Ok for permit. No violation noted during this evaluation. | 01/26/2016 | Follow-up | |
Permit fee has not been paid. Food safety practices must be put into place before the new permit is issued.
- Critical: Demonstration of Knowledge*
Observation: The person in charge did not demonstrate food safety knowledge due to the fact that the PIC was the person who did not wash hands and wore gloves outside of the snack bar area and did not change gloves.
Correction: The person in charge must demonstrate knowledge of food safety.
- Critical: Hands - When to Wash*
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.
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.
- Gloves - Use Limitation
Observation: Observed the PIC leave the snack bar area to go to the front desk with gloves on his hands and return to the snack bar to get pizza out of the oven. Gloves were not changed and hands were not washed.
Correction: Change gloves after they have become contaminated.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed heavy ice build-up in the upright freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed a box of icee lids stored on the floor.
Correction: Store off floor.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: The hand sink was loaded with 4 sheet pans and several utensils.
Correction: The hand sink must be available at all times. EHS removed the items from the sink in order to wash hands.
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12/29/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot dogs were found at 119-130 degrees.
Correction: Reheated . Temperature turned up and hot dogs were up to 135.
- Hand Drying Provision (corrected on site)
Observation: No towels at the hand sink.
Correction: Corrected by providing towels.
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05/22/2015 | Risk Factor | |
- Sanitizing Solutions, Testing Devices
Observation: No test strips available to measure sanitizer strength.
Correction: Provide.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed grease on the hot dog roller.
Correction: Clean and sanitize.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed food debris in microwave oven.
Correction: Clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Employee stated that they wash with soapy water and then rinse. No sanitizing and no sanitizer was available.
Correction: Pans and utensils must be washed , rinsed and sanitized.
- Light Bulbs Protective Shielding
Observation: No shields on lights above the snack bar.
Correction: Provide.
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11/25/2014 | Routine | |
The following must be done: 1. remove hand washing signs over 3 compartment sink. 2. Provide chlorine test strips. 3. Provide food thermometer. 4. Shield lights above snack bar. 5. provide gloves for employee that prepare foods. Permit Issued. No violation noted during this evaluation. | 10/31/2014 | Pre-Opening | |
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