Observed/Discussed with Person in Charge:
1) Galvanized wall covering in restrooms.
2) Smoking complaint.
3) Good holding temperatures and date marking procedures observed.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: 1) front mechanical panel removed from ice machine, exterior top/side stainless panel damanged which provides opening to interior, 2) rusted shelving units in Walk in Cooler, 3) cracked lids on the bulk sugar/flour bins.
Correction: Repair the equipment referenced above 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The rear exterior surfaces of the fryer unit have 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.
- Critical: Backflow Prevention*
Observation: Observed the basins for the 3 compartment sink draining directy into wall cavity. No air gap or backflow prevention device apparent.
Correction: Verify that a backflow prevention system (air gap) exists between the 3 compartment sink basins and the waste drainage system and that there is no direction connection.
- Physical Facilities in Good Repair
Observation: The galvanized wall covering in the men's restroom not maintained in good repair, observed: 1) seams not sealed, 2) no base molding, 3) oxidation buildup at hand dryer unit. Observed ceiling panels removed allowing large open access to "storage area" above Beer Walk in Cooler unit.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor and wall areas located adjacent to the fryer units 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.
|
03/06/2015 | Routine | |
Discussed with Person in Charge:
1) 3 compartment sink and sanitizing buckets sanitizer concentration at 150ppm (multi-quat).
2) Menu Consumer Advisory.
3) Ceiling tiles above beer cooler.
4) Bathroom wall covering - galvanized metal sheeting.
Abbreviations: WIC = Walk in Cooler, WIF = Walk in Freezer, RIF = Reach in Freezer, FIC = Reach in Cooler, Prep = preparation
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat foods in the Walk in Cooler unit is not properly dated for disposition. Observed several foods with a 14 day date marking 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions at the dish washing machine.
Correction: Obtain chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: 1) Ice buildup in exterior Walk in Freezer unit, 2) rusted shelving in interior Walk in Cooler unit, 3) Cracked lids on the large All Purpose & Sugar containers.
Correction: Repair the noted equipment 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 noted equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: 1) interior top surface of ice maker, 2) soda gun holder in bar area, 3) exterior top surface of ware washing machine, 4) exterior surfaces of stainless cold holding units.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered. Dumpster is used by multiple facilities.
Correction: Cover all waste containers when not in continuous use.
|
02/24/2014 | Routine | |
Discussed with Person in Charge:
1) In-line preparation unit is out of service for repair.
2) Person in Charge contacted maintenance vendor for warewashing machine.
3) Ceiling tiles above Beer Cooler.
4) Date marking requirements and disposition.
5) Maintaining equipment temperatures for cold holding units.
Abbreviations: WIC - Walk in Cooler, Prep - preparation
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed uncovered containers of baked potatoes stored in the Walk in Cooler
Correction: Prevent cross-contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Chlorine sanitizer concentration at 0ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes at the salad preparation unit cold holding at 48F. Salad preparation cold holding unit equipment temperature was 45F.
Correction: Adjust cold holding unit equipment temperature to 36-38F to maintain product termperature at 41F or below or 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*
Observation: The prepared ready-to-eat cooked rice in the walk in cooler is not properly dated for disposition. Observed product labeled with a 15 day disposition period.
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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the soda nozzle holders were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of soda nozzle holders 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, chlorine chemical sanitizer was found at a concentration of 0ppm in the warewashing sanitize basin. Upon priming, sanitizer solution was not being supplied to warewashing unit.
Correction: 3 compartment sink was set up. Person in Charge contacted warewashing equipment maintenance vendor. Provide proper concentration of sanitizer solution and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered. Dumpster is used by multiple facilites.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at hand sink in the bar area.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Identifying Toxic Containers* (repeated violation)
Observation: Observed unlabeled spray bottle in the mop sink area.
Correction: Label spray bottles with contents or discard.
|
06/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Steamers Seafood Bar & Grill, 430 Chatham Heights Road Suite 101, Fredericksburg, VA 22405 »