- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door. (employee restroom)
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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09/16/2015 | Routine | |
| No violation noted during this evaluation. | 10/07/2014 | Routine | |
No cold holding or cooling violations. No intervention needed.
No violation noted during this evaluation. | 10/07/2014 | Risk Factor Intervention Evaluation | |
Rodent compliant Investigation:Conducted and inspection of pizza area, and Chick-fil-a/Grille area. No presence of rodents found. Rodent traps were present. Maintain pest control treatments are maintained to prevent rodent infestation. Spoke with complainant 12/18/13 to advise of findings and the closure of the complaint
No violation noted during this evaluation. | 12/17/2013 | Complaint | |
Risk control plan for cooling was successfully completed. Cooled foods were being held at appropriate temperatures.
No violation noted during this evaluation. | 11/07/2013 | Risk Factor | |
Follow-up: All refrigeration holds at 41*F or below. Permit issued.
No violation noted during this evaluation. | 10/07/2013 | Risk Factor | |
Discussed the following with the operator: food temperatures, and corrective actions to violations. Follow-up inspection will be conducted in 10 days to ensure prep refrigerator is holding foods at 41* F or below.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils knives improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Cooling* (corrected on site)
Observation: Chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Turkey was cold holding at improper temperatures
Correction: Discard turkey. Ensure potentially hazardous foods maintain temperature at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep unit at the bistro not maintaining temperatures at or below 41*F.
Correction: Adjust or repair prep unit.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust on the following non-food contact surfaces (Chick-fil-a): top of the fry freezer
Correction: Clean and sanitize surfaces.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer observed in wiping cloth bucket.
Correction: Ensure sanitizer is provided in wiping cloth buckets.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the bistro 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 tongs and cutting board preventing its use.
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09/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Discovery, 1 University Place, Newport News, VA 23606 »