Fawn Lake Country Club, 11305 Longstreet Drive, Spotsylvania, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Fawn Lake Country Club
Address: 11305 Longstreet Drive, Spotsylvania, Virginia
Total inspections: 20
Last inspection: Feb 24, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers that may be served raw and/or undercooked
  • 1570 - The door gaskets to the prep unit are in poor repair.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: several white plates stored as clean equipment (CORRECTED), cutting boards with debris in cuts, underside of floor mixer, interior of ice machine
  • 1800 - Repeat The non-food contact surfaces throughout the kitchen have accumulations of grime and debris, including door gaskets of reach-in units, sides of equipment such as fryers, shelving, oven, exterior of bulk food storage bins
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Adequate backflow prevention device not installed on mop sink faucet. Facility has installed a spray nozzle on hose; backflow preventer designed for continuous pressure is not installed.
  • 2310 B - The handwash station at the waitstatioin is being used as a dump station.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the small kitchen handsink.
  • 3170 - The following areas noted in need of repair:- coving tile missing across from mop sink; - hole in mop sink wall with patch detaching
  • 3180 - Repeat Floor under equipment, wall by ceiling vent and fryer, and wall-ceiling juncture in dry storage room (area has cobwebs) noted in need of cleaning.
  • 3380 - Corrected During Inspection Critical Quaternary ammonium sanitizer in wet wiping cloth bucket measured at greater than 400 ppm.
February 24, 2009Routine46Details / Comments
  • 0200 - Corrected During Inspection Repeat Employee wearing jewelry (watch) on their arms and hands while preparing food.
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food (shell eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0570 - Repeat Wiping cloths improperly stored between use. Wet wiping cloth not stored in sanitizer; no wet wiping cloth bucket setup.
  • 0820 A 2 - Critical Half-and-half (43F - it) cold holding at improper temperatures in bar reach-in cooler.
  • 1060 - Corrected During Inspection Repeat The non-food contact surface of the towel used under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - Repeat There was no temperature measuring device located in the bar cooler.
  • 1550 - The dishwasher drainboard is not sealed to the adjoining wall. Tape used over drainboard edge to cover gap in an effort to prevent water from going behind drainboard. PIC stated gap too large to caulk/seal.
  • 1570 - Repeat Oven (top) door was observed in a state of disrepair and damaged. Door is not able to close properly; door tied shut.
  • 1580 - Repeat The green cutting board and prep station cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1800 - The non-food contact surface of the following equipment has accumulations of grime and debris:door to oven (at range), gaskets of freezer across from fryer, sides of equipment under hood
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized. Utensil surface temperatures were not reaching 160F when run through the hot water sanitizing dishwashing machine. Booster heater temperature would reach around 180F - 183F, but appropriate utensil surface temperature was not being reached based on lack of color change on thermolabel and thermometer placed inside unit reaching about 158F.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility. Observed trash bags and trash on ground in enclosure. PIC stated the trash was recently dumped and believes items on ground fell out during trash removal.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Door sweep is detaching from door, creating a gap through which pests could enter.
  • 3045 - The sign at the bar that notifies food employees to wash their hands is not clearly visible. Handwashing sign has fallen off the wall, and is located on ledge where it is hidden.
  • 3170 - Repeat The following areas not maintained in good repair:hole in ceiling tile near mop sink, crack light shield by walk-in cooler, blown light bulbs in kitchen,
  • 3180 - Floor under ice machine, walk-in cooler ceiling by condenser noted in need of cleaning.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
February 26, 2008Routine314Details / Comments
  • 0200 - Employees wearing jewelry (watches and bracelets) on their arms and hands while preparing food.
  • 0380 - Corrected During Inspection Critical Repeat 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 one dented can stored in kitchen and 2 dented cans stored on shelving in storage room.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food (chicken for Cobb salad) with their bare hands. Observed employee wearing one glove while chopping chicken.
  • 0470 - Corrected During Inspection Critical Raw animal food (shell eggs) stored over ready-to-eat (RTE) foods in the walk-in cooler.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Two wet wiping cloth buckets' chlorine sanitizer concentration measured at less than 50 ppm.
  • 0820 - Corrected During Inspection Critical Repeat Half-and-half (45F - it) in bar reach-in cooler cold holding at improper temperatures.
  • 1060 - Corrected During Inspection The non-food contact surface of the towels used under the microwave and cutting boards are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - There was no temperature measuring device located in the bar reach-in cooler storing half-and-half.
  • 1550 - The front kitchen handsink is not sealed to the adjoining wall.
  • 1570 - The door gasket of the reach-in freezer across from the fryers is damaged.
  • 1570 - Door to oven near prep unit was observed in a state of disrepair and damaged; bungee cord used to secure door. PIC expects spring for door to be repaired today.
  • 1580 - The yellow cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine, bar soda gun holder, can opener
  • 1800 - The non-food contact surfaces of the interior of the keg coolers and gaskets of prep units have accumulations of grime and debris.
  • 2000 - Several boxes and containers were found stored on the floor.
  • 2010 - Employees' work jackets were observed stored in the employee restroom.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Door sweep detaching from rear door; gap observed on right side of door.
  • 3170 - The following areas noted in need of repair:- door sweep and door kick detaching from rear door;- wall by rear handsink and near fryers;- blown light bulbs in kitchen;- hole in wall around mop sink faucet;- hole in light shield in kitchen;- hole in ceiling tile near mop sink;
  • 3180 - The following areas noted in need of cleaning:- ceiling tiles and vents throughout kitchen;- wall around mop sink (mold growing behind plexiglass wall covering);- wall around dishwashing machine with mold;- floor under fryers and ice machine;- walk-in cooler condenser;- walls in storage room with cobwebs
  • 3330 - Corrected During Inspection Critical Working container glass cleaner is not properly labeled.
  • 3340 - Corrected During Inspection Critical Containers of hazardous products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed Tums and propane torch stored with food above 3-compartment sink and cans of butane fuel stored over equipment by steamer.
December 11, 2007Routine713Details / Comments
  • 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. PIC has not attended the food safety training yet.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of microwave
June 08, 2007Follow-up20Details / Comments
  • 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food (fish and ground beef).
  • 0160 - Critical A food employee failed to wash his or her hands between handling soiled dishes and clean dishes.
  • 0220 - Corrected During Inspection Critical The employee is eating in the kitchen where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0220 - Corrected During Inspection Critical In use open drinking containers (single-use cup and travel cups) stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0380 - Corrected During Inspection 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 dented cans stored on shelving.
  • 0820 - Critical Repeat Half-and-half (44F - it) in bar cooler cold holding at improper temperatures.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of oven, interior of microwave by 3-compartment sink, bar soda gun holder, interior of ice machine around ice scoop holder
  • 2310 - Critical Repeat The bar handwashing facility is blocked with a wiping cloth bucket, preventing access by employees for easy handwashing.
May 17, 2007Critical Procedures70Details / Comments
0820 - Critical Repeat (CORRECTED DURING INSPECTION) The following foods cold holding at improper temperatures in the sandwich prep unit:cheese (it) 51F, tomatoes (it) 43F, hamburger (it) 43F, ham (it) 43FApril 11, 2007Other10Details / Comments
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food (chicken and fish).
  • 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw chicken and beef stored over deli meats in prep reach-in unit.
  • 0820 - Critical The following foods cold holding at improper temperatures:all foods in walk-in cooler, including sliced cantaloupe (43F -it), BBQ (43F - it), calamari (44F - it), demi-glaze (43F - it)in Bar RIC: half-and-half (43F - it)on ice bath: tomatoes (43-62F - it), diced turkey (53F - it)in prep unit: cheese (43F - it), tomatoes (50F - it)HH: bacon (90F - it)
  • 0830 - Critical Repeat The prepared and commercially processed ready-to-eat (RTE) foods such as pepperoni, corned beef, milk, and crab cake mix in the refrigeration unit is not properly dated for disposition. Some were not marked or dates had not been changed from previous contents.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of microwaves, interior of ice machine
  • 2310 - Corrected During Inspection Critical The rear handwashing facility is blocked with bottles of honey, preventing access by employees for easy handwashing.
  • 3330 - Critical Working containers of cleaners are not properly labeled.
  • 3340 - Critical Containers of sanitizers and cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed sanitizer spray bottles stored on food prep and storage surfaces, and spray bottles stored on shelf above handsink.
April 10, 2007Critical Procedures80Details / Comments
1580 - Repeat The cutting board(s) in the cutting board rack are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.December 05, 2006Complaint01Details / Comments
  • 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed milk and deli meats were not datemarked.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: mixer, can opener, utensils in drawer under steamer
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the restroom.
  • 2910 - Repeat Insect control device is located near the utensil storage area where dead insects may be impelled or fall.
  • 3045 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at the front kitchen handsink.
  • 3170 - Repeat The following areas noted in need of repair: damage to wall by rear handsink, blown light by 3-door reach-in freezer
  • 3180 - Repeat Wall over door to dry storage area noted in need of cleaning.
November 21, 2006Follow-up25Details / Comments
  • 0200 - Employees wearing jewelry (watches) on their arms and hands while preparing food.
  • 0260 - Critical Repeat The cottage cheese dated 9/27 is unsound.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food (bread crumbs).
  • 0820 - Corrected During Inspection Critical Repeat All foods in cook's prep unit cold holding at improper temperatures, including chicken salad (48F - it), chili (48F - it), and crab (47F - it).
  • 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed cottage cheese, half-and-half, and sliced cheeses in the refrigeration unit was not properly dated for disposition after opening. No date mark on cottage cheese or half-and-half. Sliced cheese was dated with opening/sliced date instead of discard date.
  • 1570 - Repeat Cook's prep cooler was observed in a state of disrepair and damaged. Cooler not functioning and holding foods at 41F. Observed rusty serving platters.
  • 1580 - Repeat The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: mixer, can opener, utensils in drawer under steamer, interior of microwave, interior of ovens
  • 1960 - Repeat Food storage containers were found stacked while wet after cleaning and chemical sanitization.
  • 2350 ii - Plumbing under wash basin at 3-compartment sink is not attached.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the restroom.
  • 2910 - Insect control device is located dishwasher where dead insects may be impelled or fall.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the front kitchen handsink.
  • 3170 - Repeat The following areas noted in need of repair:several cracked light shields, floor-wall juncture by mop sink needs coving, damage to wall by rear handsink, several broken ceiling tiles, blown light by 3-door reach-in freezer, mop closet walls (need to be smooth and easily cleanable) and ceilings
  • 3180 - Repeat Light shields, wall by mop sink, wall over door to dry storage area noted in need of cleaning.
  • 3340 - Critical Container of propane is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3380 - Corrected During Inspection Critical Repeat Wet wiping cloth chlorine concentration measured at greater than 100 ppm.
October 17, 2006Routine611Details / Comments
  • 0260 - Corrected During Inspection Critical The half-and-half and buttermilk in the glass door reach-in cooler and bar are unsound. Several cartons have expiration dates of 8/12/06 and one carton had an expiration date of 7/25.
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food (bacon and ground beef) stored over ready-to-eat (RTE) food (heavy cream) in the walk-in cooler.
  • 0480 - Unlabeled food containers (small squeeze containers of unknown food).
  • 0570 - Improper use of dry wiping cloths. Observed dry cloth used to wipe cutting board and cook's knife.
  • 0570 - Repeat Wiping cloths improperly stored between use. Observed wiping cloths in bar stored in low concentration of sanitizer. Chlorine measured at less than 50 ppm.
  • 0810 - The methods used for cooling were not adequate. Observed crab salad (60F - it after 1 hour) stored in plastic container in cook's prep unit.
  • 0820 - Critical Repeat (CORRECTED DURING INSPECTION) The following foods cold holding at improper temperatures:all foods in cook's prep unit, including tuna salad (it) 48F, chicken salad (it) 51F, hot dogs (it) 49F, beef (it) 52Fpasta in walk-in cooler (it) 49F
  • 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) pasta in the walk-in cooler was not discarded by the ""consume by"" date (8/14).
  • 1570 - The cook's station prep reach-in cooler was observed in a state of disrepair and damaged. Unit not holding foods at 45F or below.
  • 1580 - The bar cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade, equipment stored by 3-compartment sink, interior of ovens, interior of Cleveland steamer, interior of microwave
  • 1800 - The non-food contact surface of the following equipment has accumulations of grime and debris:hood baffles
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked with filled takeout containers, preventing access by employees for easy handwashing.
  • 3100 - Observed keys and cell phone stored over the prep sink.
  • 3170 - Repeat The following areas noted in need of repair:several cracked light shields throughout facility, floor-wall juncture by mop sink needs coving, damage to wall by rear handsink
  • 3180 - Repeat Light shields and floors under equipment noted in need of cleaning.
  • 3280 - Dead flies were found in the control devices in the kitchen.
  • 3340 - Critical Repeat Containers of cleaners are not stored separately from insecticides. Observed container of insecticide stored under bar sink and insecticide stored with cleaners in storage room.
  • 3480 - Critical First Aid Supplies (burn ointment) are not being stored in a kit or container. Observed burn ointment stored above bar area handsink. First aid kit located over steamer in kitchen.
  • 3660 - Corrected During Inspection Permit is not posted in a place where it is readily observable by the public.
August 15, 2006Routine812Details / Comments
  • 0060 - Critical PIC unable to demonstrate food safety.
  • 0160 - Critical Observed no handwashing.
  • 0260 - Critical The ice in the ice machine is unsound or adulterated. Observed several bags of ice stored in ice machine with ice for customer drinks.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food (such as handling sandwiches and bread) with their bare hands.
  • 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Shell eggs stored on top of RTE food (tortilla shells) in walk-in cooler.
  • 0480 - Corrected During Inspection Unlabeled food containers, such as salt.
  • 0550 - Dispensing utensils improperly stored between uses. Observed scoop handle stored in salt in bulk storage container.
  • 0570 - Repeat Wiping cloths (cook's) improperly stored between use.
  • 0820 - Critical The following foods cold holding at improper temperatures:Cook's station RIC: hamburger (50F - it), grilled chicken (47F - it)Bar: half-and-half (61F - it)glass door reach-in cooler: butter (48F - it)
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed dairy products (such as sour cream, ricotta cheese, and half-and-half) in the refrigeration units were not properly dated for disposition after opening.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the trash bag used to store ice cream cups is not safe.
  • 1060 - The non-food contact surface of the towels used to line non-food contact surfaces (especially towels used to cover bar area counter where cups are stored) are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1180 - The food temperature measuring device (degrees F) presented was not accurate.
  • 1320 - Repeat There was no temperature measuring device located in several reach-in units.
  • 1580 - The cutting boards along are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: plates stored on shelves by dishwasher, container used to stored utensils near bar, interior of microwave, knives on knife holder, can opener blade, clean interior of ice machine, cutting boards
  • 1800 - The non-food contact surfaces of the following equipment have accumulations of grime and debris:gaskets of cook's reach-in cooler, bottom of 2-door reach-in freezer at cook's station, interior of cook's reach-in cooler,
  • 1960 - Cutting boards and metal food containers were found stacked while wet after cleaning and chemical sanitization.
  • 2020 - Unwrapped plastic forks were not stored with the handles up.
  • 3030 - Corrected During Inspection No disposable towels were provided at the front kitchen hand washing lavatory.
  • 3080 - Less than 20 foot candles of light was noted in the employee restroom. Less than 10 foot candles observed.
  • 3080 - Less than 50 foot candles of light was noted at the grill station. Observed 3 blown light bulbs in the hood.
  • 3170 - The following areas noted in need of repair:Cracked light shield in grill area, damage to wall behind 3-door reach-in freezer, damage to wall by rear handsink, cracked/broken ceiling tiles
  • 3180 - Floors under equipment, including around ice machine, vent in employee restroom, condenser in walk-in cooler, and HVAC covers in kitchen noted in need of cleaning.
  • 3270 - Critical Observed numerous flies throughout the kitchen.
  • 3330 - Corrected During Inspection Critical Working containers of cleaner are not properly labeled.
  • 3340 - Critical Containers of cleaners and maintenance chemicals not stored separately from insecticides. Observed several cans of pesticides stored with other chemicals above front kitchen handsink.
  • 3340 - Corrected During Inspection Critical Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemicals hanging on shelf above front kitchen handsink.
  • 3360 - Critical PIC stated pesticides only used outside. Containers are not labeled indicating they are for outdoor use only.
  • 3380 - Corrected During Inspection Critical Chlorine in bar wet wiping cloth bucket measured at greater than 100 ppm.
July 11, 2006Routine1414Details / Comments
No violation noted during this evaluation. August 20, 2005Follow-up00Details / Comments
  • 0260 - Corrected During Inspection Critical The cottage cheese was out of date.
  • 0570 - Wiping cloths improperly stored between use.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in refrigerator.
  • 1770 A - Critical Repeat One food-contact surface was observed soiled to sight and touch
August 13, 2005Routine32Details / Comments
No violation noted during this evaluation. May 13, 2004Follow-up00Details / Comments
  • 3030 - No disposable towels were provided a the hand washing lavatory in the back of the kitchen.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods located in the prep unit and reach-in refrigerator are not properly dated for disposition.
  • 1800 - The nonfood contact surfaces of the following equipment has accumulations of grime and debris: condiment storage shelves & undersides of the deep fryers.
  • 1580 - All cutting boards along the are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1320 - There was no temperature measuring device located in the reach-in refrigerator and reach-in freezer.
  • 3180 - Floor under the deep fryer in need of cleaning.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: several knives and underside of the mixer.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: salamander.
  • 0450 C - Bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Bowls used to dispense flour and dry rice.
May 06, 2004Routine27Details / Comments
No violation noted during this evaluation. November 04, 2003Follow-up00Details / Comments
  • 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: underside of the mixer, sugar & flour storage containers, can opener blade & interior of the ice machine.
  • 0610 - Food stored on the floor in the walk-in cooler and dry storage room.
October 31, 2003Critical Procedures41Details / Comments
No violation noted during this evaluation. May 13, 2003Follow-up00Details / Comments
  • 0820 - Critical Sour cream cold holding at improper temperatures at the waitress service area. Observed the temperature at 51F.
  • 3330 - Critical Working containers of sanitizer at the bar are not properly labeled.
  • 0830 - Critical The prepared ready-to-eat (RTE) chili, mashed potatoes, cooked vegetables, etc. in the refrigeration unit are not properly dated for disposition.
  • 1800 - The nonfood contact surface of the following equipment had accumulations of grime and debris: ventilation hood and filters, interior of the conventional ovens.
  • 0470 - Unwrapped or uncovered food in the reach-in freezer.
  • 1580 - The cutting boards along the sandwich prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 1320 - There was no temperature measuring device located in the bar cooler, sandwich prep unit & cook's line freezer.
  • 1570 - The can opener blade is rusted.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: underside of the large mixer, (2) large frying pans & interior of the ice machine.
  • 1560 - There is a floor mounted reach in refrigerator that is not elevated off the floor at least 6" or sealed to the floor. A cleaning hazard exists.
April 23, 2003Routine47Details / Comments

February 24, 2009 (Routine)



Violations:
  • 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers that may be served raw and/or undercooked
    If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • 1570 - The door gaskets to the prep unit are in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: several white plates stored as clean equipment (CORRECTED), cutting boards with debris in cuts, underside of floor mixer, interior of ice machine
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The non-food contact surfaces throughout the kitchen have accumulations of grime and debris, including door gaskets of reach-in units, sides of equipment such as fryers, shelving, oven, exterior of bulk food storage bins
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Adequate backflow prevention device not installed on mop sink faucet. Facility has installed a spray nozzle on hose; backflow preventer designed for continuous pressure is not installed.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 2310 B - The handwash station at the waitstatioin is being used as a dump station.
    The handwash facility identified above is to be used for washing hands only
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the small kitchen handsink.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - The following areas noted in need of repair:- coving tile missing across from mop sink; - hole in mop sink wall with patch detaching
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Floor under equipment, wall by ceiling vent and fryer, and wall-ceiling juncture in dry storage room (area has cobwebs) 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.
  • 3380 - Corrected During Inspection Critical Quaternary ammonium sanitizer in wet wiping cloth bucket measured at greater than 400 ppm.
    Maintain quaternary ammonium at manufacturer's acceptable sanitizing concentration.
Comments:
Additional temperatures: RIC: whipped butter (it) 38F, hard-boiled eggs (it) 40F; WIC: shrimp (it) 41F, salmon (it) 31F, roast beef (it) 42F, beef vegetable soup (it) 42F
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, MB: milk box, SP: sandwich prep, PP: pizza prep, DC: display case, 3C: 3-compartment, PIC: person-in-charge, st: surface temperature, it: internal temperature
Discussed:
1) Acceptable to remove handwashing aids (soap, handwashing sign, and paper towels) from the waitstation handsink. Then, this sink may be used to dump waste (ice, drinks), if waitstaff uses the bar handsink for handwashing.
2) Sponges may not be used on food contact surfaces. Steel wool/metal scrubbers may not be used on food-contact surfaces.
3) 3-compartment sink is installed with a direct connection. If facility re-models or changes ownership, an indirection connection (air gap) will be required.
4) Ensure sanitizer dispenser is properly adjusted to the appropriate concentration.
5) Prep unit should not be used to cool foods. Recommend placing in another unit for cooling. If the item is needed for the current meal service, a minimum may be stored in the prep unit. The food must follow proper cooling procedures (135F - 70F within 2 hours, 70F - 41F within another 4 hours).
Employee health policy present. Thin diameter probe thermometer present.
Dishwasher rinse temp. - 181F
An improvement is noted from previous inspection reports. Thank you! Continue the improvement.
Food Source: US Foodservice, PFG, Sysco

February 26, 2008 (Routine)



Violations:
  • 0200 - Corrected During Inspection Repeat Employee wearing jewelry (watch) on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food (shell eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0570 - Repeat Wiping cloths improperly stored between use. Wet wiping cloth not stored in sanitizer; no wet wiping cloth bucket setup.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 A 2 - Critical Half-and-half (43F - it) cold holding at improper temperatures in bar reach-in cooler.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1060 - Corrected During Inspection Repeat The non-food contact surface of the towel used under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
    Non-food contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1320 - Repeat There was no temperature measuring device located in the bar cooler.
    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.
  • 1550 - The dishwasher drainboard is not sealed to the adjoining wall. Tape used over drainboard edge to cover gap in an effort to prevent water from going behind drainboard. PIC stated gap too large to caulk/seal.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. RECOMMEND PLACING A STAINLESS STEEL WALL COVERING AT DISHWASHER THAT HAS A LIP THAT EXTENDS OVER THE BACK OF THE DRAINBOARD.
  • 1570 - Repeat Oven (top) door was observed in a state of disrepair and damaged. Door is not able to close properly; door tied shut.
    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.
  • 1580 - Repeat The green cutting board and prep station cutting boards 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. GREEN CUTTING BOARD REMOVED. PIC STATED NEW CUTTING BOARDS HAVE BEEN ORDERED.
  • 1800 - The non-food contact surface of the following equipment has accumulations of grime and debris:door to oven (at range), gaskets of freezer across from fryer, sides of equipment under hood
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized. Utensil surface temperatures were not reaching 160F when run through the hot water sanitizing dishwashing machine. Booster heater temperature would reach around 180F - 183F, but appropriate utensil surface temperature was not being reached based on lack of color change on thermolabel and thermometer placed inside unit reaching about 158F.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. PIC INSTRUCTED EMPLOYEE TO INITIATE MANUAL SANITIZING IN THE 3-COMPARTMENT SINK. EQUIPMENT WILL BE WASHED IN THE DISHWASHER.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility. Observed trash bags and trash on ground in enclosure. PIC stated the trash was recently dumped and believes items on ground fell out during trash removal.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Door sweep is detaching from door, creating a gap through which pests could enter.
    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.
  • 3045 - The sign at the bar that notifies food employees to wash their hands is not clearly visible. Handwashing sign has fallen off the wall, and is located on ledge where it is hidden.
    Provide a sign/poster that is clearly visible to all employees
  • 3170 - Repeat The following areas not maintained in good repair:hole in ceiling tile near mop sink, crack light shield by walk-in cooler, blown light bulbs in kitchen,
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floor under ice machine, walk-in cooler ceiling by condenser 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.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment. PERMIT PROVIDED TO PIC.
Comments:
Additional temperatures: HH: butter (it) 167F, french onion soup (it) 179F, roasted red pepper (it) 205F
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, MB: milk box, SP: sandwich prep, PP: pizza prep, DC: display case, PIC: person-in-charge, st: surface temperature, it: internal temperature
Two PICs attended ServSafe.
Consumer advisory needed on menu. Employee health policy needed. Small diameter probe thermometer needed.
Provide documentation that dishwashing machine has been serviced and is operating/sanitizing properly.

December 11, 2007 (Routine)



Violations:
  • 0200 - Employees wearing jewelry (watches and bracelets) on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0380 - Corrected During Inspection Critical Repeat 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 one dented can stored in kitchen and 2 dented cans stored on shelving in storage room.
    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.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food (chicken for Cobb salad) with their bare hands. Observed employee wearing one glove while chopping chicken.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. PIC INSTRUCTED EMPLOYEE TO WEAR BOTH GLOVES. EMPLOYEE OBSERVED WEARING GLOVES DURING REMAINDER OF FOOD PREP OBSERVED.
  • 0470 - Corrected During Inspection Critical Raw animal food (shell eggs) stored over ready-to-eat (RTE) foods in the walk-in cooler.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Two wet wiping cloth buckets' chlorine sanitizer concentration measured at less than 50 ppm.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Corrected During Inspection Critical Repeat Half-and-half (45F - it) in bar reach-in cooler cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1060 - Corrected During Inspection The non-food contact surface of the towels used under the microwave and cutting boards are not corrosion resistant, nonabsorbent, and/or smooth.
    Non-food contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1320 - There was no temperature measuring device located in the bar reach-in cooler storing half-and-half.
    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.
  • 1550 - The front kitchen handsink is not sealed to the adjoining wall.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1570 - The door gasket of the reach-in freezer across from the fryers is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - Door to oven near prep unit was observed in a state of disrepair and damaged; bungee cord used to secure door. PIC expects spring for door to be repaired today.
    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.
  • 1580 - The yellow cutting board is 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine, bar soda gun holder, can opener
    Clean and sanitize these surfaces for food contact.
  • 1800 - The non-food contact surfaces of the interior of the keg coolers and gaskets of prep units have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Several boxes and containers were found stored on the floor.
    Store food and equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2010 - Employees' work jackets were observed stored in the employee restroom.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Door sweep detaching from rear door; gap observed on right side of door.
    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.
  • 3170 - The following areas noted in need of repair:- door sweep and door kick detaching from rear door;- wall by rear handsink and near fryers;- blown light bulbs in kitchen;- hole in wall around mop sink faucet;- hole in light shield in kitchen;- hole in ceiling tile near mop sink;
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The following areas noted in need of cleaning:- ceiling tiles and vents throughout kitchen;- wall around mop sink (mold growing behind plexiglass wall covering);- wall around dishwashing machine with mold;- floor under fryers and ice machine;- walk-in cooler condenser;- walls in storage room with cobwebs
    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.
  • 3330 - Corrected During Inspection Critical Working container glass cleaner is 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.
  • 3340 - Corrected During Inspection Critical Containers of hazardous products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed Tums and propane torch stored with food above 3-compartment sink and cans of butane fuel stored over equipment by steamer.
    Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Additional temperatures: RIC: cheese (it) 34F, butter (it) 35F; WIC: turkey (it) 40F, beef vegetable soup (it) 40F
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, PIC: person-in-charge, st: surface temperature, it: internal temperature
Ensure facility has a small diameter probe thermometer.
Provided food safety class information forms to PIC.
Employee health policy needed for facility.
Ensure items at waitstation handsink are located away from the handsink to prevent possible contamination of the items from splash.

June 08, 2007 (Follow-up)



Violations:
  • 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. PIC has not attended the food safety training yet.
    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. PIC STATED A FOOD SAFETY CLASS IS BEING ARRANGED WITH SYSCO FOR HIM AND ONE COOK ON JUNE 21-22. RECOMMEND OTHER EMPLOYEES ATTEND FOOD SAFETY TRAINING.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of microwave
    Clean and sanitize these surfaces for food contact.
Comments:
Half-and-half is no longer being kept in the bar cooler. Signs posted with cook temperatures. Please provide copy of certificate for completion of food safety course.
Facility is no longer under enforcement procedures. Thank you!

May 17, 2007 (Critical Procedures)



Violations:
  • 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food (fish and ground beef).
    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. PIC STATED A FOOD SAFETY CLASS IS BEING ARRANGED WITH SYSCO FOR HIM AND ONE COOK. RECOMMEND OTHER EMPLOYEES ATTEND FOOD SAFETY TRAINING.
  • 0160 - Critical A food employee failed to wash his or her hands between handling soiled dishes and clean dishes.
    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.
  • 0220 - Corrected During Inspection Critical The employee is eating in the kitchen where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0220 - Corrected During Inspection Critical In use open drinking containers (single-use cup and travel cups) stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0380 - Corrected During Inspection 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 dented cans stored on shelving.
    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.
  • 0820 - Critical Repeat Half-and-half (44F - it) in bar cooler cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of oven, interior of microwave by 3-compartment sink, bar soda gun holder, interior of ice machine around ice scoop holder
    Clean and sanitize these surfaces for food contact.
  • 2310 - Critical Repeat The bar handwashing facility is blocked with a wiping cloth bucket, 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 EQUIPMENT preventing its use.
Comments:
Additional temperatures: Receiving: hamburger (st) 32F; WIC: potatoes (it) 40 - 42F, turkey (it) 40F, cooling bacon (it) 69F
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, PIC: person-in-charge, st: surface temperature, it: internal temperature
This is a smoke-free facility.
Critical inspections are limited to demonstration of knowledge, personal hygiene, food source, temperature control, and cross contamination.
Discussed:
1) Cloth towels may not be used to dry dishes or hands.
2) Monitor the temperature of the bacon under the heat lamp to ensure it is hot holding at 140F or above.
Notice of violation issued based on repeat critical violations.

April 11, 2007 (Other)



Violation: 0820 - Critical Repeat (CORRECTED DURING INSPECTION) The following foods cold holding at improper temperatures in the sandwich prep unit:cheese (it) 51F, tomatoes (it) 43F, hamburger (it) 43F, ham (it) 43F
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. DISCONTINUE USING UNIT UNTIL IT IS CAPABLE OF HOLDING FOODS AT 41F OR BELOW. AMBIENT AIR SHOULD READ ABOUT 38F OR LESS. FOODS IN UNIT WERE RELOCATED TO OTHER REFRIGERATION UNITS. TOMATOES SLICED AROUND 9:30/10 AM. TOMATOES DISCARDED.
Comments:
Cole slaw, tuna salad, and chicken salad made earlier today about 1-2 hours before inspection.

April 10, 2007 (Critical Procedures)



Violations:
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food (chicken and fish).
    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.
  • 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw chicken and beef stored over deli meats in prep reach-in unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0820 - Critical The following foods cold holding at improper temperatures:all foods in walk-in cooler, including sliced cantaloupe (43F -it), BBQ (43F - it), calamari (44F - it), demi-glaze (43F - it)in Bar RIC: half-and-half (43F - it)on ice bath: tomatoes (43-62F - it), diced turkey (53F - it)in prep unit: cheese (43F - it), tomatoes (50F - it)HH: bacon (90F - it)
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. BACON RELOCATED TO PREP UNIT.
  • 0830 - Critical Repeat The prepared and commercially processed ready-to-eat (RTE) foods such as pepperoni, corned beef, milk, and crab cake mix in the refrigeration unit is not properly dated for disposition. Some were not marked or dates had not been changed from previous contents.
    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 41F or below the food shall be served or sold within 7 calendar days.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of microwaves, interior of ice machine
    Clean and sanitize these surfaces for food contact.
  • 2310 - Corrected During Inspection Critical The rear handwashing facility is blocked with bottles of honey, 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 food preventing its use.
  • 3330 - Critical Working containers of cleaners 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.
  • 3340 - Critical Containers of sanitizers and cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed sanitizer spray bottles stored on food prep and storage surfaces, and spray bottles stored on shelf above handsink.
    Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, CH: cold holding, PIC: person-in-charge, st: surface temperature, it: internal temperature
This is a smoke-free facility.
Critical inspections are limited to demonstration of knowledge, personal hygiene, food source, temperature control, and cross contamination.

December 05, 2006 (Complaint)



Violation: 1580 - Repeat The cutting board(s) in the cutting board rack 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:
Site visit made based on complaint.
Observed 3 worse cutting boards discarded in dumpster.
PIC states has approx. 5 new cutting boards in office. Old cutting boards are offered to employees for personal/home use.
Recommend putting cutting boards on rotating schedule and/or using cutting boards for one type of food product to assist in reducing the number of cutting boards that need to be replaced.

November 21, 2006 (Follow-up)



Violations:
  • 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed milk and deli meats were not datemarked.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: mixer, can opener, utensils in drawer under steamer
    Clean and sanitize these surfaces for food contact. CAN OPENER RELOCATED TO DISHWASHER. INTERIOR OF OVENS BEING WORKED ON, NEED ADDITIONAL CLEANING.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the restroom.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2910 - Repeat Insect control device is located near the utensil storage area where dead insects may be impelled or fall.
    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.
  • 3045 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at the front kitchen handsink.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - Repeat The following areas noted in need of repair: damage to wall by rear handsink, blown light by 3-door reach-in freezer
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. LIGHT SHIELDS ARE ON-SITE AND WILL BE REPLACED TONIGHT.
  • 3180 - Repeat Wall over door to dry storage area 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.
Comments:
Abbreviations: it: internal temperature, st: surface temperature, PIC: person-in-charge
This facility is no longer under enforcement actions.
3-door reach-in freezer was not functioning properly. All foods removed from the unit. Ensure it is capable of holding foods at the proper temperatures before food storage.

October 17, 2006 (Routine)



Violations:
  • 0200 - Employees wearing jewelry (watches) on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0260 - Critical Repeat The cottage cheese dated 9/27 is unsound.
    Ensure food is safe and unadulterated.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food (bread crumbs).
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 0820 - Corrected During Inspection Critical Repeat All foods in cook's prep unit cold holding at improper temperatures, including chicken salad (48F - it), chili (48F - it), and crab (47F - it).
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. ALL FOODS DISCARDED.
  • 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed cottage cheese, half-and-half, and sliced cheeses in the refrigeration unit was not properly dated for disposition after opening. No date mark on cottage cheese or half-and-half. Sliced cheese was dated with opening/sliced date instead of discard date.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1570 - Repeat Cook's prep cooler was observed in a state of disrepair and damaged. Cooler not functioning and holding foods at 41F. Observed rusty serving platters.
    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.
  • 1580 - Repeat The cutting board(s) 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: mixer, can opener, utensils in drawer under steamer, interior of microwave, interior of ovens
    Clean and sanitize these surfaces for food contact.
  • 1960 - Repeat Food storage containers were found stacked while wet after cleaning and chemical sanitization.
    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.
  • 2350 ii - Plumbing under wash basin at 3-compartment sink is not attached.
    Repair plumbing.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the restroom.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2910 - Insect control device is located dishwasher where dead insects may be impelled or fall.
    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.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the front kitchen handsink.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - Repeat The following areas noted in need of repair:several cracked light shields, floor-wall juncture by mop sink needs coving, damage to wall by rear handsink, several broken ceiling tiles, blown light by 3-door reach-in freezer, mop closet walls (need to be smooth and easily cleanable) and ceilings
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. LIGHT SHIELDS ARE ON-SITE AND WILL BE REPLACED TONIGHT.
  • 3180 - Repeat Light shields, wall by mop sink, wall over door to dry storage area 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.
  • 3340 - Critical Container of propane is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3380 - Corrected During Inspection Critical Repeat Wet wiping cloth chlorine concentration measured at greater than 100 ppm.
    Maintain wet wiping cloth chlorine concentration between 50 and 100 ppm.
Comments:
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, st: surface temperature, it: internal temperature, PIC: person-in-charge
Insecticides that will be used outdoors must be properly labeled "for outdoor use."
Facility has an excessive amount of insecticides for outdoor use. Discard extra containers.
Sliced tomatoes are considered potentially hazardous and must be held cold (41F or below) and properly datemarked.
In 2007, the cold holding requirement for potentially hazardous foods will be changed to 41F or below.
This is smoke-free facility.
Enforcement policy: 3 or more repeat criticals or 10 or more total repeat violations places a facility under enforcement.

August 15, 2006 (Routine)



Violations:
  • 0260 - Corrected During Inspection Critical The half-and-half and buttermilk in the glass door reach-in cooler and bar are unsound. Several cartons have expiration dates of 8/12/06 and one carton had an expiration date of 7/25.
    Ensure food is safe and unadulterated. DISCARDED.
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food (bacon and ground beef) stored over ready-to-eat (RTE) food (heavy cream) in the walk-in cooler.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0480 - Unlabeled food containers (small squeeze containers of unknown food).
    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.
  • 0570 - Improper use of dry wiping cloths. Observed dry cloth used to wipe cutting board and cook's knife.
    Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
  • 0570 - Repeat Wiping cloths improperly stored between use. Observed wiping cloths in bar stored in low concentration of sanitizer. Chlorine measured at less than 50 ppm.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0810 - The methods used for cooling were not adequate. Observed crab salad (60F - it after 1 hour) stored in plastic container in cook's prep unit.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0820 - Critical Repeat (CORRECTED DURING INSPECTION) The following foods cold holding at improper temperatures:all foods in cook's prep unit, including tuna salad (it) 48F, chicken salad (it) 51F, hot dogs (it) 49F, beef (it) 52Fpasta in walk-in cooler (it) 49F
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) pasta in the walk-in cooler was not discarded by the ""consume by"" date (8/14).
    Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
  • 1570 - The cook's station prep reach-in cooler was observed in a state of disrepair and damaged. Unit not holding foods at 45F or below.
    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.
  • 1580 - The bar cutting board is 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.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade, equipment stored by 3-compartment sink, interior of ovens, interior of Cleveland steamer, interior of microwave
    Clean and sanitize these surfaces for food contact.
  • 1800 - The non-food contact surface of the following equipment has accumulations of grime and debris:hood baffles
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked with filled takeout containers, 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 containers preventing its use.
  • 3100 - Observed keys and cell phone stored over the prep sink.
    Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
  • 3170 - Repeat The following areas noted in need of repair:several cracked light shields throughout facility, floor-wall juncture by mop sink needs coving, damage to wall by rear handsink
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. PIC STATED LIGHT SHIELDS ARE ON ORDER.
  • 3180 - Repeat Light shields and floors under equipment 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.
  • 3280 - Dead flies were found in the control devices in the kitchen.
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
  • 3340 - Critical Repeat Containers of cleaners are not stored separately from insecticides. Observed container of insecticide stored under bar sink and insecticide stored with cleaners in storage room.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. BAR CONTAINER DISCARDED.
  • 3480 - Critical First Aid Supplies (burn ointment) are not being stored in a kit or container. Observed burn ointment stored above bar area handsink. First aid kit located over steamer in kitchen.
    Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
  • 3660 - Corrected During Inspection Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, PIC: person-in-charge, st: surface temperature, it: internal temperature
The cook's prep unit (including the top of the unit) may not be used for the storage of potentially hazardous foods until the unit is capable of holding foods at 41F or below.
Observed cook using gloves to handle ready-to-eat foods and readily changing gloves. Observed employees washing hands.

July 11, 2006 (Routine)



Violations:
  • 0060 - Critical PIC unable to demonstrate food safety.
    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. ENSURE THERE IS A DESIGNATED PERSON IN CHARGE WHO IS KNOWLEDGEABLE ABOUT FOOD SAFETY.
  • 0160 - Critical Observed no handwashing.
    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.
  • 0260 - Critical The ice in the ice machine is unsound or adulterated. Observed several bags of ice stored in ice machine with ice for customer drinks.
    Ensure food is safe and unadulterated. EMPTY ICE MACHINE. CLEAN AND SANITIZE THE INTERIOR BEFORE FILLING WITH NEW ICE.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food (such as handling sandwiches and bread) with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Shell eggs stored on top of RTE food (tortilla shells) in walk-in cooler.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0480 - Corrected During Inspection Unlabeled food containers, such as salt.
    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.
  • 0550 - Dispensing utensils improperly stored between uses. Observed scoop handle stored in salt in bulk storage container.
    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 140F and the container.
  • 0570 - Repeat Wiping cloths (cook's) improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Critical The following foods cold holding at improper temperatures:Cook's station RIC: hamburger (50F - it), grilled chicken (47F - it)Bar: half-and-half (61F - it)glass door reach-in cooler: butter (48F - it)
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed dairy products (such as sour cream, ricotta cheese, and half-and-half) in the refrigeration units were not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the trash bag used to store ice cream cups is not safe.
    Repair or replace the trash bag to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1060 - The non-food contact surface of the towels used to line non-food contact surfaces (especially towels used to cover bar area counter where cups are stored) are not corrosion resistant, nonabsorbent, and/or smooth.
    Non-food contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1180 - The food temperature measuring device (degrees F) presented was not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 1320 - Repeat There was no temperature measuring device located in several reach-in units.
    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.
  • 1580 - The cutting boards along 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: plates stored on shelves by dishwasher, container used to stored utensils near bar, interior of microwave, knives on knife holder, can opener blade, clean interior of ice machine, cutting boards
    Clean and sanitize these surfaces for food contact.
  • 1800 - The non-food contact surfaces of the following equipment have accumulations of grime and debris:gaskets of cook's reach-in cooler, bottom of 2-door reach-in freezer at cook's station, interior of cook's reach-in cooler,
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1960 - Cutting boards and metal food containers were found stacked while wet after cleaning and chemical sanitization.
    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.
  • 2020 - Unwrapped plastic forks were not stored with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 3030 - Corrected During Inspection No disposable towels were provided at the front kitchen hand washing lavatory.
    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
  • 3080 - Less than 20 foot candles of light was noted in the employee restroom. Less than 10 foot candles observed.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3080 - Less than 50 foot candles of light was noted at the grill station. Observed 3 blown light bulbs in the hood.
    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
  • 3170 - The following areas noted in need of repair:Cracked light shield in grill area, damage to wall behind 3-door reach-in freezer, damage to wall by rear handsink, cracked/broken ceiling tiles
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floors under equipment, including around ice machine, vent in employee restroom, condenser in walk-in cooler, and HVAC covers in kitchen 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.
  • 3270 - Critical Observed numerous flies throughout the kitchen.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. PIC STATED HAS CONTACTED PEST CONTROL COMPANY TO TREAT EXTERIOR AND INTERIOR FOR PESTS. HAS ORDERED PEST STRIPS.
  • 3330 - Corrected During Inspection Critical Working containers of cleaner 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.
  • 3340 - Critical Containers of cleaners and maintenance chemicals not stored separately from insecticides. Observed several cans of pesticides stored with other chemicals above front kitchen handsink.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • 3340 - Corrected During Inspection Critical Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemicals hanging on shelf above front kitchen handsink.
    Containers of HAZARDOUS PRODUCTS must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3360 - Critical PIC stated pesticides only used outside. Containers are not labeled indicating they are for outdoor use only.
    The pesticides must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3380 - Corrected During Inspection Critical Chlorine in bar wet wiping cloth bucket measured at greater than 100 ppm.
    Maintain chlorine concentration between 50 and 100 ppm.
Comments:
Additional temperatures: WIC: pasta (it) 44F, ground beef (st) 43F, corned beef (st) 40F, goat cheese (st) 40F, beef (st) 40F; Glass Door RIC: Western guacomole (it) 41F

Abbreviations: WIC: walk-in cooler, RIC: reach-in cooler, HH: hot holding, DC: display case, PIC: person-in-charge, st: surface temperature, it: internal temperature
This is a smoke-free facility.
Discussed with PIC:
- employee health policy, enforcement policy
- ensure the glass door reach-in cooler is capable of holding foods at 41F and below.
- relocate handwashing sign on rear kitchen handsink so that it is visible to person washing his/her hands.

August 20, 2005 (Follow-up)

Comments:
All violations noted on the Inspection Report dated August 13, 2005 have been corrected.

August 13, 2005 (Routine)



Violations:
  • 0260 - Corrected During Inspection Critical The cottage cheese was out of date.
    Ensure food is safe and unadulterated.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in refrigerator.
    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.
  • 1770 A - Critical Repeat One food-contact surface was observed soiled to sight and touch
    Clean and sanitize these surfaces for food contact.

May 13, 2004 (Follow-up)

Comments:
All deficiencies noted on the Inspection Report from May 6, 2004 have been corrected.

May 06, 2004 (Routine)



Violations:
  • 3030 - No disposable towels were provided a the hand washing lavatory in the back of the kitchen.
    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
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods located in the prep unit and reach-in refrigerator are not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. CORRECTED.
  • 1800 - The nonfood contact surfaces of the following equipment has accumulations of grime and debris: condiment storage shelves & undersides of the deep fryers.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1580 - All cutting boards along the 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.
  • 1320 - There was no temperature measuring device located in the reach-in refrigerator and reach-in freezer.
    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. CORRECTED.
  • 3180 - Floor under the deep fryer 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 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: several knives and underside of the mixer.
    Clean and sanitize these surfaces for food contact. CORRECTED.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: salamander.
    Clean and sanitize these surfaces for food contact.
  • 0450 C - Bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Bowls used to dispense flour and dry rice.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Provide scoops with handles.

November 04, 2003 (Follow-up)

Comments:
All deficiencies noted on the Inspection Report dated October 31, 2003 have been corrected.

October 31, 2003 (Critical Procedures)



Violations:
  • 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. CORRECTED.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. CORRECTED.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: underside of the mixer, sugar & flour storage containers, can opener blade & interior of the ice machine.
    Clean and sanitize these surfaces for food contact.
  • 0610 - Food stored on the floor in the walk-in cooler and dry storage room.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.

May 13, 2003 (Follow-up)

Comments:
All deficiencies noted on the previous Inspection Report have been corrected. Significant improvement observed.

April 23, 2003 (Routine)



Violations:
  • 0820 - Critical Sour cream cold holding at improper temperatures at the waitress service area. Observed the temperature at 51F.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. CORRECTED.
  • 3330 - Critical Working containers of sanitizer at the bar 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.
  • 0830 - Critical The prepared ready-to-eat (RTE) chili, mashed potatoes, cooked vegetables, etc. in the refrigeration unit are not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1800 - The nonfood contact surface of the following equipment had accumulations of grime and debris: ventilation hood and filters, interior of the conventional ovens.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0470 - Unwrapped or uncovered food in the reach-in freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1580 - The cutting boards along the sandwich prep unit 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.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 1320 - There was no temperature measuring device located in the bar cooler, sandwich prep unit & cook's line freezer.
    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.
  • 1570 - The can opener blade is rusted.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: underside of the large mixer, (2) large frying pans & interior of the ice machine.
    Clean and sanitize these surfaces for food contact.
  • 1560 - There is a floor mounted reach in refrigerator that is not elevated off the floor at least 6" or sealed to the floor. A cleaning hazard exists.
    Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor

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