Hotel Strasburg #01-171-0041, 213 Holliday Street, Strasburg, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
December 16, 2008 | Routine | 1 | 1 | Details / Comments |
|
May 27, 2008 | Follow-up | 1 | 3 | Details / Comments |
|
May 15, 2008 | Routine | 3 | 5 | Details / Comments |
|
January 16, 2007 | Routine | 3 | 7 | Details / Comments |
|
March 15, 2006 | Routine | 1 | 5 | Details / Comments |
|
March 23, 2005 | Routine | 1 | 4 | Details / Comments |
|
November 18, 2003 | Routine | 4 | 4 | Details / Comments |
December 16, 2008 (Routine)
Violations:
- 1750 - Corrected During Inspection Repeat 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. - 2200 - Corrected During Inspection Critical An air gap between the water supply outlet and the flood rim level of the mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
Notes:
1) Verify that all cooling units have a thermometer.
2) Remember to date mark all potentially hazardous ready-to-eat foods that will be held over 24 hours.
3) Dishmachine sanitizer level was 50 ppm (chlorine).
4) Handouts on Consumer Advisory and changes to the regulations were given.
5) Please call the Health Department if you have any questions.
May 27, 2008 (Follow-up)
Violations:
- 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
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. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: product in Walk-In Cooler.
Store food in packages, covered containers, or wrappings. - 1320 - Repeat There was no temperature measuring device located in the Superior Prep Table (Unit #13), homestyle refrig (Unit #4), and Walk-In Cooler.
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. - 2020 - Repeat Kitchen utensils were not stored with the handles up.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
Store chicken and brine solution in cooler unit to maintain at less than 41'F.
May 15, 2008 (Routine)
Violations:
- 0130 - Critical Food employees observed no washing hands frequently enough during the time of inspection.
Inform all food employees to keep their hands and exposed portions of their arms clean. - 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
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. - 0690 - Observed scooping utensils being stored on the ice that product is being cooled in.
Protect food from miscellaneous sources of contamination by storing utensil in the product with handle up. - 0820 A 2 - Critical Product in the Walk-In Cooler observed cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1320 - Repeat There was no temperature measuring device located in the Superior Prep Table (Unit #13), homestyle refrig (Unit #4), and Walk-In Cooler.
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. - 1750 - Manufacturer containers were observed reused for the storage of product.
Discontinue the reuse of manufacturer containers for product 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: Knife Sharpener.
Maintain nonfood-contact surfaces of equipment clean. - 2020 - Kitchen utensils were not stored with the handles up.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
Great job date marking.
January 16, 2007 (Routine)
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. - 0450 - Critical Food employee failed to wash his or her hands.
Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0470 - Critical Raw fruits and vegetables stored with ready-to-eat food (RTE).
Prevent cross contamination by separating unwashed fruits and from RTE food. - 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
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. - 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 0690 - Observed some shelves rusting
Protect food from miscellaneous sources of contamination. - 0830 - Critical The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly dated for disposition after opening.
Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 0830 - Critical The ready-to-eat commercially processed FOOD in the freezer was not properly dated for disposition after opening.
Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen. - 0830 - 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 or within 4 calendar days if held at 45F. 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. - 0830 - Critical The prepared ready-to-eat FOOD in the freezer is not properly dated for disposition.
Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen. - 1320 - There was no temperature measuring device located in the any of the cooling units.
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. - 2000 - Clean pans were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3180 - Kitchen noted in need of cleaning. make sure your moving equipment and getting under shelving.
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. - 3200 - Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
March 15, 2006 (Routine)
Violations:
- 0470 - Critical Unwrapped or uncovered food in the coolers.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. - 1730 - The thermometer on the unit #14 is not in good repair and/ or not accurate in the range of use.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. - 1750 - Repeat Single-service items were observed reused for the storage of food throughout the kitchen.
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 2810 - Floor or floor covering in dishwashing area is not smooth and easily cleanable.
Repair or replace floor or floor covering to make it smooth and easily cleanable. - 3180 - Repeat Floor of storage room and door and door handles of coolers and freezers are 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.
Thank You! Great job date marking.
March 23, 2005 (Routine)
Violations:
- 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. CORRECT TODAY - 1780 - Critical Food contact surfaces of the coffee basket spray area used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Clean food-contact surfaces of coffee equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces.CORRECT TODAY - 2020 - Bar silverwarw were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use.CORRECT TODAY - 3080 - Less than 20 foot candles of light was noted in the UNIT 17/18
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 CORRECT IN 2 WEEKS - 3180 - Floor in the coffee 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. CORRECT TODAY
November 18, 2003 (Routine)
Violations:
- 0550 - ice scoop stored on shelf with dry food products. Soup whisks, and other dispensing, stirring utensils, are stored in a common container in water at room temperature.
store scoop in the ice, handle up. Store whisks in the food, or store whisks on cleaned counter surface for up to four hours.(see also 1780 C.) - 3180 - Floor in the dry storage area where deliveries come in, 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. - 0480 - Flour stored out of original package, in an un-labeled container.
Label the flour container. - 3380 - Critical Chlorine sanitizer in wiping cloth container has only 10 ppm chlorine. When correction was done, sanitizer had greater than 200 ppm.
Increase sanitizer concentration to at least 50 ppm, but no more than 200 ppm. Instruct staff to carry and use chemical test strips to check sanitizer concentrations frequently. Establish a procedure to insure that chlorine sanitizer concentrations are maintained in the approvable zone of 50-200 ppm. Be careful not to exceed 200ppm. - 3340 - Critical Containers of cleaning agents not stored separately from insecticides or rodenticides. (2 spray cans of insecticide)
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. - 3330 - Critical Working containers of Soap? 2 spray bottles stored near spray nozzle at pre-wash sink, 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. - 1770 - Critical The following utensils were observed soiled to sight and touch: white plastic cutting boards in various locations. Also, service spoons stored in drawer back by wait staff refrigerators, were stored dirty, with visible food particles on them.
Clean and sanitize these surfaces for food contact. Recommend that these cutting boards be placed in a sanitizing solution, in a compartment of the 3-part sink overnight, as often as is necessary to eliminate the black staining/discoloration. Concerning the spoons, make sure that food contact utensils are thoroughly washed, rinsed, sanitized and air dryed before storing as clean. - 1570 - Drawer containing black-handled spoons near the wait staff refrigerators was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the drawer 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 drawer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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