- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: There is no lid or cover on the ice bin.
Correction: Prevent contamination by covering the ice. Correct by 7/31/2015.
- Gloves - Use Limitation
Observation: Soiled single-use gloves still in use: observed employee touch his face and clothing with his gloves and then continue to prepare ready-to-eat foods with the same gloves.
Correction: Discard gloves once soiled.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Hamburgers, hot dogs, corn salsa, sliced cheese and sauces in the top of the prep cooler are at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Correct immediately.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the cutting board on the prep cooler has accumulations of mold.
Correction: Clean food-contact surfaces of the cutting board no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Handwashing - Using a Handwashing Lavatory
Observation: One of the handwashing sinks is not operational, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Repair the handwash sink. Correct by 7/31/2015.
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07/29/2015 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Gave PIC handouts and discussed the reporting requirements.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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07/23/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Life Time Fitness/ Oasis Bistro, 44610 Prentice Dr, Sterling, VA 20166 »