423 North Church Lane, P.O. Box 206, Tappahannock, VA 22560 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
10: 2310 Observed pasta noodles and other types of food in handwashing sink. Handwashing sinks are not kept in a clean state. Handwashing sinks were not stocked with paper towels and the handwashing sink located at the end of the salad dressing station is in need of repair. It loose and moves to the point that paper towels cannot be stored in the unit.
Corrective Actions: A handwashing sink shall be maintained so that it is accessible at all times for employee use, and a handwashing sink shall not be used for purposes other than handwashing.
15: 470 Observed food held in cold hold units throughout the establishment uncovered and exposed to environmental contaminates.
Corrective Actions: Protect food with wrapping (food grade) and/or lids to cover containers food is being held in.
16: 1790 Observed microwaves with excessive amounts of food debris inside microwaves' cavities.
Corrective Actions: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours.
21: 0820 (A1) Observed marinara being hot held at a holding temperature of 113F. Proper holding temperature is 135F.
Corrective Actions: Person in charge voluntarily discarded marinara when temperature discrepancy was brought to his attention.
44: 2000 (A) (B) (D) observed clean, dried forks being stored uncovered and with food/mouth contact surface of the utensil facing upward exposing it to contaminates.
Corrective Actions: Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
49: 1770 (C) Observed non-food contact surfaces throughout the establishment (shelving in cold hold units, inside of cold hold units, bottoms shelving of prep stations, etc.) with excessive dust, dirt, and food debris. Also, observed excessive dirt and debris on the handles of the cold hold stations.
Corrective Actions: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
54: 2740 Observed the refuse area outside unkept with old boxes, shopping cart, and excessive debris on the ground and in refuse area. Also, observed the refuse water drain clogged.
Corrective Actions: storage area and enclosure for refuse shall be maintained free of unnecessary items and clean.
55: 3180 Observed ceiling in kitchen area with missing tiles and tiles stained as well, walls with grease and dirt deposits, excessive food on floors throughout the kitchen, walk-in refrigerator and freezer. Base board tiles need repairing. Hood vents have cobwebs and grease deposits that may become potential causes on contamination.
Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
56: 3080 Observed lighting intensity at a maximum of 20 FC (foot candles) in food preparation are. Lights within area in need of repair/replacement above fryer/cooking station.
Corrective Actions: Provide at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Repair/replace light bulbs.
Additional Comments
Signature on paper inspection copy located in attachement.
Food Temperatures
| Description | Temperature | State of Food |
| Cold Hold Unit | ||
| Cooking Temperatures | ||
| Steaks | 35 °F | Cold Holding |
| Stand-up Cold Hold Unit | ||
| Sliced Tomatoes | 43 °F | Cold Holding |
| Cooked Chicken | 174 °F | Cold Holding |
| Nacho Beef | 39 °F | Cold Holding |
| Marinara | 113 °F | Hot Holding |
| Penne Pasta | 42 °F | Cold Holding |
| Hot Hold | ||
| Walk-in Cold Hold Unit | ||
| Mashed Potatoes | 39 °F | Cold Holding |
| Cooked Shrimp | 169 °F | Cold Holding |
| Precooked Prime Rib | 38 °F | Cold Holding |
| Precooked Chicken Wings | 36 °F | Cold Holding |
| Ham | 37 °F | Cold Holding |
| Pico | 37 °F | Cold Holding |
| Raw Chicken Breast | 34 °F | Cold Holding |
| Ribs | 33 °F | Cold Holding |
| Spicy Chicken | 37 °F | Cold Holding |
| Chopped Romaine | 39 °F | Cold Holding |
Warewashing Temperatures
Equipment Temperatures
| Description | Temperature |
| Reach-in Freezer | 5.4 °F |