Discussed with Person-in Charge:
- Ensure a plan review application is submitted prior to remodeling the kitchen.
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the cooks RIC. PIC provided a thermometer.
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 - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters above the cook area have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment
Observation: The cooks drawer by the grill and fry baskets by the deep fryers were observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board along the sandwich prep are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch near the 3 compartment sink: spatula and serving scoop. PIC removed all items to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled. PIC cleaned the microwave.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were observed to have accumulations of grime and debris: gaskets and interior of multiple RIC, omelette skillets, and waffle maker.
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 bowls and plates were observed stored on the cooks line with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Observed no backflow prevention device on the threaded faucet on the mop sink with a spray nozzle attached under pressure.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: The grease container and refuse area was observed to have heavy build up of grease on the ground.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under the equipment, walls, and ceiling 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.
|
01/11/2016 | Routine | |
Discussed with the person in charge:
1. Pest invoice observed
2. Handwashing procedures
3. Employee health policy
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee don new gloves without first washing his hands. PIC instructed the food employee on proper handwashing procedures.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced turkey (50'F), sliced ham (46'F) in the cook drawer prep unit at the end of the cook line were measured cold holding at improper temperatures. PIC relocated the food items to the walk-in cooler. Recommended arranging food items to store potentially hazardous foods in the back portion of the drawer in order to maintain proper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Soda nozzles on the drink machine in the wait station were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station on the front line is being used as a dump station. Observed ice cubes and fruit in the handsink basin. Sink was cleaned during the inspection.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory on the front line. Soap was made available during the inspection.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
|
07/22/2015 | Risk Factor | |
Discussed with the person in charge:
1. egg storage
2. observed good hand washing procedures after handling shell eggs
3. allergens - hand out given
Quaternary 146 measured 200 ppm in wiping cloth buckets
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The door gasket to the reach in cooler in the server's area is in poor repair. Manager has placed a service call to have it repaired.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: plates and bowls in the server area, tongs in the dish machine area, and the inside of several stainless steel pans. All items were taken to the dish washing area.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the soda nozzles and juice machine that are 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 (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: bread holders in both the servers area and on the cook's line, gaskets on the refrigeration units, inside of all reach in refrigeration units, tops of the fryers, holder used for the pancake mix, beverage tubes, and the counters underneath the table top fryers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The following physical facilities are not maintained in good repair: lights throughout the kitchen that are blown, FRP is coming off near the rear door, and ceiling tile missing on the server's station.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: walls throughout the facility to include around the air vent covers and the caulking on all floor-mounted equipment.
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.
|
01/06/2015 | Routine | |
Inspection conducted as a follow up to check the hot water for the dishmachine, 3 compartment sink and handsink in the back of the kitchen.
Hot water has been restored in these areas. Handsink measured at 120'F. Dishmachine and 3 compartment sink measured at >120'F.
If problem continues, facility may need to replace the hot water heater with a larger one that meets the additional needs for the kitchen.
No violation noted during this evaluation. | 12/12/2013 | Other | |
Additional Equipment Temperatures: Wait Station Reach in Cooler: 38'F, Salad Prep: 30'F, Refrigerated Drawers by WIC: 37'F
Additional Food Temperatures: Sausage Link-Drawers-IT: 39'F
The above observations and the following were discussed with the person in charge:
-Please send an invoice to the health department from the repair company showing the hot water to the handsink in the back of the kitchen and to the dishmachine have been repaired. Ensure the dishmachine is not used until the hot water is repaired. An additional handwashing station was set up in the back of the kitchen until the hot water to this sink can be repaired.
-Observed the lining of the tops on the cooks prep table to be in disrepair, work order is in place to repair these tops.
-Observed nail brushes stored on the handsinks throughout the facility. If facility chooses to use a nail brush, please keep the brush in sanitizer at the handsinks and change out when changing the sanitizer buckets. to prevent bacterial growth.
-Grease observed on the ground next to the grease receptacle outside of the facility. The PIC stated that this area is power washed every week and will be done today.
The bleach sanitizer in the dishmachine measured at 100 ppm and the quaternary ammonium 146 sanitizer in the buckets and in the 3 compartment sink measured at 200 ppm.
The person in charge was very knowledgeable regarding employee health and holding temperature's, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) foods with their bare hands in the wait station. The PIC stopped the employees immediately and advised them to wash their hands and put on gloves.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Per conversation with the person in charge, all in use utensils are being washed, rinsed and sanitized or changed out once every shift or every 6 hours. Discussed procedures for washing, rinsing and sanitizing equipment with the person in charge.
Correction: Ensure all in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed the ice scoop stored with the handle in the ice used for customers drinks.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 68'F. The hot water was provided to the dishmachine at the beginning of this inspection. The person in charge discontinued using the dishmachine and put a work order in to have the hot water repaired. The 3 compartment sink was set up for use. Hot water was provided in several other sinks throughout the facility.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: the tongs and whisks stored over the 3 compartment sink. All items were taken down to be washed, rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of all microwave ovens throughout the facility were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the oven across from the walk in freezer was observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the exterior of the waffle iron 2. the interior of the cabinet under the rinse sink on the cooks line 3. the hood vents on the cooks line 4. the interior of the Beverage Air Reach in Freezer across from the ice machine in the back of the kitchen.
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: The stainless steel containers on the storage rack between the walk in cooler and freezer 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates and bowls were observed stored with the food-contact surface facing upward in the cooks line and in the wait station.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink in the back of the kitchen was measured at a temperature less than 100°F. Hot water was provided at this handsink in the beginning of the inspection. The person in charge put in a work order to have the hot water repaired during the inspection. Hot water was provided at several other handsinks throughout the facility.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handsink in the wait station is being used as a dump station. Observed food and debris in this handsink during the inspection.
Correction: The handwashing facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors under equipment throughout the facility, to include the warewashing area, 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.
|
12/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Denny's #2315, 24279 Rogers Clark Boulevard, Ruther Glen, VA 22546 »