Discussed proper cooling methods with PIC.
- Cooling Methods
Observation: The methods used for cooling hot meats were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
|
01/11/2016 | Routine | |
All violations were corrected. All questions about the violations were discussed in detail with the operator. Temperatures of WIC was 32 F and the temperature of leftover over easy cooked eggs was 41 F.
No violation noted during this evaluation. | 09/08/2015 | Follow-up | |
Notes:
- do not store sandwich unit top on the kitchen floor
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. 0 ppm tested in the wiping cloth bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. Eggs stored on the counter near grill.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that eggs may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: serving bowls.
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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in the back room is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the walk-in cooler noted in need of 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.
|
08/21/2015 | Routine | |
Clean and organized facility.
Non-critical violation must be corrected within 30 days.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Sanitizing solution improperly mixed with soap.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
|
04/17/2015 | Routine | |
Notes
- Water Pressure
Observation: Hot water under insufficient or inadequate pressure was found to serve the following equipment: restrooms.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the restroom hand sinks immediately.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
Correction: Alter the water supply line for the dipper well to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
|
12/12/2014 | Routine | |
Non-critical violation must be corrected within 30 days.
Notes:
Clean and organized facility.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in back room around 3 VAT sink not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
|
09/03/2014 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer bucket (mixed upon request), and test kit. 3-vat sink not currently set up. Reviewed signed copies of FDA form 1-B.
Notes:
1. Any product that is ready-to-eat and is cooked/opened with the intent to keep over 24 hours must be datemarked.
2. Using Western Pest.
3. Shut door on the dumpster whenever taking trash out. Dumpster is shared.
No violation noted during this evaluation. | 05/29/2014 | Routine | |
Restaurant representatives - add corrected or new information about Bullgogi, 9101 Midlothian #600 Tpke, North Chesterfield, VA 23235 »