Cruiser's Sports Bar & Grill, , Hayes, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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August 20, 2009 | Routine | 1 | 2 | Details / Comments |
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April 03, 2009 | Routine | 3 | 3 | Details / Comments |
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January 06, 2009 | Routine | 1 | 2 | Details / Comments |
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October 02, 2008 | Routine | 2 | 6 | Details / Comments |
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July 15, 2008 | Routine | 0 | 3 | Details / Comments |
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April 11, 2008 | Routine | 2 | 3 | Details / Comments |
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January 11, 2008 | Routine | 2 | 2 | Details / Comments |
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October 30, 2007 | Routine | 3 | 6 | Details / Comments |
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July 31, 2007 | Routine | 4 | 8 | Details / Comments |
August 20, 2009 (Routine)
Violations:
- 0820 A 2 - Corrected During Inspection Critical FOOD cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1580 - The cutting board(s) are 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. - 3080 - Repeat Less than 50 foot candles of light was noted in the food prep area/
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
Issued the new permit.
April 03, 2009 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Evidence of personnel drinking from an uncovered container in the food preparation area.
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. - 1320 - The temperature measuring device located in the reach-in refrigerator is not easily readable.
Provide an easily readable thermometer so employees can accurately read the thermometer. - 1890 - Corrected During Inspection Critical The food-contact surfaces of equipment were not observed sanitized.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
Provide toilet room door that is tight fitting. 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. - 3080 - Less than 50 foot candles of light was noted in the food prep area.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Ensure all restrooms have at least 20' candles of light.
January 06, 2009 (Routine)
Violations:
- 0550 - Corrected During Inspection 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 135F. - 0790 - Corrected During Inspection Improper methods used to thaw potentially hazardous food.
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 - 3340 - Corrected During Inspection Critical Containers of cleaning compounds not stored separately from insecticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
October 02, 2008 (Routine)
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 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside top front plastic plate in the ice machine.
Clean and sanitize these surfaces for food contact. - 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents; doors were propped opened.
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. - 3030 - No disposable towels were provided at the hand washing lavatory in the ladies restroom.
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 - 3270 - Some flies present in the food prep area.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
July 15, 2008 (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. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 3080 - Repeat Less than 50 foot candles of light was noted in the food prep area.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
April 11, 2008 (Routine)
Violations:
- 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. - 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
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 41F 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. - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the men's restroom.
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 - 3080 - Less than 50 foot candles of light was noted in the food prep area.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
January 11, 2008 (Routine)
Violations:
- 0440 - Critical Tags missing from the shellfish containers.
Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. - 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3380 - Corrected During Inspection Critical Repeat Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
October 30, 2007 (Routine)
Violations:
- 0550 - Corrected During Inspection In-use utensils improperly stored between use.
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. - 0830 - Critical The prepared ready-to-eat (RTE) PHF in the refrigeration unit is not properly dated for disposition.
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 41F 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. - 1560 - There is a floor mounted EQUIPMENT that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor - 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 1890 - Corrected During Inspection Critical The food-contact surfaces of equipment were not observed sanitized.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 3030 - No disposable towels were provided at the hand washing lavatory in the ladies restroom.
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 - 3080 - Repeat Less than 20 foot candles of light was noted in the restrooms.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3180 - Repeat Floor under the equipment in the food prep area 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. - 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
July 31, 2007 (Routine)
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. - 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food. - 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0800 - Critical POTENTIALLY HAZ FOOD noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 0820 - Critical FOOD hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 0820 - Corrected During Inspection Critical FOOD cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1320 - The temperature measuring device located in the reach-in cooler is not easily readable.
Provide an easily readable thermometer so employees can accurately read the thermometer. - 1640 - The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: several pieces of utensils.
Clean and sanitize these surfaces for food contact. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener.
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: bucket with utensils.
Maintain nonfood-contact surfaces of equipment clean. - 3080 - Less than 20 foot candles of light was noted in the restrooms.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3180 - Floor in the food prep area 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.
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