Carter's Courthouse Cafe, 224 N Main Street, Hopewell, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
August 04, 2009 | Routine | 1 | 2 | Details / Comments |
|
February 04, 2009 | Routine | 1 | 10 | Details / Comments |
August 04, 2009 (Routine)
Violations:
- 0820 A 2 - Critical a) noted raw hamburger at 45 F in sandwich unit b) noted sausage at 50 F in the sandwich unit c) noted potato salad at 48 F in the sandwich unit. sandwich unit may not be holding temp. Tuna at 51 f in sandwich unit. Cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 0620 - Food stored under sewer lines in freezer units in the employee break room. Know overhead sewer lines exist in the employee room.
Relocate food storage to an approved area or shield the sewer lines to intercept potential drips. - 1150 - Repeat The nonfood contact surface of the cardboard used to line the reach in fridge is not designed or constructed to be easily cleanable. Remove and clean the bottom shelf.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
February 04, 2009 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical The PERSONNEL is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
All PERSONNEL who are drinking, eating or smoking must be in the designated break area away from food preparation/handling areas to prevent cross contamination. - 0240 - Corrected During Inspection 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. - 0550 - Corrected During Inspection In-use utensils improperly stored between use. (ice scoop)
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 135F. - 0790 - Improper methods used to thaw ground beef.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 1150 - The nonfood contact surface of the shelving is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 1570 - EQUIPMENT was observed in a state of disrepair and damaged. 1.Cover missing on compressor compartment on prep table behing cooktop, 2.Torn gasket on cooler door on prep table behind cooktop, 3.cracked ice scoop, 4. Tiles missing from counter top infront of hot holding units on server line, 5. Trim on edge of customer serving counter laminate has peeled off, needs to be painted/sealed/replaced.
Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 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 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1.debris accumulation in the bottom of the kenmore upright freezer, 2. debris accumulation on top of drink storage cabinet, 3.grease accumulation on fire suppresant system over cooktop., 4.dirty door gaskets on coolers on prep table behind cook top,
Maintain nonfood-contact surfaces of equipment clean. - 1960 - Corrected During Inspection TABLEWARE were found stacked while wet after cleaning and chemical sanitization.
Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. - 2000 - Corrected During Inspection Clean TABLEWARE were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2600 - The outdoor refuse container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
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