- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw beef stored over ready to eat foods in walkin.
Correction: Store all raw foods below ready to eat foods to prevent cross contamination.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Some containers of foods observed not covered in walkin.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths stored on counter in cooking area.
Correction: Store all wiping cloths in sanitizer when not in use.
- Thawing (corrected on site)
Observation: Package of frozen cooked meat observed on steam table.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment and Utensils - Multiuse, Characteristics
Observation: Foods frozen in new plastic shopping bags.
Correction: Store foods only in plastic that is food grade.
- Dressing Areas and Lockers - Designation (repeated violation)
Observation: Personal items stored around kitchen and storage room.
Correction: Discard unnecessary items and store all personal items in a designated area away from food prep and storage.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Area around grease trap appears to need cleaning.
Correction: Clean area as needed.
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03/08/2016 | Routine | |
Work on removing unnecessary items to keep areas uncluttered for easy cleaning. Organize storage of items to help keep areas uncluttered.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands while putting desserts in pans and cutting up oranges for the buffet.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Foods observed in walkin not covered for storage.
Correction: Prevent possible contamination by storing food in packages, covered containers, or wrappings.No covering required if stored on top rack.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths observed stored on counters.
Correction: Store wiping cloths in santizer (50-100 ppm bleach) when not in use.
- Dressing Areas and Lockers - Designation
Observation: Personal items stored throughout kitchen area.
Correction: Store all personal items in a designated area away from food prep or storage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Area around grease traps in need of cleaning.
Correction: Clean trap and area aroung thoroughly as needed.
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04/20/2015 | Routine | |
The following handouts were left at the firm: Employee Health in Chinese & English. Cooling foods rapidly in small batches in the coolers was discussed.
- Temperature Measuring Devices - Food (repeated violation)
Observation: No metal stem probe thermometer was available
Correction: Get thermometers to monitor cooling & cooking food temperatures.
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03/28/2014 | Routine | |
Proper cooling methods, storing food off the floor, employee health policy, & monitoring cooking temperatures were discussed.
- Person in Charge
Observation: The person in charge does not have an employe health policy in place concerning symptoms, exposures & illnesses that must be reported to management.
Correction: An employee health policy was explained & left at the firm.
- Critical: Hands and Arms Cleaning Procedure*
Observation: An employee was observed washing his hands without soap for less than 5 seconds. Additionally hands were observed being dried on pants.
Correction: Hands should be washed with soap & warm water for at least 15 seconds and be dried using single-use paper towels or an air dryer.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw chicken was observed being stored above ready-to-eat foods in the walk-in cooler.
Correction: Always store ready-to-eat foods above raw foods to avoid cross-contamination.
- Cooling Methods (corrected on site)
Observation: Chicken-on-a-stick was observed cooling covered at room temperature.
Correction: Rapidly cool foods in shallow pans in a cooler.
- Temperature Measuring Devices - Food
Observation: No metal stem probe thermometer was available.
Correction: Get thermometers to monitor cooling & cooking temperatures.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: A black mold-like growth was observed on the insides of the ice machine.
Correction: Clean the ice machine at a frequency to prevent build up.
- Non-Food Contact Surfaces
Observation: Old food particles were observed on the door handles to the prep cooler. Also, flaking rust and old food particles were on the shelving holding food in the walk-in cooler.
Correction: Cleans knobs, doors, and shelving at a frequency that prevent accumulation.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Chemicals & personal care items were observed being stored above and commingled with food on shelving in the kitchen.
Correction: Have a designated storage area for chemical and personal care items away from food & utensils.
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03/18/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw chicken holding in a manner that may cause cross contamination of ready-to-eat food (RTE) and other raw meats.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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03/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Lee's Garden, 1208 Perrowville Road, Forest, VA 24551 »