Great Bridge Court House Cafe, 350 Battlefield Boulevard, South, Chesapeake, VA - Restaurant inspection findings and violations

September 21, 2009 (Risk Factor Assessment)

• 0220 - Corrected During Inspection Critical Employee observed eating a bowl of rice in the kitchen.
  All employees are to eat in the designated dining area away from the food and equipment.
• 0160 - Corrected During Inspection Critical A food employee failed to remove his single-use gloves and wash his hands after entering the kitchen from the outdoors.
  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.
• 3030 - No disposable towels were provided at the hand washing station's towel dispenser.
  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
• 0800 - Corrected During Inspection Critical Clam chowder stored for cold holding in the walk-in cooler was noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

June 01, 2009 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between uses(chlorine >200ppm today).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50 ppm chlorine) between uses.
• 0830 - Critical Repeat The prepared prime rib and ribs in the walk in refrigeration unit are not properly dated for disposition.
  Mark the name and "consume by" date on the ribs 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. 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 The temperature measuring device in the small sandwich unit was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1700 - Critical Chlorine sanitizing solution dispensed at the dishwasher was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1800 - The nonfood contact surfaces of the table out back, cookline drip trays, top of the dishwasher, Alto Shaam, and counter top warmer observed in need of cleaning.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted.

February 10, 2009 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between uses(<50 ppm chlorine).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50ppm chlorine) between uses. Do not leave towels on counter.
• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  Elevate all food storage onto approved shelving with minimum 6" legs or casters.
• 0760 - Critical The leftover gravy was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria. *Leftover product was added to new.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. *Never combine leftovers with fresh product.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration units 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. 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. *Commercially processed salads- follow manufacturer's pull date.
• 1320 - Some temperature measuring devices in the reach in units were not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature and where easily viewed.
• 2000 - Clean utensils and equipment were found hanging low at the three compartment sink.
  Store all food contact equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.

November 25, 2008 (Routine)

July 14, 2008 (Routine)

• 0220 - Critical In use open drinking containers 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.
• 0570 - Wiping cloths improperly stored between uses(>200ppm chlorine).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50 ppm chlorine) between uses.
• 0760 - Critical The crab soup was not rapidly reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165F or above for 15 seconds. Food shall be reheated within 2 hours.
• 0790 - Improper methods used to thaw ground beef.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration units 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. 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 The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, tub of utensils, refrigerator and freezer interiors, ice maker interior, fryers, white wire racks, scale,.....
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The nonfood contact surfaces of the trash cans, cooking equipment, stereo, reach in units, sheds,....have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Peeling stall partitions in ladies' room, not maintained in good repair
  Repairs scheduled. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Kitchen floor, baseboards, walls, conduits, ceiling tiles, fans, walk in exterior, bar floor,.....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 Rodent droppings observed in the food storage unit.
  Continue treatment and eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3300 - Premises has accumulation of cigarette butts and litter.
  Maintain the back area clean and free of litter.
• 3340 - Critical Repeat Containers of cleaners and insecticides are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners and pesticides must be stored seperately from each other and in an area that is not with or above food, equipment, utensils, linens or single service items.

March 19, 2008 (Routine)

• 0820 2 - Critical Foods in lowboy reach in cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1100 - The rusty refrigerator racks are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the racks to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1770 B - Observed accumulations of mold, grease deposits or other soil on the following food contact surfaces: refrigerators, freezers, some plastic pitchers, soda gun, plastic containers and lids, ...
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surfaces of the stove, shelves, reachins,...have accumulations of grime and debris.
  Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2250 - The utility sink observed with food bags in it. Mop water observed out back.
  Use the utility sink for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes ONLY. Do not dump mop water on the ground. Prep food in approved, designated sinks only.
• 3180 - Kitchen walls, ceiling tiles, fans, pipes, walk in exterior, and outback storage facilities 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 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.