Discussed cooling methods as well as thawing methods. Facility was clean and well maintained.
- Person in Charge (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). Discussed ways to rapidly cool food.
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before putting on gloves to engage in food preparation.
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: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans in the back storage shed)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Cooling* (corrected on site)
Observation: Carnitas were noted not being adequately cooled to prevent the growth of harmful bacteria.(the carnitas had been made yesterday afternoon and were observed at time of inspection in a deep container and at 62-66 degrees F. Voluntarily discarded. Discussed proper cooling methods.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several items were cold holding at improper temperatures (container of queso observed on top of oven ay 72 degrees F and had been out for 2 1/2 hours and small containers of salsa were observed at 63 degrees F on tray on top of small glass front reach-in cooler at wait station which had been out for 3 hours. Both items were relocated to the walk-in cooler to rapidly cool down.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the steaks and fried eggs that may be served raw and/or undercooked. Please email copy of updated menu within 10 days.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in most of the refrigeration units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Light Bulbs Protective Shielding
Observation: Light bulb above back prep table was not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen and bar 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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (bar area).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
03/26/2016 | Routine | |
Restaurant representatives - add corrected or new information about Margarita's, 2815 Rockfish Valley Highway, Nellysford, VA 22958 »