Sources JJ McDonnell seafood, Metro meats, Super, Standard and Cavalier produce. Supreme Steam Clean hood cleaned 7-19-15,
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw shell eggs stored over RTE produce in cooler (It's About Thyme), raw seafood stored over ready to eat sauces in Copper Fish 2 door cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Chowder in the 2 door refrigeration unit in It's About Thyme kitchen noted not being adequately cooled to prevent the growth of harmful bacteria. Cooling for >6 hours at 53 degrees F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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. Chowder voluntarily discarded by manager.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelving in dry storage area (It's About Thyme kitchen) is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Replace shelving within 90 days
- Cooling, Heating, and Holding Capacities
Observation: two door cooler in It's About Thyme kitchen was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional cold holding units necessary to maintain food items at 41 degrees or below at all times. Not adequately sized for cooling foods.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: area under display coolers in Copper Fish, area around Vulcan oven in Thyme Market.
Correction: Maintain nonfood-contact surfaces of equipment clean. Clean these areas this week.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishmachine not dispensing the proper concentration of sanitizer 0ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Repaired so that sanitizer dispenses 100 ppm
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in dishwashing area is not maintained in good repair. Walls behind hot holding unit in It's About Thyme kitchen in need of repair and no longer smooth and easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct within 90 days.
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11/18/2015 | Routine | |
source: JJ McDonnell Seafood
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Vinegar, etc. stored next to mop sink
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Correct today.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Large containers of soup and sauces cooling in walk in cooler.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. CORRECT TODAY
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Shelving in dry storage area in It's About Thyme is not smooth, easily cleanable and non absorbant.
Correction: Replace shelving in dry storage area so that it is smooth, easily cleanable and non absorbant.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard is lining shelves in cook area of Thyme market
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove cardboard from shelving to render non absorbant and easily cleanable. Correct today.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) throughout kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Correct within 30 days.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: dishmachine area and outside surface of dishmachine
Correction: utensil storage area (hanging rack), storage shelving throughtout kitchen areas
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at The Copper Fish bar sink was measured at a temperature less than 100°F. No hot water provided at handwashing sink at bar.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Correct within 30 days.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the Copper Fish bar area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the drink pitchers preventing its use. Correct today.
- Physical Facilities in Good Repair
Observation: floors in dishwashing area not maintained in good repair. Walls adjacent to dishwasher and handsink as well as behind hot holding soup wells in It's About Thyme kitchen not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct within 6 months
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease. Correct today.
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12/17/2014 | Routine | |
temps cont'd: shrimp: 38, 37 degrees F, ribeye: 36, ham: 39, 40 degrees, crab meat: 37, veal 41 degrees F, Chicken 36 degrees F, prime rib cooling 48* degrees F. Dishmachine (Market) sanitizing temp >180 degrees F. Recommend providing more cold holding storage area for volume of food prep.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Containers of spices stored on floor in dishwashing area, boxes of food stored on floor of walk in freezer. ;Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct today.
- Critical: Cooling* (corrected on site)
Observation: containers of seafood cream sauce noted not being adequately cooled to prevent the growth of harmful bacteria. Cream sauce prepped late yesterday (9/10) and put in walk in cooler early this AM reading at 48 degrees F at 8 AM.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep unit in Market are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Correct within 30 days
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in Thyme Market is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Correct within 30 days
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09/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about It's About Thyme, 128 E Davis Street, Culpeper, VA 22701 »