- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employee drink in preparation area on prep top.
Correction: The employee shall eat, drink or use any form of tobacco only in designated areas where the contamination can not result.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods cold holding at improper temperatures. Cream, chicken, ranch and cheese in the walk in refrigerator and pepperjack cheese in the prep top tested out at improper temperaures.Potentially hazardous food in WIC for more than 4 hours.
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 voluntarily discarded from walk in cooler and prep unit.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the cooler / toppings cooler which has milk in it. Also walk in cooler thermometer is reading low.
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. Repair or replace WIC thermometer and replace cooler thermometer
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Food contact surfaces sanitized: the magnetic strip for holding utensils has grime & rust on it.
Correction: Clean and sanitize food contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling tiles and by the walk in cooler noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
12/07/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Gravy hot holding at improper temperatures. Gravy was reheated to 170 degrees F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep top are 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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Clean the walls behind the waffle maker, wire rack, walls by the prep top, phone credit card machine, register- clean at greater frequency.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
11/13/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken and hot dogs hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Chicken and hot dogs reheated to 165.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Orange Julius refrigerator and the toppings refrigerator.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Freezer tops were observed in a state of disrepair and damaged.
Correction: Repair the freezers 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.
- Equipment - Cutting Surfaces
Observation: The cutting board on the prep top in kitchen 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.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The cleaning schedule for panini press and the waffle maker is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
Correction: Wash, rinse and sanitize panini press and waffle maker every four hours when in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the toaster, handles of waffle maker, condensate in the reach in freezer, back of walk in on the wall 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* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide Quat sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Water pooling on the floor by the drain, drain is not allowing the water on the floor to drain properly.
Correction: Pooling water was mopped up. The drain in the kitchen should be able to drain the water in the floor properly.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling tiles in kitchen are not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
04/16/2014 | Routine | |
Temperatures observed to be within appropriate ranges.
Reviewed proper use of three compartment sink for ware washing with employee.
Quaternary ammonium sanitizer tested at an acceptable residual concentration of 300 ppm in three compartment sink and 200 ppm at front counter wiping cloth bucket.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.Employee not properly trained on us of three compartment sink.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Oserved wiping cloth in kitchen stored on table top.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observerd food boxes stored on floor inm walk in refrigerator and walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: @EQUIPMENT@ was observed in a state of disrepair and damaged. Obserrved door or walk in refrigerator without necessary latching resulting in door being ajar and Sillver King refrigeration unit in kitchen is not in workin order.
Correction: Repair the @EQUIPMENT@ 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: doors of refrieration equipment, shelving, tables in dining room and wall above fountain area..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.Observed employee washing and sanitizing utensils wsithout rinsing.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the front and in kitchen is blocked, preventing access by employees for easy handwashing. Observed mop bucket stored in front of hand sink at enf or front line and a food container in the handsink in the kitchen.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.Observed gap slong bottom of back door.
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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchn / dish washing area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Mops - Drying Mops
Correction:
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed large number of flies.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
|
10/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Fasmart/Everyday Shop # 3516, 1248 Crozet Avenue, Crozet, VA 22932 »