- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked Shrimp in cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following were observed to be soiled to sight and touch
Correction: knives, plastic and metal food containers.
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03/14/2016 | Routine | |
Please insure that food contact items that are in continuos use are washed, rinsed, and sanitized a minimum of once every 4 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following food contact items were unclean to sight and touch, metal food container, service bowl, Lexan food container.
Correction: Clean and sanitize these surfaces for food contact.
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07/09/2015 | Risk Factor | |
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
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01/08/2015 | Routine | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
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10/31/2013 | Risk Factor | |
No violation noted during this evaluation. | 04/19/2013 | Risk Factor | |
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