Facility is very clean and organized.
- 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 unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Physical Facilities in Good Repair
Observation: Floor at three compartment sink is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/07/2016 | Routine | |
Keep an eye on sandwich prep unit. Set on highest number but not maintaining temperature. No violation noted during this evaluation. | 04/06/2015 | Routine | |
No violation noted during this evaluation. | 10/08/2014 | Routine | |
No violation noted during this evaluation. | 05/30/2014 | Routine | |
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the food prep area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the container of utensils inside sink preventing its use.
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01/02/2014 | Risk Factor | |
Lower temperature setting on prep unit. No violation noted during this evaluation. | 08/05/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food prepareation employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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03/13/2013 | Routine | |
Must repair or replace reach in in food prep area.(lower temperature)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Phf"s in reach in cold holding at improper temperatures.;Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the food prep area
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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01/19/2012 | Routine | |
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