Remember to institute a written timing procedure for PHFs on sandwich table. Health Dept. provided a sample cooling chart.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin (shell eggs) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers throughout the facility.
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. CORRECT WITHIN 10 DAYS.
- Critical: Cooling* (corrected on site)
Observation: Cooked hamburger (cooked the night before) noted 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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Cooked hamburger was observed in container with lid closed and too thick to allow for proper cooling.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. IMPORTANT: Monitoring the cooling process is essential.
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09/08/2015 | Follow-up | |
Provided PIC with available food safety courses. Suggest maintenance on sandwich prep table otherwise a timing procedure should be in place for PHF's in that cooler.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin (raw shell eggs) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers throughout the facility.
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. CORRECT WITHIN 90 DAYS.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hamburger in walk-in cooler cold holding at improper temperatures.
Correction: 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 kitchen.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chlorine sanitizer are 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer concentration too strong.
Correction: Utilize only chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Chlorine sanitizer should read between 50 and 100 ppm.
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02/23/2015 | Routine | |
Proper date marking seen throughout the facility--great! Please begin to switch out non-food grade containers with ones that are labeled specifically for food storage. Please keep close eye on sandwich prep table, if it cannot maintain temperature please have it serviced or replaced. Thanks.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sandwich meat on the sandwich make table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Most of the food storage containers are not designed or constructed to be smooth and contain cracks, chips, or pits that can not be easily cleaned. They are not food grade material.
Correction: Replace the food storage containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. Please correct within 90 days.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of food storage containers.
Correction: Routinely clean nonfood-contact surfaces of equipment to eliminate potential sources of contamination. Correct within 90 days.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The cold water supply to the handsink is leaking.
Correction: Repair the plumbing to the cold water supply to ensure leaking has ceased. Correct within 90 days.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of cleaner and bleach sanitizing solution are 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer too concentrated.
Correction: Utilize only chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Make sure chlorine sanitizer is between 50 ppm and 100 ppm.
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02/27/2014 | Routine | |
PIC plans on taking the test for the Manager's food safety certificate this year. Please provide a copy of certificate to the Health Dept.
- Food Contact Surfaces - Cleanability*
Observation: Most of the food storage containers are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. They are not food grade material.
Correction: Replace the food storage containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the two refrigerated prep tables.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of food storage containers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces being washed in the 3 compartment sink were not observed being properly sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized at the proper concentration before coming in contact with food and before use.
- Plumbing System Maintained in Good Repair
Observation: The cold water supply to the handsink is leaking.
Correction: Repair the plumbing to the cold water supply to ensure leaking has ceased.
- Light Bulbs Protective Shielding
Observation: Light bulb under the hood is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of various cleaning products are 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.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials (pesticides) found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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02/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Bella Pizzeria, 28 Fifth Street Nw, Pulaski, VA 24301 »