Johnny Appleseed #01-171-0019, 162 West Old Cross Road, New Market, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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January 08, 2009 | Routine | 1 | 2 | Details / Comments |
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January 10, 2008 | Routine | - | - | Details / Comments |
|
November 01, 2006 | Routine | 4 | 8 | Details / Comments |
|
May 09, 2006 | Follow-up | 1 | 3 | Details / Comments |
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April 19, 2006 | Routine | 2 | 8 | Details / Comments |
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October 31, 2005 | Routine | 1 | 5 | Details / Comments |
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April 09, 2004 | Routine | 9 | 9 | Details / Comments |
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March 04, 2003 | Routine | 2 | 9 | Details / Comments |
January 08, 2009 (Routine)
Violations:
- 1380 - The pressure gauge installed at the hot water supply line immediately before entering the warewashing machine allowing pounds per square inch, psi, to be monitored by a machine operator is broken.
Replace the pressure gauge (located immediately before hot water enters the sanitizing compartment of the warewashing machine), so that employees can routinely monitor psi while the machine is operating. The new gauge should be scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 psi range - 2200 - Corrected During Inspection Critical An air gap between the water supply outlet and the flood rim level of the mop sink was 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. This can be achieved by hanging the hose so that the end of the hose is above the rim of the sink. - 3045 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at the handsink in the kitchen used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Notes:
1) Discussed Employee Health Policy
2) Discussed need for Consumer Advisory.
3) The wiping cloth bucket should contain bleach only. The concentration should be 50-100 ppm chlorine. If you need a bucket with soap, it should be a separate bucket.
4) Facility was very clean.
January 10, 2008 (Routine)
Violations:
- 0380 - Critical Repeat 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 - 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 @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. - 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. - 1320 - There was no temperature measuring device located in 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. - 2020 - serving utensils 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. - 2020 - Repeat Unwrapped knives, forks, or spoons were not stored in kitchen 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. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3180 - Repeat All equipment and entire Kitchen is 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. - 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. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Violation: 1880 Observed food contact surfaces not clean
Notes: pest control done by orkin
Food from Sysco, USFoods
Has a employee health policy inplace
Under new management
November 01, 2006 (Routine)
Violations:
- 0220 - Critical 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. - 0220 - Critical The staff are smoking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. - 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. - 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. - 0820 - Critical Meat and hazardus food cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1320 - The temperature measuring device in the Cooling Units was not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 1320 - There was no temperature measuring device located in 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. - 1730 - The food temperature measuring device was found out of calibration in the range of use.
Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2000 - Clean utensils and pans were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2020 - Repeat Unwrapped knives, forks, or spoons 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. - 2200 - Critical Repeat The diameter of the air gap between the water supply inlet and the flood level rim of the mop sink is less than 1 inch.
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. - 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 3180 - Facility is 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. - 3220 - Repeat 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.
May 09, 2006 (Follow-up)
Violations:
- 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in. Shrimp observed uncovered in walk-in
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 2020 - Repeat Utensils 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. - 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. - 3220 - Repeat Mops not hung up to air dry.
(mop rack purchased - needs to be installed) 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.
Corrected 2200
1570 - new lid for unit should be installed on Thursday.
Remember always wear gloves when preparing ready to eat foods.
Keep making corrections
Thanks!
April 19, 2006 (Routine)
Violations:
- 0470 - Critical Unwrapped or uncovered food in the universal freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0550 - Repeat 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 140F and the container. - 1570 - Seal on Universal was observed in a state of disrepair and damaged.
Repair the seal 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 seal, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1800 - The nonfood contact surface of the doors of Hushizaki, the make unit, toasters, shelving, dishwasher, drying rack, and wall by mop sink has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2020 - Utensils 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. - 2200 - 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. - 2350 ii - Repeat Mop sink and dump sink in poor repair.
Repair plumbing. - 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. - 3140 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect the kitchen from contamination
Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination - 3220 - Repeat 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.
Garbage collected ~2 times a week. J&P 2/2/06, Filter every 2 weeks.
Remember to date mark all foods that are not consumed within 24 hours. Extermination one time per month.
October 31, 2005 (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. - 0450 - Corrected During Inspection 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. - 1510 - Corrected During Inspection 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. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: waffle maker.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - The nonfood contact surface of the microwave has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3220 - Corrected During Inspection 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.
Note: Continuously monitor refrigerator unit temperatures/remember to wear gloves when handling ready-to-eat foods/wear hair restraints and wash hands frequently.
April 09, 2004 (Routine)
Violations:
- 1780 - Critical Surfaces of the grill under tray was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Clean the surface of trays 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. - 3080 - Less than 20 foot candles of light was noted in the wait station dessert/juice unit
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 - 0060 - Critical The person in charge failed to explain the details of how employees comply with the Hazardous Analysis Critical Control Point plan if law, these regulations, or an agreement between the regulatory authority and the establishment requires a plan.
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. - 0060 - Critical The person in charge failed to explain the hazards involved in the consumption of raw or undercooked meat, poultry, eggs and fish.
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. - 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
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. - 0060 - Critical The person in charge failed to identify Critical Control Points (CCP) in the operation from purchasing through sale or service. The PIC is not aware of the relationship between controlling CCPs and the transmission of foodborne illness.
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. - 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
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. - 0550 - Dispensing utensils improperly stored between uses. Dipper well not operating.
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. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 2000 - oven rack were found stored on the floor.
Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 1100 - Critical The food contact surface of the dumpling container is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the plastic container to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. - 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 2890 - Light bulb in wait station dessert/juice unit is not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2350 ii - Critical Plumbing connections at the wait station water sink are leaking.
Plumbing systems and components shall be maintained in good repair. - 3050 - No waste receptacle provided at handwashing lavatories in the dishwasher hand sink area.
Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels - 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. - 3170 - wall behind the ice machine is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 2350 - Critical A recent repair to plumbing system components of the pipe at the wait station needs cappingand is not in accordance with law.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. - 3180 - Walk in floor under racks, wait station floor at soda compressor and dirty towel hamper 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. - 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: splash area of juice dispenser and top inside of wait area microwave
Clean and sanitize these surfaces for food contact. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: hand sink faucets
Clean and sanitize these surfaces for food contact. - 2260 - Critical Repeat Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
Allow ice buckets to air dry. Remove foil liner from dessert/juice shelves for better air circulation. 2004 educational issue given.
March 04, 2003 (Routine)
Violations:
- 1780 - Critical Food contact surfaces of thecan opener blade used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Clean food-contact surfaces of can opener blade no less than every 4 hours to prevent the growth microorganisms on those surfaces. - 1800 - The nonfood contact surface of the hand sink had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 1960 - food prep pans were found stacked while wet after cleaning and chemical sanitization.
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. - 0620 - Food stored under other sources of contamination.
Relocate food storage to an approved area until the source of contamination is eliminated or removed. - 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. - 1320 - The temperature measuring device in the refrigerator prep unit was not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 3170 - tile and grout at dishwasher is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 0790 - Improper methods used to thaw beef and poultry products.
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 3. As part of the cooking process - 1770 - Observed accumulations of grime and debris on the following food contact surfaces: food containers and soda gun at the nozzle area.
Clean and sanitize these surfaces for food contact.
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