Enrico's of Stephens City, 161 Warrior Drive, Stephens City, VA - Restaurant inspection findings and violations

August 07, 2009 (Routine)

Violation: 1580 - Repeat The cutting board(s) along and next to sandwich prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
Comments:
Clean and sanitize all food contact equipment every four hours or as needed to prevent debris build-up, all other cleaning needs to be done no less than once every 24 hours. Any equipment not needed for day to day operations needs to be removed from the facility. All foods need to be labeled with a common name, once food is taken from the original container and then placed in a new container, label with common name.

November 17, 2008 (Routine)

Violations:

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 1580 - The cutting board(s) along the prep table and by 3-vat are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

Comments:
New thermometer needed, if thin foods are sold a thin probed, instate read, high temperature thermometer is required. Need to seal both wood shelves and floor not smooth and easily cleanable. Ensure that all food contact equipment and surfaces are clean and sanitized every four hours or as needed to prevent debris build-up. All other cleaning needs to be done every 24 hours or as needed to prevent debris build-up.

June 27, 2008 (Routine)

Violation: 0480 - Unlabeled food containers.
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.
Comments:
Sanitizer buckets need to be stored 6" off the floor. Make sure to clean and sanitize all equipment not temperature controlled, these items need to be clean and sanitized every 4 hours or as needed to prevent debris build-up. Per 12 VAC 5-421-80; as of April 1, 2008 all food establishments must have an employee health policy, can be written or verbal, recommend written.