Went back to check temperatures of the cold holding units. The deli case was cold holding at 44 degrees F. Operator will ensure that the deli case maintains foods at 41 degrees F or below. (if unable to do so, replace the unit). Discussed the need to train all employee to wash hands prior to engaging in food preparation and use gloves when handling ready-to-eat foods. Went over proper methods of cooling foods. The kitchen space if very limited for the food preparation going on. Will discuss with operator ways to minimize cross contamination and possibly limit how much raw meat handling is going on. Observed 3 burners and a convection oven in the kitchen. Recommend more cold holding units..
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. There is overall lack of managerial control with reference to the monitoring of cold holding units, cooling of foods, use of sanitizing solutions, proper handwashing practices, and use of thermometers.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands (observed employee failing to wash hands prior to putting on gloves to handle ready-to-eat foods)..
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands (observed employee cutting up fruits and vegetables for the juicer without wearing gloves). Discussed why gloves are needed.
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.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Operator is putting wrapped hot food in reach-in coolers which does not allow the food to properly cool down. Discussed cooling parameters with operator.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Unopened package of deli turkey breast cold holding at improper temperatures in the deli case. Voluntarily discarded.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the deli case (corrected during inspection), prep unit (broken), drink cooler (corrected during inspection), and coffee bar reach-in.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the kitchen is being used as a dump station (observed food employee dumping steam milk in the handwash sink).
Correction: The handwash facility identified above is to be used for washing hands only
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions (observed cell phone being stored on front food prep counter and coat being stored on food prep table in the kitchen).
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.(observed large collection of empty egg cartons and broken reach-in cooler in kitchen).
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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02/19/2016 | Follow-up | |
Restaurant representatives - add corrected or new information about Hidden Julles Cafe, 70 Main St., Warrenton, VA 20186 »