- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers (cinnamon sugar).
Correction: 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Cutting Surfaces
Observation: The cutting board along the salad prep unit is 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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/16/2016 | Routine | |
Remove the hand soap dispenser at the salad bar prep. sink, otherwise it will be considered a hand wash sink.
Final rinse pressure = 20 psi -ok
Final rinse temperature at warewasher = 194°F -- maximum - do not allow go any higher
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Bulk powdered foods and squeeze bottles.
Correction: 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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Potatoes and sweet potatoes in storeroom.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) Chicken, pot pie, baked potatoes and rice in the walk-in 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.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the wash cycle is not working for the warewasher.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- 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: Interior of cooler at bar. Also water buildup.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Hose at back entry door has a pressure nozzle attached, but only has a single-check valve inline.
Correction: Need to install a second single check valve inline for the hose above, or install a double-check valve with atmospheric vent.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory at the end of prep. line.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Very rusted floor in walk-in refrigerator is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/13/2015 | Routine | |
Final rinse pressure for warewasher = 20 psi - ok
Mold just starting to develop in top of kitchen ice maker. Correct before affect ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes (52°F), chicken salad (54°F) and sliced turkey (50°F) and shrimp (51°F) cold holding at improper temperatures
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* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Potato salad, pizza sauce, Broccoli and cheese soup, etc., in walk-in cooler, 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory at the end of the prep. line.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Badly rusted floor in the walk-in refrigerator is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in walk-in refrigerator and under cold side preparatrion line noted in need of cleaning. Also, floor under food grinder in the warewashing room.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers (spray bottles) of blue cleaner (2x) and (1x) clear liquid are not properly labeled.
Correction: 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.
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07/14/2015 | Routine | |
Final rinse pressure for warewasher = 20 psi -ok
- Equipment - Cutting Surfaces
Observation: The cutting board along the prep.line (white plastic) and several individual square plastic boards 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.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Exposed utility service lines (electric) and water drain pipe pipe under prep. line are obstructing or prevents cleaning of the floor.
Correction: Relocate utility service line to allow access to floor for cleaning. Suggest install on hangers. under equipment.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor in the walk-in refrigerator is rusting and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/13/2015 | Routine | |
QUATS sanitizer at front bar = 200 ppm - ok
- 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: Walk-in refrigerator shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in walk-in refrigerator is rusty and consequently not easily cleanable and is in weakened condition.
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: Floor in walk-in refrigerator and in dishwashing room 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners (spray bottles - 3x) are not properly labeled.
Correction: 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.
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12/09/2014 | Routine | |
QUATS sanitizer at bar = 200 ppm - ok
Final rinse pressure for warewasher = 30 psi - ok
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee bring in floor mats to dishroom and then handle clean food contact cutting board
Correction: Need clean hands after get soiled and before handle food-contact equipment and/or food.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not operating correctly. It is reading 155°F on final rinse when machine is producing steam.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Kitchenware and Tableware
Observation: Cups without handles used for dispensing bulk sugar and flour.
Correction: Use dispensers with handles to dispense bulk food to avoid contamination.
- Physical Facilities in Good Repair (repeated violation)
Observation: @Physical structure@ is not maintained in good repair. Rusty floor as enter walk-in refrigerator creates a surface that can not be easily clean.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Remove rust and reseal.
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09/30/2014 | Routine | |
Plate temperature after dishwasher/warewasher run > 160°F - ok
Final rinse pressure of warewasher = 20 psi - ok
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Briscot on prep. line (46°F), 1/2 & 1/2 and milk (48°F) in waitress refirgerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. MONITOR WAITRESS REFRIGERATOR - if not cool adequatly then need to maintenance.
- Physical Facilities in Good Repair
Observation: Rusting floor of walk-in making difficult for proper cleaning and integrity of floor weakening.
Correction: Remove rust and repaint.
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06/20/2014 | Routine | |
QUATS sanitizer for wiping clothes at main bar = 200 ppm -ok
Final rinse pressure for dishwasher/warewasher machine = 20 psi - ok
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Interior floor of 2-door refrigerator in kitchen has multiple cracks, which make cleaning troublesome.
Correction: Repair cracks in floor of reachin refrigerator.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy. The thermometer on the exterior of the 2-door waitress refrigerator is blinking and not reading accurately.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy. Otherwise can cover over and install internal accurate thermometer.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or mold/mildew on the following nonfood contact surfaces: Shelves in walk-in refrigerator and drink refrigerator in satellite bar..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under cooking line (especially deep fryers)
Correction: floor and walls in walk-in cooler noted in need of cleaning.
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04/01/2014 | Routine | |
Final rinse pressure for dishwasher/warewasher = 20 psi - ok
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory at the end of the preparation line in the kitchen.
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
Observation: No disposable towels were provided at the hand washing lavatory at the satellite bar.
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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12/31/2013 | Routine | |
Need to make sure to place proper consumer advisory on next menu printing indicating all potentially hazardous foods that may be undercooked and/or served raw. Use statement such as: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness."
Make sure that anyone who will be preparing food, uses a cup with top and straw when drinking.
Final rinse pressure for warewasher/dishwasher = 22 psi - ok
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: 2 staff members are drinking from an uncovered container in the food preparation area.
Correction: 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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Various squeeze bottles on prep. line.
Correction: 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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloth bucket at bar for wiping down tables had QUATS sanitizer concentration of 250ppm.
Correction: QUATS sanitizer should not exceed 200 PPM.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Walk-n freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Cutting Surfaces
Observation: The white plastic cutting board along the food prep. line is 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.
- Plumbing System Maintained in Good Repair
Observation: Water standing in bottle of bar beer bottle refrigerator.
Correction: Unclogg drain, so that cooler will empty condensate properly.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory at the end of prep. line
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.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator and freezer. Had 5.2 - 6.6 ft candles
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling above preparation line, around heating/cooling vents noted in need of cleaning. Also, floor under cooking line has food debris and soil buildup.
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.
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09/11/2013 | Routine | |
Final rinse pressure for dishwasher/warewasher = 20 PSI - ok
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Sanitizer for wiping clothes at bar had QUATS concentration of 300 PPM.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. QUATS concentration of this type sanitizer should not exceed 200 PPM.
- Food Storage - Clean and Dry Location
Observation: Soda bottle stored in ice maker ice.
Correction: Do not store soda bottles in ice that you will later drink, due to potential that exterior of bottle is not clean and can contaminate ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Herb cream cheese sauce (52°F) and Tiger Dill sauce (47°F) cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen at end of preparation line.
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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in freezer and refrigerator is close.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under deep fryers, grill and prep. line across from stove 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.
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06/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Waterfront Country Club, 275 Anchor Drive, Moneta, VA 24121 »