- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- 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.
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@ used to prepare/store potentially hazardous food items were not being properly cleaned (washed/rinsed/sanitized) every 4 hours.
Correction: Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Prohibitions (corrected on site)
Observation: The slicer was found stored on the splashguard between the handwashing sink and the 3-compartment sink drainboard.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination. The slicer was to be properly washed and relocated to an area where cross-contamination will not occur.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: Women's Restroom - base of toilets and floor
Correction: Men's Restroom - urinals, toilets, walls, and stall doors.
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11/18/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: @FOOD@ cold holding at improper temperatures in the front reach-in and the back reach-in.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Potentially hazardous food items that had been in the front reach-in overnight were disposed of at time of inspection. Repairman was called and arrived at time of inspection.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the bread trays being used to store clean food storage containers are not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the back reach-in refrigeration was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- 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: general cleaning of racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the @EQUIPMENT@ used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues - not washing, rinsing and sanitizing food contact surfaces every 4 hours.
Correction: Clean food-contact surfaces of @EQUIPMENT@ surfaces and utensils 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: Items for working with food items are located on a rack adjacent to the back handwashing sink without protection. There is not a splashguard at the front handwashing sink where items associated with food and/or food contact surfaces are set without protection from splash.
Correction: Store items in a clean, dry location where not exposed to splash, dust or other contamination and at least 6 inches above the floor. Install a divider that is smooth, nonabsorbent and easily cleanable on the rack, relocate rack, separation of space, or apply splashguards to the handwashing sinks.
- Critical: Plumbing System Maintained in Good Repair*
Observation: A recent repair to plumbing system components of the sanitizer tubing at the 3-compartment sink are not in accordance with law - sanitizer water tubing is taped and leaks into 2 of the compartments.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on a surface that has cracked and separated.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The waste storage container is in disrepair - corroded with openings at base of container.
Correction: Replace the waste storage container for @CONTAMINATES@.
- Light Bulbs Protective Shielding
Observation: Light bulb are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents - outside entry door.
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.
- Physical Facilities in Good Repair
Observation: The following physical structures not maintained in good repair: cracked tiles in floor and grout missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Part of the floor was being repaired at time of inspection. There are still other areas that need proper repairs.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures were noted in need of cleaning: floors, ceiling, restroom floors and walls.
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: Toilet bases are unclean in the restrooms.
Correction: Keep toilets clean.
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12/05/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Small reach-in refrigerator door was observed to be damaged, which is causing it to be unable to hold a temperature of 41 degrees or below.
Correction: Repair the reach-in door 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the 3 compartment sink is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory next to 3 compartment sink.
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.
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11/01/2013 | Routine | |
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