Kenmore Club, 632 Kenmore Avenue, Fredericksburg, VA - Restaurant inspection findings and violations

May 22, 2009 (Critical Procedures)

Violation: 3380 - Corrected During Inspection Critical Repeat Quaternary ammonium sanitizer concentration level in the 3 compartment sink measured at 300 ppm
Proper concentration level of quaternary ammonium is 200 ppm.
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.
Discussed with operator: 1. ensure wet wiping cloths are stored in santizer when not in use 2. ensure all utensils are stored with the handles upright to prevent against possible contamination 3. ensure floors are cleaned at floor/wall junctures 4. ensure employees are only wearing a plain wedding band - no other jewelry on hands or arms 5. ensure all equipment and supplies are 6 inches off the floor in the store room. Observed good hot holding and cold holding temperatures during inspection.

October 08, 2008 (Routine)

Violations:

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. microwave in the snack bar area.
  Clean and sanitize these surfaces for food contact.
• 3380 - Corrected During Inspection Critical Quaternary ammonium sanitizer concentration level in the 3 compartment sink measured at 400 ppm.
  Proper concentration level of the quaternary ammonium is 200 ppm.

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
Food supplier is Schenck Foods. Observed good handwashing, glove use and food handling during inspection. Facility is very clean and well maintained.

April 07, 2008 (Critical Procedures)

Violation: 0380 - Corrected During Inspection Critical Observed 3 dented cans of pineapple on 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.
Comments:
This inspection was limited to personal hygiene, cross contamination, food source, temperature control, and demonstration of knowledge.
Also inspected Joe's Place which is a small snack area within facility. Joe's Place serves only prepackaged snacks. No food prep going on during inspection. Facility is very well maintained.

October 03, 2007 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical Observed employees drinking from uncovered containers in the food preparation area.
  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.
• 1320 - There was no temperature measuring device located in the Delfield reach in cooler..
  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.
• 1330 - There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 2660 - There are no covered refuse container for the disposal of feminine napkins in the ladies restrooms.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.

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
Quatenary ammonium sanitizer concentration level in 3 compartment sink measured at 200 ppm. No food prep going on during inspection. Operator was conducting a foodsafety class for members during inspection. Facility is exceptionally clean, well maintained; good handwashing observed during inspection.

April 05, 2007 (Critical Procedures)

Violations:

• 2260 - Corrected During Inspection Critical Backflow or backsiphonage prevention device not available on threaded faucet at the mop sink as required by law.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 3380 - Corrected During Inspection Critical Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 - Quatenary Ammonium sanitizer in 3 compartment sink measured 400 ppm.
  Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

Comments:
Lunch is served from 12:00 pm to 12:30 pm. Lunch today was cornbread, green beans, french fries and flounder. Advised by PIC that flounder is cooked to 160'F. All roasts are precooked. Salmon is served and is also precooked. No shellfish is served in facility.
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 personal hygiene, cross contamination, food source, temperature control, and demonstration of knowledge. Ensure wash and rinse water at the 3 compartment sink is 110'F.

March 27, 2007 (Complaint)

Violation: 2130 - Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: 3 compartment sink.
Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the 3 compartment sink immediately.
Comments:
Per PIC, all washing, rinsing and sanitizing of equipment, tableware and utensils being done in the dishmachine.
Spoke with PIC regarding complaint. Facility has called in a plumber to address water pressure problem - PIC will advise Health Department when repairs have been completed.

October 31, 2006 (Routine)

Violations:

• 0570 - Wiping cloths improperly stored between use. Chlorine sanitizer in wet wiping cloth bucket in kitchen area measured 10 ppm. Proper concentration level of chlorine sanitizer is 50 to 100 ppm.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - The bottom shelf of the 2 Door Reach In Cooler is damaged and the shelving in the 2 Door Reach In Cooler is corroded - observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the 2 Door Reach In Cooler 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.
• 1960 - Corrected During Inspection Plastic food containers next to ice tea machine were found stacked while wet after cleaning and sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3220 - Corrected During Inspection Mops in mop sink room - 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:
Men's and Ladies restrooms in the front of the building are still undergoing renovations. Restrooms adjacent to kitchen area are completed.
Snack bar provides prepackaged snacks and bottled & canned drinks. No food prep going on during inspection.
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
Facility is a smoke free establishment.

August 22, 2006 (Critical Procedures)

Violation: 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: INTERIOR OF THE ICE MACHINE.
Clean and sanitize these surfaces for food contact. FACILITY IS PURCHASING BAGGED ICE.
Comments:
Facility is operating out of a temporary VFW facility, that is not a permitted kitchen, while the permanent facility is renovated. Renovations are scheduled to be completed the end of September, 2006. All foods are being brought it daily for use that day. All leftover foods are discarded at the end of each day. Provide a thermometer to measure cooking temperatures of potentially hazardous foods.

February 10, 2006 (Routine)

Violations:

• 2790 - The indoor ceiling material located at THE MEN'S AND LADIES RESTROOMS do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - OBSERVED COVING IN RESTROOM LAYING ON THE FLOOR IN LADIES RESTROOM AND HOLES IN WALL IN MEN'S RESTROOM.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. SEAL ALL HOLES IN FLOORS, WALLS AND CEILINGS.
• 3180 - FLOORS UNDER EQUIPMENT AND AT FLOOR/WALL JUNCTURES 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:
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.
Advised by PIC that ceiling tiles that are smooth, non absorbent and easily cleanable will be installed in men's and ladies lavatories next week.

February 18, 2005 (Other)

Comments:
Supervised Follow up Inspection with new EHS trainee.

February 18, 2005 (Follow-up)

Violation: 0380 - Corrected During Inspection Critical Repeat Observed several dented cans of food stored on storage shelf for service. Efforts were made following Critical inspection to discard damaged goods and place in designated damaged goods area; however damaged goods still remain on dry storage shelves.
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. PIC AT TIME OF THIS INSPECTION REMOVED ALL DAMAGED GOODS FROM DRY STORAGE AREA.
Comments:
Apple juice temperatures cold holding @ 60'F and 62'F. Recommend to PIC storing individual apple juice with the individual milk containers in the iced colanders, draining into bowl, until another colander can be purchased. Thank you very much for all your efforts!

February 04, 2005 (Other)

Comments:
Supervised Critical Inspection with new EHS trainee.

February 04, 2005 (Critical Procedures)

Violations:

• 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. 2 cans of kidney beans observed stored on dry storage shelf for service.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Designate an area for damaged can goods for return to supplier.
• 0470 - Critical Raw hamburger stored above RTE soup and lasagna in the walk in freezer. Observed many boxes of food stored directly on the floor.
  Raw animal foods shall be stored beneath ready to eat foods. All foods shall be stored at least 6 " off the floor.
• 0820 - Corrected During Inspection Critical The following foods cold holding at improper temperatures: corn beef hash 65'F and apple juice 58'F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: microwave, toaster, ice machine, and the shelf beneath the steam table.
  Clean and sanitize these surfaces for food contact.
• 2200 - Critical Sprayer nozzle at the dishroom rinse sink extends down past the flood rim level of the sink basin.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. REPLACE STAINLESS STEEL COIL BRACE TO ELEVATE SPRAYER NOZZLE ABOVE FLOOD RIM LEVEL TO PROTECT MUNICIPAL WATER SUPPLY.

Comments:
Discussed observations with PIC; the following recommendations were made: when keeping foods cool on ice ensure that foods are held in containers so that ice will drain; replace blue roasting pans that are showing signs of wear; provide quaternary ammonia test strips to test concentration level of sanitizer solution levels; clean floursent light fixtures in kitchen and area surrounding mop sink.
Kitchen area observed very clean and well organized. Great date marking!

November 07, 2003 (Routine)

Comments:
The facility is well maintained and organized.