- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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07/26/2014 | Routine | |
*No temp.'s taken: no product to temp.
- 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.
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04/25/2014 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
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07/13/2013 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the window area/table frame is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Jar of Hand Sanitizer observed without a label.
Correction: Label spray bottles with contents or discard.
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04/16/2013 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, and cleaned.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Warewashing - Manual Warewashing Equipment, Hot Water Sanitization Temperatures*
Observation: The establishment uses the manual hot water sanitizing method, hot water immersion. The temperature of the water was Less than 171: No hot water/sanitizer was in use.
Correction: The minimum temperature for manual hot water immersion sanitizing is 171ºF. Discontinue using this method until final rinse is maintained at the proper level. In the interim, move to chemical sanitizing method.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: The handwashing facility is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the single-servece container, zip lock bags, et.al. preventing its use.
- Critical: Sewage - Conveying Sewage* (corrected on site)
Observation: Sewage is being dumped on the ground surface.
Correction: Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the Mobile Unit
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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09/17/2011 | Routine | |
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