The hand sink is properly maintained and employees observed wearing gloves when working with RTE food items. Good equipment temps,food temps, and good use of date marking observed. PIC had a good knowledge of cooking/holding/cooling temperatures. Discussed employee health code with PIC and staff.
No violation noted during this evaluation. | 02/03/2016 | Routine | |
Food handlers are knowledgeable about relevant food safety issues. The hand sink is properly maintained
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
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.
- Critical: Cooling* (corrected on site)
Observation: POTENTIALLY HAZ FOOD (chicken & dumplings) noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
|
08/12/2015 | Routine | |
Food handlers are knowledgeable about relevant food safety issues. The hand sink is properly maintained
No violation noted during this evaluation. | 02/05/2015 | Routine | |
Food handlers are knowledgeable about relevant food safety issues. The hand sink is properly maintained
- 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide Quat tablets at proper concentration of 200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
|
08/04/2014 | Routine | |
Food handlers are knowledgeable about relevant food safety issues. The hand sink is properly maintained
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
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: Toilets and Urinals*
Observation: Men's toilet was under repair at time of inspection.
Correction: Repair men's toilet and maintain plumbing in proper repair.
|
12/16/2013 | Routine | |
Food handlers are knowledgeable about relevant food safety issues. The hand sink is properly maintained
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Two uncovered coffee cups and an uncovered water cup are placed above food storage areas.
Correction: Employee drinks should be covered, with a straw inserted. Store employee drink cups in a manner to prevent contamination of: the employee's hands
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw ground meat and raw shell eggs are stored over produce in the 2-door glass case.
Correction: Store raw foods during storage, preparation, holding, and display in a manner to prevent potential cross-contamination. Store raw foods in this order: (1) poultry, (2) ground meats, (3) raw meat, fish and seafood, (4) raw shell eggs, and (5) all other foods, including all RTE foods. Store the foods listed first at bottom or along side other foods, never above a food listed later. The manager moved the foods to safe areas. The Person in Charge re-arranged the foods for proper storage.
|
06/10/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Highs Restaurant, 73 W. Main Street, Monterey, VA 24465 »