- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Food container sitting on hamburger patties.
Correction: Hamburger tossed out . Store food in sealed containers when stacking is necessary due to lack of space. Keep raw foods separate and on bottom shelf to prevent contamination.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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 Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Place date labels on all prepared ready to eat foods..
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.
- Nonfood Contact Surfaces
Observation: Clean condiment shelf
Correction:
- Nonfood Contact Surfaces
Observation: Overhead lights have build up of grease and dust.the interior of freezer needs cleaning and interior of oven needs cleaning.
Correction:
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: Need thermometers in all refrigerated units.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Correction:
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the condiment shelf and overhead lights has 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: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: meat slicer
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: The flow from the handwashing sink in kitchen was inadequate..
Correction:
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The waste oil container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: There is no refuse container at the area immediately adjacent to the @LOCATION@ hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Outer Openings - Protected (repeated violation)
Observation: Need to repair self closer on back door.
Correction:
- Toilet Rooms - Closing Toilet Room Doors
Observation: Mens restrom needs repair to self closer.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
|
04/17/2015 | Routine | |
- Critical: Food - Safe and Unadulterated*
Observation: Food not being held at temperature in sandwich prep unit. No way of telling how long unit has been operating at this temp.
Correction: Rccomend discarding of food products.
- Critical: Cooling*
Observation: chicken salad in sandwich prep unit at 50 degrees
Correction:
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Correction:
- Cooling, Heating, and Holding Capacities
Correction:
- Clothes Washers and Dryers
Correction:
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the @EQUIPMENT@ was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of @EQUIPMENT@ 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.
|
09/12/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: macaroni salad in (refrigerator) 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.
- Temperature Measuring Devices - Food
Correction:
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees C) located in the refrigerator is not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Need to set up 3 cmp sink properly
Correction:
- Non-Food Contact Surfaces
Observation: Clean overhead lights in kitchen .
Correction:
- Critical: Sewage Disposal System - Approved Sewage Disposal System*
Observation: There are toomany seats in estabishment Permit is for 39 and 76 counted.
Correction:
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Need stronger self closer.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Clean lights in establishment, and wals and ceilings.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Remove Moffatt oven and replace oven as faceis missing and exremely dirty.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
05/08/2014 | Routine | |
- Food - Food Labels
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
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
|
05/22/2013 | Routine | |
- Critical: Package Integrity*
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.Unknown liquid and bulk food (flour)
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
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) beef stew 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.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the container holding beef stew is not safe.
Correction: Replace all non food grade containers with food grade containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment and Utensils - Multiuse, Characteristics
Correction:
- Temperature Measuring Devices - Ambient Air and Water
Observation: No thermometer in GE freezer.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Critical: Equipment - Food Contact Surfaces and Utensils
Correction:
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the microwave and pizza oven has 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: Sewage Disposal System - Approved Sewage Disposal System*
Observation: The number of seats in the establishment excceds the amount permitted and acceptable to the design of the septic system.
Correction: The amount of seats allowed is 79 per variance issue and 39 without variance.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
|
09/15/2011 | Routine | |
Restaurant representatives - add corrected or new information about Leadbelly's Restaurant, 252 Polly Cove Rd., Reedville, VA 22539 »