Abbreviations: WIC=walk in cooler
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers of Panko bread crumbs and coating for fish.
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 and Utensils, Air-Drying Required
Observation: Observed stainless steel baking sheets that were 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.
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04/24/2015 | 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
Food temperatures continued: RIC-Fish 39'F, Shrimp 40'F. Quaternary ammonium sanitizer (QT 40) concentration level in the 3 compartment sink measured 300 ppm.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. 1. Quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket at the front serving counter measured 100 ppm. 2. wet wiping cloth stored on counter top in the cook area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed large amount of baked potatoes, just cooked, stored in the WIC in plastic containers, with lids. Containers were stacked one on top of the other.
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.
- Critical: Time as a Public Health Control*
Observation: Hush puppy mix, at the grill, 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.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps under the back door to facility.
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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04/28/2014 | 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
Temperatures continued: Display Case-Creamer 43'F, Cooked Rice HH 184'F, Sandwich Prep -Sliced Tomatoes 35'F, Cooking -Oysters 159'F, WIC Deviled Crab 43'F, WIC Onions in water 39'F.
This risk based assessment was conducted in response to complaint received on October 25, 2013.
Discussed with operator:
1. Several flying insects were observed during this risk based inspection. Please submit a copy of the latest pest control service work order to the Health Department.
2 Please repair the leak in the cabinet under the self service soda station.
3. Seal the gaps under the doors at the front entrance and the back entrance to facility.
Quaternary ammonium sanitizer (QT 40) in the 3 compartment sink measured 300 ppm. The quaternary ammonium sanitizer (QT 40) in the wet wiping cloth at the front serving counter measured 200 ppm.
No violation noted during this evaluation. | 10/28/2013 | Risk Factor | |
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
Quaternary ammonium sanitizer (Oasis 146) in the 3 compartment sink measured 300 ppm.
- Equipment - Good Repair and Proper Adjustment
Observation: EQUIPMENT was observed in a condition that prevents necessary maintenance and easy cleaning. The kick plate to the display case observed missing.
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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surface of the EQUIPMENT, was in contact with non-potentially hazardous food items, that were observed soiled with accumulations of grime and debris. 1. ice machine
Correction: Clean the surface of EQUIPMENT 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 nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris. 1. interior of the fryers
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps around the back door to facility.
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. The threshold to the back door is not in good repair. 2. Observed several cracks in the ceiling the the dishwashing area and the prep area
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/21/2013 | Routine | |
Advise the Health Department when the repairs to the ceiling in the prep/cook area have been completed.
- Physical Facilities in Good Repair
Observation: Observed several cracks in the ceiling in the prep/cook area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/29/2013 | Complaint | |
Restaurant representatives - add corrected or new information about Captain D's, 2626 Princess Anne Street, Fredericksburg, VA 22401 »