Discussed the following with the person in charge:
1) Good cooling methods/procedures observed
2) Good hand washing procedures observed
3) ServeSafe handouts provided during the inspection
The facility is very clean and well maintained.
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, IT- internal temperature, ST- surface temperature, PPM- parts per million.
- Equipment - Good Repair and Proper Adjustment
Observation: The top heating drawer near the wait station in the kitchen was observed in a state of disrepair and damaged. PIC stated a work order has been placed to have the heating drawer repaired.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Physical Facilities in Good Repair
Observation: Observed several broken floor tiles throughout the kitchen.
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 floors and walls near the mop sink area are 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.
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01/27/2016 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed 1. Fresh garlic and oil on the appetizer prep 48*F 2. Calamari on the appetizer prep 46*F 3. Fresh garlic and oil by grill 70*F 4. Half and half in service station 65*F 5. Milk in the bar area 56*F cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/31/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: All of the food, including Marinara Sauce (58'F), Alfredo Sauce (57'F), Raw Chicken (56'F), Cooked Pasta (58'F), Cooked Chicken (59'F) were cold holding at improper temperatures in the saute prep unit. All items in unit were taken to the walk in to be chilled and store. Service company arrived during inspection to fix unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Two hand sinks in the kitchen are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The cold holding drawers on the front line was observed in a state of disrepair and damaged. The drawers do not close and seal the way they were designed to do.
Correction: Repair the drawers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of several cutting boards in the kitchen were observed soiled to sight and touch. Cutting boards were taken to the dish machine to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The caulking along the 3-comartment sink was 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.
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02/09/2015 | 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: Grill Station 1-Blue Cheese 39'F, HH-Mashed Potatoes 136'F, Grill Station - 2 Meat Sauce 37'F, Cooked Pasta 40'F, HH Lasagna 165'F.
Quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket in the prep area measured 150 ppm (Oasis 146). Quaternary ammonium sanitizer concentration level in the 3 compartment sink measured 200 ppm (Oasis 146).
Operator is in the process of replacing tiles under the tilt skillet. Operator is also in the process of rerouting the condensation lines in the WIF to prevent ice buildup. PIC will call the health department when these repairs have been completed.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of mussel tags. The date when the last shellstock from the container is sold or served is not recorded on the tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- 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. Observed bottle holders stored in ice also 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths, on prep surfaces in the prep area, improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Food containers, in the food prep area, 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the pizza prep station is being used for purposes other than washing hands - water container being filled up at the handsink.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical structure noted in need of cleaning: floors under equipment at the bar.
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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02/10/2014 | Routine | |
Researched ROP methods and outdoor seating areas. Prepared, and reviewed with operator, the Food Establishment Inspection Report for the routine inspection conducted on February 1, 2013.
No violation noted during this evaluation. | 02/04/2013 | 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
Temperatures continued: Grill Station Two-Cooked Noodles @41'F, Alfredo Sauce 34'F, Manicotti 36'F, Bar Cooler-Milk 43'F, Beer Cooler-Milk 43'F.
Quaternary ammonium sanitizer in the 3 compartment sink measured 150 ppm. Equipment is cleaned and sanitized every day prior to opening for business.
Advised by operator that the facility is practicing reduced oxygen packaging procedures when cooling their soups. The hot soups are poured into bags
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked potatoes @46'F and carmelized onions @ 45'F at grill station one - cold holding at improper temperatures. Observed potatoes and onions relocated to the WIC.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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. food containers stored above the prep table and on the storage rack across from the prep table
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food containers, above the prep table and on the storage rack across from the prep table, 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.
- Light Bulbs Protective Shielding (corrected on site)
Observation: Light bulbs in WIC 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: Physical structure is not maintained in good repair. 1. Observed floor tiles in the prep area at the tilt kettle and floor tiles at the cooks' line in disrepair. 2. observed some floor tiles missing in these areas
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/01/2013 | Routine | |
Restaurant representatives - add corrected or new information about Carrabba's Italian Grill, 1951 Carl D. Silver Parkway, Fredericksburg, VA 22401 »