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Restaurant: Quarles Food Stores
Address: 10520 James Madison Highway, King George, Virginia
Total inspections: 2
Last inspection: Oct 6, 2008
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|
- 0140 - Critical Hot water temperature at the front serving counter handsink measured at 78'F and hot water temperature in the ladies restroom handsink measured at 83'F.
- 0850 - Corrected During Inspection Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
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October 06, 2008 | Critical Procedures | 2 | 0 | Details / Comments |
- 3270 - Critical Observed several flies throughout facility.
- 3350 - Corrected During Inspection Critical Unnecessary poisonous or toxic container of Flying Insect Killer found in the food establishment.
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August 05, 2008 | Routine | 2 | 0 | Details / Comments |
October 06, 2008 (Critical Procedures)
Violations: - 0140 - Critical Hot water temperature at the front serving counter handsink measured at 78'F and hot water temperature in the ladies restroom handsink measured at 83'F.
Hot water temperature at handsinks should be at 100'F or higher.
- 0850 - Corrected During Inspection Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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.
PIC called for repairs to the hot water at the handsinks during inspection. PIC will fax work order to the HD when repairs are completed. Facility is well organized and maintained.
August 05, 2008 (Routine)
Violations: - 3270 - Critical Observed several flies throughout facility.
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.
- 3350 - Corrected During Inspection Critical Unnecessary poisonous or toxic container of Flying Insect Killer found in the food establishment.
Remove unnecessary poisonous or toxic materials.
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
Servsafe classes for employees will be held within the next 30 days. Person In Charge is a certified Servsafe instructor. Quaternary ammonium sanitizer concentration level in the 3 compartment sink measured at 200 ppm. Facility is serviced monthly by a pest control company. Per PIC potentially hazardous foods are not served raw or undercooked therefore a Consumer Advisory is not necessary. Ensure area around the dumpster is kept free of litter. Observed very good handwashing during inspection. Facility is very clean and well organized. Facility has a written Employee Health Policy.
This facility is in substantial compliance and is eligible for a permit from the Virginia Department of Health.
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