Note: Kitchen with excessive heat--staff observed with excessive perspiration. Also, refrigeration units appear taxed by excessive heat. As noted above, increase ventilation or provide adequate means of temperature control. Recommend wall mounted A/C units.
- Clothing - Outer Clothing - Clean Condition
Observation: Food employees observed with excessive perspiration-- excessive heat of kitchen appears to be cause.
Correction: Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sauage gravy and chip beef hot holding at improper temperatures. Internal temperature measured 118 and 124 F respectively.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Prohibitions
Observation: Clean knives were found stored in crack between equipment..
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Condensate collecting on interior of walk-in refrigerator.
Correction: Repair/calibrate regrigeration equipment to prevent accumulation of condensate..
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive heat. Kitchen area observed to have excessive heat.
Correction: Provide mechanical ventilation or other means such as air conditioning in a manner that sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
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06/15/2015 | Routine | |
Temperature controls in place. General sanitation satisfactory.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand wash sink in the kitchen.
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
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06/27/2014 | Risk Factor | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
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01/24/2014 | Risk Factor | |
Temperature and sanitary controls in place. Excellent food storage/protection practices.
No violation noted during this evaluation. | 09/26/2013 | Risk Factor | |
Above violations/corrective actions discussed with person-in-charge.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk-in refrigerator shelving and thermometer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Kitchen screen door torn in some areas.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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05/14/2013 | Routine | |
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