A very clean, controlled, well-organized facility with knowledgeable, responsive, and personable managers. Issue with prep table was limited to one side of the unit, and may be due to defrosting. Foods on the top left were in proper temperature control, while air temp in the base was 50F, and foods in plastic bins on the top right were 45F. Note to manager: turn down prep table and monitor temperatures of foods while in use. Inspector recommends that all refrigeration units be set around 38F to ensure a buffer against temperature increases when the door is opened. Several units were cold holding at 41F, leaving no margin for error. Also, ensure staff use sanitizer buckets for storage of wiping cloths. Do not leave cloths on the counters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken salad, pimento cheese salad, and pork BBQ cold holding at improper temperatures (45F).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer at the 3-compartment sink was at concentrations greater than 200ppm.
Correction: Ensure that sanitizers are of correct strength by testing with an appropriate test kit. Maintain bleach solutions at 50-100ppm.
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01/08/2016 | Routine | |
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