Manager stated that spray nozzle part will be replaced this week. Please continue to work on cleaning the hood system. Thank you.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Bearded foodhandler not wearing hair restraint.
Correction: 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. Correct today
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the hood filters and lights under hood has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct this week.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed spray nozzle at 3 vat sink extending below the flood rim level of the sink basin.
Correction: 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. Correct this week.
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05/26/2015 | Follow-up | |
Please provide VDACS report for source of pies. Sources: JJ McDonnell
- Hair Restraints - Effectiveness
Observation: Bearded foodhandler not wearing hair restraint.
Correction: 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. Correct today
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) rice/clam chowder in the refrigeration unit is not properly dated for disposition.
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. Correct today.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the food prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Correct within one week
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the hood filters and lights under hood has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct this week.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishmachine not dispensing proper amount of chemical sanitizer.
Correction: Repair unit to dispense proper amount of sanitizer. Use 3 vat sink to wash-rinse-sanitizer until unit can be repaired.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed spray nozzle at 3 vat sink extending below the flood rim level of the sink basin.
Correction: 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. Correct this week.
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05/20/2015 | Routine | |
Sources: Sysco, D'artagnan (game meat), standard produce.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor (potatoes).
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct today
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving under prep table.
Correction: Maintain nonfood-contact surfaces of equipment clean. Correct within one week
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hood filters has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct within one week
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under equipment and in bar area 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. Correct within one week
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03/06/2014 | Routine | |
Food Sources: Sysco, US foods, Sam's, Costco. Dishmachine 200 ppm quat. handwashing observed. Education cook on cooking temperatures. Purchase thermometer for taking cooking temperatures.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The tags for the mussels are not available or are discarded immediately after the container is empty.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin (shell eggs/raw chicken/raw steak) stored over ready-to-eat (RTE) food (tomatoes/carrots/lettuce) in the refrigeration unit.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: rice and clam chowder cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about Piedmont Steakhouse, 110 E. Cameron Street, Culpeper, VA 22701 »