Fire Suppression last serviced November 2014 / Exhaust Hood last serviced March 2015.
- Food - Miscellaneous Sources of Contamination
Observation: Observed ingredients stored in open containers
Correction: Protect food from miscellaneous sources of contamination by storing in food grade ingredient bins.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) egg rolls, sweet/sour chicken, etc....... in the refrigeration unit is not properly dated for disposition.
Correction: Mark the 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.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
Correction: Clean the hood system and filters to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
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01/29/2016 | Routine | |
Reminder: All product ingredients (that require refrigeration) is to be stored under refrigeration at all times until the item is cooked or reheated to order upon a consumer's request.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) product in the refrigeration unit is not properly dated for disposition.
Correction: Mark the 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 - Good Repair and Proper Adjustment
Observation: Chest Freezer was observed in a state of disrepair and damaged.
Correction: Repair the chest freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the chest freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of product.
Correction: Discontinue the reuse of manufacturer containers for product storage. Provide approved reusable food storage containers designed for your food storage needs.
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01/29/2015 | Routine | |
Observed food probe thermometer and chlorine sanitizer test kit. Fire suppression last serviced June 2013.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of product ingredients..
Correction: Discontinue the reuse of manufacturer containers for product ingredient storage. Provide approved reusable food storage containers designed for your food storage needs.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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01/28/2014 | Routine | |
Facility very clean and well maintained at time of inspection. Fire Suppression last serviced December 2012.
- Thawing
Observation: Improper methods used to thaw shrimp.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) product in the refrigeration unit is not properly dated for disposition.
Correction: Mark the 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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01/11/2013 | Routine | |
Harrisonburg Refrigeration serviced the unit on 1/25/12.
No violation noted during this evaluation. | 01/26/2012 | Follow-up | |
Discussed proper cooling procedures. Discussed proper holding options for the garlic in oil mixture.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the prep table cold holding at improper temperatures.
Correction: Adjust/repair/replace the unit to cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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01/23/2012 | Risk Factor Assessment | |
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