- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Found raw shelled eggs and raw ground beef stored over ready-to-eat (RTE) food in the Walk-in cooler unit.
Correction: Store raw meats and raw shelled eggs so that they do not sit over foods that require a lower cooking temperature or over foods that are RTE.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Cooling* (corrected on site)
Observation: Found Macaroni and Ground Beef , Gravy and Salsa not being adequately cooled to prevent the growth of harmful bacteria.
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. Reheat the foods to 165 F and then use various cooling down methods to meet the above temperature-time frame such as reducing the volume, using shallow containers, ice/water bath etc.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following cooler units were not operating at proper temperature to cold hold foods at 41 F or lower: (1) The Waffle cooler unit was cold holding foods between 45 F and 49 F
Correction: (2) The Make unit under the microwave oven was cold holding foods between 43 F and 58 F
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million. In the mean time use the 3-compartment sink method of washing, rinsing and sanitizing of warewashing.
- Lighting, Intensity
Observation: Found the lighting inside both the Walk-in cooler and the walk-in freezer to be dim (less than 10 foot candles of light).
Correction: Increase the lighting so that there is at least 10 foot candles at a distance of 30 inches from the floor in both the walk-in cooler and the walk-in freezer especially during periods of cleaning.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaning agent were not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/14/2015 | Routine | |
Restaurant representatives - add corrected or new information about Belgian Waffle & Steak House, 14700 Warwick Blvd, Newport News, VA 23608 »