Please continue to focus on routine detail cleanings of the food establishment and work to eliminate clutter. Fire Suppression last service December 2013
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Product cold holding at improper temperatures in Beverage-Air Counter Cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) vegetable soup and chili was not discarded after being cold held for 7 days.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
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11/05/2015 | Routine | |
Please continue to work on detail cleaning of the kitchen area - all freezer units in need of defrosting.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Ice Machine Bin was observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on water supply line connected to Ice Machine and beverage brewing equipment
Correction: Provide a backflow or backsiphonage prevention device on all water supply lines connected to equipment.
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10/07/2014 | Routine | |
Fire Suppression last serviced December 2008 (to be serviced annually).
- Equipment - Good Repair and Proper Adjustment
Observation: Some of the food containers were observed in poor repair.
Correction: Replace the food containers
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Meat Slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the kitchen has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
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)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Until unit is repaired - operator to use 3-Bay sink to Wash / Rinse / Sanitizer.
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11/20/2013 | Routine | |
Please continue to focus on detail cleaning and painting of the kitchen area / front counter area. Fire Suppression and Extinguishers last serviced December 2008.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Noted a need for a detail cleaning of the facility.
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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12/20/2012 | Follow-up | |
Fire Suppression and Extinguishers last serviced December 2008 (must be serviced annually.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Product held in Continental Prep Table cold holding at improper temperatures
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* (repeated violation)
Observation: The ready-to-eat (RTE) pulled pork and sliced deli meat in the refrigeration unit is not properly dated for disposition.
Correction: Mark the 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 - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the inside of cooler units and outside of kitchen equipment has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 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)
Correction: Discontinue use of the chemical sanitizing warewashing unit until repaired. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Noted a need for a detail cleaning of the facility.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities in rest-rooms are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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12/11/2012 | Routine | |
Fire Extinguishers and Suppression system last serviced December 2008.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- 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 Quaternary Ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Plumbing System Maintained in Good Repair
Observation: Faucet at 3-Bay Sink is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connection under the hand sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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12/19/2011 | Routine | |
Restaurant representatives - add corrected or new information about Sunrise Cafe, 1032 South Main Street, Woodstock, VA 22664 »