No Potentially Hazardous Foods served. May do nachos/cheese later. No cold holding. If you decide to serve hotodgs/chili, you will most likely need to replace the refrigerator, as it is holding at 54 degrees. No violation noted during this evaluation. | 06/15/2015 | Risk Factor | |
Facility in good shape. Good job of monitoring hot holding temperature of chili. Good personal hygiene observed.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee is eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Employee eating in concession stand.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
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06/09/2014 | Routine | |
Chili is prepared here and placed in small bags, dated, and frozen. Remember initial cook temperature is 155°F for 15 seconds. It must be cooled from 135°F to 70°F in 2 hours and to 41°F in a total of 6 hours. When reheating the chili it must reach 165°F within 2 hours.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees failed to wash hands before putting on gloves.
Correction: Gloves are to protect food from bare hand contact and are not a replacement for handwashing. Always wash hands before putting on a pair of gloves.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Plastic container was left in the handsink.
Correction: Handsink is for hand wahsing only. Do not place anything in it.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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06/11/2013 | Routine | |
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