evaluation. | 07/21/2014 | Follow-up | |
The dishmachine was serviced, however, the concentration level of chlorine sanitizer measured 10 ppm. Operator will call for service again
No violation noted during this evaluation. | 05/28/2014 | Other | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Operator in the process of calling for repair service for the prep unit. PIC advised that the dishmachine technician was due to repair the bar dishmachine today and he will ensure the kitchen dishmachine is repaired/serviced as well.
- Critical: Package Integrity* (corrected on site)
Observation: Food from damaged packaging offered for sale or service. Observed 3 dented cans of plum suace and 1 dented can of artichoke hearts on dry storage shelving
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed in use knives stored in the small space between the prep unit and a prep table.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloth, at the slicer, improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Prep Unit - Salsa 48'F, Chicken 48'F and Salsa 52'F - cold holding at improper temperatures. Above food items were relocated to the WIC.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in several refrigerator/freezer units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: EQUIPMENT was observed in a state of disrepair and damaged. 1. lids to the bulk food containers
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. slicer 2. cutting board at the prep unit across from the grill, heavily stained
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the EQUIPMENT has accumulations of grime and debris. 1. hood system 2. interior of the fryer cabinet 3. exterior - top of the dishmachine 4. interior of the Wait Station RIC - CORRECTED DURING INSPECTION
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The chlorine sanitizer concentration level in the dishmachine measured 10 ppm. Proper concentration level of chlorine sanitizer is 50 to 100 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers, on shelf above the prep unit and on dry storage shelving, 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: 1. Food containers were found stored on storage shelving right next to the handsink. 2. Lids to these food containers were found stored on the floor - CORRECTED DURING INSPECTION 3. Boxes of portion cups and drink cups were found stored on the floor in the back storage area - CORRECTED DURING INSPECTION
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Install a splashguard at the new handsink to protect the equipment from splash.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. 1. Observed gaps at the side door to facility. 2. Observed cardboard covering an opening in the water heater area - gaps were observed around the cardboard.
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: Physical structure is not maintained in good repair 1. observed missing coving in the back storage area 2. observed several missing floor tiles in the bar area
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: Physical structure noted in need of cleaning. 1. vents above the hot holding unit 2. ceiling tiles above the hot holding unit
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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05/27/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
After the WIC temperature was lowered, the temperature of chicken wings was measured at 43'F, Chlorine sanitizer concentration level in the dishmachine measured 50 ppm. Chlorine sanitizer concentration level in the wet wiping cloth bucket at the cookline measured 200 ppm. Operator will call for repair service for the saute prep unit. All potentially hazardous food items in the saute prep unit were relocated to another unit for cold holding at 41'F or lower. Gave operator information on Servsafe and other food safety classes.
Discussed with operator:
1. ensure all refrigeration/freezer units are equipped with thermometers - ensure all refrigeration units are set at 36'F to 38'F in order to hold all potentially hazardous foods at 41'F or lower
2.. ensure the gaps under the back door are sealed to prevent possible entry of rodents/insects.
3. install a kick plate at the bottom of the True RIF
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) hot holding 2. Cooling
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous chicken.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash* (corrected on site)
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. Observed employee in the prep area don new gloves without first washing 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: WIC - Bratwurst @ 45'F, Chicken 45'F
Correction: Saute prep unit - Cooked Pasta @ 50'F, Calamari @ 50'F - cold holding at improper temperatures. Observed the cooked pasta (made 4 days ago) voluntarily discarded during inspection
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10/29/2013 | Risk Factor | |
Discussed the following items with the Person in Charge:
1. Food safety certificate will expire soon. Left class information with the Person in Charge.
2. Employee health policy information was left with the person in charge. Forms were reviewed at the end of the inspection.
3. Live shellstock are used for specials. Discussed the retention of the shell stock tags. Ensure tags are filed and kept for at least 90 days following the sale of the last of the oysters.
4. Facility has improved in several areas since the previous inspection. Thank you!
5. Contact the health department in reference to the prep cooler. Ensure cooler ambient air temperature drops.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several foods, such as chicken and scallops, cold holding at improper temperatures in the prep line cooler. Chicken was observed at 46'F, and scallops at 45'F. Person in charge lowered the thermostat to the cooler and instructed employees to place food on ice temporarily.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces
Observation: Several cutting boards in clean equipment storage were observed 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: The nonfood contact surface of the interior of the reach in coolers are noted in need of cleaning.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Several floor tiles are missing behind the bar.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles were observed stored in the traughs along the ice bins for bottled beer. Cleaning chemicals were relocated.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/15/2013 | Routine | |
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