Observed the cold log book. All has been maintained properly. Observed good handwashing. Observed the use of thermometers. Observed good cooling. No violations issued. Good Job!
No violation noted during this evaluation. | 03/04/2016 | Routine | |
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. (Began Risk Control Plan.)
Correction: Train all employees in food safety as it relates to their assigned duties.
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10/14/2015 | Follow-up | |
Risk Control Plan will be implemented for items noted during this inspection.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Hands - Where to Wash (corrected on site)
Observation: Observed employees washing hands at 3-vat sink with just water.
Correction: Instruct food employees to clean their hands with soap in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed bowls used as dispensing utensils for white rice & sauce in walk-in cooler.
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 - Cold Holding*
Observation: Observed items on the cold bar holding at improper temperature.
Correction: Begin time control for all items. Have the unit adjusted, repaired, or replaced. Or use time as your method of control. (See 12 VAC 5-421-850 for instructions.)
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed dishes not sanitized before use.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed dishes put away without air drying.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: No cold water at the handsink.
Correction: Maintain handsink in proper order, fully stocked and fully accessible.
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10/07/2015 | Routine | |
Observed employees washing hands. Observed items in walk-in cooler correctly placed.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed improper wash, rinse, sanitize, air-dry procedures.
Correction: All food contact surfaces must be washed, rinsed, sanitized, and air-dried at least every 4 hours or at a frequency necessary to keep them clean.
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10/29/2014 | Routine | |
Observed no violations! Good Job!
No violation noted during this evaluation. | 03/11/2014 | Routine | |
Observed chicken on the bar. Did not observe bloody chicken. Did not observe the cooking of chicken. No violations issued.
No violation noted during this evaluation. | 03/06/2014 | Complaint | |
Turn on the hot holding units before adding food to ensure proper holding temperatures.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Items on the hot bar are holding at improper temperature.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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08/01/2013 | Complaint | |
| No violation noted during this evaluation. | 06/17/2013 | Follow-up | |
Observed good handwashing. Observed good glove use.
- Equipment - Good Repair and Proper Adjustment
Observation: Cold bar appears to be operating above 41F.
Correction: Repair or replace the equipment.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 116.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer is above the recommended 50-100ppm.
Correction: Utilize only sanitizing agents that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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06/07/2013 | Routine | |
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