Other observations: It appears wings are heated in oven and then cooled. This process is critical. Cool from 135 F to 70 F within 2 hours and then down to 41 F in 4 more hours. Wings were found to be 169-195 F out of the oven. They are placed on the counter. When they reach 135 F you must take steps to cool quickly. PIC to have a cooling log for this process to decide the best way to proceed. Keep this information for next visit. Train all workers. Clean hood filters, they are dusty. The mixer splash area is dirty. Repair the right side of the 3-c sink. You must have a working 3-c sink to properly and easily wash, rinse, and sanitize your equipment. Floor by mop sink needs to be cleaned. Provide towels in restroom instead of toilet paper to dry hands. Area up front looks good today.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) wings in the refrigeration unit 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.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Can opener found dirty.
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Degreaser bottle hanging over food supplies.
Correction: Relocate.
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09/10/2015 | Risk Factor | |
Make table temps have improved: chicken 39 F, sub sets 41 F. When prepping foods do not abuse the temperature. Once one pan is full return to walk in.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Bags of food in back room are not labeled. Oil not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed cheesecake, salami, french fries(not frozen) in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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* (repeated violation)
Observation: Baking pans are encrusted and no longer smooth and easily cleanable.
Correction: Replace.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Utensil bucket is torn.
Correction: Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: mixer splash area, can opener holder, utensil bucket.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Can opener is dirty.
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Plastic buckets stored improperly.
Correction: Store upside down.
- Lighting, Intensity (repeated violation)
Observation: Light in hood is burned out.
Correction: Replace bulb.
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05/22/2015 | Follow-up | |
Management to monitor temperatures in pizza table since a couple of items were above 41 F. PIC knew symptoms to send workers home with. Permit issued.
- 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 with a straw 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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Bags of food in back room are not labeled. Oil not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food - Washing Fruits and Vegetables (corrected on site)
Observation: Vegetables not washed before being used (Mushrooms).
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Meatballs in drawer found at 57 F. Chicken in pizza table found at45 F. Unit is working properly. Manager could not explain why food was out of temperature.
Correction: Meatballs were discarded. Chicken was divided into two pans and placed into walk in.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed cheesecake, salami, french fries(not frozen) in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Baking pans are encrusted and no longer smooth and easily cleanable.
Correction: Replace.
- Equipment - Good Repair and Proper Adjustment
Observation: Utensil bucket is torn.
Correction: Replace.
- 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: mixer splash area, can opener holder, utensil bucket.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Can opener is dirty.
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Plastic buckets stored improperly.
Correction: Store upside down.
- Lighting, Intensity
Observation: Light in hood is burned out.
Correction: Replace bulb.
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05/21/2015 | Routine | |
Restaurant representatives - add corrected or new information about Chanello's Pizza, 10166 West Broad Street, Glen Allen, VA 23060 »