- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the @LOCATION@.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Ambient temperature or pre-chilled @POTENTIALLY HAZ FOOD@ not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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 - Hot Holding* (corrected on site) (repeated violation)
Observation: @FOOD@ hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
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.
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03/30/2016 | Routine | |
- Critical: Cooling*
Observation: mussels were in walk in and owner stated they were cooling. He stated that they had been in walk in overnight
Correction: All PHF must be cooled correctly to decrease bacterial growth on food during the cooling process. Cooling procedures reviewed with owner and handout given
- Cooling Methods
Observation: Owner not aware of proper cooling procedures of PHF's
Correction: reviewed proper cooling procedures with owner and gave him the cooling handout.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Potentially hazaordous foods being held at improper hot holding temperature.
Correction: PHF's must be held at proper hot holding temperature of 135 degrees or above
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially hazordous foods were being held at improper cold holding temperature
Correction: PHF's must be held at 41 degrees or below.
- Refuse - Covering Receptacles
Observation: outside dumpster doors were left open
Correction: keep dumpster doors closed to prevent rodents, insects and animals from getting into garbage.
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08/06/2015 | Routine | |
Coming back to finish inspection. Want to discuss issues on today's report and come back to discuss further issues.
- Critical: Demonstration of Knowledge*
Observation: Asked for proper cooling procedures and proper cooking temperatures and owner nor cook knew the infromation
Correction: leaving hand out on proper cooling procedures and chart for proper cooking temperatures,
- Critical: Hands - When to Wash* (corrected on site)
Observation: Dishwasher was touching dirty dishes and did not wash hands before touching clean dishes
Correction: Employee needs to wash hands between touching of dirty dishes to clean dishes to prevent cross contamination
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: cooked food sitting on counter to be reheated for use on buffet
Correction: Cooked food has to be hot held at 135 or greater to be served or held cold at 41 or below until used. If you reheat you must heat food to 165 for 15 seconds
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: food sitting on counters and shrimp thawing at improper temperatures
Correction: Hold cold holding foods at 41 degrees or below
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01/09/2015 | Routine | |
Observed potatoes wrapped at hot bar. Were held at proper temperature and appeared clean. Talked with owner about employee health & hygiene practiced. Emphasized washing hands. No sick employees observed. Discussed with owner proper technique for stacking pans containing food. Discussed with owner alternative methods for maintaining proper temperature of taco meat. He stated he will be cold holding taco meat at 41°F or below. No violations observed in relation to complaint.
No violation noted during this evaluation. | 06/13/2014 | Complaint | |
- Physical Facilities in Good Repair
Observation: @Physical structure@ is not maintained in good repair. Tiles on wall across from back screened in door were missing
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Will call repair man to fix in next two weeks
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04/08/2014 | Routine | |
Will fax repair report for "pepsi" cooler.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers throughout kitchen.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Numerous buckets of sauce were in being stored on floor in the walk-in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sushi fish cold holding at improper temperatures in the "pepsi" cooler. Relocated.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the 4 door reach-in cooler with pan of condensate and condensate on floor of cooler. Also observed the "pepsi" cooler used to store the sushi fish in a state of disrepair andunable to keep food at 41 degrees or less.
Correction: Repair or replace the above units to ensure proper operation. Fax repair record.
- Equipment - Cutting Surfaces
Observation: The cutting board at the prep unit 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 boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Plumbing System Maintained in Good Repair (corrected on site)
Observation: The handwash sind at the sushi prep area was in poor repair and the water was turned off..
Correction: Repair and maintain all plumbing components ans fixtures.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Screen is broken in several places.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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10/07/2013 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw fish offered without a consumer advisory.
Correction: Permit holder shall inform the consumer of the significant increased risk of consuming raw or undercooked beef, eggs, fish, lamb, pork, poultry or shellfish.
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04/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Choice Hibachi Grill, 2623 Wards Road, Lynchburg, VA 24502 »