Shoes Cup & Cork Club, 17 N King Street, Leesburg, VA 20176 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Shoes Cup & Cork Club
Address: 17 N King Street, Leesburg, VA 20176
Type: Fast Food Restaurant
Phone: 703 975-1926
Total inspections: 11
Last inspection: 03/24/2016

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Inspection findings

Inspection date

Type

  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling cheese and bun with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: The raw shell eggs observed stored on shelf above olives and chic peas.
    Correction: Separate raw eggs during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Food Contact with Equipment and Utensils* (corrected on site)
    Observation: Employee observed wiping hands on cloth towel then place same towel on knives and prep-board.
    Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Do not use cloth towels to dry hands on and do not store dry cloths on cutting utensils.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling chicken salad not adequate as it was placed in a plastic container with a cover.
    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.
03/24/2016Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Cut melon cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the ceiling of nice machine has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floor under the coolers in the upstairs kitchen noted in need of cleaning.
    Correction: 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.
10/27/2015Routine
The staff was observed washing hands and changing gloves between tasks. Employee health questions were correctly answered. The dish machine was sanitizing utensils with a utensil temperature of 168 degrees.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Sprouts cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Nonstick Coatings, Use Limitation
    Observation: Some pans that are non-stick kitchenware have the coating peeling off.
    Correction: Discontinue use of non-stick kitchenware when the coating is peeling off.
  • Temperature Measuring Devices - Ambient Air and Water
    Observation: There is no ambient (air/water) temperature measuring device (degrees F) in several coolers.
    Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) below panini station 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.
  • Single-Service and Single-Use Articles, Use Limitation
    Observation: Single-service items were observed used for the ice scoop.
    Correction: Discontinue the use of single-use containers for ice scoop. Provide approved ice scoop with a handle.
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand washing lavatory in the at coffee station.
    Correction: 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
06/10/2015Routine
Very tight but organized kitchen. Food temperatures were good. The dish machine was sanitizing with hot water.
  • Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
    Observation: Cream and milk at coffee station for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
01/21/2015Routine
  • Food - Miscellaneous Sources of Contamination
    Observation: Live house flies were observed in the food prep area of restaurant.
    Correction: Protect food from miscellaneous sources of contamination. Come up with a better solution to keep flies out of the kitchen.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate for the mushroom ravioli cooked this morning.
    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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Tuna salad cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Time as a Public Health Control*
    Observation: Coffee creamers for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Critical: Time as a Public Health Control*
    Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
    Correction: 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.
  • Sanitizing Solutions, Testing Devices (repeated violation)
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed a pink residue on the ice shield in the ice machine.
    Correction: Clean and sanitize these surfaces for food contact.
08/25/2014Routine
The above item was corrected on the spot. Do not stack the deli meat over the top of the pan at the prep cooler as it is above the cooling zone of unit. The dish machine was sanitizing utensils at 172 degrees F. The quat sanitizer at the 3 basin sink was good @ 200 ppm. Manager provided information on reportable illnesses. Manager provide information on signs and symptoms of illness that the staff is required to report to management. If firm wants to add a prep are upstairs, need to submit plans prior to the build out.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Sliced salami cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. The salami was place in 2 pans in put in a cooler that was maintaining food at 41 or less.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
02/05/2014Routine
The purpose of today's visit is due to a complaint, # 31626, of a possible food borne illness. Manager was unaware of the complaint. Kitchen staff provided information on how raw poultry and ready-to-eat foods are handled. Discussed the washing, rinsing, and sanitizing of utensils and food contact surfaces after handling raw proteins. The storage of wiping cloths was also reviewed. Make sure wiping cloth bucket used for raw proteins is not used for the storage of wiping cloth used for read to eat foods wiping cloth. Different wiping cloth buckets need to be used for raw and read to eat foods. Staff was observed handling read to eat foods with single service gloves. I did not observed the kitchen staff handle any raw proteins at time of visit. The quaternary ammonia sanitizer at the 3 basin sink was good @ 200 ppm. Manager stated he would go over cleaning, sanitizing, and wiping cloth procedures with the staff.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored on counter between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
10/08/2013Complaint
The quaternary ammonia sanitizer in the 3 basin sink was good @ 200 ppm. Employees were observed wearing gloves and changing them between tasks. Good employee practices were observed.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Diced eggs cold holding at improper temperature of 44 degrees F.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. The diced eggs are located in a 3 door cooler. The food items on the other side of the cooler were all in the proper temperature range but the diced eggs were on the end and this part of the cooler seems to be warmer the rest of the cooler.
09/27/2013Risk Factor
All food temperatures were within the acceptable range. Firm has started monitoring and recording cooling temperatures to ensure foods cool down within the appropriate time span. Date labeling was good. Employee was observed spinning water out of the lettuce after cleaning it.
  • Sanitizing Solutions, Testing Devices (repeated violation)
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Test strips were ordered and supply company provided wrong test strips for the type of sanitizer used in establishment.
    Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
08/21/2013Follow-up
This is the first operational inspection of this facility. The firm is still making adjustments. The temperature of foods needs to be monitored more often. The quat sanitizer at the 3 basin sink was good @ 200 ppm. The dish machine was sanitizing with hot water and had a utensil temperature of 165 degrees. Correct above critical items today. Correct all other items within 10 days.
  • Food - Washing Fruits and Vegetables (corrected on site)
    Observation: Head lettuce not washed before being offered for sale or service.
    Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
  • Critical: Cooling* (corrected on site)
    Observation: Baked and pulled chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
    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. Item was voluntarily discarded.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) chicken and tuns salad in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Prohibitions - Single Service
    Observation: Single-service or single-use items found stored in boxes on basement floor.
    Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination. Place all single service items on shelving 6 inches off the floor to protect from moisture.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back door was left open and the pick up window was open without and screens or other devises that would prevent inset entry
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
08/16/2013Routine
Correct the above items before opening. Finish installing hand soap and paper towel dispensers along with the employee hand wash signs. Need to apply for a health department permit and pay fee.
  • Floors, Walls, and Ceilings, Utility Lines
    Observation: Exposed utility service line or pipe from ice machine and coffee roaster obstructs or prevents cleaning of floor.
    Correction: Relocate utility service line to allow access to (floor, wall, ceiling) for cleaning.
  • Floor and Wall Junctures, Coved, and Enclosed or Sealed
    Observation: Floor and wall juncture around steps and floor sinks not sealed.
    Correction: Seal floor and wall junctures to prevent water from going under and behind walls etc.
  • Lighting, Intensity
    Observation: Less than 50 foot candles of light was noted in the prep area where the slicer goes.
    Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
07/05/2013Pre-Opening

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