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Restaurant: Happy Endings Bar and Grill
Address: 1315 Princess Anne Street, Fredericksburg, Virginia
Total inspections: 4
Last inspection: Apr 17, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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- 0380 - Corrected During Inspection Critical Observed several dented cans of marinara sauce on the dry storage shelving .
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. top interior is the ice machine 2. soda gun & holster in the bar 3. knives in storage 4. microwave
- 3350 - Corrected During Inspection Critical Unnecessary poisonous or toxic container of Flying Insect Spray found in the bar area.
- 3460 - Corrected During Inspection Critical Peptobismal located in the prep unit. Observed peptobismal discarded during inspection.
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April 17, 2009 | Critical Procedures | 4 | 0 | Details / Comments |
- 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous chicken and ground meat.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. interior of the microwave 2. interior of the ice machine 3. dirty knife hanging on knife holder 4. tongs hanging on the oven handle
- 1890 - Corrected During Inspection Critical Repeat Quaternary ammonium concentration level in the bar 3 compartment sink measured at 0 ppm..
- 2350 ii - Condenser line from the walk in cooler was draining into a stainless steel container on the floor of the prep area.
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July 23, 2008 | Follow-up | - | - | Details / Comments |
- 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous ground meat and chicken, cold holding temperatures and the hot holding temperatures.
- 0240 - Employee observed working in the food service area without proper hair restraint.
- 0820 A 2 - Corrected During Inspection Critical REPEAT Beef ST @ 63'F, Cheese St @67'F, Sour Cream ST @55'F in the prep unit - cold holding at improper temperatures
- 1060 - The nonfood contact surface of the particle board shelving in the bar is not corrosion resistant, nonabsorbent, and/or smooth.
- 1180 - The food temperature measuring device is not accurate.
- 1320 - There were no temperature measuring devices located in several refrigeration/freezer units .
- 1570 - EQUIPMENT was observed in a condition that prevents necessary maintenance and easy cleaning. 1. bottom shelf of the prep table adjacent to the handsink is corroded 2. door of the microwave 3. kick plate on the reach in freezer is missing 4. prep unit not keeping foods at 41'F or lower
- 1580 - Repeat The cutting board(s) along the prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
- 1770 A - Critical Repeat Numerous equipment food-contact surfaces were observed soiled to sight and touch:. Including the 1. Interior of the microwave, 2. veg slicer, 3.. knives hanging on a knife holder next to the prep unit 4. Interior of the ice machine 5. cutting board at the prep unit 6. tongs hanging on the oven handle 7. soda guns at the bar 8. utensils in the utensil holder adjacent to the handsink 8. inverted dishes on storage rack
- 1800 - Repeat The nonfood contact surface of numerous EQUIPMENT has accumulations of grime and debris. Including 1. hood and hood baffles 2. fryer 3. can opener holder 4. soda holsters at the bar 5. storage rack next to prep unit 6. bottom shelf of the reach in cooler 7. shelving, floors, walls and ceiling in the walk in cooler 8. white reach in cooler is dirty and needs to be defrosted 9. storage shelving in the bar area 10. beer cooler 11. container holding utensils near the prep area handsink 12. condenser fan in the walk in cooler
- 1890 - Critical Repeat Quaternary ammonium sanitizer in 3 compartment sink measured at 0 ppm. .
- 2000 - Single service items observed unprotected from contamination - 1.uncovered napkins at the C0 2 tanks 2. uncovered straws at the bar area
- 2190 - Hot water to the handsink in the bar; and the ladies and mens's restroom was turned off.
- 2310 - Corrected During Inspection Critical The handwashing facility located at the prep area is blocked with a dust bin and brush, preventing access by employees for easy handwashing.
- 2350 - Critical 1. Condenser line from the walk in cooler was propped up with stainless steel cup and draining into a stainless steel container 2. observed leak under handsink in ladies restroom
- 2930 - Front door of the food establishment was open during inspection.
- 3020 - Soap was not provided at the hand washing lavatory in the bar area.
- 3045 - The sign that notifies food employees to wash their hands is not clearly visible. 1. handsink in bar 2. handsinks in men's and ladies restrooms 3. handsink in prep area
- 3170 - Repeat Physical structure is not maintained in good repair. 1. wall next to the walk in cooler 2. paint peeling from ceiling in several locations in the kitchen 3. floor tile near the prep unit is in disrepair 4. seal all holes in floors, walls and ceilings 5. handsink in ladies restroom 6. damaged threshold to the walk in cooler
- 3180 - All floors, walls and ceilings noted in need of cleaning.
- 3270 - Critical Methods are not being used to control pests Observed numerous fruit flies throughout the bar area.
- 3340 - Critical Containers of HAZARDOUS PRODUCT are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. 1. paint stored under the 3 compartment sink 2. medicinal items stored on a shelf over the handsink in the prep area 3. container of medicinal items on shelf in the bar area
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July 10, 2008 | Routine | 8 | 14 | Details / Comments |
- 0060 - Critical Repeat The person in charge failed to state the required cold holding temperature of potentially hazardous foods. Person in charge is not certified in food safety.
- 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw steaks and bacon stored over chicken salad, tortillas, and sour cream in the prep unit.
- 0820 - Corrected During Inspection Critical The following foods are cold holding at improper temperatures in the walk in cooler: 1. chicken salads at 45F IT and 46F IT, 2. raw bacon at 54F IT.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. heavily stained cutting board at prep unit, 2. knife and several utensils stored on wall next to prep unit, 3. interior of the white microwave.
- 1890 - Corrected During Inspection Critical The quaternary ammonia sanitizer concentration in the bar 3-compartment sink is at an unacceptable level - 0 ppm.
- 3350 - Corrected During Inspection Critical Unnecessary poisonous or toxic materials, such as Bug Out bug spray, found in the food establishment.
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June 19, 2007 | Critical Procedures | 6 | 0 | Details / Comments |
April 17, 2009 (Critical Procedures)
Violations: - 0380 - Corrected During Inspection Critical Observed several dented cans of marinara sauce on the dry storage shelving .
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. top interior is the ice machine 2. soda gun & holster in the bar 3. knives in storage 4. microwave
Clean and sanitize these surfaces for food contact.
- 3350 - Corrected During Inspection Critical Unnecessary poisonous or toxic container of Flying Insect Spray found in the bar area.
Remove unnecessary poisonous or toxic materials.
- 3460 - Corrected During Inspection Critical Peptobismal located in the prep unit. Observed peptobismal discarded during inspection.
Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
This inspection was limited to the risk factors that have been identified by the Centers for Disease Control and Prevention (CDC) as the most prevalent contributing factors of foodborne illness or injury. The risk factors include: poor personal hygiene, food from unsafe sources, inadequate cooking, improper holding temperatures, and contaminated equipment.
No food prep going on during inspection. Food suppliers are US Foods and Giant. Discussed with operator: 1. provide a detailed and thorough cleaning of facility to include: all floors, walls, ceilings as well as all equipment. 2. Employee Health Policy - Foodborne Illness Symptoms 3. Per operator: as potentially hazardous food items are not served raw or undercooked a consumer advisory is not necessary. 4. Ensure all refrigerator/freezer units have thermometers 5. ensure all handsinks are provided with soap, paper towels and a handwashing sign. 6. Repair or replace the heavily scratched and scored cutting board at the bar area. 7. ensure the front door is closed tightly to prevent the entry of insects/rodents.
July 23, 2008 (Follow-up)
Violations: - 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous chicken and ground meat.
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.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. interior of the microwave 2. interior of the ice machine 3. dirty knife hanging on knife holder 4. tongs hanging on the oven handle
Clean and sanitize these surfaces for food contact.
- 1890 - Corrected During Inspection Critical Repeat Quaternary ammonium concentration level in the bar 3 compartment sink measured at 0 ppm..
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- 2350 ii - Condenser line from the walk in cooler was draining into a stainless steel container on the floor of the prep area.
Repair and maintain all plumbing components ans fixtures.
Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
No food prep going on during inspection. Provide a detailed and thorough cleaning of all equipment, floors, walls and ceilings throughout facility. This inspection was conducted as a followup to the routine inspection conducted on July 10, 2008 and the resulting Notice of Violation.
July 10, 2008 (Routine)
Violations: - 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous ground meat and chicken, cold holding temperatures and the hot holding temperatures.
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.
- 0240 - Employee observed working in the food service area without proper hair restraint.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 0820 A 2 - Corrected During Inspection Critical REPEAT Beef ST @ 63'F, Cheese St @67'F, Sour Cream ST @55'F in the prep unit - 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.
- 1060 - The nonfood contact surface of the particle board shelving in the bar is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Paint or seal particle board shelving.
- 1180 - The food temperature measuring device is not accurate.
Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- 1320 - There were no temperature measuring devices located in several refrigeration/freezer 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.
- 1570 - EQUIPMENT was observed in a condition that prevents necessary maintenance and easy cleaning. 1. bottom shelf of the prep table adjacent to the handsink is corroded 2. door of the microwave 3. kick plate on the reach in freezer is missing 4. prep unit not keeping foods at 41'F or lower
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) along the prep unit 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 Numerous equipment food-contact surfaces were observed soiled to sight and touch:. Including the 1. Interior of the microwave, 2. veg slicer, 3.. knives hanging on a knife holder next to the prep unit 4. Interior of the ice machine 5. cutting board at the prep unit 6. tongs hanging on the oven handle 7. soda guns at the bar 8. utensils in the utensil holder adjacent to the handsink 8. inverted dishes on storage rack
Clean and sanitize these surfaces for food contact.
- 1800 - Repeat The nonfood contact surface of numerous EQUIPMENT has accumulations of grime and debris. Including 1. hood and hood baffles 2. fryer 3. can opener holder 4. soda holsters at the bar 5. storage rack next to prep unit 6. bottom shelf of the reach in cooler 7. shelving, floors, walls and ceiling in the walk in cooler 8. white reach in cooler is dirty and needs to be defrosted 9. storage shelving in the bar area 10. beer cooler 11. container holding utensils near the prep area handsink 12. condenser fan in the walk in cooler
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 1890 - Critical Repeat Quaternary ammonium sanitizer in 3 compartment sink measured at 0 ppm. .
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- 2000 - Single service items observed unprotected from contamination - 1.uncovered napkins at the C0 2 tanks 2. uncovered straws at the bar area
Store single service items in its original protective packaging or inverted in an approved dispenser.
- 2190 - Hot water to the handsink in the bar; and the ladies and mens's restroom was turned off.
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
- 2310 - Corrected During Inspection Critical The handwashing facility located at the prep area is blocked with a dust bin and brush, 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.
- 2350 - Critical 1. Condenser line from the walk in cooler was propped up with stainless steel cup and draining into a stainless steel container 2. observed leak under handsink in ladies restroom
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- 2930 - Front door of the food establishment was open during inspection.
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.
- 3020 - Soap was not provided at the hand washing lavatory in the bar area.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- 3045 - The sign that notifies food employees to wash their hands is not clearly visible. 1. handsink in bar 2. handsinks in men's and ladies restrooms 3. handsink in prep area
Provide a sign/poster that is clearly visible to all employees
- 3170 - Repeat Physical structure is not maintained in good repair. 1. wall next to the walk in cooler 2. paint peeling from ceiling in several locations in the kitchen 3. floor tile near the prep unit is in disrepair 4. seal all holes in floors, walls and ceilings 5. handsink in ladies restroom 6. damaged threshold to the walk in cooler
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 3180 - All floors, walls and ceilings 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 Methods are not being used to control pests Observed numerous fruit flies throughout the bar area.
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.
- 3340 - Critical Containers of HAZARDOUS PRODUCT are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. 1. paint stored under the 3 compartment sink 2. medicinal items stored on a shelf over the handsink in the prep area 3. container of medicinal items on shelf in the bar area
Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
There is a direct connection under the 3 compartment sink. Pest Control company was called during the inspection to service facility. If using quaternary ammonium as sanitizer, ensure the proper test kit is provided and used. Conducted a demonstration on how to properly calibrate a food thermometer. Discussed with operator: 1. provide a new menu as menu has changed 2. attending food safety class - operator will attend the July Overeasy Foodsafety class 3. discussed comsumer advisory 4. ensure a new application for permit is submitted to the Health Department if there is a change of ownership
Enforcement policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and non critical violations places an establishment under enforcement which can result in revocation of the Health Department permit.
Facility is under enforcement and has been issued a Notice of Violation.
June 19, 2007 (Critical Procedures)
Violations: - 0060 - Critical Repeat The person in charge failed to state the required cold holding temperature of potentially hazardous foods. Person in charge is not certified in 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.
- 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw steaks and bacon stored over chicken salad, tortillas, and sour cream in the prep 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 - Corrected During Inspection Critical The following foods are cold holding at improper temperatures in the walk in cooler: 1. chicken salads at 45F IT and 46F IT, 2. raw bacon at 54F IT.
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.
- 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. heavily stained cutting board at prep unit, 2. knife and several utensils stored on wall next to prep unit, 3. interior of the white microwave.
Clean and sanitize these surfaces for food contact.
- 1890 - Corrected During Inspection Critical The quaternary ammonia sanitizer concentration in the bar 3-compartment sink is at an unacceptable level - 0 ppm.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Ensure that the quat sanitizer is at a level of 200 ppm.
- 3350 - Corrected During Inspection Critical Unnecessary poisonous or toxic materials, such as Bug Out bug spray, found in the food establishment.
Remove unnecessary poisonous or toxic materials.
Comments:
Provide a detailed cleaning of all floors, walls, ceilings, and equipment throughout the facility.
Ensure that only a certified pest control operator is treating the facility for pests.
Ensure that all handsinks are equipped with soap, paper towels, and a handwashing sign.
No food prep observed during inspection.
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and non-critical violations, places an establishment under enforcement which can result in revocation of health permit.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.
This inspection was limited to demonstration of knowledge, personal hygiene, food source, temperature control, and cross contamination.
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