- Critical: Hands - When to Wash* (corrected on site)
Observation: Grill cook cracking eggs with gloved hands and then touching plates
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Frozen beef patties in refrigerator stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling* (corrected on site)
Observation: Soup noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Soup discarded by PIC. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
|
01/07/2016 | Routine | |
Restaurant representatives - add corrected or new information about Lumpkin's Restaurant, 1075 Valley Street, Scottsville, VA 24590 »