- Thawing (corrected on site)
Observation: Improper methods used to thaw bags of shrimp and ground beef in sauce. Just sitting on table at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- 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: Green storage shelves in newer walk-in refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Soda holster located adjacent to hand wash sink in bar area.
Correction: Move soda holster so out of splash of hand wash sink..
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under cooking line and prep. line across from cooking line 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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12/11/2015 | Routine | |
Final rinse pressure for warewasher = 10-15 psi - ok
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked potatoes, cream cheese and heavy crema, in new walk-in refrigerator, cold holding at improper temperatures. See table for temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Thermostat was set at 40°F -- turned down to 37°F. Recheck food temperatures in 1-2 hr.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The cloth towel under the red cutting board is non-absorbent and creates a potentially cross contamination surface.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Suggest rubber mat.
- 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: Gray shelves next across from cooking line and metal pull cord for light in cooking area. Also, exterior of cooking line equipment is soiled.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Soda holster located adjacent to hand wash sink in bar.
Correction: Move soda holster out of splash of hand wash sink.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the old 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.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the Kitchen cooking and prep. line 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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under cooking line, floor under preparation line and under warewasher noted in need of cleaning. Also, wall behind warewasher 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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08/04/2015 | Routine | |
Old floor replaced in older walk-in refrigerator. Good substantial metal floor.
Final rinse pressure on warewasher machine = 15 psi - ok.
Part of gasket for door to walk-in freezer is pulling away. Repair/replace.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands before putting on gloves.
Correction: Instruct food employees to clean their hands immediately before engaging in food preparation, including before putting on gloves, to prevent cross contamination when changing task.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Male Employee observed working in the food service area without proper hair restraints.
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, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Soda holster located immediately adjacent to hand wash sink at bar.
Correction: Move soda holster so away from splash of hand wash sink.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the older walk-in cooler.
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 under all equipment and shelves in kitchen and in dishwashing area noted in need of cleaning. Heavily soiled.
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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04/03/2015 | Routine | |
Facility no in operation during inspection.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) quart of milk in the refrigerator, the food should have been discarded 45 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Soda holster located immediately adjacent to hand wash sink at bar.
Correction: Move soda holster so out of splash of bar hand wash sink.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the older walk-in cooler and customer men's bathroom.
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
Observation: The floor in front of the entrance to the new walk-in refrigerator 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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12/30/2014 | Routine | |
final rinse pressure for warewasher = 14 psi - ok
jQUATS sanitizer = 200 ppm at 3-compartment sink - ok
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraints.
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
- Critical: Cooling* (corrected on site)
Observation: Cooked red potatoes 44.6°F), in newer walk-in 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 - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sausage (43.6°F), Shrimp (44.2°F), Sliced tomatoes (43.6°F), cold holding at improper temperatures (in grill prep. refrigerator)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Otherwise readjust refrigerator to keep temperature of food 41°F or below.
- 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: Shelves in the walk-in refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Soda holster immediatre adjacent to hand wash sink at bar. Also coffee pitcher also same location.
Correction: Do not store coffee pitchers or have soda holster within splash of hand wash sink.
- Kitchenware and Tableware
Observation: Bread knives stored between shelf and cutting board.
Correction: Do not store knives between equipment, to avoid contamination.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the dry storage room.
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 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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10/03/2014 | Routine | |
Final rinse pressure for dishwasher/warewasher = 17 psi - ok
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken (45°F) and cooked rice (46°F) cold holding at improper temperatures in cabinet of perp. refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Adjust temperature control. Monitor and adjust as necessary.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Soda holster immediate adjacent to hand wash sink at bar.
Correction: Need to move soda holster out of splash of hand wash sink or install splash barrier.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Front bathrooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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07/01/2014 | Routine | |
Final rinse of dishwasher/warewasher = 17 psi - ok
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pan of Scalloped potatoes (66°F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in front of prep. refrigerator 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, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Soda holster and coffee pitcher located immediately adjacent to hand wash sink at bar.
Correction: Do not store soda holster and coffee pitcher out of splash of hand wash sink and/or install splash guard.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the employee bathroom.
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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04/03/2014 | Routine | |
- Food - Miscellaneous Sources of Contamination
Observation: Soda holster located directly adjacent to hand wash sink at bar. Potential contamination of soda holster with splash from hand wash sink.
Correction: Install splash between hand wash sink and soda holster or move soda holster away from splash area of hand wash sink.
- Equipment - Cutting Surfaces
Observation: The cutting board adjacent to cooking line 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.
- Plumbing System Maintained in Good Repair
Observation: Sewerline for employee bathroom is clogged and consequently 3-compartment sink is blocked.
Correction: Need to clean out clogged sewage line. Plumber planned to clear line that drains 3-compartment sink. Employee bathroom is to be done away with. Potentially new employee bathroom will be constructed in another area of building. Dishwasher/warewasher is adequate for cleaning and sanitizing all food-contact kitchen equipment, plates, utensils, etc.
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01/02/2014 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Soda holster and gun stored directly adjacent to hand wash sink in bar.
Correction: Need to move holster and related soda gun away from splash of hand wash sink.
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09/19/2013 | Routine | |
If do stove top pickling that is immediately refrigerated after proper cooling and labeled and dated for 7 day use and then disposal, you can store these pickles for use in establishment.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under fryer (wheels and base as well) and preparation refrigeration in kitchen noted in need of cleaning.
Correction: After repair leaking from fryer (grease) and prep. refrigerator (water), then clean as needed.
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07/02/2013 | Follow-up | |
Older walk-in shelves starting to rust
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: Pickled mellons and pickeled cherries are in mason jars in the walk-in refrigerator
Correction: Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Various sqeeze bottles in walk-in cooler - ?? sauces.
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
Observation: Wiping cloths improperly stored between use. Scatter in various locations in kitchen.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) roast beef, cooke squash, cooked potatoes, cheese grits, etc. in the refrigeration unit (walk-in) is not properly dated for disposition.
Correction: Mark the name and "consume by" 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 - Cutting Surfaces
Observation: The cutting board adjacent to the grill heavily scratched and scored, so heavily soiled. 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: 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: Bulk potato slicer..
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: 3-compartment sink faucet leaking - wrapped with towel
Correction: Repair faucet.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under fryer (wheels and base as well) and preparation refrigeration in kitchen 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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06/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Blackwater Cafe, 4730 Scruggs Road, Moneta, VA 24121 »