Discussed with the Person-in charge:
1. Cooling handout
2. Obtain test strips if new sanitizer is to be used.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an open coffee container sitting on top of the microwave. PIC removed coffee from microwave.
Correction: Provide a designated area where employees may consume beverages so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw chicken stored over raw beef in the WIC. Person-in charge rearranged the storage in the WIC.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Person-in charge put the wet wiping clothes into sanitizer water.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following were observed cold holding at improper temperatures in the WIC: vegetable soup 47*F, sausage links 47*F, and potato salad 46*F. Person-in charge discarded all the food.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink in the back and prep table in the front are not sealed to adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed ice build up in the standing commercial freezer and small freezer up stairs.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the hood vent filter missing.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed in the back prep area soiled to sight and touch: knife, serving scoops, slicer, serving spoons, and strainer. Person-in charge removed all items to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the soda nozzles were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following have accumulations of grime and debris: storage rack in the back, the shelves in the front holding the bowls, and the interior of the display and prep RIC.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the back of the establishment are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Dressing Areas and Lockers - Designation
Observation: Observed employee purses being stored on the prep table beside the display RIC.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walls by the grill are 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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01/05/2016 | Routine | |
Discussed with the person in charge:
1. facility is very clean
2. set up of sanitizer bucket
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed food employee trying on put on new gloves after removing the colander under the drain for the 3-compartment sink, then cleaning the prep table, without washing her hands. EHS addressed this with the employee.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored in sanitizer that measures 10 ppm between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed onions/peppers (discarded), sliced ham at 54'F, bacon at 78'F, and cubed ham at 45' - cold holding at improper temperatures. All items were placed in the refrigeration units for cooling.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigeration units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the large ice machine and coffee machine that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The beverage tubes have 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.
- Kitchenware and Tableware
Observation: Observed single-service or single-use to go trays that are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed ice that was dumped in the handwash station in the wait staff area.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed that the hand sink on the cook's line and in the wait staff area are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in prep area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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07/30/2015 | Routine | |
Discussed with the person in charge:
1. date marking
2. facility is very clean and well organized - thank you
The person in charge is scheduled to attend ServSafe on February 17, 2015
- Equipment and Utensils - Good Repair and Calibration
Observation: Observed several broken plates in a state of repair and condition preventing the equipment to be used as designed.
Correction: Discard, replace or repair the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the air vent cover on the ice machine and the beverage tubes have 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.
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01/23/2015 | Routine | |
Temperatures continued: reach in: sour cream - 40'F
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The cook is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Food was disposed of.
Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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 Storage - Clean and Dry Location (corrected on site)
Observation: Observed uncovered foods in the sandwich prep unit. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Several plates were observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener (corrected), slicer, and the small ice bin in the waitstaff area.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: steamer well, extra equipment bin, doors to the dish machine, and the outside of salt/pepper containers. The reach in freezer has a build up of ice particles.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The hot water handle is leaking on the sink on the cook's line.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in the women's restroom is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable. Ensure that the wall tiles are completely sealed.
- Light Bulbs Protective Shielding
Observation: Light bulb in the rear prep area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: air vent covers in the walk in cooler, light shields over the reach in refrigerators, and the floor in the walk in cooler
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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01/24/2014 | Routine | |
Discussed with the person in charge:
1. shell eggs were placed on the counter at 7 am and were in an ice bath - more ice was added to the container
2. owner has purchased a new refrigerator - specifications were reviewed during this inspection - discontinue bringing in new equipment without getting prior approval from the Health Department
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Scrapple stored above sliced meats in the walk in cooler. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Meats were rearranged.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw scrapple and bacon stored below raw hamburger in the walk in cooler. Different types of raw animal foods stored in such a manner that may cause cross contamination. Meats were rearranged.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the interior of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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07/15/2013 | Risk Factor | |
Temperatures continued: Walk in: shell eggs - 42'F, boiled potatoes - 42'F
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw sausage stored over creamers, thawing chicken stored over creamers, and onions stored between the eggs in the walk in cooler. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. All foods were rearranged.
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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried potatoes - 109'F were hot holding at improper temperatures. Potatoes were reheated.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Vitamin D milk that was opened yesterday - 51'F in wait staff area was cold holding at improper temperatures. Milk was discarded.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed broken and chipped plates on the sandwich prep unit and the broken storage cabinet on the cook's line that were in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on interior of the large ice machine and in the ice bin in the wait staff area.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: steamer wells, tongs (corrected), and the gasket on the dessert cooler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: air vent cover in the walk in cooler, air vent cover over the upright reach in freezer, and the air vent cover in front of the women's restroom
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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01/31/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mike's 610 Diner, 513 Garrisonville Road, Stafford, VA 22554 »