- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cabinet holding the hand sink in the food prep area is not , nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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10/20/2015 | Routine | |
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the food preparation is blocked, preventing access by employees for easy handwashing. Observed rubber gloves and food tray stored inside the handwash sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items stored inside preventing its use.
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05/29/2014 | Routine | |
- Cooling, Heating, and Holding Capacities
Observation: Refrigerator cold holding at >41F.
Correction: Repair refrigerator- should maintain cold holding temperature of 41F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray can of Raid insecticide found stored on top of the ice machine
Correction: Remove insecticide and store in a designated area separate from food and food equipment
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09/10/2013 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles 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.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The tags for the oysters and scallops are not available or are discarded immediately after the container is empty.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the @EQUIPMENT@ is not designed or constructed to be easily cleanable.
Correction: Remove aluminum foil - surface of equipment should be smooth, easily cleanable, durable and non-absorbant.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Accumulation of grease on the floor surface at the fryer units
Correction: Clean floor surface
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04/23/2013 | Routine | |
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