- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. noted dippers used for hot foods (e.g navy beans , gravy etc) stored in container with water in it . Removed and noted dippers stored in hot holding units.
Correction: 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 135°F.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Noted consumer advisory has no asterisking on the menu items that may be undercooked. .
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Non-Food Contact Surfaces
Observation: noted bottom shelf of metal table holding containers dirty. clean.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Noted floor tiles worn and missing in the kitchen and under reach in fridges and serving line/counter. repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/02/2015 | Routine | |
Noted consumer advisory on menu does not indicate which foods may be under cooked.
- Warewashing Sinks, Use Limitation (corrected on site)
Observation: Noted plastic continers in mop sink sanitizing. Use 3 compartment sink to wash rinse and sanitize. Note mop sink.
Correction: A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.
- Physical Facilities in Good Repair (repeated violation)
Observation: Noted floors in kitchen, and behind bar worn and not easily cleanable repair or replace.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/01/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage stored on top of grill at 87 F needs to be 135 F or above. .
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink in kitchen is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Tiles worn in kitchen and behind counter is not maintained in good repair. Floor under the reach in refrigrator and freezer is loose. Dirt accumulation .
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Clean floors in the store room, and kitchen. Clean under all shelves and reach in fridges in kitchen and 3 compartment 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.
- Pests - Controlling Pests*
Observation: Noted one live roach next to 3 comp sink. Saw no other signs . Owner to clean and treat with pest control inspector.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Noted unnecessary items from store room. Its over full and cant clean floor .
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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02/02/2015 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Noted onions stored on floor needed to be 6" off the floor. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Non-Food Contact Surfaces
Observation: Noted bottem shelf of table adjacent stove dirty/greasy feel. Clean
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Noted floor of the kitchen & behind the serving counter with worn tiles. Need to be repaired. Not easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/24/2014 | Routine | |
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: Noted pool strips used for chemical test strips, need strips that read from 50 to 100 PPM.
Correction: Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Noted frozen burger meat in plastic stored in handwash station. Moved. Do not block handwash station.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the blockage. .
- Physical Facilities in Good Repair (repeated violation)
Observation: Noted floor tiles worn in kitchen and behind counter repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/26/2014 | Routine | |
1) recommend serve safe for PiC. 2) Went over cooling procedure with cook.
- Physical Facilities in Good Repair (repeated violation)
Observation: Noted floor in the kitchen and bar area has tiles missing and worn.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/02/2013 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cutting board has 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable. Appears to be worne tiles.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in dineng area is not smooth and easily cleanable. Looks like peeled paint may fall in food .
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
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12/28/2012 | Routine | |
Restaurant representatives - add corrected or new information about Hopewell Quick Lunch, 113 Hopewell Street, Hopewell, VA 23860 »