The operator provided a metal probe thermometer, quat. test strips and a posted Employee Health policy at this time.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: cookline equipment and surrounding shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (spacing was observed underneath the side door leading to the outside bar area).
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment ( an accumulation of boxes and papers were noted at various locations within the facility).
Correction: 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.
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01/04/2016 | Routine | |
Provided and discussed FDA form 1-B with operator.
- Non-Food Contact Surfaces (repeated violation)
Observation: Refrigeration (interior and exterior) are in need of being cleaned, including the shelving and cabinets in the kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: 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.
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08/19/2015 | Routine | |
Make sure all refrigerators/freezers have thermometers.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Non-Food Contact Surfaces (repeated violation)
Observation: The interior of the refrigerator in the kitchen is in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Interior and exterior of the building in need of being cleaned and organized.
Correction: 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.
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04/16/2015 | Routine | |
Go through canned goods periodically to ensure products that are out of date are not being used.
Clean and organize facility to prevent pest, especially mice. Facility storing items that are unnecessary to the establishment, are making a prime environment for pest.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving under the grill 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Facility is in need of being organized. Leaves and other items scattered behind the facility should be removed.
Correction: 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.
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12/15/2014 | Routine | |
Bug sprays are not permitted in the food facility.
Provided and reviewed FDA form 1-B.
- Non-Food Contact Surfaces
Observation: Clean and organize refrigerators and freezers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Remove any items unnecessary from the establishment. (Inside and outside) Blow leaves from up against the building into woods.
Correction: 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.
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07/29/2014 | Routine | |
Remove leaves from behind the building, to prevent pest harborage areas.
- Light Bulbs Protective Shielding
Observation: Light bulbs by the hand sink not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Seal where walls meet behind the refrigerator, in the kitchen. Door going out to the side of the building, observed with a gap.
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.
- Personal Care Items - Storage (corrected on site)
Observation: Mouth wash, toothbrush, and toothpaste stored in the kitchen.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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03/14/2014 | Routine | |
Ensure all refrigerators have thermometers in the warmest part of the unit.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Doors on either side of the dining room need to be sealed to prevent the entry of insects. Seal where wall meets in the kitchen, behind the refrigerator.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Behind the refrigerator in the kitchen.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: 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.
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11/04/2013 | Routine | |
Floor in the rest-room scheduled to be done in next month.
Ready-to-eat foods are good for seven days
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) bologna in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the reach-in cooler in the kitchen 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in behind the three compartment sink is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap observed at the bottom of the front and side.
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.
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06/28/2013 | Routine | |
Self closing door mechanism for the women's rest-room needs to be repaired.
Change in use utensils every four hours.
Repair tiling in women's rest-room before next inspection.
- Non-Food Contact Surfaces (repeated violation)
Observation: Interior of all reach-in coolers and fryers in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Window in kitchen observed open. (closed during inspection) All doors of the establishment need to be sealed.
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.
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02/22/2013 | Routine | |
Quaternary ammonium test kit on hand. Sanitizer was at proper concentration.
Date marking must be corrected immediately.
Non-critical violations must be corrected within 30 days.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sliced deli meats and barbecue 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Heavy build-up of ice was observed in the Whirlpool reach-in refrigerator/freezer.
Correction: Defrost to prevent frost build-up.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the reach in frigidare refrigerator/freezer in the kitchen 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.
- Water Pressure (repeated violation)
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: hand sink in the kitchen.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sink in the kitchen immediately.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand sink in the kitchen.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in kitchen area 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: 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.
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01/24/2011 | Routine | |
Non-critical violations must be corrected within 30 days.
Date marking must be done with ready to eat items within 24 hours of opening.
- Equipment - Good Repair and Proper Adjustment
Observation: Whirlpool refrigerator/freezer has heavy accumulation of ice.
Correction: Defrost to prevent heavy build-up of frost.
- Water Pressure (repeated violation)
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: hand sink in the kitchen.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sink in the kitchen immediately.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: 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.
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09/24/2010 | Routine | |
Restaurant representatives - add corrected or new information about Bermuda Inn, 103 E. Hundred Road, Chester, VA 23836 »