| No violation noted during this evaluation. | 03/22/2016 | Follow-up | |
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwash procedures observed. Observe employee washing hand in 3 vat sink
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hand Sanitizers
Observation: Improper use of a hand sanitizer or chemical hand sanitizing solution observed. Observe employee using dish soap to wash hands
Correction: Ensure hand sanitizers and chemical hand sanitizing solutions are approved for use by the FDA , have active antimicrobial ingredients that are approved by FDA and are safe for application to human skin as an antiseptic handwash, have components that are exempted from the requirement of being listed in federal food additive regulations, or comply with and be listed in 21 CFR 178 or 21 CFR 182, and be applied only to hands that are cleaned as specified under 12 VAC 5-421-140.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold Cuts Slice Tomatoes and Slice yellow cheese cold holding at improper temperatures 43°F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Observe inside of Deli refrigerator with heavy accumulation of grime and debris, serving line, microwave, walls floors in need of cleaning observe heavy accumulation of grime and debris.
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the Kitchen
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
|
03/11/2016 | Risk Factor | |
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the kitchen is being used as a dump station and equipment storage.
Correction: The handwash facility identified above is to be used for washing hands only
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in hand sink kitchen not sealed and in need of cleaning.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
|
11/17/2015 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints Observe line cook with out a hat or hair restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents Observe the entry of flies.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
|
07/17/2015 | Routine | |
| No violation noted during this evaluation. | 06/17/2015 | Follow-up | |
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