Keep Back door closed unless receiving supplies. Employees questioned concerning Employee Health.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the Walk-in
Freezer. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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09/23/2015 | Routine | |
Need to monitor new employees better to ensure Good Food handling practices. Questioned Employees about Employee Health.
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. Apples washed in 3-Vat utensel sink without cleaning and sanitizing.
Correction: Protect unpackaged food from environmental sources of contamination during preparation. employee stopped and asked to properly cleran and sanitize sink before using to wash produce.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to manufacturer's recommendations. Use test strips to check concentrations
- Kitchenware and Tableware
Observation: Single-service or single-use articles(Knives and spoons) not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
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03/18/2015 | Routine | |
New Employee questioned about employee health and gave excellent answers. New Kitchen Manager demonstrating excellent managerial control of facility.
- Critical: Cooling* (corrected on site)
Observation: Deli Turkey on Sandwiches not being adequately cooled to prevent the growth of harmful bacteria before holding on line.
Correction: Pre Cool Deli Sandwiches in a Reach-in unit before placing on cold holding plate on line.
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09/30/2014 | Routine | |
Good Temperature monitoring of heating and re-heating foods.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under Shelves in Dry Storage 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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03/26/2014 | Routine | |
Good job of monitoring food temperatures and cold holding Units. Temps recorded daily. Check the thermometers in each unit and replace as needed.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor in Walk-in Freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters. Additional Storage Space needed to accomodate Volume of frozen foods. More frequent and less volume deliveries may be an avenue to address this situation.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the several cold holding units are not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade worn and in need of replacement.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace 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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10/02/2013 | Routine | |
Questioned Employees about Employee health and acceptable answers given. Good hand washing practices observed.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor In Walk-in
Freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
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04/12/2013 | Routine | |
Discussed Employee Health with all employees present on Inspection Date. Written Policy is posted and employees know where to go for information.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Stainless Steel Work Tables were not observed sanitized after cleaning.
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.
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01/11/2013 | Routine | |
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