Good job of keeping your facility clean and organized.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. EHS observed raw eggs stored over shredded cheese, bread, cucumbers, etc.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. EHS observed bulk scoop stored handle down inside food.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Nonfood Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the microwave is not designed or constructed to be easily cleanable. EHS observed cloth used to store scoop, bread, etc.(not easily cleanable). Educated employee to use tray that can be cleaned easily.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Critical: Backflow Prevention, Air Gap*
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the dipper well is less than twice the diameter of the water supply inlet. EHS observed that the water supply pipe for the dipper well is below the water level.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. EHS observed hood filters have dust build up.
Correction: Maintain hood system vent filters in a clean condition.
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01/06/2016 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The personnel were observed drinking from uncovered containers 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.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Two gallons of milk with past expiration dates were observed in the reach in refrigeration unit
Correction: Ensure all food items are disposed of propmptly at the time of expiration.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dipper well to be used at the ice cream counter was not flowing at a high enough velocity to remove particles from the ice cream spatulas should they be placed in there.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Cooling* (corrected on site)
Observation: Pot of creamy chicken soup that was placed in the reach in the prevous night noted not being adequately cooled to prevent the growth of harmful bacteria. Temperature was noted at 63 degrees.
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. Discussed potential of shallower cantainer use and implementing an ice paddle in the cooling process.
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09/04/2015 | Routine | |
Mop hanger in place. Hats (hair restraints) in place. Hand sinks fully stocked. Ice bin cleaned and filled. Hood system inspected and okayed. Counter cooler 28F. Dip well installed/shut of valve in place. Approved for operation. Permitted granted.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the Cook line.Observed CF at 28
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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07/22/2015 | Follow-up | |
Per person in charge (PIC) food purchased from Restaurant Depot and Nixon's and delivered during operation hours on Weds. Ensure all handwashing sinks are fully stocked. Utility sink required a mop hanger for proper air drying mops after use and cleaning. Hats have been ordered for hair restraints. Ice bin needs cleaned and sanitized, filled and re-cleaned and sanitized before use. Hood system was being installed and only rough inspected during pre-opening inspection.Food handler cards must be obtained prior to working with food as required by city ordinance. Chlorine being utilized for sanitizer and test strips are available. Food thermometer available as well and EHS went over calibration process. Candle foot (light intensity) at the cook line must be increased to a minimum of 50 Foot candles. Per PIC no under cooked foods are to be served (only salads,soups,sandwiches, ice cream and deserts). EHS went over proper sanitizing concentrations and process of making solution.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food handler cards must be obtained
Correction: Train all employees in food safety as it relates to their assigned duties.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing sinks
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
Observation: No disposable towels were provided at the hand washing sinks
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
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the Cook line.Observed CF at 28
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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07/17/2015 | Pre-Opening | |
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