- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: Food prepared in a private home is distributed or offered for sale to the public. 1 quart of home canned green beans
Correction: Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
- Heating, Ventilating, Air Conditioning System Vents
Observation: Missing exhaust hood filter.
Correction: Replace missing exhaust hood filter, to avoid grease getting in vent pipe and potenitally leading to a chimney fire.
|
01/07/2016 | Routine | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Moldy cherry tomatoes
Correction: Discard and removed any foods that are not in sound condition..
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chil and hot dogs (45°F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Turn down cooling knob on refrigerator. Check food in refrigerator to make sure potentially hazardous food maintained at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) chil, cooked cheese, dips, etc. in the refrigeration unit is 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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
|
07/30/2015 | Routine | |
Remember when bring ready-to-eat foods out of the freezer that you need to date mark them for remainder of 7 days before need to dispose of.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
01/29/2015 | Routine | |
No food preparation in progress during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pinto beans and coleslaw in the refrigeration unit is 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the kichen refrigerator or feezer..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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 solutions.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory at the kitchen hand wash sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
|
08/14/2014 | Routine | |
No food other than alcoholic drinks being served nor any being prepared.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- 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 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted food on the potato slicer.
Correction: Clean and sanitize these surfaces for food contact after each use.
- Plumbing System Maintained in Good Repair
Observation: Faucet for new hand wash sink has hose attached.
Correction: Need to remove hose or install double check valve with atmospheric vet for backflow protection. Faucet with backflow prevention device is laying on top of mop sink and if installed would correct problem.
|
01/30/2014 | Routine | |
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: ON ORDER. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- 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 solutions.
Correction: ON ORDER. 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Potato slicer.
Correction: Clean and sanitize these surfaces for food contact.
|
08/02/2013 | Follow-up | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) Chil and Pinto beans with pork in the refrigeration unit is 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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- 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 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Potato slicer and receiving bowl.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin and no backflow prevention device is installed on the faucet..
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Plumbing System Maintained in Good Repair
Observation: Side wall of mopsink is broken.
Correction: Need replace or repair mopsink.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Missing in bathrooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
07/25/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced turkey and sliced ham (45°F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- 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 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.
|
08/09/2012 | Routine | |
Restaurant representatives - add corrected or new information about Moose Lodge #1053, 155 Grassy Hill Road, Rocky Mount, VA 24151 »