- Critical: Food - Safe and Unadulterated*
Observation: The processed BBQ was out of date.
Correction: Ensure food is safe and unadulterated.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers in sandwich prep . (Breading).
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Sanitizing solution for wiping cloths at toxic levels. Use test strips to set up.
Correction:
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation, most specifically , the toaster is too close to handwashing sink.
Correction: Either rasie sheild at hand sink so that it is 12 inches hig or move toaster so that you have 12 inches separation
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) BBQ in the refrigerator, the food should have been discarded two days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Cooling, Heating, and Holding Capacities
Observation: Refrigerator not holding food at proper temp.
Correction:
- Cooling, Heating, and Holding Capacities
Observation: the refrigerator in food prep area was not holding proper temperature. Owner turned down to see if it would come into temp.
Correction: If refrigerator will not hold a consistent temperature of 45 degrees it will need repair.
- Sanitizing Solutions, Testing Devices
Observation: The test kit for setting up sanitizing solution is not beind used. Please use test strips when making sanitizing solution. It is best to set up in 3 compartment sink and use test strips to make sure sanitizing solution is coorrect and use this solution to fill buckets for wiping clothsre is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction:
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: the micorwave oven was dirty and can create a food contact surface. Also bun warmer had aluminum foil covering the rack.
Correction: Please remove foil and clean micowave on daily basis.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Floors, Walls, and Ceilings - Cleanability
Observation: Freezers in back room need to be 6 inches off floor or on coasters to provide for cleaning
Correction:
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (repeated violation)
Observation: @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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08/19/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE)deviled eggs 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.
- Food - Food Labels
Correction:
- Food - Other Forms of Identification
Correction:
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees C) located in the sandwich prep unit is not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use. Also, locate thermometer in front of unit so it is conspicous .
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and dust. (overhead lights in kitchen and corner area of sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station is being used for purposes other than washing hands.
Correction: The handwash sink in food prep area is to be used for washing hands only
- Toilet Rooms - Enclosed
Observation: Toilet room door is not tight fitting. .The self closer need adjustment.
Correction: Adjust the self closer on the door. Corrected onsite at time of inspection
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07/28/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use ( ice cooler).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ 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.
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer in refrigeratoris not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Good Repair and Calibration of Thermometers
Observation: thermometer in refrigerator not in good repair
Correction:
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Light Bulbs Protective Shielding
Observation: Light bulb in ceiling not shielded with end caps.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Sanitizing solution at toxic levels.
Correction:
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04/02/2014 | Routine | |
Good sanitation practices are evident in this facility. Keep thermometers in food prep area.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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 Preparation
Observation: Food is subject to environmental sources of contamination during preparation.The rench fries in hot holding exposed to handwashing area.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Temperature - Food Temperature Measuring Devices - Provided
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the food prep unit is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Floor Covering, Mats and Duckboards
Observation: Mats in kitchen not easily cleanable.
Correction: Mts and rugs must be non absorbent. (rubber)
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04/29/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cockrells Creek Seafood, Seaboard, Reedville, VA 22539 »