Discussed consumer advisory (they have one, but need to asterisk the item itself)... they will adjust next time menus are printed.
Discussed creating better access to mop sink.
Discussed new threshold for walk-in... put on maintenance list.
Witnessed hand washing.
Witnessed use of covered drinks with straws for employees.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the equipment storage box (cardboard) is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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12/30/2015 | Routine | |
discussed eating and drinking in food prep area, hair restraints, using towels on floor instead of mops, cardboard lining floor in walk-in, labeling food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused for the storage of food.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk-in floor, walls, and ceiling, shelving in walk-in, pasta machine, speed racks, 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.
- Critical: Water Capacity*
Observation: The water heater / boiler serving the food service establishment is no longer operable.
Correction: EHS is to confer with his/her supervisor for closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Only sink in establishment with hot water is men's restroom.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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12/30/2014 | Routine | |
3045 - hand-washing signage - CORRECTED
0470 - raw food segregation - CORRECTED
1770A - food contact surfaces (can opener) - CORRECTED
820A - cold holding temp - CORRECTED
0570 - wiping cloth storage btw uses - CORRECTED
1370 - dish machine sanitizer dipenser - CORRECTED
1800 - non-food-contact surfaces (shelving) - CORRECTED
3300 - unnecessary items - CORRECTED
No violation noted during this evaluation. | 07/03/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing Machines, Sanitizer Level Indicator
Observation: dishwasher wasn't dispensing sanitizer.
Correction: Warewashing machines must have the capacity to automatically dispense detergents and sanitizers.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: canopener.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelves 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.
- Handwashing Signage/Handwashing Facilities
Observation: The sign that notifies food employees to wash their hands is not clearly visible.
Correction: Provide a sign/poster that is clearly visible to all employees
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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06/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cafe Torino, 388 Waterloo St., Warrenton, VA 20186 »