Dishwasher appears to be working properly.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor in the walk-in units.
Correction: Store food storage on approved shelving, dunnage racks, and/or carts.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food in Randell 2-door prep cooler at improper cold holding temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard food that has been out of temperature for more than 4 hours.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit for monitoring the concentration of the chemical sanitizing solution at the 3-vat sink.
Correction: Obtain a sanitizer test kit so employees can monitor the concentration of the sanitizing solutions.
- Equipment - Good Repair and Proper Adjustment
Observation: Pandell 2-door prep cooler at 57 degrees.
Correction: Repair unit to maintain food at 41 degrees or less.
- Handwashing Cleanser - Availability (repeated violation)
Observation: No soap at the main bar hand washing.
Correction: Provide hand soap at the main bar hand washing sink.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels at both bar hand washing sinks.
Correction: Provide disposable paper towels at the bar handwashing sinks.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar handwashing sinks.
Correction: Provide a sign or poster that notifies food employees to wash their hands at the bar handwashing sinks.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Shut off valve on main bar handwashing sink leaking.
Correction: Repair bar handwashing sink leak.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Pump-spray containers of cleaning products are not labeled.
Correction: Label containers of toxic items with the common name of the product.
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06/16/2015 | Routine | |
Dishwasher appears to be working properly. Discussed Critical Items and EHP handouts with PIC. Facility STP in compliance 6/26/14 as per DEQ.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham, turkey, chicken salad & tuna salad in prep cooler bins at improper cold holding temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: The cook's prep cooler opposite the fryers is out of temperature 44 degrees.
Correction: Repair the unit to maintain food at 41 degrees or less.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit provided for the kitchen 3-vat sink for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a sanitizer test kit so that employees can monitor the concentration of the sanitizing solutions.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Cook's prep cooler cutting board used to prepare/store potentially hazardous food items was observed soiled with accumulations of food residues.
Correction: Clean and sanitize cutting boards at least every 4 hours when in use to prevent the growth microorganisms on those surfaces.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing sink in the large bar was blocked, preventing access by employees for easy handwashing.
Correction: Provide access to handwashing sinks during all hours of operation. Remove the can / bottle drinks from sink basin.
- Plumbing System Maintained in Good Repair
Observation: The back-flow prevention (BFP) device on the kitchen mop sink for the chemical mixer / dispenser is not properly installed.
Correction: Properly install the BFP device on the kitchen mop sink faucet.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing sink in the main bar.
Correction: Provide hand soap at the bar hand washing sinks to encourage proper hand washing.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the bar hand washing sinks.
Correction: Provide hand drying devices such as individual disposable paper towel at all hand washing sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar handsinks.
Correction: Provide a sign or poster that notifies food employees to wash their hands at the bar handwashing sinks.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Pump-spray containers of cleaning products not labeled.
Correction: Label toxic products with common name.
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06/27/2014 | Routine | |
Dishwasher appears to be working properly.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food on floor in walk-in freezer.
Correction: Store food at least 6" off the floor. Install a dunnage rack, shelving, or a cart in the walk-in freezer.
- Temperature Measuring Devices (repeated violation)
Observation: There were no thermometers in the bar top-loading coolers.
Correction: Provide thermometers in the top-loading loading coolers.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Debris on ice scoop in large bar.
Correction: Clean the ice scoops more frequently.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing sinks in the bars.
Correction: Hand drying devices such as individual disposable paper towels must be provided at all hand washing sinks.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar hand sinks.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
- Physical Facilities in Good Repair
Observation: Dead ceiling light fixture by grease trap.
Correction: Repair light fixture.
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01/31/2013 | Routine | |
Discussed Employee Health Policy Agreement Forms
- Critical: Hands and Arms Cleaning Procedure*
Observation: Foodservice employee carrying a common towel on her aprob tie.
Correction: Do not carry at common towel.
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Metal cup without a handle used to dispense ice from the ice chest in the small bar.
Correction: Minimize bare hand contact with ice
- Temperature Measuring Devices (repeated violation)
Observation: There were no thermometers located in the bar top-loading coolers..
Correction: Provide thermometers in all cold holding equipment.
- Equipment - Good Repair and Proper Adjustment
Observation: Torn / frayed cook's mitten.
Correction: Remove torn cook's mitten from service.
- Warewashing Equipment, Cleaning Frequency
Observation: Debris in dishwasher nozzle jets.
Correction: Clean out dishwasher nozzle jets as needed.
- Kitchenware and Tableware (repeated violation)
Observation: Single-service cups at the bar and self-service coffee area not furnished in original wrapper intact or from and approved dispenser.
Correction: Dispense single-service cups in original intact wrapper or from an approved dispenser
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing sinks in the large bar.
Correction: Hand soap must be provided at all hand washing sinks.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing sinks in the bars.
Correction: Hand drying devices such as individual disposable paper towels, must be provided at all hand washing lavatories to encourage proper hand washing.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handsinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the prep counters in the small bar. Measured less than 5 foot-candles.
Correction: Provide at least 50 foot candles of covered / shielded light at the small bar prep counters.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted at the handsink in the small bar. Measured less that 5 foot-candles.
Correction: Provide at least 20 foot candles at handsinks.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The kitchen handwashing sink by the 2-vat prep sink was not clean.
Correction: Keep handwashing facilities clean.
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10/18/2011 | Routine | |
Restaurant representatives - add corrected or new information about Evergreen Country Club Kitchen, 15900 Berkeley Dr, Haymarket, VA 20169 »