- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed an employee washing their hands while wearing soiled gloves in the three compartment sink.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The food staff were observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed food staff eating oranges in the food prep area
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed chicken stored above Fish in the Reach in Cooler 2. Observed Pork stored above dough in Reach in Cooler 1.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Thawing (corrected on site)
Observation: Improper methods used to thaw Beef. Observed Piece of beef thawing in non running water.
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: The sancocaho, Cooked Pork, Chicken, Fish, Stuffing, Potato Mix and Salsa Mix were observed cold holding in Reach in Cooler 2 at improper temperatures.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the Beer Reach in Cooler lid in the Main Bar is not corrosion resistant, nonabsorbent, and/or smooth. Observed exposed foam insulation.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of the Wood Stump being used as a cut board is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the Wood Stump to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Undercounter Reach in Cooler or the Frigidaire Reach in Cooler or Reach in Cooler 2.
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.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Reach in Cooler 2 was observed in a state of disrepair and damaged. The Reach in Cooler was unable to keep food products at 41'F or less. Observed ice build-up on the condenser unit of Reach in Cooler 2.
Correction: Repair the Reach in Cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the Reach in Cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Lexan Containers.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps around the door and door frame of the service door to the kitchen.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: The sign that notifies food employees to wash their hands is not clearly visible at the main bar hand sinks.
Correction: Provide a sign/poster that is clearly visible to all employees
- Physical Facilities in Good Repair
Observation: The walls around the kitchen service door and slop sinks are not maintained in good repair. Observed holes in the walls and peeling paint. The Floors around the kitchen service door are not maintained in good repair. Observed missing and cracked tiles. Observed cracked and missing ceiling tiles throughout the kitchen facility.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/19/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The staff is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. ice scoop
Correction: Store protected.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep areas
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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02/20/2015 | Routine | |
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