Told PIC that sandwich unit was improperly cold holding foods at the top of the unit but properly cold holding in the bottom of the unit. PIC was to call repair technician and when the unit was repaired call VDH to update the status of the unit.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers of salt and sugar were noted.
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.
- 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.
- Food - Miscellaneous Sources of Contamination
Observation: Dripping grease was noted from pipes over the cook surface area.
Correction: Protect food from miscellaneous sources of contamination by wiping as often as necessary.
- Thawing (corrected on site)
Observation: Improper methods used to thaw Hot Dog weiners in room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced Tomatoes, Sliced Cheese, Shredded Cheese were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) Chicken Salad, Ham, Turkey, baked beans, green beans, and potatoes in the refrigeration unit were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) on the sandwich prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing Sinks, Use Limitation
Observation: The compartment(s) of the manual warewashing sink was observed used for handwashing activity.
Correction: A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused for the storage of brewed tea.
Correction: Discontinue the reuse of single-use containers for tea or other food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not sanitized properly due to sanitizer at the warewashing sink was incorrect concentration.
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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gaps were noted at teh rear door and around air conditioning unit at warewashing sink.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Personal Care Items - Storage
Observation: Personal items (alcohol, hair brush, hand lotion, light bulb) were stored in such a way that they could contaminate clean utensils at the warewashing sink.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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12/13/2012 | Routine | |
Restaurant representatives - add corrected or new information about Erma's Restaurant, 767 Westover Drive, Danville, VA 24541 »