Observed/Discussed with Person in Charge:
1) Warewashing machine operation.
2) Good cooking and holding temperatures.
3) Facility on Office of Drinking Water monitored Public Water.
4) Facility on Private Septic.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
No violation noted during this evaluation. | 12/03/2015 | Risk Factor | |
Observed/Discussed with Person in Charge:
1) Ware washing machine maintenance.
2) 3 Compartment sink set-up.
3) Sanitizer buckets.
4) Date marking (facility uses 7 days).
5) Very good holding temperatures.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the facility utensils were not observed sanitized. The ware washing machine chlorine sanitizer solution intake tubes could not be primed (sanitizer primed toggle not functioning manually).
Correction: 3 Compartment sink was set-up. Contact maintenance for ware washing machine. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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09/16/2015 | Risk Factor | |
Observed/Discussed with Person in Charge:
1) Non-community well, in compliance with Office of Drinking Water.
2) Private onsite septic located in rear uphill, no apparent malfunctions.
3) Breakfast/hot holding buffet not-in-use during inspection.
4) Minimal food prep during inspection.
5) Repeat Corrective Actions.
6) Facility has rear storage area with 3 RIF, equipment storage.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed wiping cloths not stored in sanitizer solution.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the following equipment in need of repair or adjustment: 1) Interior water leakage in the Kitchen Pepsi Display RIC, water ponding on interior bottom of unit and on floor. 2) Frotst buildup on the interior shelving/surfaces fo all Reach in Freezer units.
Correction: Repair/adjust the referenced equpment 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/adjust the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following equipment/physical structure is not maintained in good repair: electric box suspended with cords behind preparation unit.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: General floor/wall areas noted in need of cleaning throughout the facility.
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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05/11/2015 | Routine | |
Observed/Discussed with Person in Charge"
1) Non-community well, verified in compliance with Office of Drinking Water.
2) Private onsite septic located in rear uphill, no apparent malfunctions.
3) Breakfast/hot holding buffet not-in-use during inspection.
4) Minimal food preparation during inspection.
5) Sanitizer solutions for ware washing & 3 compartment sink.
6) Facility has rear storage area with 3 Reach in Freezers, equipment/dry storage.
Abbreviations: RIF = Reach in Freezer, Prep = preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wiping cloths not stored in sanitizer solution.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Observed several cans of green beans located in dry storage area that have oil/grease splashing on the exterior.
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.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: Empty chlorine test kit container, no test strips available.
Correction: Inspector provided limited amount of chlorine test strips to facility. Operator to obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the following equipment in need of repair or adjustment: 1) Interior water leakage in the Pepsi Display cold holding unit. Water is seeping/dripping along interior side panel to ponding in bottom of unit. 2) Frost buildup on the interior shelving/surfaces of all Reach in Freezer units - 2 kitchen units, 3 rear storage area units.
Correction: Repair/adjust the referenced 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 unit, 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* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade..
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Ware washing machine chlorine sanitizer concentration at 0 ppm. Three compartment sink set-up chlorine concentration at 0 ppm.
Correction: Facility to notify equipment service company for ware washing machine. Adjusted concentration of chlorine sanitizer in 3 compartment sink to 100 ppm. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities in Good Repair
Observation: The following equipment/physical facility is not maintained in good repair: electric box suspended with cords behind preparation unit.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following equipment/facilities noted in need of cleaning: exterior of Pepsi Display cold holding unit, floor/wall areas around grill units, grill vent hoods, floor/wall underneath ware washing/3 compartment sink area.
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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09/18/2014 | Routine | |
Discussed with Person in Charge:
1) Non-Community well, verified in compliance with Office of Drinking Water (ODW).
2) Ware washing chlorine sanitizer @ 50ppm.
3) Discussed complaint details.
4) Breakfast/hot holding buffet not-in-use during inspection.
5) Minimal food prep during inspection.
Abbreviations: prep = preparation.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee is drinking from an uncovered coffee cup in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed frozen fish fillets in small reach in freezer that were not in packages, covered containers, or wrapped.
Correction: Prevent BIOLOGICAL CROSS-CONTAMINATION by storing food in packages, covered containers, or wrappings.
- Critical: Adulterated - Discarding Unsafe - Adulterated or Contaminated Food* (corrected on site)
Observation: Observed container of cocktail sauce in Display Unit which has exterior mold/residue and is 4 years past "best by" date.
Correction: Discard or render unusable food that is found to be unsafe or adulterated.
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03/10/2014 | Risk Factor | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
No food prep/cooking going on during inspection.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous chicken and ground beef. The person in charge failed to state the minimum cold holding and hot holding temperatures.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Containers of peeled potatoes stored on the floor of the WIC. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked bacon, near the grill, @ 92'F - hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pancake batter, near the grill, @ 89'F
Correction: egg mixture, near the grill, @ 82'F
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Prep unit - BBQ @ 45'F
Correction: and chipped beef @ 45'F - cold holding at improper temperatures.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chipped beef, made 3 days ago and corned beef hash in the refrigeration unit is not properly dated for disposition. Observed the corned beef hash voluntarily discarded.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed BBQ in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in several refrigeration/freezer 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 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris. 1. green shelf liners on shelves next to the prep unit
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Chlorine sanitizer in the dishmachine measured 0 ppm. Proper concentration level of chlorine sanitizer is 50 to 100 ppm. Corrected during inspection to 100 ppm..
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The faucet to the 3 compartment sink is held up by a rope.
Correction: Properly repair the equipment.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the back screen door to the food establishment is not protected against entry of insects and rodents. Operator closed the solid back door to facility during this inspection.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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07/24/2013 | Routine | |
Restaurant representatives - add corrected or new information about Bo's Cafe, 10392 James Madison Parkway, King George, VA 22485 »