- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The cove tile is missing form the floor wall juncture in located under the dischmachine and 3 compartment sink.
Correction: Replace the cove tile at the floor wall juncture. Fllor wall junctures must the coved and closed to no larger than a 1/32 inch space.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory located near the dishwashing area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatories.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/04/2016 | Follow-up | |
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: floors and shelving.
Correction: Clean nonfood contact surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The cove tile has come loose at the floor wall juncture located under the dishmachine and 3 compartment sink.
Correction: Repair or replace the cove tile at the floor wall juncture. Floor wall junctures must be coved and closed to no larger than a 1/32 inch space.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at 3 hand washing lavatories: beside the office, in the cooking area, and near the dishwashing area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: The Delfield double door cooler labeled A & B is not maintained in good repair and water has pooled in a light fixture.
Correction: Maintain physical facilities and equipment in good repair. Poor repair and maintenance may compromises the functionality of the cooler and also lead to contamination of food stored in that cooler.
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07/31/2015 | Follow-up | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: The prepared ready-to-eat (RTE) honey mustard dressing, soy sherry, cali sauce, chipolte and others in the refrigeration units were not discarded by the "consume by" date.
Correction: All prepared RTE foods must be date marked and sold or discarded within 7 days after preparation (the date of preparation is day 1). Discard all food that is past its "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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: floors and shelving.
Correction: Clean nonfood contact surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The cove tile has come loose at the floor wall juncture located under the dishmachine and 3 compartment sink.
Correction: Repair or replace the cove tile at the floor wall juncture. Floor wall junctures must be coved and closed to no larger than a 1/32 inch space.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at 3 hand washing lavatories: beside the office, in the cooking area, and near the dishwashing area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: The Delfield double door cooler labeled A & B is not maintained in good repair and water has pooled in a light fixture.
Correction: Maintain physical facilities and equipment in good repair. Poor repair and maintenance may compromises the functionality of the cooler and also lead to contamination of food stored in that cooler.
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07/08/2015 | Follow-up | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: The prepared ready-to-eat (RTE) honey mustard dressing, soy sherry, cali sauce, chipolte and others in the refrigeration units were not discarded by the "consume by" date.
Correction: All prepared RTE foods must be date marked and sold or discarded within 7 days after preparation (the date of preparation is day 1). Discard all food that is past its "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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: floors and shelving.
Correction: Clean nonfood contact surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The cove tile has come loose at the floor wall juncture located under the dishmachine and 3 compartment sink.
Correction: Repair or replace the cove tile at the floor wall juncture. Floor wall junctures must be coved and closed to no larger than a 1/32 inch space.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at 3 hand washing lavatories: beside the office, in the cooking area, and near the dishwashing area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: The Delfield double door cooler labeled A & B is not maintained in good repair and water has pooled in a light fixture.
Correction: Maintain physical facilities and equipment in good repair. Poor repair and maintenance may compromises the functionality of the cooler and also lead to contamination of food stored in that cooler.
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06/23/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Honey lavender dressing and slaw sauce holding at improper temperatures in Walk-in Cooler D.
Correction: Relocate all temperature control for safety foods from Walk-in Cooler D to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Make adjustments or repairs to Walk-in Cooler D so that it is capable of maintaining food storage temperatures of 41 degrees or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) honey mustard dressing, soy sherry, cali sauce, chipolte and others in the refrigeration units were not discarded by the "consume by" date.
Correction: All prepared RTE foods must be date marked and sold or discarded within 7 days after preparation (the date of preparation is day 1). Discard all food that is past its "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.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: floors and shelving.
Correction: Clean nonfood contact surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: The cove tile has come loose at the floor wall juncture located under the dishmachine and 3 compartment sink.
Correction: Repair or replace the cove tile at the floor wall juncture. Floor wall junctures must be coved and closed to no larger than a 1/32 inch space.
- Hand Drying Provision
Observation: No disposable towels were provided at 3 hand washing lavatories: beside the office, in the cooking area, and near the dishwashing area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: The Delfield double door cooler labeled A & B is not maintained in good repair and water has pooled in a light fixture.
Correction: Maintain physical facilities and equipment in good repair. Poor repair and maintenance may compromises the functionality of the cooler and also lead to contamination of food stored in that cooler.
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06/11/2015 | Routine | |
Please continue to emphasize the importance of Date Marking to your staff. Date Marking helps to ensure that refrigerated, ready to eat foods are served or disposed of within 7 days in order to limit growth of some harmful bacteria that can grow at refrigeration temperatures.
No violation noted during this evaluation. | 07/03/2014 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Prepared ready-to-eat (RTE) foods stored in the refrigeration units are not properly dated for disposition (example - cooked red potatoes, cooked pasta, pasta salad, dressings).
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.
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06/13/2014 | Risk Factor | |
| No violation noted during this evaluation. | 06/25/2013 | Follow-up | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Rice and salad dressing cold holding at improper temperatures in teh Delfield Single Door refrigerator located near the waitress station.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) 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. 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.
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06/13/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Rain Restaurant & Bar, 283 E Main Street, Abingdon, VA 24210 »