Date marking and temperatures observed were good. Watch the bare hand contact with ready to eat foods. Recommend a backflow device at utility sink where a long hose is attached and only a air pressure device is there under constant pressure. Also watch your cooling methods by using shallow pans, ice bath or ice wands etc...
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Ensure all employees are aware of reportable diseases listed that will spread through food. EHS provided flyers in information to share with employees.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. EHS observed bar tender getting ready to cut limes with bare hands. EHS stopped process and educated worker on proper process. Fruit must be washed. Hands washed in a designated handwashing sink. Place gloves on and then cut fruit.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Tongs observed hanging on stove door handle where workers can contaminate the tongs as they walk by
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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked tuna bites is/are provided on the menu, menu board, table tent or brochure without proper disclosure. Menu needs (*) next to tuna bites
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the grease and food debris drawers at the grills and stove observed with 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 - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the service area is being used as a dump station. EHS had sink washed and sanitized so proper handwashing sink can be sued for handwashign only.
Correction: The handwash facility identified above is to be used for washing hands only
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition. Grease build up observed running along vents and some build up of grease observed.
Correction: Maintain hood system vent filters in a clean condition t prevent food contamination dripping in and pest/rodent harboring conditions..
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine solution in 3 compartment sink and in 3 of the Chlorine wiping buckets was observed above 200ppm and being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. All corrected to 100ppm
Correction: Utilize only Chlorine solution that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Sanitizing solution should be 50ppm to 200ppm. Too high of a concentration is very toxic and can make someone sick.
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03/25/2016 | Routine | |
Restaurant representatives - add corrected or new information about Captain Chuck-A-Muck, 21088 Marina Rd., Rescue, VA 23424 »