Unable to see food handling at this time, I will return at game time to check food handling.
- Sponges, Use Limitation
Observation: Sponges are being used to clean food contact surfaces.
Correction: Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces. Sponges are difficult, if not impossible, to clean once they have been in contact with food particles and contaminants that are found in the use environment. Because of their construction, sponges provide harborage for any number and variety of microbiological organisms, many of which may be pathogenic. Therefore, sponges are to be used only where they will not contaminate cleaned and sanitized or in-use, food-contact surfaces such as for cleaning equipment and utensils before rinsing and sanitizing.
- Equipment Food-Contact Surfaces and Utensils/Cleaning Frequency (Critical)
Observation: The inside of the popcorn machine needs cleaning.
Correction: Equipment food-contact surfaces and utensils shall be cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: All the floor surfaces need cleaning.
Correction: Physical facilities shall 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.
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08/27/2015 | Routine | |
- Food Preparation/Protection From Environmental Sources (corrected on site)
Observation: Unpackaged food is not protected from environmental sources of contamination during preparation. Hot dogs on grill were not protected from contamination by providing overhead protection.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination. Food preparation activities may expose food to an environment that may lead to the food's contamination. Just as food must be protected during storage, it must also be protected during preparation. Sources of environmental contamination may include splash from cleaning operations, drips from overhead air conditioning vents, or air from an uncontrolled atmosphere such as may be encountered when preparing food in a building that is not constructed according to Food Code requirements.
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09/12/2014 | Routine | |
Post license for public viewing.
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site) (repeated violation)
Observation: Hot dogs in buns 112 F, Pizza 108, BBQ (Rocklands BBQ) observed at 98 F. All hot foods must be held at 135 F or above. Foods were delivered at 7:00 PM and will be served by 10:00 PM . Do not keep leftovers.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Cleaning, Frequency and Restrictions
Observation: Clean floors under and behind equipment.
Correction: Physical facilities shall 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.
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09/27/2013 | Routine | |
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