- Equipment - Good Repair and Proper Adjustment
Observation: The door of the chest freezer needs repair / replacement.
Correction: Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: Food debris / mold build-up inside the sandwich prep unit. Grease / food debris under the grill.
Correction: Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
- Physical Facilities in Good Repair
Observation: Several leaks in the ceiling in the back kitchen area.
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: Floors under the grills and fryers have a grease / food debris build-up.
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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09/30/2015 | Routine | |
- Nonfood Contact Surfaces
Observation: Plastic wrap being used as stoppers at the 3 compartment sink.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Non-Food Contact Surfaces
Observation: Grease / food debris
Correction: under the grill, exhaust hood filters, prep unit door gaskets, and sliding glass door tracks of the back reach-in unit. Ice / frost build-up in the 3 chest freezers.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors under the grill and fryers have a grease / grime build-up.
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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01/06/2015 | Routine | |
- Non-Food Contact Surfaces (repeated violation)
Observation: Grease / food debris build-up: fryer cabinet
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
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07/02/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Nonfood Contact Surfaces (repeated violation)
Observation: The chest freezers in the back need de-frosting (3).
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Temperature Measuring Devices
Observation: The thermometer in the back reach-in unit is not accurate / broken.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Cutting Surfaces
Observation: The yellow cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: Grease / food debris build-up: exhaust hood filters, fryer cabinet, grill sides, under the grill, and mold inside the sandwich prep unit.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
- Physical Facilities in Good Repair
Observation: Ceiling tiles missing in the back prep area (3).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/26/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the back reach-in unit and front line reach-in unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Nonfood Contact Surfaces
Observation: The chest freezers need to be de-frosted, 3 units.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven.
- Non-Food Contact Surfaces
Observation: Slight dust / grease build up in the exhaust hood and fire surpression wands.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor sinks / drains need cleaning.
Correction: 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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01/15/2013 | Routine | |
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