- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items (pizza boxes) stored on floor.
Correction: Store single service items at least six inches above the floor.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: A working container of sanitizer was 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.
|
10/23/2015 | Routine | |
Consider the following options to help sauce cool more rapidly: separate into smaller containers, place small or shallow pans in an ice bath for cooling, keep containers loosely covered.
- Critical: Cooling* (corrected on site)
Observation: Pasta sauce 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.
|
06/01/2015 | Routine | |
Recommend checking food temperatures on the pizza prep table throughout the day. This will help to ensure that Potentially Hazardous Foods (PHF's) such as meats, cheeses and sauce are being maintained at or below 41 degrees. It will also help management to catch any equipment problems early.
No violation noted during this evaluation. | 06/03/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Italian sausage and hamburger in pizza prep table cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Make adjusments or repairs to prep table to ensure that it can maintain food temperatures at 41 degrees or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Italian Sausage and Meatballs in the refrigeration unit are 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.
|
05/29/2014 | Risk Factor | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food and single service items stored on the floor or less than 6" above the floor.;Elevate food and single service items storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hamburger and Italian Sausage on the prep table were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The Baked Ziti in the walk-in refrigerator was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
|
05/29/2013 | Routine | |
Restaurant representatives - add corrected or new information about Moon Dog Brick Oven, 1099 Ole Berry Drive, Abingdon, VA 24210 »