- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use - utensils for serving food items.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Slaw was cold holding at improper temperatures in the front counter refrigeration.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Extra slaw was moved to the back refrigeration and also a policy can be written to use 4 hour time-frame.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the @EQUIPMENT@ is not corrosion resistant, nonabsorbent, and/or smooth - racks corroding.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: The temperature measuring device in the front counter refrigeration was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: inside of ice maker, knives and holder.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: general cleaning of shelves, racks (including slot rack in walk-in) and outside of equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the @EQUIPMENT@ used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination - single-service items stored with personal belongings above the open drink containers.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Re-organize the storage room - office areas.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the cooking area is being used to clean equipment and utensils - sink is being used to rinse and store the hushpuppy scoop on the side.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections where the water filter is located above the clean side of the 3 compartment sink area is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: floor/wall junctures and water is leaking into the building from the outside at the drive-thru, ceiling supports for tiles are corroding.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures were noted in need of cleaning: vents in the ceiling, conduit at ice maker, floors along walls and under the equipment, base of toilet in ladies' restroom.
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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10/07/2014 | Routine | |
Restaurant representatives - add corrected or new information about Long John Silvers #31560, 905 N. Main St., Marion, VA 24354 »