Dishwashing facilities were being maintained properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods were "out of temperature" on top of the cold food prep bar across from the grill, and in the reach-in refrigerator below. Tomato slices on top of the bar were at 50 F. Deli-style ham slices were at 50 F. Soup, in the reach-in, below, was at 53 F.
Correction: When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know exactly when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within four hours of going out of temperature, or there is a risk of foodborne illness. The pans of cold foods on top of the cold food prep bar were immediately submerged in ice water by the establishment management (to rapidly cool these foods down to 41 F). The soup in the reach-in refrigerator, below the cold food prep bar, was immediately discarded by the establishment management. If the establishment wishes to use "time as the food safety control" instead of using "temperature as the food safety control," then a "time (and date) label" must be placed on each pan of food, at the time that the food was prepared (or, for freshly cut fruits, such as tomatoes or avocados, the time that the fruit was sliced). The food in the pan must be eaten, or discarded, within four hours. And the pan must be exchanged for a clean pan at least every four hours. The cold food prep bar unit across from the grill does not appear to be capable of holding potentially hazardous foods at 41 F, or lower. No potentially hazardous foods may be stored in this refrigeration unit, until it has been "checked out"/maintained, and it is again working properly.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: In the walk-in refrigerator, there were individual servings of cooked pasta with a "prep date" of 8-Jan-2016.
Correction: Ready-to-eat foods must be eaten, or discarded. within 7 days of preparation. This cooked pasta was immediately discarded by the establishment management. This corrected the violation.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: There was a knife being stored in the "crack" between the wall, and the cold food prep bar unit across from the grill.
Correction: Knives may not be stored between a wall and a piece of equipment (and knives may not be stored between pieces of equipment). Wall surfaces, and areas between pieces of equipment, are not cleanable at the bacterial level. The soiled knife was immediately taken to the mechanical dishwasher to be scrubbed, and washed, rinsed, and sanitized, prior to further use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: In the kitchen, there is a drain pipe that drains into the basin of the kitchen handwashing sink.
Correction: Handwashing sinks may be used for no purpose other than handwashing. The drain pipe discharges drainage from a portable air conditioner, mounted on the kitchen wall. A drain pipe may not be configured so that it drains into the basin of a handwashing sink. This violation needs to be corrected, prior to renewal of the permit, on, or before 31-Oct-2016.
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01/21/2016 | Routine | |
Dishwashing facilities were being maintained properly. No food temperature problems were observed.
- Nonfood Contact Surfaces
Observation: In the walk-in refrigerator, there was an inverted milk crate being used as a substitute for smooth, easily cleanable shelving.
Correction: We do not allow milk crates (or soft drink crates) to be used as a substitute for smooth, easily cleanable shelving, because these crates have rough surfaces and are not cleanable at the bacterial level. Replace with proper shelving or smooth, easily cleanable, moisture resistant materials,
- Equipment - Good Repair and Proper Adjustment
Observation: One of the two kitchen handwashing sinks, the one nearest to the grill area, is missing a hot water handle.
Correction: We require that all handwashing sinks have both hot and cold water handles working properly at all times. We need to do everything possible to encourage frequent, and whenever necessary handwashing. This repair needs to be completed as soon as possible.
- Floors, Walls, and Ceilings - Cleanability
Observation: A floor tile is missing below the kitchen handwashing sink near the grill area. Surfaces are exposed which are not easily cleanable.
Correction: We require that all areas of the kitchen floor be maintained so that they are easily cleanable at all times. This area of the kitchen floor needs to be repaired.
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06/04/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Behind the bar, there was an ice scoop submerged in ice and water, in one of the prep sinks.
Correction: The handles of the ice scoops must always be up, out of the ice. This violation was immediately corrected by the establishment management.
- Equipment - Good Repair and Proper Adjustment
Observation: There was a cloth towel wrapped around the sprayer head, at the sprayer in front of the mechanical dishwasher.
Correction: The cloth is not allowed because it introduces an unnecessary place where bacteria may hide, and may grow. If a "leak" associated with the sprayer needs to be repaired, only materials that are smooth, easily cleanable, and resistant to moisture may be used for the repair.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing sink behind the bar was not draining properly. Also, there ice cubes in the bar handwashing sink. In addition, the there were soiled utensils, and a cutting board, being stored in the handsink basin at the handwashing sink in the mechanical dishwasher room.
Correction: All handwashing sinks must be working properly, and draining properly at all times. In addition, each handwashing sink may be used for no other purpose other than handwashing. The problem with bar handwashing sink was immediately fixed by the establishment management, so that this handwashing sink is draining properly, and available for handwashing use. The problem of the handwashing sink being blocked, in the mechanical dishwasher room, was immediately corrected by the establishment management. We need to do everything possible to encourage frequent, and whenever necessary handwashing.
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10/16/2014 | Routine | |
All three violations cited on our routine inspection of 12-Mar-2014 have been corrected.
No violation noted during this evaluation. | 03/14/2014 | Follow-up | |
Dishwashing facilities were being maintained properly. No food temperature problems were observed.
- Utensils - In-Use - Between-Use Storage
Observation: There was a black plastic single-use cup being used as a substitute for a proper scoop (with a handle) in the sirachi romalao salad dressing, on top of the cold food prep bar-the one nearest to the meat slicer.
Correction: Only utensils, or scoops with a handle, may be used for this application. And the handle must be up, out of the food product. This violation was immediately corrected by the establsihment management.
- Cloths - Wiping Cloths - Use Limitation
Observation: There are damp wipe cloths being stored on the sill behind the handwashing sink, in the mechanical dishwasher room.
Correction: We require that all wet, or damp, wipecloths, in the kitchen areas (including the side of the kitchen where the mechanical dishwasher is located) have a sanitizing solution in them at all times. The available chlorine of the sanitizer must be at proper level at all times.
- Handwashing - Using a Handwashing Lavatory
Observation: The faucet is missing at the handwashing sink in the mechanical dishwashing room. This handwashing sink is not usable for proper handwashing..
Correction: We require that all handwashing sinks work properly at all times. This handwashing sink needs to be repaired immediately. We need to do everything possible to encourage frequent, and whenever necessary handwashing.
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03/12/2014 | Routine | |
- Pests - Controlling Pests* (corrected on site)
Observation: Both front customer entrance doors were being propped open. One of the two back customer entrance doors to the restaurant was propped open.
Correction: The restaurant entrance doors may not be propped open, except while customers are entering or leaving, or deliveries are being made to the restaurant, or bands are unloading equipment for a performance in the restaurant. The doors being propped open is a flying insect/pest control issue. This violation was immediately corrected by the establishment management-the doors were closed, as soon as we explained the regulation to the general manager. If the restaurant wishes to keep the entrance doors propped open, special blowers need to be installed , at each entrance door, which are specifically designed for fly control. These units blow towards the outside, thus preventing fly entry.
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09/21/2013 | Other | |
Handwashing, and dishwashing, facilities were being maintained properly.
- Critical: Package Integrity* (corrected on site)
Observation: There was one can of tomato ketchup, which had a dent on the bottom seam, but was being stored on the canned goods storage rack, of canned goods intended for customers.
Correction: Cans with dents in top, bottom, or side seams may not be used for service to customers. Cans need to be inspected as deliveries arrive and cases are unpacked. Cans with dents in top, bottom, or side seams need to be segregated, and stored in a special area designated for "damaged cans only." There should be a sign placed in this area which says "damaged cans only." (This sign may be handwritten.) These cans may be returned to the supplier for reimbursement, or they may be discarded. This violation was immediately corrected by the establishment management.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The cut celery in water, on the kitchen counter, was out of temperature. The cut celery was ay 68 F.
Correction: When a cut fruit or a cut vegetable goes out of temperature, that is above 41 F, it is critical to know when that food went out of temperature. These foods need to be eaten, or discarded, within four hours of going out of temperature, or there is a risk of foodborne illness. To avoid a "critical violation" the restaurant may use "time as the food safety control" instead of "temperature as the food safety control" for the celery stalks in water. To do this correctly, we require that the container have a "time and date" sticker placed on it, with the time the celery is cut, and placed the water. The cut celery piecesmust be eaten, or discarded, within four hours of being placed in the water. And the pan must be replaced with clean pan at least every four hours. The celery was immediately discarded by the establishment management at our request. This corrected the violation.
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09/05/2013 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods were "out of temperature" on top of the cold food prep bar unit which is located nearest to the three compartment prep sink. Diced tomatoes were at 46 F. Cut celery in water was at 47 F.
Correction: When a potentially hazardous food, such as diced tomatoes, goes out of temperature, that is above 41 F, it is critical to know exactly when that food went out of temperature. Potentially hazardous foods must be eaten, or discrded, within 4 hours of going out of temperature, or there is a risk of foodborne illness. The cold food prep bar unit was immediately serviced by the establishment management. It is again capable of holding all foods at 41 F, or lower, at all times. This corected the violation.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: There were no signs posted in the restrooms saying "emplyees must wash hands," or something to that effect.
Correction: We require that all restrooms, which employees may use, have a sign posted which says "employees must wash hands." These signs need to be put back in place. This violation was immediately corrected by the establishment management.
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04/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Heritage On Main Street, 309 W. Main Street, Waynesboro, VA 22980 »