Discussed with the person in charge:
1. demonstration of knowledge
2. facility is very clean
- Critical: Hands - When to Wash* (repeated violation)
Observation: Observed that the cook failed to wash his or her hands before engaging in food preparation before putting on new gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed the employee wash, rinse the slicer parts, then placed the parts on the drainboard to air dry therefore the equipment is not being sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed that the wiping cloth bucket measured over 200+ ppm.
Correction: Utilize only bleach sanitizing solution that measures between 50-100 ppm when applying to food contact surfaces
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located over the 3-compartment sink.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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03/16/2016 | Risk Factor | |
Discussed with Person in Charge:
1. Cream Cheese
2. Light
Abbreviations: 1. PIC-Person in Charge 2. WIC-Walk-in Cooler 3. WIF-Walk-in Freezer 4. RIC-Reach-in cooler 5. ST-Surface Temperature
- Critical: Hands - When to Wash*
Observation: Observed a food employee not wash hands between tasks.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:
1. Serving spoon 2. Serving scoop 3. container of utensils.PIC discarded some utensils and moved others to sink to be washed.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Plumbing connections under the 3 compartment sink were held together by plastic. PIC removed plastic string and replaced with commercial zip tie.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (corrected on site)
Observation: Observed back door to have gaps to the outside.Discussed with PIC to add more weather stripping for a tight seal.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizing solution are not properly labeled. Talked with PIC to change to properly labeled containers.
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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07/15/2015 | Routine | |
Discussed with the person in charge:
1. storage of coffee near front door - coffee was discarded
2. correction of hazards - all the hazards noted on July 24, 2014 have been corrected except for the above - thank you
3. thawing
- Critical: Equipment and Utensils - Multiuse, Characteristics* (repeated violation)
Observation: The food contact surface of the metal band butter brush is not safe.
Correction: Repair or replace the brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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08/14/2014 | Follow-up | |
Discussed with the person in charge:
1. bacon sitting on the counter measured 79'F - ensure that temperatures are taken to ensure that the cooling process is being followed - log given
2. set up of the 3-compartment sink
Allergens, Big 5 food borne illness, 3-compartment sink, cooling log, date marking information given
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Hands - Where to Wash (corrected on site) (repeated violation)
Observation: Per conversation with the person in charge, employees clean their hands in a food preparation sink or a sink used for utensil washing. EHS discussed using the hand sink only for hand washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored on sandwich prep unit between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation
Observation: Single-use gloves saved for reuse
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shell eggs sitting on floor in storeroom measured 62'F - cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) tuna salad and chicken salad in the sandwich prep unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the "consume by" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded 6 days ago. Milk was discarded.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the metal band butter brush is not safe.
Correction: Repair or replace the brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: spatula and spoons over the 3-compartment sink, and floor mixer.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Per conversation with the person in charge, only 2 compartments of the 3-compartment sink is being used to clean the equipment. EHS discussed the proper set up of the 3-compartment sink.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean stainless steel bowls were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory.
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 - Storage of Toxic Containers* (corrected on site)
Observation: Observed container of Lysol toilet cleaner stored over foods in the dry storage area - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/24/2014 | Routine | |
Discussed with the person in charge: facility is very clean and well maintained
No violation noted during this evaluation. | 01/06/2014 | Risk Factor | |
Discussed with the person in charge:
1. facility is very clean and well maintained
2. hand washing
- Critical: Hands - When to Wash*
Observation: Observed the food employee failed to wash her hands before engaging in food preparation rinsing them with the sprayer hose and donning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed spraying her hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Food Storage - Clean and Dry Location
Observation: Observed powdered sugar over flat top (corrected) and potatoes in the sandwich prep unit that were uncovered. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
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06/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Botta Bing Bagel & Deli Co., 310 Garrisonville Road Suite #101, Stafford, VA 22554 »