The above observations and the following were discussed with the person in charge:
-Clean the tops of the milkshake machines. Facility is in need of a thorough and detailed cleaning of all floors and walls throughout the kitchen.
-The backflow prevention device on the faucet of the mop sink was observed in disrepair and leaking. Please repair or replace.
Please notify the health department once the dishmachine has been repaired for follow up inspection.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed an employee wearing gloves change a trash bag then place pickles into a container with his gloved hands. Advised the employee to remove his gloves and wash hands after handling trash cans. The employee then removed his gloves and washed his hands.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the slicer blade and surrounding areas 2. the waffle iron 3. the fry baskets stored on the rack 4. the tongs stored over the prep table. All items were taken to the warewashing area to be cleaned and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the interior of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment were not observed sanitized. Dishmachine was in use at the time of inspection. Sanitizer concentration measured at 0 ppm. The PIC contacted the repair company during the inspection and was advised that all dishes needed to be sanitized in the 3 compartment sink until the dishmachine can be repaired.
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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the back of the kitchen is blocked, preventing access by employees for easy handwashing. Observed the fry cart holding french fry baskets stored in front of the handsink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemical spray bottles stored throughout the kitchen and restrooms are not properly labeled. The PIC labeled the spray bottles during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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02/11/2016 | Risk Factor | |
Discussed the following with the Person In Charge:
1) Provide another chlorine test kit
2) Recommend putting onions in sealed containers
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed the wiping cloth bucket on the cooks line to be measured at 0 ppm. PIC corrected the sanitizer bucket to 200 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed several baskets of fries that were stored uncovered by the handsink on the cooks line. PIC covered the fries.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink near the cooks line, the dump sink by the dish machine, and the 3-compartment sink are not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets on the prep cooler and the reach-in freezer are in disrepair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the soda nozzles, the upsplash of the coffee machine, and the interior of the waffle maker were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the 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 (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1) shelves holding the fry baskets 2) doors on the RIF 3) interior of the fryer doors 4) the exterior of the waffle maker
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 (repeated violation)
Observation: Observed several plastic containers over the 3-compartment sink 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.
- Plumbing System Maintained in Good Repair
Observation: The plumbing in the following areas is in poor repair: 1) mop sink faucet 2) dump sink by dish machine is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the handsink by the WIC is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Accumulations of grease were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Observed several fly strips hanging above food contact surfaces. PIC moved the fly strips to different locations.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Outer Openings - Protected
Observation: Observed a large opening under the backdoor of the 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed no soap at the handsink by the cooks line. PIC provided soap during the inspection.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: Observed no paper towels at the handsink by the cooks line. PIC provided paper towels during the inspection.
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
- Physical Facilities in Good Repair
Observation: Observed several broken/missing wall tiles throughout the facility.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All walls and floors throughout the facility are 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.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Observed a container of insecticide stored by the mop sink in the kitchen.
Correction: Remove unnecessary poisonous or toxic materials.
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08/12/2015 | Routine | |
| No violation noted during this evaluation. | 03/18/2015 | Complaint | |
The above observations and the following were discussed with the person in charge:
-Employee health policy discussed.
-The bleach sanitizer in the dishmachine measured t 50 ppm. Test strips provided did not measure the concentration accurately, please replace as needed.
-Ensure employees personal items are stored in the designated area away from food and equipment.
The person in charge was very knowledgeable regarding cooking and holding temperatures, excellent job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink and the rinse sink by the dishmachine are no longer 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 door gaskets on the prep cooler and in wait station reach in cooler were observed in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the cutting board under the slicer 2. the knives on the magnetic strip 3. the milkshake mixers.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces if 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 (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the fryer basket storage racks 2. the exterior of the waffle iron.
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 (repeated violation)
Observation: The plastic containers stored over the 3 compartment sink 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.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease was observed adjacent to the grease receptacle outside of the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair
Observation: The grout between the floor tiles in the warewashing area and the tiles along the wall by the walk in cooler are not maintained in good repair.
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 throughout the kitchen including by the fryers and fryer storage baskets 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed spray bottles stored with condiments and napkins at the wait station.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/29/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health discussed, handouts provided.
-Recommend food safety classes for employees, handouts provided.
-Handsink by ice machine slow to drain. Repair as needed.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 3 hours.
-Details of the complaint discussed.
FACILITY MUST DISCONTINUE DUMPING MOP WATER IN THE STORM WATER DRAINS BEHIND THE BUILDING. ALL MOP WATER MUST BE DISPOSED OF IN THE MOP SINK IN THE KITCHEN. MOP WATER IS CONSIDERED SEWAGE (GRAY WATER) AND MUST BE DISPOSED OF IN THE SEWER SYSTEM. REMOVE ANY ITEMS IN THE MOP SINK PREVENTING IT'S USE.
Staff members were very compliant and willing to make several corrections throughout this inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The cooked bacon was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. Bacon was reheated to 90'F and placed into the hot holding station. PIC reheated the bacon to 180'F during the inspection.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- 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. the slicer 2. the potato slicer 3. the tongs stored over the prep table on the line 4. french fry baskets.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handsink on the line is blocked, preventing access by employees for easy handwashing. Observed the stand that holds french fry baskets stored in front of the handsink. PIC moved the cooler, fryer and grill down on the line to provide the appropriate amount of space required to fit the fry stand between the table and handsink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the any equipment preventing its use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing sink on the line and by the back door. PIC provide soap at these handsinks during the inspection.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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02/26/2014 | Risk Factor | |
Abbreviations: PIC=person in charge
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wiping cloth was stored on the cutting board and not in the sanitizing bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Cutting Surfaces
Observation: The cutting board at the prep area and the stored cutting boards are 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 following equipment has accumulations of grime and debris: 1) metal shelf in the cooking area 2) inside of the fryer cabinets 3) the wall around and underneath the drain board of the warewashing machine
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 (repeated violation)
Observation: Observed plastic and stainless steel food containers 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the mop sink are leaking and have duct tape wrapped around the pipe.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected (repeated violation)
Observation: Observed space under the back door to the outside which would allow entry of insects and rodents.
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
Observation: The drain board at the warewashing machine is not maintained in good repair. Recommend removing old caulking, clean wall and apply new caulk between wall and splash guard.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cheeburger, Cheeburger, 1 Town Center Unit 5150, Fredericksburg, VA 22407 »