- 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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10/22/2015 | Risk Factor | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. (Walk in Freezer #2);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination
Observation: Food observed in lexan pans being placed into mini-van floor.
Correction: Protect food from miscellaneous sources of contamination. Transport food in protected containers such as coolers or hot boxes.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The barbecue chicken was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pasta, ground beef and chicken - walk in #1, in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "prepared on" or "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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the prep table (kitchen #1) is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a CHLORINE test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 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:
-INTERIOR AND EXTERIOR REFRIGERATION UNITS
-SHELVING THROUGHOUT THE KITCHEN
-MOP BUCKETS
-COOLERS USED TO TRANSPORT FOOD
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishware at 3-vat. When tested, the sanitizer water had an efficacy of 0 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Ensure chlorine sanitizer is at the correct strength. Add bleach to the 3-vat.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following noted in need of cleaning:
-FLOORS IN KITCHENS
-FLOORS UNDER 3-VATS
-FLOORS BEHIND EQUIPMENT
-FLOORS ADJACENT EQUIPMENT
-WALLS IN WALK IN #2
-FLOORS IN WALK IN #1
-FLOOR IN WALK IN FREEZER #2
-WALLS THROUGHOUT THE FACILITY
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment (OUTSIDE AREA STORING UNUSED EQUIPMENT, PILES OF UNNECESSARY ITEMS, DEBRIS, LEAVES, BOXES, ETC. )
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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05/05/2015 | Routine | |
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: No chlorine sanitizer test kit available.
Correction: Provide a chlorine test kit to measure sanitizer level.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: Handwashing sign not available at handsink in restroom or kitchen.
Correction: Provide handwashing sign.
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04/10/2014 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Boxes of raw chicken observed stored on the floor of the outside walk-in refrigerator.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: Door handles on the Vulcan oven were observed in a state of disrepair and damaged. Handles observed wrapped with torn black tape that is not smooth and easily cleanable.
Correction: Repair the oven door handles to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door handles, replace them with ones that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: Dirt/ debris observed on the following non food-contact surfaces of equipment:
- top of the Vulcan oven (left side commissary)
- door handles to the Vulcan oven (left side commissary)
- interior bottom of the Maxx Cold refrigerator
- doors & door tracks to the Coca Cola glass door refrigerator
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing the automatic ice machine was observed emptying liquid waste directly onto the ground outside facility.
Correction: Relocate the condensate drain line to prevent liquid waste discharge onto the ground surface.Condensate drainage from the ice machine shall be drained from point of discharge to disposal according to Law.
- Floors, Walls, and Ceilings - Cleanability
Observation: The unsealed concrete floor inside the new outdoor walk-in refrigerator is not smooth and easily cleanable.
Correction: Re-surface/ seal concrete floor to make it smooth, non-porous and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Two screened storm doors at front entrances to facility noted in need of cleaning.
Correction: Clean storm doors. 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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05/28/2013 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Chicken Barbecue and 2 pans of Cooked Ground Beef in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "prepared on" 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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the employee handsink in the food prep. area.
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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02/25/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about M & D Catering, 238 South Pine Street, Richmond, VA 23220 »