Discussed the following with the person in charge:
1) Cooling/Reheating Methods
2) Good hand washing observed during the inspection
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million.
No violation noted during this evaluation. | 02/04/2016 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Grease and debris was observed around the grease container outside the facility.
Correction: The grease container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning. 1- walls throughout the kitchen area, 2- floor area near the back of the facility, 3-the caulking and surrounding areas around the mop sink..
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
08/07/2015 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed no measurable sanitizer in the wiping cloth buckets. Person in charge dumped the wiping cloth buckets and then refilled them with quaternary ammonium sanitizer measuring at 200 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed frozen hamburger patties and frozen chicken tenders uncovered in the reach-in freezer near the cook's line. Person in charge covered the items during inspection.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed a pan of sliced cheese in the walk-in cooler that was being contaminated by a water leak from the ceiling. The sliced cheese was discarded during the inspection.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The kitchen hand sink was not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Observed ice build-up throughout the freezer.
Correction: Repair the units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the ice cream under counter reach-in cooler and the reach-in freezer on the cook line are in poor repair. Gaskets were observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The reach-in freezer on the cook line was observed to be not working. The ceiling of the walk-in cooler was leaking water in the rear of the unit.
Correction: Repair the units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1- pair of tongs, 2- ladle, 3- apple slicers (2), 4- blade on the can opener. Person in charge took the equipment to the dish machine to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site) (repeated violation)
Observation: The cavity of 3 microwave ovens were observed soiled. Microwaves were cleaned during the inspection.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces were observed with accumulations of grime and debris: 1- inside of the reach-in freezer on the cooks line, 2- outside of the 2 deep fryers on the cooks line, 3- inside of the ice cream under counter reach-in cooler, 4- the upsplash of the soda dispenser, 5- gaskets on several reach-in coolers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed several plastic and metal inserts that were stacked while wet after cleaning and chemical sanitization on the clean pot rack.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: The pressure valve on the main water line was observed leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease and debris was observed around the grease container outside the facility.
Correction: The grease container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in the break area and near the water heater are not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed that the bottom right hand corner of the back door in the kitchen area is not sealed.
Correction: 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the front hand sink. Person in charge supplied paper towels during the inspection.
Correction: 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
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are not maintained in good repair: 1- ceiling tiles above the water heater, 2- the wall near the water heater appears to be water damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning. 1- walls throughout the kitchen area, 2- floor area near the back of the facility, 3-the caulking and surrounding areas around the mop sink..
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (corrected on site)
Observation: Mop not hung up to air dry. Observed a mop stored in the mop bucket. Mop was hung up during inspection.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
07/02/2015 | Routine | |
Additional Temperatures: Shells eggs - WIC - ST - 44'F, Milk - bulk milk machine - ST - 38'F. half and half - wait station - IT - 40'F
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Discussed with PIC:
1) Ensure bulk milk machine tube is cut at a 45' angle.
2) Operator advised that a fan grommet is on order for the walk-in freezer.
Observed good food handling procedures, hand-washing, glove-use, date-marking, and food temperatures.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed quaternary ammonium sanitizer concentration level at 0ppm in the sanitizer buckets at the cook line.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed waffles cones and sugar cones uncovered at the front serving counter.
Correction: Ensure all foods are covered and protected from possible contamination.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Observed the handsink across from the grill station not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of 3 microwave ovens throughout prep area were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surface of the grill, grill stands, fryers, and interior of bulk milk machine with accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Observed food containers in warewashing area stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed walls throughout facility, caulking at the handsink, and caulking at the mop sink noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
08/06/2014 | Routine | |
Abbreviations: PIC=person in charge
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside of waffle maker.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the following has accumulations of grime and debris: outside of waffle maker, outside of soda dispensing machine, outside of ice cream topping containers, handwashing sinks, outside of milk machine, outsides of lids to pans had a build up of carbon.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed stainless steel pans, plastic containers and cups that were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: Observed several missing floor tiles throughout the kitchen, there is missing laminate on the side of the counter next to the ice cream toppings prep counter, the hand sink by the prep area is no longer sealed to the wall, missing and dirty caulking around the mop sink, missing coving in the dishwashing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: A thorough cleaning is needed on the floors and walls of the kitchen.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The sanitizer in the sanitizing buckets being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Quatenary ammonium measured over 500 PPM, PIC corrected to 200 PPM.
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
07/09/2013 | Routine | |
Restaurant representatives - add corrected or new information about Friendly's Restaurant, 2068 Plank Road, Fredericksburg, VA 22401 »