Watch the handwashing and the over use of gloves. Gloves are for touch RTE foods only NOT for multi-tasking. Good hair restraints and food handler cards are current. No visible signs of pest/rodents.
- 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 removing gloves. EHS observed cook worker remove and then dawn gloves and not wash hands. EHS educated worker on proper procedure.
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 between glove exchange and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food. EHS observed worker on cook line wearing two rings neither on wedding finger and rings were not plain band.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation. EHS observed gloves being used to accomplish several task as handling cardboard boxes, door handles, pulling food from the back, touching the wall and no gloves exchange and handwashing was observed when RTE food and food contact side of tableware was touched. EHS expressed concern with manager of over use and explained proepr process to cook line.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Thawing (corrected on site)
Observation: Improper methods used to thaw sauces. EHS observed frozen bag of sauce in microwave setting and one on the counter. PIC removed item on counter for refrigeration and the other was heated in microwave right away.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cream cheese on counter (72F and 98F), tomato sauce (53-66F) in RIR and peaches at 43 & 44F in prep unit cold holding at improper temperatures. EHS recommends placing items not normally held cold to be placed in WIR before placing in plastic containers and ensure TCS food at 41F or below. Also dont fill plastic containers in prep units as high. PIC discarded items and replaced with fresh ones at 41F or below.
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. EHS observed concentration at 0ppm at the dishwasher. Observed sanitizer bucket empty. Facility waiting on sanitizer from another store. Dishwasher will be used as washing and rinsing and 3 compartment sink to sanitize.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the service line right beside a dump sink is being used as a dump station. EHS observed coffee dumped in handwashing sink. EHS educated PIC and service on proper use of handwashing sink and to avoid certain actions to prevent cross contamination and encourage handwashing.EHS adives the sink needs cleaned and sanitized prior to use.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Metal pipe leading from dishwasher at the Wash Max is leaking.
Correction: Repair and maintain all plumbing components and fixtures. Have licesned plumber/Ecolab repair leak.
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12/19/2015 | Routine | |
Restaurant representatives - add corrected or new information about Ihop #3485, 6200 College Dr., Suffolk, VA 23435 »