- Cloths - Wiping Cloths - Use Limitation (corrected on site)
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: Cooling* (corrected on site)
Observation: Onion soup noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) food in the refrigerator, the food should have been discarded 10 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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: The food contact surface of the pots and pans are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the pots and pans 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.
- 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: stove top, ovens, bread warmer, potato slicer, microwave, table-top mixer, soda gun holder, refrigerators, freezers, gaskets, exhaust hood and filter system.
Correction: Clean and maintain cleanliness of the equipment.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean utensils were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Light Bulbs Protective Shielding
Observation: Light bulbs in food prep area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Floor tiles, throughout the facility, were observed missing, chipped, or cracked.
Correction: Replace or repair the damaged tiles.
- Physical Facilities in Good Repair
Observation: Ceiling support beams and vents, throughout the facility, were observed rusty.
Correction: Repair or replace the rust items.
- Physical Facilities in Good Repair
Observation: Floor to the wall-in refrigerator was observed coming up.
Correction: Repair or replace the damage floor.
- Physical Facilities in Good Repair
Observation: Ice build-up was observed on the ceiling and door, of the wall-in freezer.
Correction: Remove the ice and repair the freezer so not ro have ice build ups.
- Physical Facilities in Good Repair
Observation: Ceiling in the men's rest room was observed peeling chipping.
Correction: Repair the ceiling, so to be, smooth and easier to clean.
- Physical Facilities in Good Repair
Observation: The three vat sink is not sealed to the wall.
Correction: Seal the 3 vat sink to the wall to prevent water damage.
- Physical Facilities in Good Repair
Observation: Light shielding, throughout the facility, were observed damaged.
Correction: Replace the damaged shielding.
- Physical Facilities in Good Repair
Observation: Wall in the bar room dry storage was observed damaged.
Correction: Repair the wall to be smooth and easier to clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors, walls, lights, and ceilings, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, lights, 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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01/19/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods held above 41 F over 4 hours.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) food in the refrigerator, the food should have been discarded 2 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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.
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11/30/2015 | Follow-up | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. (Chicken 155 F.)
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: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
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: Reheating for Hot Holding* (corrected on site)
Observation: The soups and chili were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard food held above 41 F for over 4 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: cutting boards.
Correction: Resurface or replace the cutting boards.
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11/17/2015 | Risk Factor | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling Ready To Eat, RTE, food, with their bare hands. (Lemons.)
Correction: Instruct employees to use a barrier between their hands and RTE food to reduce the potential for contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods held above 41 F for over 4 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: cutting boards and vegetable chopper.
Correction: Clean,sanitize, and maintain cleanliness of the utensils.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottles observed without a label.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of maintenance chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/24/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Food 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.
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04/08/2015 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employee observed donning gloves without washing their hands.
Correction: Instruct employees to wash their hands when donning gloves.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee drinking areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may @PERSONNEL ACTION@ so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the pots and pans are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the pots and pans 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.
- Equipment - Cutting Surfaces
Observation: The cutting board along the serving line is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- 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: ware washing machine, ingredient bins, can openers, mop buckets, grills, ovens, microwave ovens, soda gun holder, refrigerators, freezers, and gaskets.
Correction: Clean and maintain cleanliness of the equipment.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair
Observation: The floor tiles, throughout the kitchen, were observed missing or damaged.
Correction: Replace the missing or damaged tiles.
- Physical Facilities in Good Repair
Observation: True freezer, Unit #4, was observed with an ice build up.
Correction: Remove the ice build-up and maintain the unit ice free.
- Physical Facilities in Good Repair
Observation: The air vents and storage racks, throughout the facility, the facility, were observed rusty.
Correction: Repair or replace the rusty units.
- Physical Facilities in Good Repair
Observation: The ceiling tiles and walls throughout the facility were observed damaged. (Peeling and chipping.)
Correction: Repair the ceilings and walls to be smooth and easier to clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls, lights, and vents, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, lights, vents, 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.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/23/2015 | Routine | |
Will provide a HACCP plan for ROP processing.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (Bread product.)
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Food 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit was 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) food in the refrigerator, the food should have been discarded 4 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
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10/15/2014 | Risk Factor | |
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Tags missing from the shellstock containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of shellstock tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Chili, sauces, and pasta are noted not being adequately cooled to prevent the growth of harmful bacteria. (Cooling over 24 hours.)
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory at the bar.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the bar.
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
- 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. (Bar sink.)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottles observed without a label.
Correction: Label spray bottles with contents or discard.
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08/14/2014 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employee observed handling soiled dishes then handling cleaning dishes without washing their hands.
Correction: Instruct employees to wash their hands after handling soiled dishes and before handling clean dishes.
- 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. (Food prep areas.)
Correction: Employees may drink from a closed beverage container 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.
- Critical: Cooling* (corrected on site)
Observation: Foods noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods held above 41 F for over 4 hours.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the ware washing area.
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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05/08/2014 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employee observed donning new gloves without wash their hands.
Correction: Instruct employees to wash their hands when donning new gloves.
- 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: food chopper, slicer, ovens, soda gun holders, stove top, grills, fryers, steam table, refrigerators, freezers, and gaskets.
Correction: Clean and maintain cleanliness of the equipment.
- Physical Facilities in Good Repair
Observation: The hand sink, in the kitchen, needs to be caulked to the wall.
Correction: Caulk the sink to the wall to prevent water damage.
- Physical Facilities in Good Repair
Observation: Floor tiles, throughout the facility, were observed cracked or missing.
Correction: Replace the damaged or missing tiles.
- Physical Facilities in Good Repair
Observation: Ceiling tiles, throughout the facility, will observed stained or damaged.
Correction: Repair or replace the damaged tiles.
- Physical Facilities in Good Repair
Observation: The vents and ceiling tile support beams were observed rusty.
Correction: Repair or replace the units.
- Physical Facilities in Good Repair
Observation: The wall, in the wine storage room, was observed damaged.
Correction: Repair the damaged wall.
- Physical Facilities in Good Repair
Observation: Cabinet door, in the banquet room, was observed broken off the unit.
Correction: Repair or replace the unit.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors, walls, vents, lights, and ceilings, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, vents, lights, 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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02/21/2014 | Routine | |
Chart, record and maintain documentation of food cooling processes.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees observed donning new gloves without washing their hands.
Correction: Instruct employees to wash their hands when donning new gloves.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of insecticide and maintenance chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/08/2013 | Risk Factor | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Marinara sauce noted not being adequately cooled to prevent the growth of harmful bacteria. (Cooling over 17 hours.)
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods held above 41 F for over 4 hours.
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07/25/2013 | Risk Factor | |
- 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. (Throughout the facility.)
Correction: Employees may drink from a closed beverage container 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw meats observed stored above Ready To Eat, RTE, foods.
Correction: Store raw meats below RTE foods to prevent cross contamination.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The marinara sauce was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. (Reheated to 140 F.)
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Cooling*
Observation: Chili and soups noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit were 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.
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04/26/2013 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees observed donning new gloves without washing their hands.
Correction: Instruct employees to wash their hands when donning new gloves.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- 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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (Bar area.);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the pots and pans are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the pots and pans 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.
- Responsibilities of Owner or Proprietor (corrected on site)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or debris on the following nonfood-food contact surfaces: oven, stove top, grill, exhaust hood filters, fan, refrigerators, freezer, gaskets, and ware washing machine.
Correction: Clean and maintain cleanness of the equipment.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. (To-go containers.)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Prohibitions
Observation: Clean linen was observed stored on the soiled floor.
Correction: Discontinue storage of clean linen in a location subject to contamination.
- Physical Facilities in Good Repair
Observation: An ice build up was observed on the walls, ceiling, and cases of food, in the walk-in freezer.
Correction: Repair the unit to eliminate the ice build up.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling tiles, over the ware washing machine, were 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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01/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Charleys Waterfront Cafe, 201-B Mill Street, Farmville, VA 23901 »