- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter and half and half cold holding at improper temperatures
Correction: Half and half discarded during inspection. Provide written timing procedure which included marking discard time for butter once removed from temperature control.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the burgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. PIC indicated that a new menu is being created and the advisory statement will be included at that time. Please feel free to contact the health department if you should have any questions as to how to provide proper discloser and reminder statements on menu
- Warewashing Machines, Sanitizer Level Indicator
Observation: The dishmachine is not equipped with an alarm to warn of low or no sanitizer level.
Correction: Install alarm on dish machine within 90 days.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine used as sanitizer for dish machine
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. Correct in 24 hours
- Equipment - Cutting Surfaces
Observation: Nearly all the cutting board(s) in use observed stained, 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 boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Correct within 30 days
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted organic and other soil on the following food contact surfaces: outsides of bins holding dry goods (flour, rice, etc. ) , baking pans
Correction: Clean and sanitize these surfaces for food contact as needed to prvent build up. Correct in 10 days
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishes and utensils run through dish machine were not sanitized as there was no chlorine residual observed in chemical dish machine
Correction: MONITOR daily the chlorine residual in dish machine to maintain a chlorine level of 50-100 PPM. PIC was able to fix machine during inspection. See related observations 1530 and 1370
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and floors under and behind equipment in kitchen, including light shields, return air grill, and other wall attachments in need of cleaning. Observed spilled food products, grease, organic buildup and other debris.
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 as well as the prevention of insect and vermin harborage conditions. A deep clean under and behind equipment is needed within 30 days and as often as needed in the future to maintain the facility in a clean and sanitary manner
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11/06/2015 | Routine | |
PIC certification expired-will be recertified
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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.
- 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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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05/08/2013 | Routine | |
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