- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
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.
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03/07/2016 | Routine | |
No violation noted during this evaluation. | 12/04/2015 | Risk Factor | |
No violation noted during this evaluation. | 08/25/2015 | Risk Factor | |
No violation noted during this evaluation. | 04/15/2015 | Routine | |
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use.
Correction: Discard gloves once soiled.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pork barbecue hot holding at improper temperatures on the serving line.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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09/12/2014 | Risk Factor | |
HACCP review and training inspection. Discussed HACCP Principles with manager to include corrective actions when CL's are not met. No violation noted during this evaluation. | 04/11/2014 | Training | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Deli meat slicer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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08/26/2013 | Routine | |
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: For an alternate warewashing method approved with a detergent-sanitizer or for Clean in Place Equipment, use a detergent-sanitizer.
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04/04/2013 | Routine | |
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