a la Carte Cafe', 123 South Chestnut Street, Suite 110, Marion, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
February 05, 2009 | Follow-up | 1 | 9 | Details / Comments |
|
December 02, 2008 | Routine | 2 | 9 | Details / Comments |
|
December 20, 2007 | Routine | 3 | 11 | Details / Comments |
|
June 19, 2006 | Routine | 6 | 15 | Details / Comments |
|
December 07, 2005 | Critical Procedures | 2 | 0 | Details / Comments |
|
April 07, 2005 | Routine | 1 | 12 | Details / Comments |
|
August 26, 2003 | Routine | 1 | 3 | Details / Comments |
|
August 26, 2003 | Routine | 1 | 3 | Details / Comments |
|
May 06, 2003 | Routine | 4 | 10 | Details / Comments |
|
May 06, 2003 | Routine | 4 | 10 | Details / Comments |
February 05, 2009 (Follow-up)
Violations:
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor - also food contact equipment.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: refrigeration units and cup trays. Feb. 5 - the walk-in refrigeration unit shelving was still dirty. The unit was going to be closed down to replace wall coverings, etc. (mildew).
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: general cleaning of shelves.
Maintain nonfood-contact surfaces of equipment clean. - 2000 - Repeat Single-service items were found stored less than 6" above the floor.
Store @TABLEWARE@ in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2020 A (Utensils) - Repeat Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination.
Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination. - 2790 - Repeat The indoor wall/ceiling/attached shelving materials located in the kitchen, storage, and walk-in areas do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents - gap at the back door.
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. - 3180 - Repeat The following physical structures are noted in need of cleaning: exhaust hood and walls (where needed). Mildew on walls in the walk-in.
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. - 3180 (Toilet Rooms) - Repeat Fixtures in the toilet rooms are in need of cleaning - base of toilets and vents.
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. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
December 02, 2008 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Plastic bags of raw chicken in a open container stored beside of bags of bread and over cheese.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor - also food contact equipment.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: refrigeration units and cup trays.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: general cleaning of shelves.
Maintain nonfood-contact surfaces of equipment clean. - 2000 - Single-service items were found stored less than 6" above the floor.
Store @TABLEWARE@ in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2020 A (Utensils) - Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination.
Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination. - 2790 - Repeat The indoor wall/ceiling/attached shelving materials located in the kitchen, storage, and walk-in areas do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent.
Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents - gap at the back door.
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. - 3180 - Repeat The following physical structures are noted in need of cleaning: exhaust hood and walls (where needed). Mildew on walls in the walk-in.
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. - 3180 (Toilet Rooms) - Fixtures in the toilet rooms are in need of cleaning - base of toilets and vents.
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. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Discussed handling, temperatures and proper cooling and reheating.
December 20, 2007 (Routine)
Violations:
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor - also food contact equipment.
Elevate food and food contact equipment onto approved shelving with minimum 6" legs or casters. - 0820 A 2 - Critical @FOOD@ cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Adjust the temperatures of the refrigeration units to maintain the food temperatures properly. - 0840 - Critical According to the ""consume by"" date on the prepared ready-to-eat (RTE) chicken and tuna salads in the refrigerator, the food should have been discarded 3 days ago for chicken salad and 1 day ago for the tuna salad.
Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. Date the food with the discard date. - 1060 - Repeat The nonfood contact surface of the bar area - crevices, raw wood are 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. - 1620 - The compartment(s) of the manual warewashing sink was observed used for handwashing activity.
A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination. - 1730 - Melted utensils were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard and replace the utensils to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter - dispose of melted utensils. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: utensils/holders.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves.
Maintain nonfood-contact surfaces of equipment clean. - 2000 - Repeat There are no splashguards on the handsink - tables with food preparation items are located adjacent to the sink. Also, there are utensils, etc. located in containers above the handsink where they may be splashed when handwashing. Tongs were placed on the door of stove. Pots and pans were stored upright.
Install splashguards on sides of sink (must be smooth, nonabsorbent and cleanable). Remove items above the handsink that are within splash area of sink. Do not place the utensils on the door handle of the stove. Pots and pans must be place upside down to prevent debris from falling into the food containers. - 2020 - Utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store utensils and preparation utensils with food or lip-contact surface facing downward to prevent contamination prior to use. - 2190 - There was no hot water at the handwashing sink.
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens. - 2790 - Repeat The indoor wall/ceiling/attached shelving materials located in the storage area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent - mildew on these surfaces.
Refinish or replace the wall/ceiling/attached shelving materials at the area designated(or where needed) so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents - gap at the back door.
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. Inspect and repair all outer openings where needed. - 3180 - Repeat The walls were 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.
June 19, 2006 (Routine)
Violations:
- 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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 containers stored 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. - 0450 - Critical An employee observed reusing a utensil to taste food.
Discard the contaminated food and inform employees not to use a utensils more than once to taste food that is to be sold or served. - 0480 - Unlabeled food containers.
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 - Dispensing utensils improperly stored between uses.
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 140F and the container. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 - Critical Refrigerator cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1060 - The nonfood contact surface of the towel rack 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. - 1100 - The food contact surface of the cups is not accessible for cleaning and inspection.
Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being dissambled. 2. by disassembling without the use of tools. or 3. by easy disassembling with use of handheld tools such as screwdrivers, pliers, open-end wrenches and Allen wrenches. - 1570 - Handsink was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the handsink 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 handsink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. - 1750 - Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: fan, shelves and racks, can opener, ice machine, freezer, refrigerator, deep fryer, cups and trays, glasses and dessert refrigerator, bar freezer, all equipment.
Clean and sanitize these surfaces for food contact. - 2000 - Repeat Clean pots and pans were not observed stored in a position to allow air-drying.
Store pots and pans in a self-draining position that allows air-drying. - 2790 - The indoor ceiling material located at kitchen does 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 - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
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. - 3170 - Ceiling is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Floors and walls 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. - 3290 - Mops and brooms noted to be stored in such a way that it is contaminating equipment.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 3330 - Critical Working containers of spray bottles are not properly labeled.
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.
December 07, 2005 (Critical Procedures)
Violations:
- 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: shelves in walk-in.
Clean and sanitize these surfaces for food contact.
April 07, 2005 (Routine)
Violations:
- 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. - 1060 - The nonfood contact surface of the shelf cabinet for handsink is not corrosion resistant, nonabsorbent, and/or smooth. Storage shelves cleaned and painted in storage room.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1100 - Repeat The food contact surface of the food contact surfaces is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Do not use wood block knife holder, cloth utensil holders, remove cloth out of refrigerator n waitress area and on shelves - smooth, cleanable surfaces, pie case - remove paper.
Repair or replace the food contact surfaces to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: utensils and holders, ultra vection oven, plastic trays for glasses and cups, pie case fan screen, shelves, outside of equipment fryers, microwaves, dish cart, refrigator in waitress area, outside of ice cooler.
Clean and sanitize these surfaces for food contact. - 2000 - Repeat Stone pots and pans were found stored upside down on clean surface to prevent accumulation of dust and debris.
Store stone pots and pans in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2020 - Unwrapped knives, forks, or spoons were not stored cleanable container with the handles up.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. - 2030 - Outer opening protected against insect/rodent entry storage room outside door.
Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2790 - Repeat The outer screen door wall material does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbentWalk-in - walls and ceiling shall be smooth and cleanable resideue on walls and ceiling - raw wood sealed in walk-in to be cleanable.
Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 2890 - Light bulb over cooking and preperation area (hood area) not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2920 - Toilet room door is provided with a self-closing door but men's closure is detached - repair and keep closed.
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 3170 - Repeat Floors are not maintained in good repair at doorway into kitchen rough concrete on floor at walk-in - smooth raw wood under hot water heater must be smooth and cleanable.Walls - shall be maintained in good repair behind dishwashing area, handsink and selse where in kitchen where paint is bubbling and chipping, reapair wall in storage room ( drainage must be fixed on roof), raw wood on outside of walk-in door sealed.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Cleaning Physical Facilities - clean the following: conduit and pipes under exhaust hood, walls behind cooking and preparation areas, floors - under equipment and along walls, ledges at handsink, restroom exhaust fans 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.
August 26, 2003 (Routine)
Violations:
- 0550 - Dispensing utensils improperly stored between.
Store ice scoop in clean contained with handle up. - 0580 - Single-use gloves while worn during multi-tasked food preparation.
Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. - 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. Cover all food in storage, cover tea dispensers. - 0820 - Critical Observed Deli cooler out of temperature 50 degrees. Tuna Salad 48, Ham 57.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
MARK ALL HAZARDOUS FOOD BY DATE AND THROW AWAY DATE.
August 26, 2003 (Routine)
Violations:
- 0550 - Dispensing utensils improperly stored between.
Store ice scoop in clean contained with handle up. - 0580 - Single-use gloves while worn during multi-tasked food preparation.
Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. - 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. Cover all food in storage, cover tea dispensers. - 0820 - Critical Observed Deli cooler out of temperature 50 degrees. Tuna Salad 48, Ham 57.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
MARK ALL HAZARDOUS FOOD BY DATE AND THROW AWAY DATE.
May 06, 2003 (Routine)
Violations:
- 1580 - The cutting board along is 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. - 3020 - Soap was not provided at the hand washing sink.
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. - 0540 - Critical Food in contact with soiled equipment or utensils.
Use only cleaned and sanitized utensils or equipment during food preparation. - 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. - 1700 - Critical Wiping cloths must be stored in bleach water between use (sanitizer)
Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F. - 2000 - Pots & pans were not upside down.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 1800 - The nonfood contact surface of the shelves had accumulations of grime and debris as well as shelf under toaster.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1100 - Wood blocks were used to store knives - uncleanable. Netting under glasses is not cleanable. Ice cooler has broken surface inside.
Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being dissambled - 3180 - Cleaning physical facility - clean the following: Wall behind cooking & preparation area, exhaust good, floor in utility area, air conditioner. Clean floor behind plumbing - dishwasher area.
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. - 3170 - Walls - seal & paint where paint has come off.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 2790 - The indoor ceiling material located under hot water heater does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent - 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken & hamburger stored in Delfield refrigerator on top of processed foods (crab).
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 1150 - Plastic containers used for food must be food grade containers (hair solution containers) not food grade. Duct tape not a cleanable surface.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 0960 1 - Critical Food contact surfaces - Basket with cloth is not a cleanable surface for cups or lids. Do not use towels under drinking glasses. Do not use paper towels under cups @ coffee area. Do not re-use paper cups for storage.
Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
May 06, 2003 (Routine)
Violations:
- 1580 - The cutting board along is 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. - 3020 - Soap was not provided at the hand washing sink.
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. - 0540 - Critical Food in contact with soiled equipment or utensils.
Use only cleaned and sanitized utensils or equipment during food preparation. - 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. - 1700 - Critical Wiping cloths must be stored in bleach water between use (sanitizer)
Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F. - 2000 - Pots & pans were not upside down.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 1800 - The nonfood contact surface of the shelves had accumulations of grime and debris as well as shelf under toaster.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1100 - Wood blocks were used to store knives - uncleanable. Netting under glasses is not cleanable. Ice cooler has broken surface inside.
Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being dissambled - 3180 - Cleaning physical facility - clean the following: Wall behind cooking & preparation area, exhaust good, floor in utility area, air conditioner. Clean floor behind plumbing - dishwasher area.
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. - 3170 - Walls - seal & paint where paint has come off.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 2790 - The indoor ceiling material located under hot water heater does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent - 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken & hamburger stored in Delfield refrigerator on top of processed foods (crab).
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 1150 - Plastic containers used for food must be food grade containers (hair solution containers) not food grade. Duct tape not a cleanable surface.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 0960 1 - Critical Food contact surfaces - Basket with cloth is not a cleanable surface for cups or lids. Do not use towels under drinking glasses. Do not use paper towels under cups @ coffee area. Do not re-use paper cups for storage.
Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
a la Carte Cafe' respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| Sisters Cafe & Gifts | Marion, VA |  |
| Burger King #1602 (01-1464) | Virginia Beach, VA |  |
| Hardee's #2341 | Roanoke, VA | |
| McDonald's #3984 (01-0368) | Virginia Beach, VA | |
| Pupuseria Gaviota | Harrisonburg, VA | |
| McDonald's #11683 | Midlothian, VA |  |
| Jim's Country Store | Front Royal, VA | |
| Hardee's | Galax, VA | |
| McDonald's | Max Meadows, VA | |
| Popeyes # 5738 | Chesapeake, VA | |
Restaurants in neighborhood
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about a la Carte Cafe', 123 South Chestnut Street, Suite 110, Marion, VA »