Food removed from cans that are at room temperature (green beans, pinto beans) and placed in walk-in in metal pans must cool to 41 F within 4 hours or the food must be discarded. Suggest pre-chilling cans of food to eliminate need for cooling.
No violation noted during this evaluation. | 10/06/2015 | Risk Factor | |
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Green beans from room temperature cans were placed in stacked covered metal pans in the walk-in refrigerator while still 66-68 F.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Pans unstacked during inspection and partially covered so they can cool properly. Suggest pre-chilling cans of green beans to eliminate the need for cooling.
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04/02/2015 | Routine | |
Spray hose at sink by 3-compartment sink is presently broken. If spray hose is reattached proper additional backflow protection must be installed. Provided PIC with information about proper backflow protection device during inspection.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Level of quat sanitizer below 150 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Wiping cloth buckets reset up with proper concentration of sanitizer during inspection.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelf and rack used to store clean lids near the biscuit freezer has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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09/24/2014 | Routine | |
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. Mop sink has a splitter with a spray hose attached. There is a vacuum breaker and hose bibb but no backflow prevention device approved for constant pressure.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Information on proper backflow prevention device provided to PIC.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections at the mop sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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03/04/2014 | Routine | |
Suggest placing green bean and barbecue bean cans in walk-in so they can be cold before opening. You only have 4 hours for room temperature beans out of a can to cool down to 41 F or below and if they are placed in deep pans, covered and stacked in the walk-in they will probably not reach 41 F within 4 hours.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Mashed potatoes prepared a little over 1 hour ago are 64 F. They are in stacked,covered containers in the walk-in.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Containers unstacked and lids removed to help with cooling during inspection.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed at the back faucet is not identified as meeting standards set by the American Society of Sanitary Engineering. There is a splitter at this faucet with a spray hose attached. There is a vacuum breaker and a hose bibb but nothing that is suitable for constant pressure.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Provided information on suitable backflow prevention device.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing in poor repair. The faucet at the pre-wash sink is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
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10/21/2013 | Routine | |
Please correct these violations by June 26th, 2013 or enforcement actions will commence.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: outside of the fryers, pipes from the fryers, catch pans below frying equipment.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Plumbing System Maintained in Good Repair (repeated violation)
Observation: The faucet at the three compartment sink and the mop sink faucet are in poor repair (leaking profusely).
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor drains in chicken breading area and cove base under the three-compartment sink 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.
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06/19/2013 | Follow-up | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: outside of the fryers, pipes from the fryers, catch pans below frying equipment.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Plumbing System Maintained in Good Repair
Observation: The faucet at the three compartment sink and the mop sink faucet are in poor repair (leaking profusely).
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor drains in chicken breading area and cove base under the three-compartment sink 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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06/12/2013 | Routine | |
| No violation noted during this evaluation. | 04/02/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Kentucky Fried Chicken #156, 1800 West Main Street, Salem, VA 24153 »