Facility very clean. No violation noted during this evaluation. | 08/26/2015 | Routine | |
No violation noted during this evaluation. | 05/22/2015 | Routine | |
No violation noted during this evaluation. | 01/21/2015 | Routine | |
reviewed cooling procedures and talked about reheating temps with PIC No violation noted during this evaluation. | 09/29/2014 | Routine | |
facility very clean and neat, PIC very knowledgeable. discussed cooling with PIC.
- Temperature Measuring Devices - Ambient Air and Water (corrected on site)
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the walk in cooler is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ceiling of walkin has lite accumulations of debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
04/22/2014 | Routine | |
discussed cold holding and reheat and cooling procedures with PIC No violation noted during this evaluation. | 01/14/2014 | Risk Factor | |
Discussed proper cooling methods and reheating to be done quickly.
- Critical: Cooling* (corrected on site)
Observation: Gravy(In Frigidaire) noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Gravy was discarded.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk for coffee cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Milk was discarded and new milk placed down in the ice.
|
08/27/2013 | Routine | |
Cafeteria was in great shape. The PIC recently successfully completed ServSafe. Very good food safety principles being applied!
- Mops - Drying Mops
Observation: Mops not hung up to air dry. The mops were being stored on floor.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
05/09/2013 | Routine | |
Kitchen was in good shape and staff very cooperative! No violation noted during this evaluation. | 01/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Heritage Hall-Clintwood, 1225 Clintwood Main Street, Clintwood, VA 24228 »