- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee cutting green peppers with her bare hands.
Correction: Always use gloves, tongs, deli paper, etc. to handle ready-to-eat foods
- Equipment and Utensils - Good Repair and Calibration
Observation: Pressure gauge on dish machine does not appear to be functioning
Correction: Repair or replace gauge to monitor pressure of dish machine. Pressure range: 5-30 psi. Correct in 90 days
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12/15/2015 | Routine | |
Do not thaw raw beef tubes in setting water and ice. You may thaw as part of a cooking process or in running water . Water must be at a temp of 69 or below. The best way to thaw is in the refrigerator.
- Critical: Package Integrity* (corrected on site)
Observation: Food from damaged packaging offered for sale or service.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. Removed during inspection. (Tomato soup)
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the exhaust fan louvers in dish room has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct in 30 days.
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03/11/2015 | Routine | |
Filter for exhaust hood on order and to be replaced soon. Do not cover clean sliceer with cloth use food film or food grade can liners. Went of Healthy Food Handler info. with PIC.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. One half pint of milk with straw in the carton stored above ready to eat foods.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the top of dishmachine has accumulations of grime and debris. Detergent accumulation.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct in 5 days.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Box of cups on the floor.
Correction: Store single service items 6 inches up off of floor in storage. Correct in one day.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the @LOCATION@ is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the tea cart and milk crates preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor and wall in the kitchen behind reachin coolers and freezers 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. Begin correction in 10 days.
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10/01/2014 | Routine | |
Replace the cloth cover slicer with food grade plastic or foil. Cover mixer bowl. Keep ice wand covered in freezer with food grade plastic or foil.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) Ham in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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. Date label the pre-cooked taco meat to be re-frozen include the use by in 3 days labeling.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fans in dish room and the top of dish machine has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct in 3 days.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors behind reach in cooler in the kitchen 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. Correct in 3 days. Clean as ofter as necessary in order to keep dust and orgainics reduced.
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03/10/2014 | Routine | |
Ranch dressing at 43 in prep.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Correct in 2 days.
- Walls and Ceilings, Attachments
Observation: Ceiling edges and over head beam in dish wash area need dust build up removed..
Correction: Clean the over head ceiling edge and beam as often as necessary in order to keep duct buildup removed. Correct in 10 days.
- Physical Facilities in Good Repair (repeated violation)
Observation: Pipe walk in freezer condensate to drain. Currently running across the floor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct in 10 days.
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10/01/2013 | Routine | |
Reach in cooler 500565 is not holding temperature at 41F and below. Relocate all PHFs in the other Reach in cooler. Any PHFs out of temp for over 4 hours must be discarded. This unit is used mainly for produce and salads.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Foods were located beside of RIF condensate discharge.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Physical Facilities in Good Repair
Observation: Walk in freezer condensate discharge pipe must be piped to drain.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct in 10 days.
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04/09/2013 | Routine | |
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