- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints (beard)
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- 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: Walk-in refrigerator food storage shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Scrapping tower hose is leaking..
Correction: Repair and maintain all plumbing components and fixtures. Excess water being emptied into old sewage system.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the pan storage (in kitchen) and food storage in walk-in refrigerator.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in back storage rooms, under 2-door refrigerator and wash table noted in need of cleaning. Wall behind warewasher has accumulation of mold/mildew.
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.
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Toilet room doors are being kept open. Mens bathroom does fully close.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease. Adjust self-closer.
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12/17/2015 | Routine | |
Leak at main air handler (a/c) in entry hallway. Service person called.
Handed Josh White copy of email detailing need of Office of Drinking Water (Rea Prillaman) paperwork needing to be completed in regards to public waterworks - included TNC Cross Connection Control Program, Bacteriological sample-siting report/triggered source water monitoring plan - TNC and Water Business Operation Plan for Transient Noncommunity Waterworks in VA.
Also let is email (Chris Frith) describing need for monitoring water usage and reporting the Franklin Co. Health Dept. each month by 10th day. Copy of Conditional Sewage Permit showing need for monitoring and reporting and copy of most recent BOD & Grease and Oil testing.
The 2 sets of paperwork handed to Mr. White above, if not satisfied each can possibly cause revocation of the food facility permit. Strongly suggest to take care of both items above.
- Food Storage - Clean and Dry Location
Observation: Condensate drip receiving pan in walkin is immediately adjacent to foil wrapped cooked roast beef and splashing of the covered roast beef.
Correction: Need to move condensate receiving container where will not drip of food or install a condensate line to go to a properly plumbed drain.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Scrapping tower hose is leaking/flowing in the drain and consequently putting unneeded water pressure on the sewage system.
Correction: Need to repair the scrapping hose so no longer leak.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under utensil shelves, cooking line and wall behind scrapping tower 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.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Mens toilet room door is being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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07/30/2015 | Routine | |
Adjust self-closer for mens bathroom so fully close.
Need thermometer for small kitchen freezer where can easily view.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution (QUATS) in the bar 3-compartment sink.
Correction: Obtain a QUATS test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting board on the preparation 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.
- 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: Utensil, pots and pans storage shelves in the kitchen.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen preparation 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
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under cooking line, especially under fryers and in back storage room 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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03/26/2015 | Routine | |
NEED TO SUBMIT RENEWAL APPLICATION AND $40.00 FEE BEFORE END OF December to avoid food permit expiring on Dec. 31, 2014.
Be careful to keep toxic material away from glass and mug storage in dry storage - starting to get close.
QUATS sanitizer in 3-compartment sink in bar and in wiping cloth bucket in kitchen both = 200 ppm - ok
Chlorine sanitizer in warewasher = 150 ppm - ok
- Plumbing System Maintained in Good Repair
Observation: Leaking water from nozzle at scrapping tower near warewasher.
Correction: Repair nozzle so not leak. Need to keep from adding additional unneeded water pressure to sewage system.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the - various ceiling lights out in kitchen.
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
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the kitchen - in walk-in refrigerator.
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.
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12/19/2014 | Routine | |
Facility does not open for service until 5:00 PM so most inspection done while not in operation.
QUATS sanitizer in bar sink = 250 - ok
Chlorine sanitizer in dishwasher/warewasher = 100 ppm -ok
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat sliced sirloin tip (9/14 in refrigerator) and pulled BBQ (9/14 in refrigerator) in the refrigerator, the food should have been discarded 4 days ago (9/21).
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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar.
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
Observation: No disposable towels were provided at the hand washing lavatory in the bar.
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
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator and dry storage area of the kitchen.
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
Observation: Less than 50 foot candles of light was noted in the food preparation and dishwashing areas of the kitchen.
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
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09/25/2014 | Routine | |
Chlorine sanitizer in dishwasher/warewasher = 10 ppm
QUATS sanitizer for wiping clothes = 200 ppm -ok
Facility in clean and well organized. Thanks,
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler (where store food for kitchen) and lights above kitchen pans, etc. storage racks.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Leaking ceiling in corner of back dry storage room - is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/06/2014 | Routine | |
- Physical Facilities in Good Repair (repeated violation)
Observation: Leaking ceiling in storeroom.
Correction: Repair to avoid contamination of food or food-contact equipment.
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04/03/2014 | Follow-up | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. The dishwasher/warewasher = 0 ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F. Have changed out empty chlorine sanitizer bottle with full one, but not able to get suction working, so staying at 0 ppm. NEED USE ONE SINK OF 3-COMPARTMENT SINK TO SANITIZE DISHES UNTIL CAN CORRECT CONCENTRATION. Repairs have been attempted but problem still exits. Call when fixed if before 4/3/14 scheduled reinspection date.
- Physical Facilities in Good Repair (repeated violation)
Observation: Leaking ceiling in storeroom.
Correction: Repair to avoid contamination of food or food-contact equipment.
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03/24/2014 | Follow-up | |
QUATS sanitizer in 3-compartment sink at bar = 200 ppm -ok
- Hair Restraints - Effectiveness
Observation: Employee in kitchen observed working in the food service area without proper hair restraints.
Correction: Restrain side hair so will not potentially fall into food being prepared/
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine and QUATS (QT-40 or equivalent) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. The dishwasher/warewasher = 0 ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F. Have changed out empty chlorine sanitizer bottle with full one, but not able to get suction working, so staying at 0 ppm. NEED USE ONE SINK OF 3-COMPARTMENT SINK TO SANITIZE DISHES UNTIL CAN CORRECT CONCENTRATION.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. For wiping cloth at bar had > 500 ppm QUATS.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Plumbing System Maintained in Good Repair
Observation: Leaking nozzle at scrapping tower, next to dishwasher.
Correction: Need to repair to keep excess of water running into sewage system and causing premature failure of sewage system.
- Plumbing System Maintained in Good Repair
Observation: Drain for condensate in waitress refrigerator is not working properly and allowing condensate to leak into unit, which potentially will contaminate food.
Correction: Repair waitress refrigerator so condensate drains properly and does not leak into interior of refrigerator.
- Physical Facilities in Good Repair
Observation: Leaking ceiling in storeroom.
Correction: Repair to avoid contamination of food or food-contact equipment.
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03/13/2014 | Routine | |
Thank you for correcting all alleged violations from Nov. 22, 2013 inspection.
No violation noted during this evaluation. | 12/05/2013 | Follow-up | |
Facility opens at 4:00 PM When started inspection, kitchen nor bar not open.
Make sure keep soda holster clean at bar.
Strongly suggest that not store rolls of raw ground beef over boxes of raw chicken. Potential for cross contamination.
- Critical: Demonstration of Knowledge*
Observation: Kitchen staff does not show that he understands how to store large kitchen knives.
Correction: Need to not store knives between equipment and sanitize after use (not store soiled) and do not wipe on common towel.
- Critical: Demonstration of Knowledge*
Observation: Not seem to understand how to cool potentially hazardous foods.
Correction: Need to place potentially hazardous foods in shallow metal pans, uncovered where maximum surface area of food comes into contact with most possible cold air.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Squeeze bottles and containers of granulated foods in kitchen.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Chili (47°)and bulk pork (44°F) (prepared last night) in 2-door refrigerator 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- 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: 4 large kitchen knives stored between equipment in kitchen.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Handwash sink has water of 57°F only. (see section -- 2190 of regulations)
Correction: Handwashing sink shall be equipped to provide water at a temperature of a least 100 °F through a mixing valve or combination faucet.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap dispenser was not provided at the hand washing lavatory in the bar (only closed capped soap bottle).
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) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in 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
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the bar area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in bar area, so that staff can see to clean. Only need to bring to 20 foot candles when cleaning.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator
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.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of spray bottle degreeser in kitchen and cleaner in bar are not properly labeled.
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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11/22/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fish fillets that were thawed under running water now 62°F.
Correction: Need to put on grill once above 41°F or refrigerate at 41°F or below.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- 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: Bulk can opener and top of pan that flour stored within and bar soda holster.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single-service cups and other containers stored mixed with maintenance equipment in back storage room.
Correction: Need store single-service items separate from maintenance equipment to avoid contamination.
- Plumbing System Maintained in Good Repair
Observation: Water temperature of hand wash sink in bar is 72°F.
Correction: Temperature should be min. temperature of 100°F run through a mixer.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on absorbent material. 1/2 over grass.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. Complete concrete pad that stored on.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use. Replace broken lids.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the bar.
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
- Lighting, Intensity
Observation: Not adequate light within the walk-in cooler where food stored.
Correction: Need provide adequate light in walk-in so that at least 10 ft candles of light where foods stored.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the dry storage area where storage cabinets located.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in walk-in refrigerator 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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07/26/2013 | Routine | |
Establishment not open for business until 4 PM during winter season.
Chlorine sanitizer in dishwasher/warewasher = 50 PPM - ok
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. 0 PPM
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. 100 PPM - 200 PPM Chlorine.
- 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: Storage shelves behind prepartion refrigerator and bar soda holster.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Soda holster at bar emptying into cooling ice for bottles.
Correction: Provide drain pipe/tube directly to properly trapped drain.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar.
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.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the waitress prep. 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
Observation: Less than 50 foot candles of light was noted in the kitchen preparation 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
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02/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ole School Sports Pub & Grill, 6674 Burnt Chimney Road, Wirtz, VA 24184 »