Left FDA sample of an Employee Health Policy handout. Recommend removing all product being held under refrigeration from grill areas that are not currently being used at that time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Product cold holding at improper temperatures on the back of the Grill Line Prep Unit.
Correction: Relocate product (stored on the back of the Grill Line Prep Unit) to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Product cold holding at improper temperatures in the top of the Egg Prep Unit.
Correction: Discard all out of temperature product stored in the Egg Prep Unit and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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03/22/2016 | Routine | |
| No violation noted during this evaluation. | 11/23/2015 | Follow-up | |
Please continue to monitor product temperatures and store product in ice baths as needed to properly maintained product temperatures at 41'F or below. Shell egg lids still needs to be repaired and keep on top of bin (note: stock shell eggs no greater than 2 layers). Owner/operator needs to submit remodel plans to the Shenandoah County Health Department and the Shenandoah County Building Department as soon as possible to prepare for the remodel of the grill line in September.
No violation noted during this evaluation. | 07/30/2015 | Follow-up | |
Facility is temporary returning to Use of Time As A Public Health Control for items stored on the Prep Unit and are not storing any product on the bottom of the prep unit. Harrisonburg Refrigeration is scheduled to make a site visit on Friday to repair the Prep Unit - 7/24/2015.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Product cold holding at improper temperatures on Prep Unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep Unit was observed in a state of disrepair and damaged.
Correction: Repair the unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/23/2015 | Follow-up | |
Appears that the continuous monitoring of product temperatures and corrective action is to burdensome on the daily operation of the establishment. At this time, the managers of the food establishment has agreed to temporary Use Time As A Public Health Control for items stored on top of the prep unit and egg cooler until replacement refrigeration on the grill line can be obtained. At this time - no items shall be stored in the bottom of the Prep Unit / bottom of Egg Cooler / Grill Cooler. Left handout regarding the Use of Time As A Public Health Control.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Product improperly cold holding at improper temperatures in Top of Prep Unit / Top of Egg Cooler / Grill Cooler.
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.
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06/22/2015 | Follow-up | |
Recommended that all product stored on the top of the Egg Cooler #2A be covered and only two cartons of eggs maximum to be stored at all times. Reminder that all drink cups stored in the grill area are to have a lid and straw. Please focus on daily and detail cleaning of the food prep areas.
No violation noted during this evaluation. | 03/12/2015 | Follow-up | |
All refrigeration having issues cold holding product are to be serviced to determine if the unit is capable of working properly. Note: Units 2A & 1B are to not be used until it is determined if the units are working correctly and any potentially hazardous product in salad prep unit is the be stored in another unit capable of properly cold holding.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Product cold holding at improper temperatures in Grill Cooler 2A & 1B.
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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide Quaternary Ammonia at proper concentration of 150 - 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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03/04/2015 | Routine | |
Recommend that facility work on schedule to address detail cleaning of the kitchen area.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Product in Continental Prep Unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the kitchen equipment has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/06/2014 | Routine | |
Recommend that food facility time date sanitizer buckets to insure that they are changed regularly.
No violation noted during this evaluation. | 03/26/2013 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The kitchen staff are drinking from an uncovered container in the food preparation area.
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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomato on grill prep cooler and product held in Salad Prep Table 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the kitchen equipment has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide Quaternary Ammonia at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located over food prep areas in the kitchen where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
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03/14/2013 | Routine | |
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