- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: utensils on a dirty cart for use on the serving bar.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hot bar and attached equipment, drink area in dining room.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Debris was observed adjacent to the recycle grease container outside the facility.
Correction: The recycle grease container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: floor, floor/wall junctures.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: Floors
Correction: Men's restroom - ceiling, walls
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11/30/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: EQUIPMENT was observed in a state of disrepair and damaged - refrigeration equipment not expecting to be repaired located behind the cold holding bar and the exhaust hood over the cooking area is not working. Fryer is leaking a large amount of oil onto the floor.
Correction: Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Remove if not going to replace the refrigeration unit.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: racks (in walk-ins also), shelves, and outside of equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Food contact surfaces of the @EQUIPMENT@ and used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues - preparation areas are sanitized down but not washed, rinsed and sanitized every 4 hours.
Correction: Clean food-contact surfaces of @EQUIPMENT@ and utensils (that are not maintained to proper temperatures) no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: The rack where the containers and utensils are to air dry is located adjacent to a handwashing sink. Splash area above 3-compartment sink.
Correction: Store containers and utensils in a clean, dry location where not exposed to splash, dust or other contamination and at least 6 inches above the floor. Install a splashguard between handwashing sink and drying rack.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections of the pre-wash sprayer at the 3-compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The waste storage container has a broken or sprung lid that is preventing the lid from closing properly.
Correction: Replace the broken lid for the waste storage container used to hold @ CONTAMINATES@.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Residue appears to be leaking out of the dumpster onto the pad.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: floor grout, utility area - tile missing and not draining properly, women's restroom - floor and wall tile grout separating, and light shielding is broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: floors under and behind equipment (including dishwashing area), walls, ceilings, women's restroom - floor, men's restroom - floors, walls and ceiling, and dining room floors, trash can storage cabinet and doors to kitchen and restrooms.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The restrooms' toilet bases in the restrooms are unclean facilities are unclean and the handwashing plumbing covers.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing and keep the toilets clean.
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12/09/2014 | Routine | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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 during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Crispy Chicken on the hot bar was hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on nonfood-food contact surfaces
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical structure is 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.
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11/12/2013 | Routine | |
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