Palm Tree Cafe, 1320 Jefferson Davis Highway, Fredericksburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Palm Tree Cafe
Address: 1320 Jefferson Davis Highway, Fredericksburg, Virginia
Total inspections: 5
Last inspection: Jun 22, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0550 - Corrected During Inspection (REPEAT) Dispensing utensils improperly stored between uses. Utensils were stored in water measuring 114F and 120F.
  • 0820 A 1 - Corrected During Inspection Critical The following foods were hot holding at improper temperatures on the right side of the steam table: 1. cooked cabbage IT 126F, 2. cooked rice IT 129-131F. (PIC stated that he turned down this side of the steam table because it was burning the food. Cabbage and rice were placed back into the oven and reheated to 185F and 205F.)
  • 1190 - (REPEAT) The ambient air temperature measuring device (degrees F) located in the Kenmore reach in cooler is not accurate. Thermometer was reading above 80F, however, foods were holding at 41F or colder.
  • 1770 A - Critical (REPEAT) The following utensils were observed soiled to sight and touch: top interior of microwave in back food prep area.
  • 3170 - (REPEAT) Flooring throughout the food prep area and back food prep area not maintained in good repair. Flooring is coming up or missing in several areas. Wall behind electrical outlet in back food prep area is in disrepair.
  • 3180 - (REPEAT) Floors under and around equipment throughout food prep areas noted in need of cleaning.
  • 3270 - Critical (REPEAT) Rat droppings observed throughout the floor under and around the toilet in the employee restroom. (PIC stated that property owner is currently working with pest control company regarding this issue)
  • 3380 - Corrected During Inspection Critical The sanitizer spray used for sanitizing cutting boards and prep tables measured too strong - over 200 ppm chlorine. (PIC adjusted the level to 100 ppm chlorine)
June 22, 2009Routine44Details / Comments
  • 0050 - Critical Repeat The person in charge was not available at the time of inspection.
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties. Only one employee was present during inspection and was unable to state proper food temperatures, such as cooking and hot holding, and proper cleaning and sanitizing procedures. Employee was unaware of facility's food suppliers.
  • 0160 - Critical Observed employee drop food on the floor, pick it off the floor and place in trash, then continue with food prep without washing hands. Observed employee handle money and use the cash register, then begin handle clean equipment and dispense food, without properly washing hands. No handwashing observed during the inspection by food employee.
  • 0220 - Critical In use open drinking container stored on food prep table in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored over beans in the reach in cooler.
  • 0480 - Improperly labeled food container of cornmeal.
  • 0550 - In-use utensils improperly stored between use. Utensils were stored in water measuring 106F.
  • 0570 - Wiping cloths improperly stored between use. Wet wiping cloths stored in the 3-compartment sink.
  • 1060 - The nonfood contact surface of the unsealed wood in the facility is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1190 - The ambient air temperature measuring device (degrees F) located in the Kenmore reach in cooler is not accurate. Thermometer was reading above 80F, however, foods were holding at 41F or colder.
  • 1510 - Employee could not provide a food temperature measuring device.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - The cabinet under the handsink in the food prep area was observed in a state of disrepair and damaged.
  • 1580 - The cutting board(s) in storage are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. interiors of both microwaves in the facility, 2. stainless steel food containers in storage, 3. vegetable shredder in storage, 4. utensils in storage, such as food strainer.
  • 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. hood filters, 2. prep table shelving, 3. exterior of fryer, 4. heavy ice accumulation in the interiors of the United reach in freezer and chest freezer, 5. wooden shelving in back food prep area.
  • 1890 - Critical Repeat Observed employee wash and rinse utensil at 3-compartment sink, then use to dispense food, without properly sanitizing.
  • 1960 - Plastic food containers were found stacked while wet after cleaning and chemical sanitization.
  • 2030 - Storage of soiled utensils was adjacent to clean utensils at the 3-compartment sink. Clean and dirty equipment was stored together at the 3-compartment sink.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the food prep area is blocked by equipment, such as large stock pots and baking sheets, preventing access by employees for easy handwashing.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the food prep area.
  • 3030 - No disposable towels were provided at the hand washing lavatories in the food prep area and employee restroom.
  • 3100 - Cell phone and cigarettes stored on the food prep table in the kitchen area.
  • 3170 - Flooring throughout the food prep area and back food prep area not maintained in good repair. Flooring is coming up or missing in several areas.
  • 3180 - All floors, walls, and ceilings throughout the facility noted in need of cleaning.
  • 3270 - Critical Live roach observed in dry storage closet. Rat droppings observed throughout the floor of the dry storage closet. (Employee indicated that the rat was eradicated recently)
  • 3330 - Critical Working containers of bleach is not properly labeled. Unlabeled bleach was in a plastic squirt bottle and employee was not sure if it was bleach or sanitizer. Test kit indicated it was straight bleach.
May 13, 2009Routine918Details / Comments
  • 0050 - Critical The person in charge was not available at the time of inspection.
  • 0820 A 2 - Corrected During Inspection Critical Shell eggs in the beige reach in cooler at 59F IT - cold holding at improper temperatures. Thermometer in reach in cooler is reading 52F. (eggs removed)
  • 3380 - Corrected During Inspection Critical The chlorine sanitizer concentration in the wiping cloth bucket is too strong - over 200 ppm. (discarded)
August 05, 2008Critical Procedures30Details / Comments
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. The person in charge is not certified in food safety. (PIC is registered for August Over Easy Food Safety Course)
  • 0140 - Critical Improper handwashing procedures observed. Observed employee rinse hands at 3-compartment sink, without soap and for less than 20 seconds, after eating, and before donning gloves.
  • 0220 - Corrected During Inspection Critical An employee is eating in the food prep area where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0820 A 1 - Corrected During Inspection Critical The following foods are hot holding at improper temperatures: 1. cooked plantains on microwave at 101F IT (placed into refrigeration unit for rapid cooling), 2. cooked cabbage in rice cooker at 117F IT. Rice cooker was not plugged in. (PIC reheated cabbage to 165F IT)
  • 0820 A 2 - Corrected During Inspection Critical The following foods are cold holding at improper temperatures: 1. sliced tomatoes on microwave at 65F IT, 2. raw chicken thawing on drainboard of 3-compartment sink at 55F IT.
  • 1890 - Critical Observed employee wash and rinse cutting board at 3-compartment sink but not sanitize the cutting board after it was cleaned.
  • 3340 - Corrected During Inspection Critical Container of bleach stored with clean equipment are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
July 24, 2008Critical Procedures70Details / Comments
No violation noted during this evaluation. May 27, 2008Routine00Details / Comments

June 22, 2009 (Routine)



Violations:
  • 0550 - Corrected During Inspection (REPEAT) Dispensing utensils improperly stored between uses. Utensils were stored in water measuring 114F and 120F.
    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 135F.
  • 0820 A 1 - Corrected During Inspection Critical The following foods were hot holding at improper temperatures on the right side of the steam table: 1. cooked cabbage IT 126F, 2. cooked rice IT 129-131F. (PIC stated that he turned down this side of the steam table because it was burning the food. Cabbage and rice were placed back into the oven and reheated to 185F and 205F.)
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 1190 - (REPEAT) The ambient air temperature measuring device (degrees F) located in the Kenmore reach in cooler is not accurate. Thermometer was reading above 80F, however, foods were holding at 41F or colder.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1770 A - Critical (REPEAT) The following utensils were observed soiled to sight and touch: top interior of microwave in back food prep area.
    Clean and sanitize these surfaces for food contact.
  • 3170 - (REPEAT) Flooring throughout the food prep area and back food prep area not maintained in good repair. Flooring is coming up or missing in several areas. Wall behind electrical outlet in back food prep area is in disrepair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - (REPEAT) Floors under and around equipment throughout food prep areas 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 (REPEAT) Rat droppings observed throughout the floor under and around the toilet in the employee restroom. (PIC stated that property owner is currently working with pest control company regarding this issue)
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3380 - Corrected During Inspection Critical The sanitizer spray used for sanitizing cutting boards and prep tables measured too strong - over 200 ppm chlorine. (PIC adjusted the level to 100 ppm chlorine)
    Ensure that the chlorine sanitizer concentration used for food-contact surfaces is a level between 50-100 ppm.
Comments:
Discussed with PIC:
PIC stated that pest control company is currently treating the facility for pests. Contact the Health Department with last pest control invoice. Health Department will be in contact with facility regarding pest issues. Ensure that pesticides are not stored in the facility and other chemicals are stored away from food prep areas and equipment.
PIC stated that they are having difficulty with hot holding cooked plantains. If they are held too hot they will burn in container or dry out. Facility can use time as a public health control, instead of temperature, for the plantains if they have written procedures that addresses the following issues: 1. a description of the foods that time will be used as a public health control instead of temperature, 2. the time that foods will be held out of temperature (foods can be held no longer than 4 hours and discarded), 3. the method for monitoring the time that foods are held out of temperature, 4. disposition of food after 4 hours.
Facility has improved significantly since last inspection. PIC was able to demonstrate knowledge and is registered for the July Over Easy Course.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, PU-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.

May 13, 2009 (Routine)



Violations:
  • 0050 - Critical Repeat The person in charge was not available at the time of inspection.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties. Only one employee was present during inspection and was unable to state proper food temperatures, such as cooking and hot holding, and proper cleaning and sanitizing procedures. Employee was unaware of facility's food suppliers.
    Train all employees in food safety as it relates to their assigned duties.
  • 0160 - Critical Observed employee drop food on the floor, pick it off the floor and place in trash, then continue with food prep without washing hands. Observed employee handle money and use the cash register, then begin handle clean equipment and dispense food, without properly washing hands. No handwashing observed during the inspection by food employee.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0220 - Critical In use open drinking container stored on food prep table 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.
  • 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored over beans in the reach in cooler.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0480 - Improperly labeled food container of cornmeal.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - In-use utensils improperly stored between use. Utensils were stored in water measuring 106F.
    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 135F.
  • 0570 - Wiping cloths improperly stored between use. Wet wiping cloths stored in the 3-compartment sink.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1060 - The nonfood contact surface of the unsealed wood in the facility 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.
  • 1190 - The ambient air temperature measuring device (degrees F) located in the Kenmore reach in cooler is not accurate. Thermometer was reading above 80F, however, foods were holding at 41F or colder.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1510 - Employee could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine 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 cabinet under the handsink in the food prep area was observed in a state of disrepair and damaged.
    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 - The cutting board(s) in storage 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. interiors of both microwaves in the facility, 2. stainless steel food containers in storage, 3. vegetable shredder in storage, 4. utensils in storage, such as food strainer.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. hood filters, 2. prep table shelving, 3. exterior of fryer, 4. heavy ice accumulation in the interiors of the United reach in freezer and chest freezer, 5. wooden shelving in back food prep area.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1890 - Critical Repeat Observed employee wash and rinse utensil at 3-compartment sink, then use to dispense food, without properly sanitizing.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 1960 - Plastic food containers were found stacked while wet after cleaning and chemical 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.
  • 2030 - Storage of soiled utensils was adjacent to clean utensils at the 3-compartment sink. Clean and dirty equipment was stored together at the 3-compartment sink.
    Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the food prep area is blocked by equipment, such as large stock pots and baking sheets, 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.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the food prep 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.
  • 3030 - No disposable towels were provided at the hand washing lavatories in the food prep area and employee restroom.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3100 - Cell phone and cigarettes stored on the food prep table in the kitchen area.
    Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
  • 3170 - Flooring throughout the food prep area and back food prep area not maintained in good repair. Flooring is coming up or missing in several areas.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - All floors, walls, and ceilings throughout the facility 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 Live roach observed in dry storage closet. Rat droppings observed throughout the floor of the dry storage closet. (Employee indicated that the rat was eradicated recently)
    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.
  • 3330 - Critical Working containers of bleach is not properly labeled. Unlabeled bleach was in a plastic squirt bottle and employee was not sure if it was bleach or sanitizer. Test kit indicated it was straight bleach.
    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.
Comments:
Recommend employees attend a food safety certification course. Serv Safe and Over Easy information provided.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, PU-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.

August 05, 2008 (Critical Procedures)



Violations:
  • 0050 - Critical The person in charge was not available at the time of inspection.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 0820 A 2 - Corrected During Inspection Critical Shell eggs in the beige reach in cooler at 59F IT - cold holding at improper temperatures. Thermometer in reach in cooler is reading 52F. (eggs removed)
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 3380 - Corrected During Inspection Critical The chlorine sanitizer concentration in the wiping cloth bucket is too strong - over 200 ppm. (discarded)
    Ensure that the chlorine sanitizer concentration in the wiping cloth bucket is at a concentration between 50-100 ppm.
Comments:
3-compartment sink sanitizer concentration - 50 ppm chlorine
Ensure that employees are washing hands at the handsink provided and discontinue using the 3-compartment sink for handwashing.
Adjust the temperature of the beige reach in cooler so that it is capable of holding foods at 41F or colder.
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.
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.

July 24, 2008 (Critical Procedures)



Violations:
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. The person in charge is not certified in food safety. (PIC is registered for August Over Easy Food Safety Course)
    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.
  • 0140 - Critical Improper handwashing procedures observed. Observed employee rinse hands at 3-compartment sink, without soap and for less than 20 seconds, after eating, and before donning gloves.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0220 - Corrected During Inspection Critical An employee is eating in the food prep area where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0820 A 1 - Corrected During Inspection Critical The following foods are hot holding at improper temperatures: 1. cooked plantains on microwave at 101F IT (placed into refrigeration unit for rapid cooling), 2. cooked cabbage in rice cooker at 117F IT. Rice cooker was not plugged in. (PIC reheated cabbage to 165F IT)
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Corrected During Inspection Critical The following foods are cold holding at improper temperatures: 1. sliced tomatoes on microwave at 65F IT, 2. raw chicken thawing on drainboard of 3-compartment sink at 55F IT.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1890 - Critical Observed employee wash and rinse cutting board at 3-compartment sink but not sanitize the cutting board after it was cleaned.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 3340 - Corrected During Inspection Critical Container of bleach stored with clean equipment are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Discussed with PIC:
Facility has done remodeling to the facility since opening inspection. New equipment has been added and cabinets and countertops have been rearranged. Ensure that patrons do not have access to the ice machine. Contact the Health Department prior to adding new equipment or remodeling the facility.
Grease trap under the 3-compartment sink is in need of cleaning. Water is unable to flow through the pipes and greasetrap, therefore, water is spilling onto the floor. PIC has contacted company to clean grease trap and company is scheduled to service the grease trap today, 7/24/2008. Contact the Health Department after grease trap has been serviced/cleaned.
Ensure that proper methods are being used to thaw foods. Thaw foods by either 1. under refrigeration, 2. under cool, running water, 3. as part of the cooking process.
Obtain quaternary ammonia test kit if using Steramine tablets in the 3-compartment sink for sanitizing. Facility has chlorine test kit, therefore, recommend facility to use bleach to sanitize until quaternary ammonia test kit is obtain. Ensure that chlorine sanitizer is at a concentration between 50-100 ppm.
Ensure that wet wiping cloths are stored in sanitizer at the proper concentration when not in use.
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.
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.

May 27, 2008 (Routine)

Comments:
Discussed with PIC:
True 2-door reach in cooler is reading 45F on the top of the unit and 49F on the bottom. PIC stated that this unit will only be used to store non potentially hazardous foods, such as beverages. Recommend labeling unit for non-potentially hazardous foods only. If storing potentially hazardous foods, adjust the temperature of the unit so that it is capable of holding foods at 41F or colder.
Provide a detailed cleaning of the ice machine before operation.
Remove all unused equipment and foods from the facility.
Discussion with PIC regarding food suppliers. Ensure that foods are coming from an approved source and food deliveries are inspected. Return food items if they are out of temperature or appear to be adulterated.
Ensure that PIC is knowledgeable in employee health policies and reporting procedures when an employee has certain symptoms or diagnosed with food-borne illnesses.
This facility is in substantial compliance and is eligible for a permit from the Virginia Department of Health.
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.

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