Correct the remaining items today. Please continue to monitor cooling time/temperatures for 1 & 2 step cooling.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drink container.
Correction: Instruct staff to drink only from closed containers.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Date of last sale or service is not recorded on shellstock tags.
Correction: Record last date of sale or service on each tag.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Some foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the date mark the food dated 7/6 should have been previously discarded.
Correction: Promptly discard foods at the end of the seven day cold holding period.
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07/14/2015 | Routine | |
Maintain the corrected items a corrected. Provided allergy awareness handouts to PIC.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: The date of last sale or service is not recorded on the tags.
Correction: Record the date of last sale or service on the tags and retain for 90 days from the date recorded.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw chicken stored above raw fish and ready to eat food. Raw shell eggs stored above produce.
Correction: Store raw chicken below raw fish and ready to eat food. Store eggs below produce.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Inadequately cooked chicken.
Correction: Continue cooking the chicken until all parts of the food have reached 165°F or above for 15 seconds.
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07/31/2014 | Risk Factor | |
All items noted during the previous inspection have been corrected - please maintain the corrected items as corrected.
No violation noted during this evaluation. | 04/07/2014 | Follow-up | |
Correct the remaining items prior to the follow-up.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee food and beverage improperly stored.
Correction: Instruct food service workers to not eat in the kitchen and to drink only from closed containers such as a cup with a lid and straw.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: The date of last sale or service is not recorded on the tags.
Correction: Record the date of last sale or service on the tags and store in chronological order for 90 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken stored above raw fish.
Correction: Store raw chicken below raw fish.
- Critical: Cooling* (repeated violation)
Observation: Improperly cooled foods.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four additional hours. Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Wares cycled through the dishmachine are not being sanitized.
Correction: Discontinue use of the dishmachine until it has been repaired or adjusted as needed to provide 50-100 ppm chlorine for sanitizing.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: The sanitizer in the three vat sink is greater than 200 ppm (chlorine).
Correction: Provide chlorine sanitizer at 50-100 ppm.
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03/31/2014 | Risk Factor | |
Correct the remaining item today. Discusses cooling methods with PIC - please monitor this process and holding temperatures more frequently.
- Critical: Cooling* (repeated violation)
Observation: Improperly cooled food.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four additional hours.
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02/06/2013 | Follow-up | |
Correct the above items within 24 hours.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The last date of sale or service is not recorded on the tag, the tags are not stored in chronological order.
Correction: Record the date of last sale or service on the tags and store them in chronological order.
- Critical: Cooling*
Observation: Improperly cooled foods - one and two step cooling.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four additional hours. Cool foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Unlabeled chemical containers.
Correction: Clearly label containers of chemicals taken from bulk supplies.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: The quaternary sanitizer is too strong.
Correction: Prepare quaternary sanitizers in accordance with the manufacturer instructions.
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01/30/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Anthony's Italian & Mediterranean, 620 West Main Street, Purcellville, VA 20132 »