- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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02/03/2016 | Routine | |
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in food prep area was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. PIC states water to be repaired today.
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08/13/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer in wiping cloth bucket.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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02/24/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Black eyed peas, salmon cakes and potatoes stored in Whirlpool unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Front line Whirlpool unit cold holding @ 57 degrees Fahrenheit.
Correction: Repair or replace refrigeration unit so that it cold holds foods at 41 degrees Fahrenheit or lower. Improper food storage temperatures are a major contributing factor to foodborne illness.
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10/01/2014 | Routine | |
| No violation noted during this evaluation. | 01/31/2014 | Follow-up | |
Additional food temperatures: pintos (hot holding) = 155 degrees Fahrenheit
milk = 40 degrees Fahrenheit
sliced tomatoes = 37 degrees Fahrenheit
sliced cheese = 41 degrees Fahrenheit
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Soup not reheated properly.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken salad (43 degrees Fahrenheit), squash (44 degrees Fahrenheit) and salmon (44 degrees Fahrenheit) cold holding in Whirlpool unit at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Whirlpool unit cold holding at 43 degrees Fahrenheit.
Correction: Adjust (lower) temperature on cold holding unit so that foods cold held at 41 degrees Fahrenheit or lower. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only sanitizing agents that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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01/28/2014 | Routine | |
raw chicken cold holding @ 37 degrees Fahrenheit.
PIC to add Consumer Advisory for eggs and steak to new menu being printed.
PIC states contents of front line sandwich unit and front line Frigidaire unit are used in less than 24 hours daily.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Wiping cloth sanitizer concentration >200 ppm.
Correction: Sanitizer concentration shall be 50 ppm to 100 ppm at all times.
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03/19/2013 | Routine | |
Restaurant representatives - add corrected or new information about Heartline Restaurant, 1817 Riverside Dr., Danville, VA 24540 »