Bonnie's Country Kitchen, 1 N Berlin Pke, Lovettsville, VA 20180 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Bonnie's Country Kitchen
Address: 1 N Berlin Pke, Lovettsville, VA 20180
Type: Full Service Restaurant
Phone: 703 882-5285
Total inspections: 10
Last inspection: 03/24/2016
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Inspection findings

Inspection date

Type
Correct the above item today, maintain the corrected item as corrected. Facility operating with expired permit - renew without delay (prior to follow-up inspection). Reminders - 3 vat sink wash -> rinse -> sanitize -> air dry. If cooking and final prep of food occurs on different days the food should be date marked with the cook date example potato cooked yesterday then cut today should bear yesterdays date.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Raw animal food stored above ready to eat food and produce.
    Correction: Store raw animal food below and away from ready to eat foods and produce.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Foods cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below. Repair/adjust/service the coolers as needed.
03/24/2016Routine
Maintain the corrected items as corrected.
Notes: permit on file expired 12/31/2014 -> blank application provided -> apply within one week.
Interior of rear 2 door reach in cooler noted in need of cleaning. Observed some pest activity -> reminder staff are not to spray -> contact your PCO for supplemental l service if needed. Please sand/resurface prep cooler cutting board.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw chicken stored in very close proximity to fresh produce.
    Correction: Store raw animal foods below and away from fresh produce. Corrected during inspection - open bag of chicken was placed into larger container with lid.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: According to the date mark the sliced ham (4/15) should have been previously discarded.
    Correction: Promptly discard foods that have reached the end of the seven day holding period.
04/30/2015Routine
ACR 36232
A complaint was received that a customer observed a roach on the floor in the dining room, had hair in their gravy, the bathrooms are smelly and the floors and tables are not swept.
A regular and complaint inspections were conducted. A few flies were observed in the kitchen. No pest activity was noted in the dining room. According to the staff they area having regular pest control services. Staff are required to have their hair pulled back if not using hair spray. The bathrooms were not noted to have an offensive smell. Facility owner/landlord stopped in during the inspection and EHS discussed updating the faucet and stopper in the mens room (existing - rusty stopper). Both the table cloths and floor were observed to be in a reasonable state (post lunch rush).
Staff were aware of a complaint about staff being loud recently and they indicated that it was addressed - this is not a regulatory concern for the Health Department. Additionally staff indicated that an employee quit recently.
EHS advised staff to make sure that any customer concerns are addressed as they arise.
No violation noted during this evaluation.		08/13/2014Complaint
Maintain the corrected item as corrected.
Correct the remaining items today.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Employees observed failing to wash after coughing and when starting work.
    Correction: Instruct food service workers to wash their hands after coughing and when starting work.
  • Critical: Cooling*
    Observation: Improper cooling
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours.
08/13/2014Risk Factor
ACR 34899
A compliant was received that stated a customer observed dirty floors and several cockroach carcasses in the dining room of this facility on Sunday May 25. A site visit was made. When asked, staff did not recall and incidents out of the ordinary on that date. Staff did state that they have been having pest activity that started very soon after the basement of the building started being remodeled. The PIC indicated that pest control was called and produced a receipt for service on 04/23/2014. PIC further indicated that the PCO left glueboards as part of the service. EHS observed pests in the glueboards and also dead and mostly dead pests in the storage area. Additionally, the floors of the dining room were observed to be in reasonable, but not spotless condition. Some of the table bases appeared to be in need of cleaning.
EHS advises facility to:
- call for supplemental pest control services as needed while glueboards are filling up
- clean the table bases and increase the regular cleaning frequency
- remove unused items from the facility -> OK to store items at Maryland facility.
- conduct detail cleaning (under/behind equipment particularly in the storage room)
No violation noted during this evaluation.		06/03/2014Complaint
Maintain the corrected items as corrected. Date marking improved. Reminder - test sanitizer when making fresh batch to verify correct concentration.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
    Observation: Foods service workers drinking from an open container.
    Correction: Instruct all food service workers to drink only from closed containers such as a cup with a lid and straw.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Gravy hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above.
04/17/2014Risk Factor
All items noted during the previous inspection have been corrected - maintain the corrected items as corrected.
No violation noted during this evaluation.		01/02/2014Follow-up
Correct the remaining items prior to the follow-up inspection. Facility permit has expired - please renew - applications provided to PIC.
  • Critical: Hands - When to Wash*
    Observation: A food service worker failed to wash after returning from an interruption in the work.
    Correction: Review proper hand washing with all staff.
  • Critical: Eating, Drinking, or Using Tobacco*
    Observation: Open drink container,
    Correction: Instruct food service workers to drink only from closed containers such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment.
  • Critical: Cooling* (corrected on site)
    Observation: improper cooling - potatoes.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 more hours.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
    Observation: According to the date mark the food should have been previously discarded.
    Correction: Promptly discard foods at the end of the seven day holding period.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
    Observation: Disclose portion of the consumer advisory not posted - breakfast menu.
    Correction:
  • Critical: Equipment and Utensils - Before Use After Cleaning*
    Observation: Wares are not being sanitized - the sanitizer is too weak.
    Correction: Sanitize wares before use after cleaning - mix sanitizer as directed by the manufacturer.
12/12/2013Risk Factor
Correct the remaining item - please fax or email revised menu to EHS for review. Reviewed employee health with manager.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
    Observation: Raw/undercooked animal foods offered without intact consumer advisory.
    Correction: Correctly post the consumer advisory or serve all animal foods fully cooked. Note: reminder posted without disclose - reviewed how to post disclosure on menu.
07/31/2013Follow-up
Correct the remaining items within 24 hours. Reviewed glove use, cooling, cooling methods, employee health with staff.
  • Critical: Hands and Arms Cleaning Procedure* (corrected on site)
    Observation: A food service worker was observed failing to use soap and lather for 10 seconds when washing their hands.
    Correction: Instruct all staff members on correct hand washing procedures.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
    Observation: Bare hand contact with ready to eat foods observed.
    Correction: Instruct all food service workers to contact ready to eat foods with gloves, tongs, spatulas, deli paper or other suitable utensils.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Raw chicken stored above ready to eat food.
    Correction: Store raw chicken below ready to eat food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Foods in the prep cooler cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
    Observation: According to the date mark the BBQ should have been discarded yesterday.
    Correction: Promptly discard foods that have reached the end of the seven day holding period.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
    Observation: Raw/undercooked animal foods offered without intact consumer advisory.
    Correction: Correctly post the consumer advisory or serve all animal foods fully cooked.
07/24/2013Risk Factor

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