Establishment with an adequate metal food stem thermometer & chlorine test kit. The three vat sink set-up was adequate. The dish machine had an adequate chlorine residual in the sanitizing cycle. Adequate employee health policy in place. Health permit posted & visible. Violations corrected during inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
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: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the prep date on the prepared ready-to-eat chicken salad in the refrigerator, the food should have been discarded 4 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is damaged & causing metal fragments when cans are opened.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and rotate the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
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11/30/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. An adequate chlorine residual was found in the dish machine after the sanitizing cycle. Adequate employee health policy in place. Health permit posted & visible. Kitchen staff took & passed the demonstration of knowledge food quiz.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: An open container of BBQ sauce was found at room temperature.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Once opened the BBQ sauce must be refrigerated at 41 or below.
- Kitchenware and Tableware (corrected on site)
Observation: Tableware were found dispensed with the food or lip-contact surface facing upward.
Correction: Store all tableware with food or lip-contact surface facing downward to prevent contamination prior to use.
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07/13/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. The three vat sink was set up correctly. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the food-service operator indicates that there is no consumer advisory for the steak that may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the kitchen hand-sink.
Correction: Hand soap must be provided at all hand-sinks at all times.
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11/21/2014 | Routine | |
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