PCO serviced kitchen with crack and crevice, glue boards, and gel bait on 10/5/15. Clean up the dead roaches. Floor drains/grates to be cleaned more frequently. Too much food debris observed. This food debris feeds the roaches. Do not allow dirty dishes over night. Permit can be issued. Continue to clean and/or replace ceiling panels. Some soot is still evident.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the large make table is in poor repair. Doors do not seal well. Water is pooling inside of make table.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Check why unit is pooling water. Gasket will be installed today as well as entire unit cleaned and water pooling issue looked into.
- Pests - Controlling Pests* (repeated violation)
Observation: Dead and live roaches seen in several areas. Compressor area to pizza table had several adult and young live roaches today.
Correction: Facility was sprayed last evening. Step up visits from PCO. Situation must improve. Get this under control. I was told PCO intends to drill holes into walls to place insecticide.
|
10/13/2015 | Follow-up | |
We discussed slitting open bags of vacuum sealed bags of fish. Do not reuse can for storing straws at bar. Permit expires 10/31/15. Roach situation must improve. Cooling processes for food must improve. All workers to know the best way to cool foods they cook. I expect thermometers to be used. Call me for a reinspection before October 21, 2015.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
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: Cooling* (corrected on site) (repeated violation)
Observation: Goat, goat biryani and vegetable biryani not being adequately cooled to prevent the growth of harmful bacteria. These were found in the walk in refrigerator and freezer beyond the 6 hours available for cooling.
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. These foods were discarded. Workers to get better using their thermometers and when cooling biryani do not use thick plastic tubs. Also, shallow containers work best. Do not try to cool food with a depth greater than 2 inches.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold drawer had elevated temperatures.
Correction: Food was removed. Have serviced. It appears that it is freezing up.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the burned wooden dollie 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.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the large make table is in poor repair. Doors do not seal well. Water is pooling inside of make table.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Check why unit is pooling water.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: spray hose attachment, area under fryers, compressor to pizza table.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas were found dirty: floor around water heater, wall by 2-c sink where strainer is hung, floor under 2-c sink, floor drain by stove and fryers, light shields, ceiling panels.
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Dead and live roaches seen in several areas.
Correction: Facility was sprayed last evening. Step up visits from PCO. Situation must improve. Get this under control
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of cleaners are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
09/09/2015 | Routine | |
It appears that cooling has improved. Date marking foods is still an issue. There is a 7 day shelf life for cooked foods and opened TCS foods. You must track the days. All workers to understand this and do it. Management to monitor and enforce. Time control policy was written for "snack food" and time was being tracked. Repeat critical violations are unacceptable.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Hard boiled eggs found at 48-50 F on line. Butter found at 48 F.
Correction: Place lid on eggs to help maintain 41 F or below. You may place butter on a 6 hour time control if it does not rise above 70 F, only 4 hours if there is a chance of going above 70 F. Track this time.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. (chicken salad, thai chicken salad, biryani, paneer, goat, curry, etc.)
Correction: Mark the name and "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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces ofequipment were not observed sanitized. No sanitizer being dispensed in machine.
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. Machine was primed and corrected. Worker to test daily. REPEAT
|
05/08/2015 | Follow-up | |
Utensils stored in standing water. This is not allowed unless water is 135 F or higher. Food racks in walk in were draped with trash bags because unit is being cleaned and worked on. It is recommended that you relocate foods to the other walk in so there is no chance that the food's safety is compromised. Samba found uncovered in walk in freezer on lower shelf. Other food was being dropped onto these pans. Protect this food. Floor under fryers and dishmachine are dirty. Clean. Area under mango lassi display case needs to be thoroughly cleaned and dead roaches cleaned from area. I left a Serv Safe manual for all workers to study. Food safety practices need to improve.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Biryani noted not being adequately cooled to prevent the growth of harmful bacteria.
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. Biryani was discarded.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Egg puffs and pakora found at improper temperatures.
Correction: Time control was discussed. Write a time control policy for these foods and track the time. PIC returned to oven.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter block and butter packs found on counter. Cooked eggs found double nested in make table at 50 F.
Correction: Maintain 41 F at all times. All were discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. (chicken salad, thai chicken salad, biryani, paneer, goat, curry, etc.)
Correction: Mark the name and "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.
- Critical: Time as a Public Health Control*
Observation: Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishmachine was not dispensing sanitizer, therefor all dishes done to this point were not adequately sanitized..
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. Dishmachine must be primed properly. PIC discovered how to prime unit and corrected issue. 50 ppm obtained
|
04/27/2015 | Risk Factor | |
Kitchen to do a better job of cooling foods. I suggest using frozen wands to cool liquid foods faster. Ice level to equal food level and stirring must be done to facilitate the job. A lot of bulk foods, sauces are cooked in house. Chefs to write procedures on how to cool these foods for the individuals they leave behind after the chefs leave for the day. Cool from 135 F to 70 in two hours and then to 41 in 4 more hours. This must be followed for safe food. Clean up grill areas, you are beginning to accumulate grease. Large make table has doors that do not seal properly. Roaches still seen today, continue to treat. Live adult seen by wood shelves above drink refrigerator. Do not close styrofoam containers while you are cooling foods. Keep them open. All workers to use thermometers to verify cooking and cooling.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs placed directly on top of naan.
Correction: Separate. Corrected.
- Critical: Cooling* (corrected on site)
Observation: Rice cooling on shelf.
Correction: Rice was placed into ice bath.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "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.
- Critical: Time as a Public Health Control*
Observation: Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees Missing at bar.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of cleaners were not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
01/13/2015 | Risk Factor | |
A lot of cleaning has been done. Good job! Now maintain this improved level of sanitation. Hole in wall beside back handsink was filled in with spray foam. Consider placing a cleanable plate over hole that is cleanable. Provide sign at bar handsink. This is a handsink. Establishment was treated for roaches on 9/15 and 9/23. Service to continue every two weeks to ensure this problem has been resolved. Permit issued.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walk in freezer floor is dirty.
Correction: Clean thoroughly.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
|
10/27/2014 | Follow-up | |
Desserts are received from a person who cooks in their home. (Shree Foods) Ensure they have VDACS approval. When removing king fish from freezer you must slit open vacuum sealed bags or remove from bag. Remove rubber spatula in poor repair. Your permit to operate this food facility expires 10/31/14. You have a lot of cleaning to do. You must immediately repair the refrigeration issues found. Call me when repaired. Date marking must improve. Cooling must improve. I suggest you use metal flat pans to cool foods. Use your metal stemmed thermometer to verify your cooling processes.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Spices, flours, etc.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Cooling* (corrected on site)
Observation: Cheese curry not being adequately cooled to prevent the growth of harmful bacteria. Found at 48.5 F.
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. PIC discarded.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice hot holding at improper temperatures. Spinach and chicken found at 112 F on line.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Rice was placed in oven. Spinach chicken was removed, fresh product was placed on line. Water in unit was only at 107 F. This will not hot hold food at proper temperature. Have serviced.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several units have elevated temperatures. Walk in, pizza table and large make table. Thai chicken found at 60 F.
Correction: Service person was called. Cheese was removed from pizza table. TCS foods were removed from make table. Thai chicken was discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "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.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the large pot contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the pot to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the mango lassi unit.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following were found dirty: exterior of grinder, Silver King drawers, side of equipment, drip try for ovens and grills, interior of chest freezer (needs defrosting), compresssors to all refrigerators, shelving, spray hose attachments.
Correction: Clean equipment thoroughly.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink ib back wall was measured at a temperature less than 100°F. (It was 82 F)
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair
Observation: No hot water available at bar handsink. Leak from mop sink.
Correction: Repair plumbing issues.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Indoor Areas - Surface Characteristics
Observation: Peg boards are not considered cleanable. They also will harbor insects.
Correction: Remove peg boards from wall.
- Light Bulbs Protective Shielding
Observation: Light bulb in dishroom is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located over food and equipment where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the bar.
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. Missing in restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Holes found in walls. Ceiling panels have been damaged.
Correction: Seal all holes. Make walls cleanable. Replace damaged ceiling with smooth faced vinyl panels.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas were found dirty: walls by equipment, floors by equipment, pipes in dishroom, dishroom walls, walk in freezer floor, floor by ovens and fryers and along cooklines, floor drains, ceiling next to vents.
Correction: Clean thoroughly.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Pests - Controlling Pests*
Observation: Harborage conditions exist Kitchen has holes and areas where roaches can live.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of degreases is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
09/08/2014 | Routine | |
Gloves worn. Dishmachine chlorine level satisfactory. Clean cook line equipment.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed hot TCS foods held below 135 degrees on steam table (lasagna, gravy).
Correction: Correct by reheating to 165 degrees or discard.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cold TCS food held above 41 degrees in the walk-in box (several versions of chicken dishes).
Correction: Corrected by discarding.
|
04/17/2014 | Risk Factor | |
Follow up to check 30 day permit. Items 140, 820A2, 3340, 2000B, 2000C were corrected. Employee passed DOK. Issued annual permit.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed nonfood contact surfaces not clean: shelving, wheels and legs on equipment, gaskets on refrigerator, bottom shelf of refrigerators, shelving in walk-in boxes, dishwasher, sinks, exterior of pots and pans. At follow up: nonfood contact surfaces not clean - lower shelving and base of shelving, speed racks.
Correction: Correct by detail cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed walls and floors not clean. At follow up: major improvement noted on walls and floors - observed some areas under equipment and around equipment legs not clean.
Correction: Correct by cleaning floors and floor drains, walls in walk-in box, under dishmachine, etc.
|
11/25/2013 | Follow-up | |
Visited facility to deliver 30 day permit and notice of permit expiration. Refrigeration repair company was on site and verified that sandwich display unit was corrected and is holding correct temperatures. Call inspector when violations have been corrected.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed nonfood contact surfaces not clean: shelving, wheels and legs on equipment, gaskets on refrigerator, bottom shelf of refrigerators, shelving in walk-in boxes, dishwasher, sinks, exterior of pots and pans.
Correction: Correct by detail cleaning.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Observed pots and pans improperly stored.
Correction: Correct by storing inverted.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Observed single serve items not protected in storage.
Correction: Correct by storing in proper container with handle facing the customer.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed walls and floors not clean.
Correction: Correct by cleaning floors and floor drains, walls in walk-in box, under dishmachine, etc.
|
10/17/2013 | Follow-up | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed hands not properly washed.
Correction: Correct by properly lathering hands 10-15 seconds outside of water flow.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed sandwiches in display case held above 41 degrees.
Correction: Corrected by discarding. Maintenance company called to check unit.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean: shelving, wheels and legs on equipment, gaskets on refrigerator, bottom shelf of refrigerators, shelving in walk-in boxes, dishwasher, sinks, exterior of pots and pans.
Correction: Correct by detail cleaning.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed pots and pans improperly stored.
Correction: Correct by storing inverted.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed single serve items not protected in storage.
Correction: Correct by storing in proper container with handle facing the customer.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed walls and floors not clean.
Correction: Correct by cleaning floors and floor drains, walls in walk-in box, under dishmachine, etc.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed spray chemical containers hanging on wire shelving over sheet pans, etc.
Correction: Correct by properly storing chemicals.
|
10/15/2013 | Routine | |
Video - Food Safety is in Your Hands in English to 4. Discussed: employee health, illness reporting - symptoms and illnesses, exclude and restrict, handwashing and avoiding bare hand contact with ready to eat food, proper glove use and other barriers.
No violation noted during this evaluation. | 06/24/2013 | Training | |
Follow up to inspection of 2/27/13. Rechecked refrigerator (walk-in) temperatures: Section 820A2 was corrected. Walk-in was repaired (fan motor burned out). Note that briyani was improperly cooling in plastic containers - too deep and covered or partially covered. Correct this by using shallow depth - use metal pans and do not tightly cover.
No violation noted during this evaluation. | 03/01/2013 | Follow-up | |
Dishmachine chlorine 100 ppm - good. Gloves worn during prep.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed hands not washed before removing clean dishes from dishwasher.
Correction: Correct by washing hands before handling clean dishes, utensils, etc.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed TCS foods (in walk-in box) held above 41 degrees. Chicken and rice brianis 50.1, 52.3 (2/26/13), chicken salad 47 (2/26/13), grilled chicken 45.5 (2/26/13). Ambient air temperature in unit 48 degrees.
Correction: Correct by contacting repair company to adjust temperature. Facility voluntarily discarded TCS foods with temperatures above 45 degrees. Moved TCS foods remaining to colder refrigeration until unit repaired. Temporarily corrected.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed food processor and blender not clean.
Correction: Correct by cleaning.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed no soap at dishwash handsink.
Correction: Correct by having soap properly dispense.
|
02/27/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Market Cafe', 10950 Nuckols Road, Glen Allen, VA 23060 »