Discussed the following with the person in charge:
1) ServSafe handouts provided during the inspection
2) Splash guards
3) Good hand washing and glove use observed during the inspection
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over RTE potatoes in the glass door reach-in cooler. PIC stored the foods correctly during the inspection.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in the cook's prep unit is subject to splash, dust or other contamination from the hand washing sink that is located directly next to the unit. Discussed methods, such as a splash guard on the hand sink, to prevent the food from being subject to any contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The up-splash of the coffee pot near the wait station was observed soiled with accumulations of grime and debris. PIC instructed an employee to clean the up-splash during the inspection.
Correction: Clean the surface of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Outer Openings - Protected (corrected on site) (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back door was opened to the outside during the inspection. PIC shut the door during the inspection.
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: The floors underneath the 3-compartment sink and the dish machine area are 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.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: 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.
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03/17/2016 | Routine | |
Abbreviations: PIC=person in charge
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed wwt wiping cloths stored on the prep counter.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed several foods stored on the floor of the WIF.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: The prep counter beside the hand washing sink is subject to splash, dust or other contamination. Recommend placing either an acrylic or stainless steel barrier beside the hand sink to prevent water splashing on the food.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The following prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition: 1) onion soup 2) marinara sauce 3) bread pudding 4) gravy
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.
- Warewash Machine, Data Plate Operating Specifications (corrected on site)
Observation: There is no data plate on the warewashing machine. Representative from ware washing company has an appointment at the facility today and PIC will ask for data plate.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1) scale 2) back of fryers 3) bottom shelves of prep areas 4) exterior of flour container 5) drawers at the baking prep table
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The chlorine sanitizer in the ware washing machine measured <50 ppm. The machine is new and the representative from the company has a visit scheduled today. PIC will have them adjust the sanitizer dispensing.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Spoons and forks used by the cook stored in container with food contact side upward.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Outer Openings - Protected (repeated violation)
Observation: Observed large gap underneath the back door.
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.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: 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.
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03/31/2015 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Food Temperatures continued: WIC Ham 39'F, Dessert Cooler - Cheesecake 42'F, Wait Station Prep Unit - Rice Pudding 41'F, Milk 43'F.
Until the dishmachine is sanitizing properly, the PIC will sanitize equipment in the 3 compartment sink. Operator advised that the wall behind the fryer and the grill will be resurfaced with FRP in the near future. FRP has been installed in the 3 compartment sink area. Two new 3 Dr RIC's have replaced a larger WIC.
- Critical: Package Integrity* (corrected on site)
Observation: Food from damaged packaging offered for sale or service. Observed two dented cans of corned beef hash on storage shelving.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths stored on equipment between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed several food items, including lasagna and sausage patties, stored uncovered in the 3 door RIC.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed several boxes of frozen foods stored on the floor of the WIF.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in the Wait Station Prep Unit and the RIF.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. milk shake machine. .
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Chlorine sanitizer concentration level in the dishmachine measured 10 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Proper concentration level of chlorine sanitizer is 50 to 100 ppm.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers, on shelving near the slicer, were found stacked while wet after cleaning and chemical sanitization.
Correction: 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.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a large gap at the bottom of the back door to facility.
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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handsinks in the men's restroom, ladies restroom and the handsink at the cookline used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/25/2014 | Routine | |
Discussed the following items with the Person in Charge:
1. Observed good date marking on prepared foods in the facility. Ensure foods are discarded within 7 days following preparation.
2. Ensure sanitizer at dish machine is tested regularly.
3. Several food items which are no longer being used, such as seasonings, were observed in the baker's prep area. Ensure foods and equipment that are no longer in use are discarded.
4. Ensure only licensed pest control operators are treating for pests inside the facility.
Observed good hand washing by food employees during today's inspection. Thank you!
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed package of raw pork loin stored directly on top of packages of raw ground beef.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths stored on shelving and cutting boards between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed containers of cooked pasta and a tray of dessert stored uncovered in the walk in cooler.
Correction: Cover foods after cooling to keep them protected from contamination.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed package of raw meat and several boxes of frozen foods stored on the floor in the walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) potato salad in the refrigeration unit was not discarded by the ""consume by"" date. Potato salad was prepared on March 10th, and should have been discarded 2 days ago. Potato salad was discarded during today's inspection.
Correction: 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of cooked meats. Observed meat for goulash sauce stored in sour cream containers.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knives and other equpiment in the baker's prep drawers.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The exterior surfaces on several food storage containers were observed with an accumulation of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment were not sanitized due to lack of sanitizer in dish machine. PIC worked on machine and primed the sanitizer line. Dish machine observed to be dispensing sanitizer at 50 parts per million.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed large gap along the base of the rear door of the facility.
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 in Good Repair (repeated violation)
Observation: Sheet metal around edge of wall was observed to be in a state of disrepair. Observed hole in the wall behind the three compartment sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the baker's prep area are 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of stainless steel cleaner are not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Critical: Toxics - Separation of Toxics (corrected on site)
Observation: Containers of various cleaning chemicals and insecticides were observed stored on a shelve above clean dishes near the dish machine.
Correction: Containers of cleaning chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
- Critical: Lubricants - Incidental Food Contact - Criteria* (corrected on site)
Observation: Lubricants with incidental food contact do not meet the requirements in 21 CFR 178.3570 Observed bottle of "Household oil" stored in a drawer in the baker's area. An employee stated they use this on the meat slicer. This type of oil is not intended for use on food equipment. Oil was discarded.
Correction: Lubricants used on food-contact surfaces, on bearing and gears located on or within food-contact surfaces, or on bearings and gears that are located so that lubricants may leak, drip, or be forced into food or onto food-contact surfaces shall meet the requirements specified in 21 CFR 178.3570 Lubricants with Incidental food contact
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03/19/2013 | Routine | |
Restaurant representatives - add corrected or new information about Forum Family Restaurant, 3401 Lafayette Blvd, Fredericksburg, VA 22408 »