The FRP is still in the process of being replaced. The ceiling tiles in the dishwash area are accoustic and not washable. Cutting boards have been ordered. Time as a public health control is being used for food held in the service well. Manager will contact the Health Department regarding the repair of the kitchen floor (this is different than what was stated in previous inspections).
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Even though ice baths are being used, the cooling process is not being monitored.
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.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) in the kitchen 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:equipment drawers under the cook top.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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12/04/2015 | Follow-up | |
The large prep-unit has consistently been unable to cold hold the food adequately and still has condensation on the bottom. Repair or replace. Cold holding units should be monitored several times a day as well as the food temperature in these units. Monitor the mechanical dishwasher as well. Edit your consumer advisory. The floors and walls are in the process of being repaired and work will be completed by the end of January 2016.. The operator has agreed to keep temperature logs for all the refrigeration units as well as food temperature logs for the food in these units as well as the food being kept on ice next to the large prep unit. Temperatures are to be taken at least three (3) times a day. These logs will be kept for 30 days and will be faxed to the Health Department every Friday.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Ensure that employees are monitoring the cold holding units, cooling temperatures, and cold holding temperatures. Also ensure that the mechanical dishwasher is working properly.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Broccoli soup made yesterday noted not being adequately cooled to prevent the growth of harmful bacteria (54 degrees F and voluntarily discarded).
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Even though ice baths are being used, the cooling process is not being monitored.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food in the large prep unit was cold holding at improper temperatures (voluntarily discarded).
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) roast beef and corned beef in the walk-in unit was mislabelled. Corrected label.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) tomato basil soup in the refrigerator, the food should have been discarded 1 day ago. Voluntarily discarded.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There were several thermometers located in refrigeration units that were not accurate.
Correction: Replace thermometers with properly calibrated thermometers.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in the kitchen 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:equipment drawers under the cook top.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700). Will use the 3 compartment sink until the mechanical dishwasher is repaired.
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Sewage - Other Liquid Wastes and Rainwater
Observation: There was condensate on the bottom of all three prep units.
Correction: Repair the units to ensure that the condensate is not pooling inside the unit.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory by the dishwashing area.
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
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11/30/2015 | Routine | |
Operator stated that the floors and walls will be sealed by this coming November. Will discuss cooling methods with staff. Plans to use Time as a Public Health Control for prep line during lunch time.
- Person in Charge
Observation: Employees are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Mashed potates were not reheated in the microwave to a sufficient temperature and time to eliminate pathogenic bacteria. Voluntarily discarded.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Roast beed and spinach dip in walk-in cooler were noted not being adequately cooled to prevent the growth of harmful bacteria. Voluntarily discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Food was placed in container without enough ice and in containers that were too deep.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked pasta and spinach dip were cold holding at improper temperatures on prep line. Voluntarily discarded.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) roast beef, egg rolls, mashed potatoes in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: throughout the kitchen such as shelves in walk-in cooler, utensil drawers..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in cooler.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the warewashing and handwashing area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food preparation and cooking areas.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The entire kitchen 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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08/10/2015 | Routine | |
Send a copy of the completed work order for the large prep reach-in cooler.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken breast was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Cooling* (corrected on site)
Observation: Soup and crab dip noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Suggest developing cooling logs for various foods.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the large prep reach-in cooler were cold holding at improper temperatures
Correction: Voluntarily discarded.
- Equipment - Good Repair and Proper Adjustment
Observation: The large prep reach-in ooler was not working properly (was at 60 degrees F). Cutting boards were heavily scored.
Correction: Repair the large prep reach-in cooler and resurface or replace cutting boards.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep and cooking area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls, floors, and ceiling in disrepair throughout the facility.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Propose a repair schedule and submit to the Health Department.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling tiles in the kitchen noted in need of cleaning (heavily blackened with soot). Walls are also 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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11/07/2014 | Routine | |
- Physical Facilities in Good Repair
Observation: A few minor structural items 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: Overall cleanliness is maintained but a few out of the way areas 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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11/15/2013 | Routine | |
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