Discussed the following with the person in charge:
1) All the food that is served at Eagle's Nest is now prepped and packaged at the Main Kitchen
2) PIC stated there is no longer any cooking or food prep taking place at Eagle's Nest. The equipment is still being stored there incase the Dining Services decided to utilize the cooking/prep area again
3) PIC stated Vocelli's and Eagle's Nest share the 3-compartment sink in the warewashing area
Abbreviations: PIC- person in charge, WIC- walk in cooler, RIC- reach in cooler, IT- internal temperature, ST- surface temperature, PPM- parts per million.
- Non-Food Contact Surfaces (repeated violation)
Observation: The exterior of the ice machine 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned. Observed the ceiling air ducts in the warewashing area to be accumulated with grime and debris.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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03/10/2016 | Routine | |
Abbreviations: WIC - walk in cooler
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. The squeeze bottles at the sandwich bar and the sandwich prep unit are not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Temperature Measuring Devices
Observation: The temperature measuring device in all 3 of the grab and go coolers are not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink near the kitchen is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the interior of the door on the ice machine was in contact with a non-potentially hazardous food item (ice) was observed soiled with accumulations of grime and debris. Door was cleaned during inspection.
Correction: Clean the surface of ice machine door 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 following nonfood contact surfaces have accumulations of grime and debris: 1-the bus tubs where small wares are stored, 2-the exterior of the ice machine.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted over the WOW cook line. Observed 25 foot candles.
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
Observation: The following physical structures were noted in need of cleaning: 1-The walls and ceiling around the air vent in the dish room, 2-the floors and drain pipes in the dish room, 3-the walls under the pre-wash sink and the 3-compartment sink.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned. The exhaust air duct in the dish room is coated with dirt and dust.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of degreaser and stainless steel cleaner were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed these items hanging from a shelf above the sanitizer sink of the 3-compartment sink. Containers were stored in their proper places.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/16/2015 | Routine | |
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
Food temperatures continued: WIC Couscous 35'F, Cooked Chicken 38'F.
Quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket at Joe Stacks, at the Wow Wings and at the 3 compartment sink measured 200 ppm. Chlorine sanitizer concentration level in the dishmachine measured 100 ppm. Discussed with operator: 1 ensure all in use utensils are not stored in standing water unless the water temperature is 135'F or higher 2. please install a splash guard at the hand sink, next to the dishmachine, to protect the clean equipment stored on the storage shelving 3. ensure cutting boards are resurfaced or replaced when they become heavily scored and stained. Facility is clean, well organized and well maintained.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hash Brown Potato Patty @ 118'F, in the hot holding unit - hot holding at improper temperatures. Operator increased the temperatue of the hot holding unit.
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)
Observation: Turkey Wrap @ 50'F in the To Go RIC Unit - cold holding at improper temperatures. Operator pulled down the covers on the To Go Unit which lowered the temperature of the unit and the turkey wrap.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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04/08/2014 | 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
The 3 compartment sink is being utilized for sanitizing all equipment until the dishmachine is sanitizing at the proper level. Quaternary ammonium sanitizer concentration level in the 3 compartment sink and the wet wiping cloth bucket at the WOW Wingery measured 300 ppm.
In use equipment is washed, rinsed and sanitized every 2 to 3 hours.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed bread on rack right next to the handsink in the WOW Wingery.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken tenders in the refrigeration unit is not properly dated for disposition. Observed the chicken tenders voluntarily discarded during this inspection.
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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The chorine sanitizer concentration level in the dishmachine measured 10 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. Proper concentration level is 50 to 100 ppm.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food containers, on storage shelving across from the dishmachine, 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 (corrected on site)
Observation: Clean bowls in the dishmachine area were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
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08/30/2013 | Routine | |
Site visit made to facility to ascertain whether the Choose to Reuse system is an appropriate and safe method of replacing single service disposable food containers with reusable food containers.
The reusable containers will be purchased by student(s) who will fill up the container with their food order. Once the food is consumed, the reusable container will be rinsed out and returned to the Secobec location for washing, rinsing and sanitizing in the dishmachine. Upon returning the used container, the student will receive a token for another clean container to use. Shelving across from the dishmachine has been designated for the drying and storage of these containers until needed for service. When needed for service, some of the containers will be transported to the Eagles Nest location and held until the student(s) exchange the token for a clean container. Students can also use these containers in the Secobec facility.
Food employees will inspect the containers to ensure the containers are not cracked, broken, scarred, stained, or warped. The in use containers cannot be reused until they exchange the used one for a clean container.
This method is currently being evaluated for approval by the Health Department.
No violation noted during this evaluation. | 08/22/2013 | Other | |
Site visit made to inspect renovations to this facility.
Discussed with operator:
1. provide shielded lights in the facility
2. ensure the hot water at the handsink measures 100'F
3. ensure the refrigerator unit temperatures are set at 36'F to 38'F
All equipment will be washed, rinsed and sanitized in the dishwashing area of this facility. The renovations to this facility are in substantial compliance with the Virginia Department of Health regulations.
No violation noted during this evaluation. | 08/16/2013 | Other | |
July 19, 2013
Mr. Roy Platt
University of Mary Washington
1301 College Avenue
Fredericksburg, Va. 22401
Subject: Eagles Nest, University of Mary Washington, 1301 College Avenue, Fredericksburg, Va. 22401
Dear Mr. Platt:
Renovation plans for the above referenced establishment have been reviewed to assure that they comply with applicable requirements of the Virginia Department of Health.
__X_ Approved: Construction/renovation plans for this establishment, as submitted on June 28, 2013 appear to be within compliance of requirements of the Virginia Department of Health.
__ Not Approved: Plans for this establishment, as submitted on June 28, 2013 do not clearly provide for all items required by the Virginia Department of Health. These items are described in the attached letter to the responsible individual.
Please note that all items are subject to a final inspection. I reserve the right to make additional requirements at the time of the inspection for items that were not shown on the plans.
Sincerely,
Lauren T. Gibson
Environmental Health Specialist, Sr.
No violation noted during this evaluation. | 07/19/2013 | Other | |
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