- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are not maintained in good repair: drain pipe from hand sink in dishwashing area, coved tile at the floor/wall jucture located below the 3 compartment sink and hand sink in the dishwashing area, and the hoagie cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/15/2015 | Follow-up | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before donning gloves for working with foods.
Correction: Instruct food employees to clean their hands immediately before putting on gloves and engaging in food preparation.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Food handlers observed drinking from an open cup in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: A food employee my drink from a cup with a lid and straw if the cup is handled to prevent contamination of the employees hands, the cup, exposed food, clean equipment, utensils, linens and unwrapped single service and single-use articles.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: dicer.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: The following physical facilities are not maintained in good repair: drain pipe from hand sink in dishwashing area, coved tile at the floor/wall jucture located below the 3 compartment sink and hand sink in the dishwashing area, and the hoagie cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/05/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Container of chemical sanitizing solution containing wet wiping clothes was stored in such a way that might cause contamination of single service items (pizza boxes located under prep table).
Correction: Containers of chemical sanitizing solution in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service or single-use articles. Move sanitizer bucket to a location away from single service items.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The following items were not properly dated for disposition: cooked gound beef and some cut vegetables located on the gluten free cart in the walk-in refrigerator and a container of macaroni and cheese stored under the salad prep table.
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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution in the dishmachine.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solution in the dishmachine and maintain them at a safe and effective level.
- Plumbing System Maintained in Good Repair
Observation: Drain pipe from the hand wash sink located in the dish washing area is broken and causing water to spill onto the floor and floor/wall juncture instead of to the drain.
Correction: Plumbing systems and components shall be maintained in good repair. Repair the pipe and any damaged coved tile. When repairing the pipe, remember to leave an air gap between the end of the pipe and the floor drain.
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09/30/2014 | Routine | |
- Cooling Methods
Observation: The methods used for cooling pizza sauce were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution for the dishmachine.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the dishwashing 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
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10/02/2013 | Routine | |
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