Robert E. Rose Memorial Foundation, Inc., 549 Valley Mill Rd., Winchester, VA - Restaurant inspection findings and violations

March 05, 2009 (Routine)

Violations:

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 2190 - Repeat Water from the handwashing sink located in the kitchen was measured at a temperature less than 100F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.

Comments:
Clean and sanitize all food contact equipment and utensils every four hours or as needed to prevent debris build-up. All other cleaning needs to be done no less than once every 24 hours or as needed to prevent debris build-up. Seal around the walk-in refrigeration unit door is in need of repair, gap observed during inspection.

February 27, 2008 (Routine)

Violation: 2190 - Corrected During Inspection Water from the handwashing sink located in the kitchen was measured at a temperature less than 100F.
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
Comments:
Took ServSafe 2/11/08 waiting for Cert.
All foods are precooked. Egg are the only raw product but are fully cooked before serving. Need pH strips for chlorine sanitizer. All equipment not temperature controlled need to be clean and sanitized every four hours. Adjust pH on dishmachine to 50-100 ppm.

April 19, 2007 (Routine)

Comments:
As soon as maitowoc freezer is working correctly "able to circulate air better" move items in walk-in freezer back to maitowoc. Facility clean during inspection. Recommend that ServSafe Cert be renewed. Starting mid year 2007 demonstration of knowledge will be mandatory for managers and PIC "people in charge" in Frederick County.

April 17, 2006 (Routine)

Violation: 3170 - The moulding around the ice machine and several tiles found missing under 3 vat sink/dish wash machine.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
All original food products must be in labeled container/bag. Product must be date marked after opening of product and container closed once opened.

November 10, 2005 (Routine)

Comments:
At the time of inspection facility looked clean and tidy

June 29, 2005 (Routine)

Violation: 0610 - Potatoes stored on the floor less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
Comments:
At time of inspection facility looked clean and tidy. Remember to use food grade gloves and use hair retraints

October 20, 2004 (Routine)

Violations:

• 0610 - Food stored on the floor of walkin freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3045 - The sign that notifies food employees to wash their hands is not clearly visible in the restrooms.
  Provide a sign/poster that is clearly visible to all employees
• 3170 - Floor next to wall under 3vat sink missing pieces of tile. Replace caulk at sink-to-wall junctures above 3vat and 2vat sinks. Repair wall under soap dispenser in womens' toilet room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
• 3340 - Critical Containers of cleaners are not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.CORRECTED
• 3340 - Critical Containers of odor killer are stored on counter with foods.
  Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.CORRECTED
• 3180 - Increase frequency of cleaning behind and around dish machine area. Clean wall behind toasters and cabinet base above them.
  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:
Reminded PIC to use discard dates, not prep dates on potentially hazardous foods. Keep copy of ServSafe certificate on premises.

March 16, 2004 (Routine)

Violations:

• 0380 - Critical Food from damaged packaging offered for sale or service.
  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.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 3150 - Products for credit, redemption, or return is not being stored in a separate designated area.
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 0470 - Critical Damaged, spoiled or recalled food stored in a location that may cause contamination.
  Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.

Comments:
Discussed noted discrepancy of walk-in ambient air temperature and temperature of foods within with PIC. Advised PIC to monitor foods temps of items within walk-in to be sure they drop to 41 degrees F or below and phone repairman if needed.

August 12, 2003 (Routine)

Violation: 2000 - Clean baking pans, pots, pitchers, etc. were observed stored with the food-contact surface facing upward.
corrected

January 21, 2003 (Routine)

Violations:

• 0830 - Critical The ready-to-eat commercially processed food in the freezer was not properly dated for disposition after opening.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 0830 - Critical The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 2810 - Floor or floor covering to the left of the dish machine is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 2000 - Clean utensils were observed stored with the food-contact surface facing upward.
  corrected
• 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 140F (according to attached spec plate) and the actual temperature is 124F.
  Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.