Handy Mart #13, 740 Fairfax St., Stephens City, VA - Restaurant inspection findings and violations

June 23, 2009 (Routine)

Violation: 1580 - The cutting board(s) along prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
Comments:
Clean and sanitize all food contact equipment not temperature controlled every four hours or as needed to prevent debris build-up, all other cleaning needs to be done every 24 hours. Make sure wet rags used for sanitizing, when not in use are stored fully submerged in sanitizing solution.

June 13, 2008 (Routine)

Violation: 0220 - Corrected During Inspection 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.
Comments:
Sanitary rags when wet need to be stored fully submerged in solution. Any utensils that are not easily cleanable or are not able to maintain manufacturer characteristics need to be repaired or replace. Any equipment or utensils not temperature controlled need to be cleaned and sanitized every four hours or as needed to prevent debris build-up.

May 15, 2007 (Routine)

Violations:

• 1780 - Corrected During Inspection Critical Surfaces of the ice dispenser on the soda fountain was observed soiled with accumulations of grime and debris.
  Clean the surface of dispenser at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
  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.

Comments:
Separate employee belongings from public in cold hold units. Make sure any employee items are to be stored in a single location. Need to secure CO2 tanks so that they are not a falling hazard. Make sure fire suppression is checked and the tag is stamped with date of inspection. Sanitation rags need to be stored in sanitation bucket with sanitizer solution.

August 31, 2006 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical 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.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ 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 - There was no temperature measuring device located in the @EQUIPMENT@.
  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 The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@.
  Clean and sanitize these surfaces for food contact.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
  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.

August 23, 2005 (Routine)

Violations:

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:can opener.
  Clean and sanitize these surfaces for food contact.
• 2000 - Repeat Coffee stirrere were observed stored unprotected at the self serve bar.
  Store stirrers the original protective package to protect from contamination until used.
• 3220 - Corrected During Inspection Mops not hung up to air dry.
  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.
• 3380 - Corrected During Inspection Critical @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

July 29, 2004 (Routine)

Violations:

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine door, soda dispenser backsplash, can opener blade
  Clean and sanitize these surfaces for food contact. CORRECTED
• 0830 - Critical The prepared ready-to-eat (RTE) food 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. CORRECTED
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed food in the refrigeration unit was 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. CORRECTED
• 1920 - Oven mitts are observed to be heavily stained and soiled.
  Soiled oven mitts may directly or indirectly contaminate food or food-contact surfaces. Launder or discard oven mitts when heavily stained or soiled.
• 2000 - Single service items (stirrers) observed unprotected from contamination.
  Store single service items in its original protective packaging or in an approved dispenser.
• 3180 - Repeat The ceiling around the vents and the floor behind the freezers, the softserve machine, etc. 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:
Advised PIC to keep proof of ServSafe certification on premises.

February 24, 2003 (Routine)

Violations:

• 0830 - Critical The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was 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.
• 1800 - The nonfood contact surface of the cart used to dry dishes had 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.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: dipper well, can opener blade, interior of ice machine
  Clean and sanitize these surfaces for food contact.
• 3330 - Critical Working containers of Windex 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.
• 3170 - Wall to left of fryers is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor behind the equipment, especially the softserve machine and coffee makers as well as the pricing signage to the right of the exhaust hood 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.