NOTE: Discussed proper dishwashing procedures. Do NOT mix the soap and bleach together. First rinse, scrape or soap dishware and untensils, then wash with warm soapy water, then rinse in clean water, then soak in your sanitizer (bleach should be 50-100 PPM), then allow dishes to fully air dry. Do not towel dry dishes as it could contamination the dishware or utensils. Also, left manual dishwash poster. All employee beverages must have both a lid and straw - no canned drinks, no coffee cups/mugs. Please ensure all lighting around dishwashing and food prep areas are properly shielded with endcaps or shatter resistant bulbs. Left 2016 ServSafe training schedule and encouraged to attend one of the upcoming classes.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: No metal stem probe thermometer (0-220 degree F.) was available to monitor cooking, cooling, or holding temperatures.
Correction: Obtain some food temperature measuring devices so employees can properly monitor the temperature of food items in the establishment. Regularly check the internal temperatures of your foods when cooking and cooling.Without a probe thermometer, you have no way to monitor your food temperature and improperly cooked or held food can cause illness.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: At the start of the inspection, there was a dirty spoon in the basin to the hand wash sink.
Correction: Do rinse or water dishes or utensils at the hand wash sink. Please take all utensils or dishware to the three-compartment sink for proper cleaning. Hand sink must only be used for handwashing, and for no other purpose.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor wall located around the three-compartment sink,around the hand wash sink, and in other parts of the kitchen is not smooth, easily cleanable, and non absorbent as the paint is flaking off wall and the wall is in need of cleaning.
Correction: Repair this area so it's smooth, easily cleanable, and non absorbent. The flaking paint could fall onto a drying utensil or dishware and get into a customer's food.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No paper towels were provided at the only handwash sink in the kitchen and paper towel holding device is broken.
Correction: Please have the sink stocked to encourage properly washing of hands (for at least 20 seconds with soap and then dry hands with a single-use paper towel and then use this paper towel to turn off the knobs to prevent contaminating just cleaned hands). Ensure paper towels are provided at the hand sink at all times to help encourage frequent hand washing.
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01/29/2016 | Routine | |
- Sanitizing Solutions, Testing Devices (repeated violation)
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 bleach sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the bottom of inside of refrigerator has accumulations of debris and food residue.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: Observed employee using hand sink in kitchen to rinse dishes.
Correction: Hand sink must only be used for handwashing, and for no other purpose.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The walls in the kitchen and food prep areas, and dish washing area were observed to have cracked and chipped paint.
Correction: Repair these areas to maintain walls in the kitchen that are smooth, easily cleanable, and non-absorbant.
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06/10/2015 | Follow-up | |
Please remove hand washing sign from above 3-compartment sink, and ensure there is a clearly readable hand washing sign above hand wash sink in kitchen.
Please ensure there is a hanging thermometer in refrigerator at all times so that holding temperature can be monitored regularly.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed refrigerator holding temperature to be 55 degrees at beginning of inspection, and food to be holding above 41 degrees F.
Correction: I turned the temperature down on unit and am allowing time for unit to adjust. If not, unit may need to be replaced.
- Sanitizing Solutions, Testing Devices (repeated violation)
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 bleach sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the bottom of inside of refrigerator has accumulations of debris and food residue.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: Observed employee using hand sink in kitchen to rinse dishes.
Correction: Hand sink must only be used for handwashing, and for no other purpose.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The walls in the kitchen and food prep areas, and dish washing area were observed to have cracked and chipped paint.
Correction: Repair these areas to maintain walls in the kitchen that are smooth, easily cleanable, and non-absorbant.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No paper towels were provided at the hand sink in the kitchen.
Correction: Ensure paper towels are provided at the hand sink at all times to encourage frequent hand washing.
- Critical: Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials (i.e. insecticide) found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials. Insecticide may only be applied by a licensed applicator.
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06/09/2015 | Routine | |
NOTE: A handout on employee health & manual dishwashing were explained & left. Good job storing chemicals separate/away from foods. Discussed all food contact surfaces being washed and then sanitized at least every 4 hours.
- Sanitizing Solutions, Testing Devices
Observation: No sanitizer test kit was available.
Correction: Obtain a sanitizer test kit & regularly monitor the strength at the three-compartment sink & in wipe rag buckets. -- Chlorine (bleach) should be 50-100 ppm
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor wall located around the three-compartment sink is not smooth, easily cleanable, and non absorbent as the paint is flaking off wall.
Correction: Repair this area so it's smooth, easily cleanable, and non absorbent.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the handwash sink in the restroom.
Correction: A hand drying device such as single-use papers or heated air drying device must be provided at all hand sinks.
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12/04/2014 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed soiled utensils in hand sink in cook area..
Correction: The handwash facility identified above is to be used for washing hands only
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material located in the prep areas does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: floor throughout is peeling and is also not smooth and easily cleanable.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing sink in the bathroom.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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08/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about It's A Wrap Carribean Take Out, 1103c Church Street, Lynchburg, VA 24504 »