Abbreviations: WIC - walk in cooler
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed squeeze bottles in the sandwich prep unit that were not labeled.
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.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the metal banded brush used for butter is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the brush to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- 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: the cutting board on the pizza prep unit (stained), and the blade on the can opener. Both items were taken to the 3-compartment sink to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Observed paper plates with the food contact surface facing up. Plates were inverted during inspection.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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06/22/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating. Hot and cold holding, cooling and cooking/reheating handouts were given to the person in charge.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. Big 5 foodborne illness and sample employee health policy was given to the person in charge.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
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01/12/2015 | Risk Factor | |
Facility did not have any customers during inspection. No cooking or food preparation was observed.
Facility was generally clean and organized at time of inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk (50'F) and Chocolate Milk was cold holding at improper temperatures in the front display case. Milk was moved to the walk in cooler and the temperature in the display case was reduced.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The melted handle on the dough scraper was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair or replace the scraper 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 following equipment food-contact surfaces were observed soiled to sight and touch:The cutting board on the sandwich prep unit. Board was placed in 3-compartment sink to be washed the next day when employees would be back in.
Correction: Clean and sanitize these surfaces for food contact.
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05/28/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-the cutting boards, 2-the milk dispensing tubes on the coffee machine. Person in charge had these items cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
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11/19/2013 | Risk Factor | |
Inspection conducted as an opening inspection for the newly remodeled kitchen at the Fredericksburg Field House.
The following must be corrected prior to operating:
-Replace the vent cover over the hot holding cabinet in the back of the kitchen.
-Provide a paper towel holder for the handsink by the grill and at the handsink next to the walk in cooler.
The above observations and the following were discussed with the person in charge:
-Uncover the floor drain in the walk in cooler.
-Leak in the backflow prevention device behind the ice machine. Work order in place to repair the leak.
-Provide an air gap under the sanitizer basin of the 3 compartment sink and the main sewer line flowing into the grease trap.
Once the above areas have been corrected the facility is approved to operate.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the pizza oven 2. the racks of the grill 3. the pizza racks (hot holding on the front line) 4. the nacho chips holder.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the back of the kitchen.
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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02/19/2013 | Routine | |
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