Provide sanitizer test strips specific for sanitization method used. (chlorine or quaternary ammonia)
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Manager indicated to me that dishes/utensils were being washed and rinsed but not properly sanitized at 3 vat sink.
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. CORRECT TODAY and provide test strips to monitor concentration.
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11/10/2015 | Routine | |
Mary Walker attended foodhandler class Dec 17, 2014 and was able to answer food handling questions correctly. Sources: Food Pro
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: front knobs and underneath oven door on stove.
Correction: Maintain nonfood-contact surfaces of equipment clean. Clean today.
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03/25/2015 | Routine | |
sanitizing sink 200 ppm quat ammon., dishmachine 160 degrees F (single temp).
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food* (corrected on site)
Observation: Pooled Raw shell eggs used in the preparation of scrambled eggs for hot holding in facilities serving highly susceptible populations.
Correction: Substitute raw shell eggs with pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products in the preparation of RTE foods. Special food safety precautions must be taken in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in need of detail cleaning especially at floor drain and grease trap.
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. Correct today and as often as needed
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08/07/2014 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Boxes of juice in storage room stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) sliced roast beef in the refrigerator, the food should have been discarded 12 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. Manager discarded
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Correct within two weeks
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1) ice maker dusty on the vent plate 2) pvc piping on inside of ice maker. 3)shelves where pans are stored dusty
Correction: Maintain nonfood-contact surfaces of equipment clean. Correct today
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hood filters 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. Correct within one week
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors of kitchen especially under equipment noted in need of cleaning.
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. Correct within one week
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08/29/2013 | Routine | |
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