- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Cooling Methods (corrected on site)
Observation: The methods used for cooling diced tomatoes were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
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12/11/2015 | Routine | |
3-vat sink sanitizer concentration OK.
- Physical Facilities in Good Repair (repeated violation)
Observation: Dead ceiling light lamps in 3-vat sink area.
Correction: Replace dead ceiling light lamps in 3-vat sink area.
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04/06/2015 | Routine | |
Discussed handwashing, glove use, EHP handout with PIC.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Thermometers broken in walk-in cooler.
Correction: Replace broken thermometer.
- Physical Facilities in Good Repair
Observation: Dead lamp in 3-vat sink area.
Correction: Replace dead lamp in ceiling light.
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03/24/2014 | Routine | |
Discussed Handwashing, Handling RTE Foods, Glove Use, & Employee health hnadout with person-in-charge. 3-vat sink and wiping cloth sanitizer concentrations OK.
- Temperature Measuring Devices (repeated violation)
Observation: There was no thermometer in the under-counter cooler in the prep / service line.
Correction: Provide a thermometer in the under-counter cooler.
- Equipment - Good Repair and Proper Adjustment
Observation: Accumulation of dust on the back of the walk-in cooler coils.
Correction: Clean the back of the coils more frequently.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the cooking line & front prep area.
Correction: Provide at least 50 foot candles of light in the cooking line & front prep areas. Recommend 100 watt frosted bulbs or the fluorescent lamp equivalent in the exhaust hood.
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02/06/2013 | Routine | |
Discussed Employee Health Policy Agreements
- Temperature Measuring Devices (repeated violation)
Observation: No thermometer in the under-counter cooler behind service area.
Correction: Provide a thermometer in the cooler.
- Equipment - Good Repair and Proper Adjustment
Observation: Heavy ice on coils inside cabinet of under-counter cooler behind service area.
Correction: Repair unit to eliminate ice problem.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Food debris on chef's knife and wall storage rack.
Correction: Clean and sanitize knife and wall rack.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the cooking line and front prep area. Measured 25-30 foot-candles.
Correction: Provide at least 50 foot candles at the cooking line and front prep area. Recommend 100 watt frosted bulbs or the fluorescent lamp equivalent.
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01/04/2013 | Routine | |
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