Permit issued.Expires Nov. 2016.All employee's to have food handler cards prior to working in restaurant. Maintain temperature logs/charts 2x a day (open & Close) for all refrigeration units.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers.(Squeeze Bottles).
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination.(Splash guard installation needed).
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.Secure a splash shield at handsink area in front/side service area.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.Chicken prepared 12/12/2016. (Walkin cooler)
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Handsink in kitchen leaking water at p-trap area.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.Plumber has been notified to correct leak.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the main kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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12/18/2015 | Routine | |
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