- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Ice scoop handle in contact with ice.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed weenies in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the stove area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
|
06/11/2015 | Routine | |
| No violation noted during this evaluation. | 05/22/2015 | Routine | |
plan of action for the floors and sink submitted and accepted by health dept. thin probe thermometer present and being used, fly control measures in place ( screen and light)
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable.
Correction: Repair or replace floor or seal floor to make it smooth and easily cleanable.
- Physical Facilities in Good Repair (repeated violation)
Observation: Hand wash sink counter is not maintained in good repair (cracked).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
08/04/2014 | Follow-up | |
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable.
Correction: Repair or replace floor or seal floor to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Hand wash sink counter is not maintained in good repair (cracked).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests (flies).
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
|
07/11/2014 | Routine | |
discussed holding temps, no food held over and reused
No violation noted during this evaluation. | 05/22/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. ice scoop & tongs
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation. around pizza oven
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the microwave has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
07/01/2013 | Routine | |
facility very neat and organized. Discussed employee health, cold hot and reheat temperatures, with PIC and Assistant Superintendent..
No violation noted during this evaluation. | 05/23/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Breaks Park Pool Concession, 627 Comm Circle, Breaks, VA 24607 »