- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Ice Machine and bottom of milk cooler
Correction: also grates in bottom of milk cooler are rusty - replace or repaint.
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03/16/2016 | Routine | |
- Can Openers
Observation: The can opener blade needs to be replaced.
Correction: Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
- Prohibitions
Observation: Single-service or single-use items found stored on floor in dry storage.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair: shelf in dry storage needs repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/08/2015 | Routine | |
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: Back door not properly sealed around edges and at bottom.
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: Physical structure is not maintained in good repair: Water leak in 3 compartment sink discharge piping.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/21/2015 | Routine | |
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair: Back door not properly sealed and problematic in opening and closing,
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: Physical structure in the kitchen noted in need of cleaning: Back of Blodgett Oven, wall fan, ventilation cover.
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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03/11/2015 | Routine | |
Dishwasher not functioning
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: Back door is not properly sealed.
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (Chlorine > 200ppm).
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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12/17/2014 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical structure noted in need of cleaning:
- Fan by dishwash sink
Correction: Back of Blodgett ovens
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09/17/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures - improper adjustment of hot holding cabinet.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment
Observation: EQUIPMENT was observed in a state of disrepair and damaged:
- Blodgett hot hold cabinet
- Cres Corr hot hold cabinet
- Dishwasher (waiting on part
Correction: use of disposable trays during down time)
- Walk In cooler and Walk In freezer each have light out.
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03/11/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use: powdered substances need scoop with handle (observed use of cups for dispensing).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board/ butcher block table is 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.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the employee
restroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair:
- Light out in walk-in freezer
- Holes in ceiling above drink machine
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: Physical structure in need of cleaning:
- Back and top of warming cabinets
- Vent Hood panels (accumulation of dirt and dust).
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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12/05/2013 | Routine | |
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board tabletop is 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- 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: vent hood and back of heating cabinets.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/16/2013 | Routine | |
- Equipment - Cutting Surfaces
Observation: The cutting board(s) 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: ventilation hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed concentration is above 200 ppm.
Correction: Utilize only sanitizing agent concentrations that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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04/24/2013 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration (< 50ppm).
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 -200ppm.
- 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: vent hood.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair ( metal utensil drawers near 3 compartment sink showing rust inside drawers - need scraping and painting).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Lawson Elementary School, 1599 Newtown Rd., St. Stephens Church, VA 23085 »