Obtain a thermometer for bar undercounter refrigerator or remove all PHFs (milk)
- Equipment - Good Repair and Proper Adjustment
Observation: Door to walk-in was observed in a state of disrepair and damaged.
Correction: Repair the walk-in door to restore a state of condition that allows for proper operation, an improper closing door on the walk-in can result in improper cold holding temperatures. Monitor temperature of unit closely until repaired.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the pizza prep and dishroom are 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 multiple items in the dishroom handsink and the pizza pans in the pizza prep handsink.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the dishroom and pizza 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.
|
01/12/2016 | Routine | |
Lowboy has been replaced with a new prep-unit.
No violation noted during this evaluation. | 08/19/2015 | Follow-up | |
Service Low Boy or implement Time Control for Safety for all PHFs. Adjust prep unit thermostat to provide a temperature of 38F during non-use & <41F during heavy use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor in walk-in cooler..;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Utilize ice baths to cool food whenever possible to prevent temperature rise in walk-in during cooling of food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese & shredded turkey in Lowboy and shredded chicken in prep unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Keep wells on ice.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the pizza 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the pizza prep area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
07/08/2015 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The meat sauce was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Do not use hot holding unit to reheat. Meat sauce reheated on stove to 170F.
- Critical: Cooling* (corrected on site)
Observation: Meat sauce 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.
- Food - Other Forms of Identification (corrected on site)
Observation: Personal food items (meat) in Bev Air reach in were not segregated from facility food items.
Correction: Segregate and label personal food items.
- Temperature Measuring Devices - Ambient Air and Water (corrected on site)
Observation: Several units did not have ambient (air/water) temperature measuring devices.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Physical Facilities in Good Repair
Observation: Hand sink in pizza prep area needs faucet repaired. Hand sink in dish room needs plumbing repaired.
Correction: Repair hand sinks to encourage hand washing by employees.
|
01/09/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Pulled pork bbq 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 from 70°F to 41°F or below within 4 hours. 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 (corrected on site)
Observation: There was no temperature measuring device located in the prep units,walk in.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quatenary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
|
06/12/2014 | Routine | |
This facility is approved to open on 7/31/13 providing that the Office Of Drinking Water has approved the water supply for use, and all documentation concerning the upgrade made to the septic system has been submitted to the Health Department. Also all violations are corrected. Issue permit.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door.Men's &ladies.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
|
07/25/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Bent Mountain Bistro, 9607 Bent Mountain Road, Bent Mountain, VA 24059 »