Restaurant: Civil Cricket Coffee Cafe
Address: 7868 Main Street, Middletown, Virginia
Phone: (540) 868-0919
Total inspections: 6
Last inspection: Jun 9, 2009
0080 - Critical Repeat Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
0200 - Employees wearing jewelry on their arms and hands while preparing food.
0790 - Improper methods used to thaw meat.
0820 A 2 - Corrected During InspectionCritical Food located in the display case are cold holding at improper temperatures
0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
0220 - Corrected During InspectionCritical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
0470 - Corrected During InspectionCritical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
0570 - Wiping cloths improperly stored between use.
0840 - Corrected During InspectionCritical According to the ""consume by"" date on the prepared ready-to-eat (RTE) food product "milk" in the refrigerator, the food should have been discarded seven days ago.
0080 - Critical Repeat Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus. Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
0200 - Employees wearing jewelry on their arms and hands while preparing food. Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
0790 - Improper methods used to thaw meat. 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
0820 A 2 - Corrected During InspectionCritical Food located in the display case are cold holding at improper temperatures Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
Clean and sanitize all food contact equipment not temperature controlled every four hours or as needed to prevent debris build-up. All other cleaning needs to be done no less than once every 24 hours. Make sure to clean and sanitize the fans, debris present. Clean and sanitize ice machine guard plate debris present. All foods need to have a use by or make date, observed some foods without date. Any equipment not needed for day to day operations needs to be removed from the facility. Need to submit a remodel for facility additions and a new application for the Bed and Breakfast
June 27, 2008 (Routine)
Violations:
0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus. Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
0220 - Corrected During InspectionCritical 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.
0470 - Corrected During InspectionCritical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
0570 - Wiping cloths improperly stored between use. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
Comments:
Make sure to invert or hang mops after using to allow for proper air drying. Thermometers needed in back magic chef and the reach-in refrigeration unit. Submit any and all changes when plans are drawn for health department approval. All food needs to be purchased from an approved source.
July 10, 2007 (Routine)
Violation: 0840 - Corrected During InspectionCritical According to the ""consume by"" date on the prepared ready-to-eat (RTE) food product "milk" in the refrigerator, the food should have been discarded seven days ago. 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.
Comments:
When done with the remodel turn in a new floor plan to the Health Department. Recommend leaving fan on in rest-room to circulate air. Maintain cleaning schedule. Always keep handsink accessible for handwashing only, do not use 3-vat sink. Make sure there are thermometers in both mini fridges. Sanitation rags need to be stored in the sanitation solution buckets. Solution for chlorine sanitation should be between 50-100 parts per million "ppm." Be sure milk and all cold hold units hold at 41 or lower.
November 28, 2006 (Routine)
Comments:
Be sure to remove the cooler in the middle of the floor behind the front counter as soon as possible. This is a violation under 12 VAC 5-421-1550; spacing and cleaning accessibility.
October 10, 2006 (Follow-up)
Violations:
2890 - Repeat Light bulb over espresso and counter not shielded, coated, or otherwise shatter-resistent. Shield or replace light bulb with a coated or shatter-resistant bulb.
3220 - Mops not hung up to air dry. Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Since you purchase your own cans be sure not to buy new can goods with dents. Maintain a cleaning schedule i.e. clean as much as need.
August 24, 2006 (Pre-Opening)
Violations:
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.
1510 - The person in charge could not provide a food temperature measuring device. Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
2310 B - The handwash station in the dishwashing area is being used for purposes other than washing hands. The handwash facility identified above is to be used for washing hands only
2890 - Light bulb over espresso and counter not shielded, coated, or otherwise shatter-resistent. Shield or replace light bulb with a coated or shatter-resistant bulb.
2920 - Toilet room door is not provided with a self-closing door 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.
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.
Comments:
- wash hands - also need food thermometer instead of meat thermometer - for hair restraints you may also use hats
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