Knowledgeable person in charge that answered food safety questions correctly. Excellent date marking, cold, hot, and cooking temperatures. Discussion about insulated containers for ice bath, celery storage and raw food storage, and the leak. Keep up the great work! Discussion also about new food code updates.
- Physical Facilities in Good Repair
Observation: Ceiling/Roof leak at near the duct in kitchen. (had rained for 3 days)
Correction: Maintain physical facilities in good repair. Service call was placed for other equipment and person will investigate the leak as well.
|
12/02/2015 | Routine | |
Hand washing sinks available and in use with warm water, soap, and towels. Reviewed food safety information with PIC. PIC has very good food safety knowledge. PIC to monitor placement of in-use utensils in facility and grill areas. PIC to monitor condensation within walk-in refrigeration.
- Warewash Machines, Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device (gage) for the (rinse) tank of the warewashing machine is not operating correctly.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep surfaces in the kitchen 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 - 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: rack near fryer in grill area
Correction: knife holder near grill area
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and floors in ware washing area/room near washer and rack and back wall 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.
|
03/10/2015 | Routine | |
Hand washing sinks are available and in use with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use. Testing strips available and in use. Reviewed food safety information with PIC and staff. Possible new walk-in refrigeration to be placed in rear of facility to help with current cold holding and cooling requirements of existing equipment. Reviewed proper icing of cold hold product and clean knife storage with PIC. Reviewed proper cleanliness requirements of back deck area and mat washing facility with PIC.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device (wash gage) for the tank of the warewashing machine is not operating properly.
Correction: Provide a properly functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the grill area in front of the electric box 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and ceiling in grill area 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.
|
10/27/2014 | Routine | |
Hand washing sinks available and in use with warm water, soap, and towels. Potentially hazardous food within the salad prep unit was discarded. Refrigeration repair company has been called to address cooling functions of salad prep unit, 2 door Fagor refrigerator, and walk-in refrigeration. Reviewed with PIC: monitoring and check systems for cleaning schedules, cooling food, food holding temperatures, and equipment temperatures. Reviewed flow and capacity constraints for cold holding food. Walk-in is very full and is also used for cooling. Proper cooling of foods is challenging due to spatial constraints in refrigeration units.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Large container of soup was observed covered cooling within the walk-in refrigerator.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous food within the salad prep unit is 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.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the grill prep unit 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Grill equipment is dirty
Correction: Racks in grill area are dirty and require thorough cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and equipment within the dish washing area 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Exterior of grill vent hood system and ceiling area and filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters and area in a clean condition.
|
06/20/2014 | Routine | |
Ware washing machine is OK. Hand washing sinks available and in use with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use at 150 ppm. Food and equipment temperatures OK. Reviewed cleaning schedules, temperature checks, and food safety with PIC and owner.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All of kitchen and ware washing areas (floors, walls, and ceilings) 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
|
02/05/2014 | Routine | |
Hand washing sinks available and in use with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use at 200 ppm. Reviewed food safety with PIC and staff.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the salad prep unit 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: freezer doors, handles, and gasket
Correction: prep table shelves.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceilings and walls in grill area and floors in back prep room behind takes and equipment 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
|
09/25/2013 | Routine | |
Hand washing sinks available with soap and towels. Sanitizing wiping cloth solution available and in use at 100 ppm. Reviewed food safety information and cleaning schedule with PIC.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: all wire racks and shelving in kitchen area
Correction: outside and edge of ice machine
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent hood and filters in the grill hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
|
05/14/2013 | Routine | |
All observations from previous inspection have been corrected. All walls, ceilings, and floors within the kitchen and food prep areas are now clean. Refrigeration equipment is clean. Cutting boards have been resurfaced or replaced. Grill ventilation hood system is now clean. Reviewed cleaning frequency with PIC.
No violation noted during this evaluation. | 01/16/2013 | Follow-up | |
Hand washing sinks available and stocked with soap and towels. All critical observations from previous inspection have been corrected. Follow-up inspection for correction of remaining observations has been scheduled. Reviewed food safety information with PIC.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards within the kitchen and facility 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener
Correction: all refrigeration doors, handles, and gaskets.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All walls and ceilings within the kitchen and dish washing areas 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters and hood in the grill hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
|
12/28/2012 | Follow-up | |
- Equipment - Cutting Surfaces
Observation: The cutting boards within the kitchen and facility 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.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 121.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- 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: can opener
Correction: all refrigeration doors, handles, and gaskets.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All walls and ceilings within the kitchen and dish washing areas 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters and hood in the grill hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
|
12/18/2012 | Routine | |
Restaurant representatives - add corrected or new information about The Depot Grille, 42 Middlebrook Ave, Staunton, VA »