Abbreviations: PIC- Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
|
11/05/2015 | Risk Factor | |
Abbreviations: PIC=person in charge
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed plastic food containers that were stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Outer Openings - Protected
Observation: Back door is not tight fitting, gaps at the bottom of the door.
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.
- Physical Facilities in Good Repair
Observation: Observed ceiling tiles above the broiler that are damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
05/28/2015 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employees handwashing for 6 seconds. Instructed employees to wash for at least 20 seconds.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Observed staff handle foods with gloves on then go to another area to remove foods from RIF where the gloves were in contact with grime and debris and return to cooking area without changing gloves or washing hands. PIC instructed staff about the proper use of gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the gloves used for cutting fruit and vegetables is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the gloves to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the RIC where the salads were stored. PIC placed thermometer in RIC.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) tomato slicer 2) onion slicer 3) lettuce slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Observed following non-food contact services being stored improperly between use. 1) the ice scoop between use being stored on top of the ice machine which had accumulation of dirt and grease 2) the soda nozzles at the drive thru had accumation of grime and debris 3) the small plunger used on the Vitamix mix machine was stored on a shelf that had grime and debris. PIC removed ice scoop, had nozzles cleaned and discarded plunger.
Correction: Clean the surface of EQUIPMENT at any time when contamination may have occurred, at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) top of ice machine 2) wire shelf which food containers are stored 3) the shelf and legs of the Vitamix machine stand 4) mop sink 5) the hood above the fryers
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed plastic food containers that were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) There is only 1 handwashing sink in the entire kitchen. A second handwashing sink had been removed without health department approval.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
|
06/12/2014 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Food Contact with Equipment and Utensils*
Observation: Observed employee wearing gloves leave area, take food out of freezer go back to their station and handle croissants with the same gloves. Food in contact with equipment or utensils that have not been cleaned or sanitized as required.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed sausage gravy hot holding at 128'F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Observed sliced tomatoes and sliced ham for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. PIC stated that the time was the same as the containers that were marked under the prep area.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Nozzles on both soda machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of nozzles 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.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) The hand washing sink by the 3 compartment sink was removed without health department approval.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
|
12/16/2013 | Risk Factor | |
All items noted in the inspection report dated 6/11/13 have been corrected except the above. Thank you!
* As noted in the report dated 6/12/12: The facility has removed a hand washing sink and installed new equipment without prior approval from the Health Department. The hand sink next to the 3-compartment sink was removed and a small prep refrigerator, blender, and blender washer have been installed. There is no longer a hand washing sink conveniently accessible for employees working in the drive thru and back line where the milk shake machine are located to use. An additional hand washing sink is needed. Contact the health department for approval before installing the hand sink. A building permit may be required also. Any time new equipment is purchased or changes are made to the establishment (equipment, menu additions, renovations), the Health Department must be notified.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). The handwashing sink next to the 3-compartment sink has been removed without health department approval. There is no longer a convenient handsink accessible for employees working at the drive thru and milkshake area to wash hands. This was noted on the inspection report dated 6-12-2012.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: The ceiling tile near the 3-compartment sink is peeling, There is an opening in the ceiling above the drink station in the drive thru, Coving tiles around the mop sink are damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
07/17/2013 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Critical: Employee Health* (repeated violation)
Observation: The Person In Charge was not able to produce an employee health policy nor describe the details of the policy.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Time as a Public Health Control*
Observation: Liquid eggs for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Observed liquid eggs that measured an internal temperature of 64'F sitting near the cook's area. When asked about it, the Person In Charge said that they allow them to sit out at room temperature for a couple of hours then put them in the cooler.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the soda nozzles in the drive-thru area were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of soda nozzles 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 (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the inside of the fryer cabinets, 2-the top of the fryer hood, 3-the top of the holding drawers unit, 4-the gaskets on the RIF, 5-the prep sink and surrounding area, 6-the counter behind the coffee machine and the tea maker in the drive-thru area, 7-the inside of the heating unit above the fry holding area, 8-the inside of the convection oven.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean holding drawers on top of the burger holding area, and coffee filter baskets on top of the coffee machine were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Observed single service to-go containers above the prep table that were not covered. Also observed coffee filters on top of the coffee maker that were not protected.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). The handwashing sink next to the 3-compartment sink has been removed without health department approval. There is no longer a convenient handsink accessible for employees working at the drive thru and milkshake area to wash hands. This was noted on the inspection report dated 6-12-2012.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device that works under continuous pressure is not available on threaded faucet. Observed a hose with a spray nozzle attached to the faucet in the mop sink area with the water turned on.
Correction: Provide a backflow or backsiphonage prevention device that works under continuous pressure or remove the spray nozzle from the hose.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located over the coffee machine at the drive-thru area where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a gap in the drive-thru window that is not sealed when the window is closed.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: 1-there is a hole in the wall behind the soda bag-in-the-box area, 2-there is a large opening in the ceiling above the water heater, 3-the ceiling tile near the 3-compartment sink is separating, 4 there is a hole in the ceiling above the drink station in the kitchen, 5-the coving tiles around the mop sink are chipped.
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 physical structures are noted in need of cleaning: 1-the floors under the toaster area, 2-the wall behind the dessert station, 3-the thermostat box in the drive-thru 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed an unused ice cream machine and several items in the back corner near walk in unit and several maintenance items stored in the dry storage area such as rakes, shovels, 2 ladders, and other miscellaneous items.
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.
|
06/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Burger King, 740 Warrenton Road, Fredericksburg, VA 22406 »