- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Upon arrival to facility, observed an unwrapped, raw beef roast sitting on top of the handsink in direct contact with the dust pan used to clean the floors. Beef roast was considered adulterated and unsafe. PIC discarded.
Correction: Ensure food is safe and unadulterated.
- 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 units. Observed raw chicken stored above heads of lettuce, onions, green bell peppers in reach-in cooler. Observed raw chicken stored over raw beef and raw fish in the cold hold prep unit. Observed raw fish stored over precooked chicken tenders, sliced tomatoes, and buttermilk containers in reach-in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish or molluscan shellfish (raw oysters), or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that several containers of raw fish and raw shrimp being cold held in a larger container were not protected from miscellaneous sources of contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent miscellaneous sources of contamination of food by storing food in packages, covered containers, or wrappings.
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw ground beef. Observed wrapped, raw ground beef being thawed on top of the handsink upon arrival to facility.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed mac n cheese (113F), turnip greens (123F), brown gravy (124F), chicken gravy (111F), and baked beans (127F) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed raw fish fillets cold holding at improper temperatures of 45F to 48F in an ice bath near the fryer area.
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 - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handsink in kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only.
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01/29/2016 | Routine | |
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