Dawning Point - Chatham, LTD., 415 Chatham Square Office Park, Fredericksburg, VA - Restaurant inspection findings and violations

June 19, 2009 (Routine)

• 1010 - Sponges are being used to wipe down food contact surfaces of the equipment.
  Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
• 1060 - The nonfood contact surface of the tape used to seal bags are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 A - Critical The microwave was observed soiled to sight and touch: microwave
  Clean and sanitize these surfaces for food contact.
• 2020 A (single-service/single-use) - Single-service plates and bowls are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
• 2830 - Floor and wall juncture near the mop sink is not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 3170 - The plastic strip is coming off the wall near the mop sink is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The spaces in between all refrigeration units sand the walls are noted in need of cleaning.
  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.

June 12, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Raw hamburger is stored over oranges to defrost.
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0960 1 - Corrected During Inspection Critical The food contact surface of the metal band pastry brush is not safe.
  Repair or replace the brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1550 - The hand sink in the restroom is not sealed to adjoining wall.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - The glass on the oven and the glass cover for the thermometer were observed in a state of disrepair and damaged.
  Repair the 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2310 - Corrected During Inspection Critical The kitchen handwashing facility is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pans preventing its use.
• 3030 - Corrected During Inspection No disposable towels were provided at the kitchen hand washing sink.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3180 - The air vent cover in the restroom is noted in need of cleaning.
  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.
• 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3330 - Critical Lysol spray bottles are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

June 27, 2007 (Routine)

• 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  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.
• 1860 - Repeat Per PIC: a distinct, separate water rinse after washing and before sanitizing of utensils and equipment is not being done.
  For CLEAN IN PLACE equipment, a 3-step washing, rinsing, and sanitizing procedure must be observed and properly utilized.
• 3220 - Corrected During Inspection Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

June 23, 2006 (Routine)

• 0060 - Critical The usual food service employee was not available and would not return until after 3 pm. PIC stated that no one involved in food service is currently food safety certified.
  Attend food safety training. 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.
• 0820 - Critical Mayonnaise ST 51 F, whole milk IT 48 F, american cheese IT 47 F were cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Thermostat was lowered.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  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.
• 1570 - RIF was in need of defrosting.
  Defrost the RIF 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.r.
• 1860 - PIC stated that dishes are washed with soap, then dipped in sanitizer and air dried. Signs at sink stated wash, and rinse. No sanitize basin was designated.
  Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
• 1960 - Corrected During Inspection Bowls and platters were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
• 2700 - The dumpster is missing a part of the lid.
  Replace the missing lid for the dumpster.
• 2790 - The indoor ceiling material located at kitchen does not meet the standard of smooth.
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3340 - Corrected During Inspection Critical Boxes of gloves stored on shelf under cleaners.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3340 - Corrected During Inspection Critical Container Raid stored with cleaners in cabinet.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

June 29, 2005 (Critical Procedures)

May 25, 2004 (Routine)

• 3080 - Repeat Less than 10 foot candles of light was noted in all restrooms.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 1550 - The following sinks are not sealed to adjoining walls: 2's restroom, staff restroom, school age restroom, 4's restroom and kitchen counter to wall and seams.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 3180 - Repeat All restroom ceiling lights and vents noted in need of cleaning.
  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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Bottom shelving of kitchen cabinets.
  Maintain nonfood-contact surfaces of equipment clean.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Microwave oven interior, oven interior, ice particle build up in freezer.
  Clean and sanitize these surfaces for food contact.
• 1570 - Several stainless baking pans observed heavily scratched with carbon build up.
  Replace baking pans.
• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed 3 dented cans of butterscotch pudding held in dry storage for service. Cans discarded. CORRECTED.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 3050 - No waste receptacle provided at handwashing sink in kitchen.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the kitchen handsink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1060 - The nonfood contact surface of kitchen shelving is not nonabsorbent, and/or smooth and easily cleanable.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Seal all unfinished wood.
• 3430 - Critical Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Observed 4 cans of raid stored in kitchen. Cans discarded. CORRECTED.
  Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Pesticides shall be administered by a certified pest control company.

February 18, 2004 (Critical Procedures)

August 07, 2003 (Routine)

• 2660 - There is no covered refuse container for the disposal of personal items in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 2810 - Floor or floor covering in the outdoor restroom is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 3180 - Lighting fixtures/exhaust fans in the restrooms noted in need of cleaning.
  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.
• 3080 - Less than 50 foot candles of light was noted in the restrooms.
  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