Facility preparing for lunch during inspection. Make sure all current food handler cards are maintained at facility and are current. Watch the dents on canned goods. Employees did well in answering employee health questions. Also, ensure food thermometers are utilized in ensuring food safety temperatures and are calibrated at least weekly.
- Person in Charge (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. When EHS asked food safety temperatures cook was not able to reply with correct answer. Recommend periodic training to ensure employees understand food temperatures in serving food safely. EHS educated employee and provided facility with informational flyers.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the grease/food trap drawers at the grill has accumulations of grime and debris. Recommend cleaning daily.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
03/28/2016 | Routine | |
Great job keeping your facility clean and organized. Good job of maintaining proper food temperatures.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EHS observed at least two employees who have not obtained their food handlers cards per county ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. EHS observed raw steaks stored directly above milk in the walk in refrigerator. PIC moved steaks to lower shelf.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. PIC moved steaks to lower shelf.
|
12/21/2015 | Routine | |
Kitchen manager off, director did not have access to food handler cards. Will compile and fax or email copies to EHS.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee was observed changing gloves while prepping foods and not washing between glove changes.
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. EHS spoke with director and employee on appropriate handwashing and glove usse procedures.
|
09/04/2015 | Routine | |
Inspection was conducted right after breakfast. Food workers were conducting clean up. Food handler cards need up dated right away and watch for details in cleaning. Overall, workers are knowledgeable about food temperatures and maintain a food temperature log. No visible signs of pest or rodents.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several food workers do not have valid food handler cards as required by city ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties. Have all cards update no longer than 30 days from date of this inspection.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) fruit jelly in the refrigeration unit was not discarded by the ""consume by"" date.
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.
- Equipment - Cutting Surfaces (corrected on site)
Observation: The cutting board(s) hangong at prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Worker replaced boards with new ones.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grease drain on grill.
Correction: Maintain nonfood-contact surfaces of equipment clean to prevent pathogen growth and harboring conditions of pest and rodents.
|
06/03/2015 | Routine | |
Kitchen clean and organized.
No violation noted during this evaluation. | 03/19/2015 | Routine | |
- Remove the 2 pest control devices in kitchen
No violation noted during this evaluation. | 07/11/2014 | Risk Factor | |
- Good date labeling.
- Discussed employee health policy.
- Clean the walk-in refrigerator.
- Discussed: employees must wash hands and change gloves after handling dirty dishes and before handling the clean dishes.
- Health cards are up-to-date.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: The temperature of the in-use wash water solution was not maintained per the temperature specified on the cleaning agent manufacturer's label instructions.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: No pressure gauge observed on the warewashing machine.
Correction: Measure the flow pressure of the fresh hot water sanitizing rinse in the warewashing machine in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve and ensure is 15-25 psi.
|
11/20/2013 | Routine | |
- All staff need health cards as required by County Code. Please comply within 2 weeks.
- Ensure temperature gauges are legible and pressure gauge works.
- Clean air filter on and interior of the ice maker.
No violation noted during this evaluation. | 03/26/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Consulate Health Care Of Windsor, 23352 Courthouse Hwy., Windsor, VA 23487 »