Observed handwashing. Observed most areas in facility clean. Observed good glove use.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed vegetable soup in the back below hot holding temperature. After discussion, discovered product was not reheated properly before placing in the hot holding unit.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours. Reheat commercially processed RTE food for hot holding to 135°F or above.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed debris buildup between grill and fryer. This area noted in need of cleaning.
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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01/26/2016 | Routine | |
| No violation noted during this evaluation. | 07/23/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees 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.
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08/12/2014 | Routine | |
Observed handwashing, glove use, date labeling, cooling of soup. Observed no violations. Good Job!
No violation noted during this evaluation. | 01/15/2014 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: BBQ classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Improper cold holding of coleslaw on the line.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Check items on ice at least every 4 hours.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) of the prep unit heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Light Bulbs Protective Shielding
Observation: Light bulbs downstairs are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Ceiling vents need to be cleaned over food prep areas.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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03/29/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw bacon stored over produce.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Reheating for Hot Holding*
Observation: The white gravey was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surfaces of the plastic food containers have non cleanable edges / crevices.
Correction: Repair or replace the equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the food prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food. Food contact surfaces not being cleaned at regular intervals.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Non-Food Contact Surfaces
Observation: Ice build-up in the line reach-in freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of ice.
- Light Bulbs Protective Shielding
Observation: Light bulbs downstairs in the dry storage area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors at the grill area and equipment need cleaning.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts over the food prep area need cleaning.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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01/28/2013 | Training | |
Restaurant representatives - add corrected or new information about Madison Dairy Queen/Braz, 4980 South Amherst Highway Do Not Mail To Physical Address, Madison Heights, VA 24572 »