- Non-Food Contact Surfaces
Observation: Grease / food debris build-up under the grill.
Correction: Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
- Sink - Service Sink
Observation: There is no hot water provided at the mop sink.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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07/21/2015 | Follow-up | |
- Non-Food Contact Surfaces
Observation: Interior of the ice machine needs cleaning. Grease / food debris build-up under the grill.
Correction: Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
- Sink - Service Sink
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Refuse - Covering Receptacles
Observation: Covered trash can needed in the restroom.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: Ceiling in the dry storage area needs repair / finishing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the hot water heater closet has a debris build-up / needs cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handsink not turned on in the kitchen, leaking water on the floor.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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07/07/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the sandwich prep unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises
Correction: broken pressure fryer.
- Non-Food Contact Surfaces
Observation: Grease / food debris build-up: the shelf under the table top fryers and the oven.
Correction: Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
- Refuse - Cleaning Receptacles
Observation: The exterior of the kitchen trash container has a debris build-up.
Correction: Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
- Insect Control Devices - Design and Installation
Observation: Insect control devices are located over food prep equipment.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: Handwashing facilities in the kitchen was not working.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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04/14/2014 | Routine | |
- Nonfood Contact Surfaces
Observation: The stand-up freezer needs de-frosting.
Correction: De-frost the freezer to make it smooth and cleanable.
- Equipment - Good Repair and Proper Adjustment
Observation: Water leak under the 3 compartment sink.
Correction: Repair the sink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board on the sandwich prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: Grease build-up in the exhaust hood. Mold on the interior of the ice machine bin.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of debris
- Refuse - Covering Receptacles (repeated violation)
Observation: Outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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05/14/2013 | Routine | |
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