Carousel Frozen Treats Inc., 346 Waterloo St., Warrenton, VA 20186 - Seasonal Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Voluntarily disgarded ice cream mix.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Ice machine has mildew growing in it
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
04/28/2015 | Routine | |
- 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 - Hot Holding*
Observation: Marinara sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) located in the kitchen is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Critical: Water Capacity*
Observation: The water heater / boiler serving the food service establishment is no longer operable.
Correction: Serviceman arrived at establishment during inspection to repair water heater. To call when repair is complete.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the restroom is blocked by boxes, preventing access by employees for easy handwashing. (also: front handsink faucet is not securely attached to sink)
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the boxes preventing its use. Repair front handsink mount.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the sole, unisex employee restroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the restroom.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the front.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Signage/Handwashing Facilities (repeated violation)
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.
|
08/29/2014 | Routine | |
Dennis Bachetti called to confirm that repairs (begun during inspection earlier on same day) were successful and hot water had been restored.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
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 - Hot Holding* (repeated violation)
Observation: Marinara sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature Measuring Devices - Food (repeated violation)
Observation: The food temperature measuring device (degrees F) located in the kitchen is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Critical: Water Capacity* (repeated violation)
Observation: The water heater / boiler serving the food service establishment is no longer operable.
Correction: Serviceman arrived at establishment during inspection to repair water heater. To call when repair is complete.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located in the restroom is blocked by boxes, preventing access by employees for easy handwashing. (also: front handsink faucet is not securely attached to sink)
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the boxes preventing its use. Repair front handsink mount.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the sole, unisex employee restroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the restroom.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the front.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Signage/Handwashing Facilities (repeated violation)
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.
|
08/29/2014 | Follow-up | |
discussed switching handsinks to prevent splash on to sundae toppings and single service items
- Critical: Employee Health*
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
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
- Handwashing Signage/Handwashing Facilities (corrected on site)
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.
|
09/05/2013 | Routine | |
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