Employee Health Policy in place. Sanitizer bucket 200 ppm. Hood cleaned by Hydra Pressure Washing 7/9/15. Clean and well maintained establishment. No violation noted during this evaluation. | 08/12/2015 | Routine | |
Walk In 38 degrees, chicken rotated every 3 hours, Cook temperatures checked and documented, no employee out sick, discussed glove use and cross contamination, discussed money handling and food handling food contact surfaces smooth and sanitized after each task, discussed changing gloves after each task, food discarded after temperature is taken, No violation noted during this evaluation. | 03/24/2015 | Complaint | |
Foodborne illness complaint. Chicken and cole slaw. Investigated, chicken rotated every four hours, proper temperatures, no employees out sick, proper personal hygiene. No violation noted during this evaluation. | 01/20/2015 | Complaint | |
quat. at 3 vat sink 200 ppm
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under fry equipment has excessive grease buildup and food debris noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. CORRECT TODAY
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07/02/2014 | Routine | |
Establishment clean to sight and touch except as noted in 1780 and 2980 above.
- Equipment - Good Repair and Proper Adjustment
Observation: Air conditioning unit was observed in a state of disrepair and dripping steadily on the kitchen floor, creating a slip hazard.
Correction: Repair the air conditioning 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 air conditioning, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surface of the can opener was observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of the can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces. Recommend cleaning after each use.
- Outdoor Refuse Areas - Curbed and Graded to Drain
Observation: Outdoor refuse area is not graded to drain. Wash down water (and grease) ponding between dumpster enclosure and back door.
Correction: Repair refuse area so that it drains liquid waste resulting from the cleaning the area and waste receptacles. If refuse areas are not graded properly, waste water will pool and attract insects and rodents.
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07/16/2013 | Routine | |
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