- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the new freezer-on-bottom homestyle refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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10/05/2015 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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01/05/2015 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: hot dog chili and brown gravy hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: sliced tomato and cut lettuce cold holding at improper temperatures in small RIC at sandwich prep
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*
Observation: The prepared ready-to-eat (RTE) meatloaf, pasta salad, potato salad 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.
- 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.
Correction: Obtain a @SANITIZING AGENT@ 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 (corrected on site)
Observation: The can opener blade is soiled and dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. (styrofoam cups not in sleeves or wrapped, boxes of single use items on floor of dry storage area)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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02/05/2014 | Routine | |
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: The beef strak, beef roast, beef liver is not from an approved food preparation/processing facility.
Correction: Obtain food from sources that comply with the law.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The brown beans on hot bar was not reheated to 165F within 2 hours to eliminate possibility of pathogenic bacteria growth.
Correction: Rapidly reheat (and stir frequently) food for hot holding to 165°F or above within 2 hours.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment. (pesonal use decongestant observed on food preparation counter)
Correction: Remove unnecessary poisonous or toxic materials.
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02/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Judy's Family Diner, 2606 E Lee Hwy., Wytheville, VA 24382 »