- Hands - Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin (Shell Eggs) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. No Test kit on premices.
Correction: Use a Quatinary Ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items Damaged/unsued food equipment to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of (Degreaser stored over deep fryer) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
08/26/2015 | Routine | |
Managers meeting scheduled for next week. Discuss Personnin Charge responsibilieies with management team. Employee Health, Hand washing, Food storage, cleaning of food equipment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door on Ice Machine was observed in a state of disrepair and damaged.
Correction: Replacement Door Ordered.
Repair the door on ice machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist in the Electrical Panel room
Correction: organize this are and remove all unnecessary items to eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
09/03/2014 | Follow-up | |
PIC need to take a more active roll in ensuring employees are following good food handling practices Report equipment problems promply to maintenance for repairs.
- Person in Charge (repeated violation)
Observation: Person in charge (PIC) not insuring handwashing, maintenance of equipment, proper food handling by employees.
Correction: PIC shall insure food safety practices are followed in the establishment including when to wash, proper food handling and equipment maintenance.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee not washing hands and/or changing gloves between changine tasks
Correction: Wash hands between changing food tasksor any time hand become contaminated. Discuss with all employees when to wash and how to wash practices. Discussed this with the management team on site.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Shell eggs and raw ham stored in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE foods.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil. Replace and change bucket solution when visibly soiled.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food in Walk-in stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: Door on Ice Machine was observed in a state of disrepair and damaged.
Correction: Repair the door on ice machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Shelving unit hoolding clean food contact equipment.
Correction: Clean and sanitize these surfaces for food contact.
- Pests - Controlling Pests*
Observation: Harborage conditions exist in the Electrical Panel room
Correction: organize this are and remove all unnecessary items to eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of Window Clearner stored with food item at drive in window
Correction: Containers of window cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
08/28/2014 | Routine | |
Management has held employee meetings to diacuss Employee Health and when to wash hands. Work order has been submitted for thermometer on Walk-in.
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the Walk-in Cooler is not accurate. No Thermometer fouind in several RI units
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items observed Stored on the floor.
Correction: Store single service items in its original protective packaging 6 inches or more off the floor protected from splash.
|
09/05/2013 | Follow-up | |
Educate employees as to hand washing requirements, Proper storage requjirements and employee health.
- Person in Charge
Observation: PIC not adequately monitoring employee hand washing, proper storage of chemicals, food and food containers. .
Correction: Ensure that employees trained and following when to wash hand requirements and proper store food and containers.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Discussed with employee why THEY SHOULD NOT WASH HANDS IN THE 3-VAT SINK
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Shell Eggs in Walk-in Cooler stored over Ready to eat Foods
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the Walk-in Cooler is not accurate. No Thermometer fouind in several RI units
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized. No sanitizer in the establishment
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed Stored on the floor.
Correction: Store single service items in its original protective packaging 6 inches or more off the floor protected from splash.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottle of Purple liquid stored over deep fryer .
Correction: Containers of HAZARDOUS PRODUCTS must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
08/27/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonald's Restaurant, 327 Washington Street, Madison, VA 22727 »