Prep unit working properly and holding food at below 41 degrees F. Please reinforce the importance of using gloves or other means for handling ready to eat foods as this is a repeat violation.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food (sandwiches) 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.
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04/15/2015 | Follow-up | |
Made manager aware of complaint. No reports of sick employees in past week. Noted that lettuce was stored in water overnight in unit that had been holding at 50 degrees. Manager voluntarily discarded lettuce. Manager was instructed to call health department once the unit that was out of temp during cleaning was capable of holding food at the proper temperature.
4/10 2:29 pm Manager called and stated that the unit was holding at 37 degrees F and that he had retrieved date label materials to correct violation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: sliced turkey, sliced tomato cold holding at improper temperatures while prep unit is being cleaned.
Correction: Relocate the food to walk in cooler unit and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Finish cleaning the prep unit and ensure that it is capable of holding food at 41 degrees F or below before returning food to unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: sliced deli meats and sliced tomato in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" 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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04/10/2015 | Complaint | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge not knowledgeable of cooling practices.
Correction: Ensure the designated person in charge (PIC) is aware of all cooling requirements. 135 degrees F to 70 degrees in 2 hours and to 41 degrees within a total of 6 hours. Explained cooling requirements and practices.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) submarine sandwiches 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.
- Food Storage - Clean and Dry Location
Observation: Flour stored on the floor (bags of flour in back room)
Correction: Food on bottom shelves in walk in cooler stored less than 6" above the floor.;Store food at least 6" off floor. Repair/replace/move shelving. Correct today
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meat sauce on hot holding table holding at improper temperatures.
Correction: Hot Hold PHF's at 135 degrees F or above. Rapidly reheat the food to 165°F and hot hold at proper temperature
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under shelves in walk in cooler in need of cleaning.
Correction: Move shelves so that they are at least 6" off floor and clean under shelves. Correct today.
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04/09/2015 | Routine | |
- 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.
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02/04/2014 | Routine | |
Food Source:U.S. Food, Ferraro, Roma. dishmachine 50 ppm bleach, wet wiping cloth bucket 50 ppm bleach. Notes: be sure to cover sugar and salt in bins to prevent from potential contamination. Remove dust from exhaust fan. Employee health policy in place.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) no handsink on cookline. Observed cookline staff using handsink on front line.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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01/23/2013 | Routine | |
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