Lighting and shelving noted as repaired and upgraded in walk-in units. This is a great improvement for monitoring food temperatures and safety. Wall noted as cleaned and repainted. Much improvement to physical facilities noted. Employees questioned concerning employee health.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Shell eggs stored over raw vegetables food in the Walk-in 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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use Tong hanging on oven door handle with food contact part in touch with oven door.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Soda Dispensing wand and mold growth in ice bin.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: @Physical structure@ 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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10/28/2015 | Routine | |
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: food stored under dripping condensate in Walk-in Freezer
Correction: Protect food from miscellaneous sources of contamination.
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the @EQUIPMENT@ is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Warewash Machines, Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is (missing/not operating.)
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/02/2014 | Follow-up | |
Would like to meet with management about developing a risk control Plan for Cooling. Need to Clean/replace an seal wooden shelving in Walk-in Cold holding units within 30 days
- Person in Charge
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: food stored under dripping condensate in Walk-in Freezer
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Cooling* (corrected on site)
Observation: Saurbrauten noted not being adequately cooled to prevent the growth of harmful bacteria. Product discarded
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the @EQUIPMENT@ is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is (missing/not operating.)
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Shelf used to store plates over to of hot Holding.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the many pieces of equipment 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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/25/2014 | Routine | |
Good food reheating practices observed. Employees questioned about employee health policy. Policy posted on bulletin board.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his after entering Walk-in Cooler before donning gloves and returning to food prep task. Discussed this with manager who will educated employee as to when to wash
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of Single use food containers (Mushroom, Sour Cream,
Oyster Buckets, etc.) are not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace these containers with commercially manufactured storage containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Sewage - Other Liquid Wastes and Rainwater (corrected on site)
Observation: Drain line servicing ice bin upstairs was emptying onto the floor.
Correction: Reconnect the drain to the sewer line..
- Floors, Walls, and Ceilings - Cleanability
Observation: Floors in Thermo Kool WI and in Upstaris Wait Station in need of repair.
Correction: Repair or replace floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen ara not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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11/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Bavarian Chef, 5702 S.Seminole Trail, Madison, VA 22727 »