- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: hamburger sliders in oven are only 124-128 F/
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Sliders reheated during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: display case is not holding food at 41 F or below. Barbecue sandwich 46 F, buffalo chicken sandwich 46 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food relocated to another unit during inspection. Only store food in the display case if it can hold the food at 41 F or below.
|
12/07/2015 | Routine | |
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: The diameter of the air gap between the water supply inlet (spray hose) and the flood level rim of the 3-compartment sink is less than 1 inch.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
|
06/16/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. No measurable chlorine sanitizer in wiping cloth bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Sausage gravy, chipped beef gravy and leftover breakfast meats are all covered while in the cooling process.
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 foods uncovered during inspection. Suggest using pre-chilled metal pans for cooling hot foods. Plastic containers make cooling more difficult.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed meats in the front refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
|
11/20/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Open drink and food container on food prep counter by refrigerator up front.
Correction: Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. Drink and food container removed during inspection. Employees will either eat in seating area or at blue table near time cards where no food prep is performed.
- Linens and Napkins - Use Limitation (repeated violation)
Observation: Paper towels in contact with food. Paper towels are lining containers with sliced deli meats.
Correction: Cease use of napkins or paper towels with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Meats from breakfast are in a covered p - an in the large refrigerator while still hot - 80 F.
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. Meats uncovered during inspection to allow for quicker cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sliced deli meats in the refrigeration unit are 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. Meats dated during inspection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bottle of glass cleaner on food prep table near refrigerator up front.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Glass cleaner moved to appropriate location during inspection,
|
04/02/2014 | Routine | |
- Linens and Napkins - Use Limitation
Observation: Paper towels in contact with food. Paper towels lining containers for sliced deli meats.
Correction: Cease use of napkins or paper towels with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Sausage patties pulled from line were in covered pan in the walk-in and were still 96 F.
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. Containers should be partially or totally uncovered to facilitate cooling. Sausage patties uncovered during inspection to allow for better cooling in the walk-in.
|
11/13/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. No chlorine sanitizer in wiping cloth bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Bucket reset up during inspection with proper amount of chlorine.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: sandwiches in bottom refrigeration unit of display case are 43 F. There are a large amount of sandwiches in this unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Sandwiches relocated during inspection. They will try holding a smaller amount in the bottom of the unit - monitor temperature of sandwiches to make sure they can be held at 41 F or below.
|
06/19/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw pork tenderloin stored over RTE food in the walk-in.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw tenderloin moved to bottom shelf during inspection.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food container. Container of sugar not labeled.
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. Container labeled during inspection.
|
12/12/2012 | Routine | |
Provided cooling poster and cooling form for documenting cooling temperatures. Check cooling methods especially for sausage gravy, chipped beef gravy and soup to make sure parameters are being met.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Prepared sandwiches are getting up to 50 F and above and are then wrapped and placed in display case where they will have a hard time cooling. Ham sandwich was 57 F, turkey sandwich was
49 F in display case.
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. Suggest getting only 1 meat out at a time and make sure all items to go on sandwich are cold as well.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of other prepared foods..
Correction: Discontinue the reuse of manufacturer containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
|
02/28/2012 | Routine | |
Restaurant representatives - add corrected or new information about Glenvar Minute Mart, 4145 West Main Street Unit A, Salem, VA 24153 »