- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Soiled or improperly cleaned equipment or utensils used during food preparation in that two food stained plastic cutting boards covered with soiled towels were observed in rear kitchen food prep area at the time of inspection.
Correction: Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit in that raw marinated chicken stored in plastic container over container of cooked beans..
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) brown beans in the Maytag reach-in refrigeration unit in rear food storage area is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods 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 or sold within 7 calendar days. 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.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the food prep table in the rear food prep area is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the food prep table to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: two plastic cutting boards in rear kitchen food prep area..
Correction: Clean and sanitize these surfaces for food contact.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on absorbent material in that the container was observed stored half on asphalt and half on grass in refuse area at the rear of the facility.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the rear steps outside the facility in that discarded cardboard was observed laying on ground at rear of the facility at the time of inspection.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding
Observation: Light bulb in rear kitchen food prep area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Floor of rear food storage is not maintained in good repair in that floor adjacent to Maytag upright freezer sinks in when stepped on.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: walls and floors in the kitchen food prep and food storage areas throughout the facility 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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11/16/2015 | Routine | |
Restaurant representatives - add corrected or new information about Caribbean Kitchen, 1608 East Washington Street, Petersburg, VA 23803 »