August 18, 2009 (Routine)

Violation: 0380 - Corrected During Inspection Critical Observed 2 dented cans of Mandarin Oranges on dry storage shelving.
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.
Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
Food suppliers are: EG Forest, Sysco and Costco. Quaternary ammonium sanitizer concentration level in the 3 compartment sink and the wet wiping cloth bucket in the prep area measured at 200 ppm. Observed good handwashing, food handling procedures and date marking during inspection.

February 20, 2009 (Critical Procedures)

Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
This inspection was limited to the risk factors that have been identified by the Centers for Disease Control and Prevention (CDC) as the most prevalent contributing factors of foodborne illness or injury. The risk factors include: poor personal hygiene, food from unsafe sources, inadequate cooking, improper holding temperatures, and contaminated equipment.
There were no critical deficiencies observed during this inspection.
Inspected catering equipment during inspection: cambro unit and the hot box. Food suppliers are: Sysco, IJ Foods and Costco. Veg wash measured at 60 ppm. Quaternary ammonium sanitizer concentration level in the wet wiping cloth buckets in the prep area and at the serving counter and the 3 compartment sink measured 200 ppm. Discussed with operator: 1. ensure all maintenance equipment is stored away from food and equipment to prevent possible cross contamination. 2. employee health policy - foodborne illness symptoms. 3. ensure employees are washing hands prior to donning new gloves. Observed good glove use and food handling procedures as well as good hot holding and cold holding temperatures.

July 18, 2008 (Routine)

Violation: 1800 - The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris: 1. hood filters 2. storage shelving next to the 3 compartment sink 3. wall at the 3 compartment sink 4. storage shelving adjacent to banquet room door
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
There were no critical deficiencies observed during this inspection.
Ensure all single service items are protected from possible contamination. Observed good food handling during inspection. Potentially hazardous food temperatures were very good. Quaternary ammonium sanitizer in the wet wiping cloth bucket measured at 200 ppm. Gave PIC Overeasy Food Safety Class application.

July 13, 2007 (Other)

Comments:
Prepared and reviewed Foodservice Establishment Evaluation Report of July 12, 2007 with operator.

July 12, 2007 (Routine)

Violations:

• 0570 - Corrected During Inspection Wiping cloths on prep table in prep area - improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2030 - Corrected During Inspection Storage of soiled knife adjacent to clean knives in the knife holder above the scale.
  Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
• 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.

Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
Also inspected facility's hot boxes and coolers used for catering. Handsink removed from front serving counter area. Advised PIC to contact the Health Department prior to making any future changes to facility.

May 02, 2007 (Other)

Comments:
Taste of Fredericksburg. Approved foods: ham salad, roasted turkey, dirty martini cheese (prepackaged), and onion dill dip (prepackaged).

January 29, 2007 (Critical Procedures)

Comments:
No critical violations observed during inspection.
Private meeting was in progress in banquet room - not able to inspect the banquet room.
This inspection was limited to personal hygiene, cross contamination, food source, temperature control, and demonstration of knowledge.

July 31, 2006 (Routine)

Violations:

• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous CHICKEN AND BEEF; PIC NOT ABLE TO STATE THE MINIMUM COLD HOLDING TEMPERATURES AND HOT HOLDING TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0160 - Corrected During Inspection 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. OBSERVED EMPLOYEE DONNING NEW GLOVES WITHOUT WASHING 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.
• 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. OBSERVED DENTED CAN OF ROASTED RED PEPPERS ON DRY STORAGE SHELF.
  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.
• 0450 C - Corrected During Inspection Bowl or utensil without handle used to dispense SUGAR.
  Use utensil with handle to dispense food.
• 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. SCOOP STORED IN STANDING WATER AT 76'F.
  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 and the container.
• 0570 - Corrected During Inspection Wiping cloths IN WET WIPING CLOTH BUCKETS AT THE FRONT SERVING COUNTER AND THE SANDWICH BOARD - improperly stored between use. CHLORINE SANITIZER CONCENTRATION LEVEL MEASURED AT 10 PPM. CORRECT CONCENTRATION LEVEL OF CHLORINE SANITIZER SHOULD BE 50 TO 100 PPM.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0840 - Corrected During Inspection Critical ""Consume by"" date on the ready-to-eat (RTE) MILK IN THE WALK IN COOLER WAS JULY 14, 2006.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
• 1060 - The nonfood contact surface of THE WOODEN RAMP TO THE WALK IN COOLER USED TO STORE CARDBOARD - is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. PAINT OR SEAL WOODEN RAMP.
• 1320 - There was no temperature measuring device located in the DISPLAY FREEZER IN THE DINING AREA.
  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.
• 3170 - Physical structure is not maintained in good repair - 2 CEILING TILES MISSING IN DRY STORAGE AREA; FLOOR IN BACK PREP AREA IN NEED OF PAINTING; SEVERAL HOLES IN WALLS OF BACK PREP AREA.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - WALL BEHIND THE 3 COMPARTMENT SINK - 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.

Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
Facility is a smoke free establishment.

March 21, 2006 (Other)

Comments:
Advised by PIC that coffee station has been relocated to a smaller table and is no longer blocking handsink.

February 10, 2006 (Other)

Comments:
Telephone conversation with PIC regarding handsink blocked by coffee station - advised by PIC that coffee station has been moved a little way from handsink but not completely - handsink is being utilized for handwashing by employees but is still somewhat blocked by coffee station - PIC is searching for a table to put coffee station on to enable handsink to be easily accessible. PIC will advise when coffee station has been relocated.

January 30, 2006 (Critical Procedures)

Violations:

• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used in the 3-compartment sink was not at an acceptable concentration (200 ppm).
  Adjust the chlorine sanitizing solution in the 3-compartment sink to a level between 50-100 parts per million.
• 2310 - Critical The handwashing facility located in the kitchen is blocked by coffee station, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove or relocate the equipment preventing its use.
• 3330 - Corrected During Inspection Critical Several working containers of cleaning product are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge
Wiping cloth bucket sanitizer concentration - 50 ppm chlorine
This inspection was limited to demonstration of knowledge, personal hygiene, food source, temperature control, and cross contamination.

August 03, 2005 (Routine)

Comments:
Discussed with PIC:
1. Set aside an area for dented cans to be returned to supplier.
2. Repair hinge on cabinet door under the handsink in front counter area of facility.
Establishment is in excellent condition, well organized and maintained.
This facility is in substantial compliance and is eligible for a permit from the Virginia Dept. of Health.