- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: package of turkey on top of pans in prep unit is 56 F.
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. Turkey discarded during inspection.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. A y junction is installed on the mop sink and a hose attached, therefore water can be under continuous pressure. The only backflow prevention device is the vacuum breaker..
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Spray nozzle was detached so that water will not be placed under continuous pressure.
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10/05/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: chili is 128 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Chili reheated during inspection.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Spoons in the back are stored facing different directions with most of them having the lip contact surface facing up. Drink lids are stored with food contact surface facing up.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of chemical on counter in kitchen. Bottle of rubbing alcohol on shelf above single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Chemicals moved to proper location during inspection.
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03/18/2015 | Routine | |
- Cooling Methods
Observation: The methods used for cooling were not adequate. Recently cut tomatoes were placed on top of the prep unit before being cooled down to 41 F or below - tomatoes 50 F. Top of prep unit is not designed to cool food.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Suggest cooling cut tomatoes in the walk-in refrigerator before they are placed on top of the prep unit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Ice machine was observed in a state of disrepair and damaged. Deflector plate hanging inside machine- left screw is missing and plate is broken where it attaches on the left side.
Correction: Repair the ice machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/20/2014 | Routine | |
Received following e-mail on 1/20/14.
The water heater is fixed.
Susan Brady
GM
DQ Grill & Chill
Salem, VA 24153
(540) 389-1366
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Ice machine deflector plate was observed in a state of disrepair and damaged. Deflector plate hanging loose inside machine - a screw is missing to hold the left side in place.
Correction: Repair the ice machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing in poor repair. Hot water leaking at back hand sink so it is being turned off.
Correction: Repair and maintain all plumbing components and fixtures.
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01/20/2014 | Follow-up | |
Restoring of hot water requires immediate attention. Notify me as soon as hot water has been restored.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: cooked chicken breasts in bottom of prep unit are 45 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Chicken moved to walk-in refrigerator during inspection. Temperature will be monitored to make sure it drops down to 41 F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice machine deflector plate was observed in a state of disrepair and damaged. Deflector plate hanging loose inside machine - a screw is missing to hold the left side in place.
Correction: Repair the ice machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Water Capacity*
Observation: Water heater observed turned off or not set at the proper temperature. Water heater not providing hot enough water throughout establishment- highest temperature recorded was 91 F and this could not be maintained.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Plumbing System Maintained in Good Repair
Observation: Plumbing in poor repair. Hot water leaking at back hand sink so it is being turned off.
Correction: Repair and maintain all plumbing components and fixtures.
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01/16/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the ice cream prep area.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the ice cream prep area and cake decorating area are being used as dump stations.
Correction: The handwash facility identified above is to be used for washing hands only
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07/01/2013 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plastic containers were not observed stored in a position to allow air-drying.
Correction: Store plastic containers in a self-draining position that allows air-drying.
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01/11/2013 | Routine | |
- Cooling Methods
Observation: The methods used for cooling were not adequate. Room temperature tomatoes are being sliced and placed in plastic pans on top of the prep unit where they cannot properly cool down to 41 F or below. Tomatoes cut about hour ago are 56 F.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Cut tomatoes and cool them in the walk-in before placing them on top of the prep unit or use time control.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: chicken breasts in bottom of prep cooler are 45 F. Chicken breast placed in room temperature plastic pan and lid is placed on the pan allowing no cold air to enter.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Suggest putting chicken breast in pre-chilled pans. Pan of chicken breasts partially uncovered and placed in walk-in refrigerator so they can cool back down to 41 F or below.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of chemical hanging on shelf above food.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/07/2011 | Routine | |
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