Recommend manager attend a food safety course. Discussed monitoring cold holding temperatures reviewed wash, rinse, sanitize and sanitize procedures with staff.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sandwiches and cut fruit in the grab and go case cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Operator agreed to discard during the inspection. Operator to monitore temeperatures of all refrigeration daily to ensure foods are cold holding at 41 or less. Operator agreed to discard products during the inspection.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Breakfast sandwiches for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Operator agreed to write the times for the foods held in the hot box during the inspection.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the some of the refrigeration units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of meat slicer after use to prevent the growth microorganisms on those surfaces. Operator agreed to wash, rinse, sanitize after each use and to follow the process before next use..
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: no sanitizer found in the dispensor.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discussed the process with the operator concerning wash, rinse, and sanitize procedures for all food contact surfaces. Mixed bleach water solution duirng the inspection that measured 75ppm,
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02/24/2016 | Routine | |
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