- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: @FOOD@ cold holding at improper temperatures in the pie case (dessert refrigeration) and hamburger was high in the Frigidaire.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and/or adjust refrigeration temperature.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A disclosure statement is on the menu but is not associated to the food item that could be undercooked or served raw.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The toilet was 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.
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11/25/2015 | Routine | |
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the handwashing sink for the kitchen are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: ceiling, light shield broke (but replacing light).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. In process of replacing lighting and repairing ceiling.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures were noted in need of cleaning: public restroom - base of toilet and the floor behind the toilet area..
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.
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12/16/2014 | Routine | |
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