Cooling Methods Observation: The methods used for cooling pork roasts were not adequate: roasts were covered in large containers and placed in the walk-in cooler while still above 135F.
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.
Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 137ºF.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
07/24/2015
Routine
Quat sanitizer in 3-vat sink measured at 300 ppm. Observed proper glove use and hair restraints.
Thawing (corrected on site) Observation: Improper methods used to thaw ground beef and chili (observed thawing at room temperature).
Correction: Thaw potentially hazardous foods by one of the following methods: 1. Under refrigeration that maintains food temperature at 41°F or below 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process.
06/26/2014
Routine
Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at the hand washing lavatory.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
Critical: Pests-Controlling Pests* Observation: Effective methods are not being used to control pests: there are many flies throughout the kitchen.
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. Correct by 8/9/2013.
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