Maintain the corrected items as corrected. Continue to improve the interior of the ice machine
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Sausage (raw) stored above a roast.
Correction: Store raw animal foods with higher cook temperatures below raw animal foods with lower cook temperatures.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Inadequate cooling
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours OR from 135°F to 41°F within four hours.
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12/14/2015 | Follow-up | |
Correct the remaining items within 24 hours. Maintain the corrected items as corrected. Reviewed thawing with staff. Instruct staff to dry hands using paper towels not cloths. Clean the ice machine and increase the regular cleaning frequency.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed staff failing to wash after handling dirty dishes prior to handling clean.
Correction: Instruct staff on when to wash their hands.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drink container.
Correction: Instruct staff to drink only from closed container such as a cup with a lid and straw.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw ground meat, French toast mix above fresh produce.
Correction: Store raw animal food below and away from ready to eat food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Preparation of ready to eat food in close proximity to raw animal food.
Correction: Separate foods during storage, preparation, holding and display.
- Critical: Cooling* (corrected on site)
Observation: Inadequate cooling - two step.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Some foods hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation:
Correction:
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Textiles are stored in the handsink at the start of the inspection.
Correction: Remove the items blocking the sink and maintain access at all times.
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12/07/2015 | Routine | |
Detail cleaning completed as discussed - thank you!
Maintain the corrected items as corrected, correct the remaining item today.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: According to the date mark the soup (12/11) should have been previously discarded.
Correction: Promptly discard foods that have reached the end of the seven day holding period.
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12/18/2014 | Follow-up | |
Correct the remaining items prior to the follow-up. Discussed detail cleaning needed on various locations with staff. Wall covering at mechanical ware washing station in poor condition. Organization of food in coolers has improved - thank you.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Food service workers observed failing to use paper towels to dry their hands.
Correction: Instruct food service workers to use the provided paper towels to dry their hands.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Multiple foods observed not bearing date marks.
Correction: Mark the date on foods to reflect a maximum holding period of seven days.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the date mark the soup (12/4) should have been previously discarded.
Correction: Promptly discard foods that have reached the end of the seven day holding period.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: The handsink in the kitchen does not provide water of at least 100°F.
Correction: Repair/adjust as needed to provide hot water of at least 100°F for hand washing.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: The dishmachine sanitizer was greater than 200 ppm chlorine when tested.
Correction: Discontinue use of the dishmachine until it has been repaired or adjusted as needed to provide 50-100 ppm chlorine, (maximum use limit 200 ppm).
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12/11/2014 | Routine | |
All violations noted during the previous inspection have been corrected. Please continue to monitor cooling time/temperature. Note: hot water not working at kitchen hand sink - please repair.
No violation noted during this evaluation. | 11/26/2013 | Follow-up | |
0470 REPEAT observation corrected during inspection Raw chicken stored above raw pork. / Store raw chicken below raw pork.
0800 REPEAT observation Potatoes cooked last night improperly cooled/ Cool hot potentially hazardous foods from 135
°F to 70°F within 2 hours and from 70°F to 41°F within 4 additional hours.
Correct the remaining items prior to the next follow up inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the rear walk in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
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11/14/2013 | Follow-up | |
Correct the remaining items today, maintain the corrected item as corrected. Reviewed reheating and cooling with staff.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal food stored above ready to eat food. Raw animal food with higher cook temperatures stored above raw animal food with lower cook temperatures.
Correction: Store raw animal food below ready to eat food. Store raw animal food with higher cook temperatures below raw animal food with lower cook temperatures.
- Critical: Cooling* (corrected on site)
Observation: Peeled potatoes cooked this morning improperly cooled.
Correction: Cool hot potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the rear walk in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Foods prepared greater than 24 hours in advance do not bear date marks.
Correction: Mark the date on potentially hazardous food prepared more than 24 hours in advance.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Combos (menu item) do not have the consumer advisory.
Correction: Post the consumer advisory.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Wares cycled through the dish machine are not being sanitized.
Correction: Discontinue use of the dish machine until it has been repaired or adjusted as needed to provide 50-100 ppm chlorine for sanitizing - corrected during inspection - service call place and staff to use sink during lunch service.
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11/07/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Purcellville Restaurant, 110 W. Main St, Purcellville, VA 20132 »