All product containers need to have properly fitting lids to facility product storage in refrigeration units. Recommend operator maintained temperature logs and cleaning list throughout the kitchen to ensure food safety. Note: Fire Suppression last serviced June 2013 / Exhaust Hood last serviced December 2015.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Product cold holding at improper temperatures in Grill Cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: 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.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the employee's ladies rest- room.
Correction: Install a covered refuse container for the disposal of feminine napkins in the employee's ladies room-rest.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in kitchen area 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: Floors and walls in the kitchen 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Empolyee's rest-room are unclean and not maintained
Correction: Keep rest-rooms clean and maintained daily.
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03/24/2016 | Follow-up | |
Kitchen needs a lot of maintenance and detail cleaning. Please eliminate all extinsion cords and properly install designated outlets in the location of installed equipment. All existing wires running from the ceiling to different area of the kitchen shall be properly covered with wire conduit to provide a smooth and easily cleanable surface.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Product cold holding at improper temperatures in victory cooler and grill cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: 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.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the employee's ladies rest- room.
Correction: Install a covered refuse container for the disposal of feminine napkins in the employee's ladies room-rest.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen area 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
Observation: Floors and walls in the kitchen 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Empolyee's rest-room are unclean and not maintained
Correction: Keep rest-rooms clean and maintained daily.
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03/15/2016 | Routine | |
Left handout regarding consumer advisory to update current menu when they are reprinted.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Product cold holding in Continental Prep Unit and Ice Bath 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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03/27/2015 | Routine | |
Great job with product temperature control. Please continue to focus on organization and detail cleaning of the kitchen.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quaternary Ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the Kitchen Equipment has 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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04/29/2014 | Routine | |
Thank You for correcting the lighting issue in the kitchen, removing clutter around the 3-Bay Sink and correcting temperature issues with the True Prep Table. Facility is still in need of a good detail cleaning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Product stored on the bottom of the Victory (2-Door) Cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) Cooked Beef and Mash Potatoes in the Victory Cooler and Cooked Pasta in the True Prep Table in the refrigeration unit is not properly dated for disposition.
Correction: Mark the 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the refrigeration units have accumulations of debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station between the grill and dishwashing area is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Toilet Rooms - Enclosed
Observation: Toilet room is not completely enclosed
Correction: Provide toilet rooms that are completely enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under and behind equipment 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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04/16/2013 | Follow-up | |
Facility in need of good detail cleaning. Please patch holes and repaint walls as soon as possible. Fire Suppression and Extinguishers last serviced May 2012.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Product stored in Victory (2-Door) Cooler and True Prep Unit (beside the grill) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the refrigeration units have accumulations of debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station between the grill and dishwashing area is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the main kitchen
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under and behind equipment 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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04/03/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee was observed eating while walking through the food preparation area.
Correction: The P.I.C. instructed the employee that eating in the food preparation area was prohibited.
- Equipment - Good Repair and Proper Adjustment
Observation: 1. Refrigerant was observed leaking in the walk-in freezer causing a large mound of ice build-up.
2. A two-door Tru make unit (below microwave) is non-operational and not in use.
Correction: 1. Refrigerant leak is to be repaired.
2. The non-operational unit is to be made operational or removed from premises.
- Non-Food Contact Surfaces
Observation: A heavy accumulation of blackened dust was observed on the ceiling of the walk-in refrigerator.
Correction: Non-food contact surfaces of equipment shall be cleaned at a frequency to preclude accumulation of soil residues.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: A trash receptacle was not available in the employee men's room
Correction: A trash receptacle is to be provided in the employee men's room.
- Handwashing Cleanser - Availability
Observation: Handsoap was not available in the employee men's room.
Correction: The handwashing sink in the employee men's room will be provided handsoap.
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12/29/2011 | Routine | |
Restaurant representatives - add corrected or new information about Copper Kettle & Restaurant, 1982 Fairway Drive, Basye, VA 22810 »