No violation noted during this evaluation. | 03/04/2016 | Follow-up | |
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194ºF. The digital thermometer showed no reading during the final rinse.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was below 15 PSI. ( The pressure guage was not recording any pressure.)
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Ammonium sanitizing agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 Ammonium concentration two times to strong or above at 800 PPM. One part auto dispensed sanitizing solution combined with two parts tap water had a reading of 300 to 400 PPM.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfact. Ecolab ammonium approved for concentrations at 150 to 400 PPM.)
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03/02/2016 | Routine | |
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the food prep area 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 food racks and food container preventing its use.
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11/18/2015 | Routine | |
No violation noted during this evaluation. | 06/18/2015 | Routine | |
No violation noted during this evaluation. | 01/21/2015 | Training | |
No violation noted during this evaluation. | 04/16/2014 | Risk Factor | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the dishwashing room is being used to rinse utensils.
Correction: The handwash facility identified above is to be used for washing hands only
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02/06/2013 | Risk Factor | |
Hot water measured at dish washing machine for final rinse is 200 to 210 degrees F. Section 421-1680 limits maximum temp to 194 degrees F.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the cook's walk-in ref.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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01/25/2012 | Routine | |
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