- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain proper cold holding temperature of potentially hazardous food and foodborne illness.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Hair Restraints - Effectiveness
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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Warewashing - Manual Warewashing Equipment, Chemical Sanitizatin Using Detergent-Sanitizers (corrected on site)
Observation: The operator is using a detergent product to wash, rinsing, but not a separate sanitize step to wash the equipment and utensils.
Correction: Follow the manufacturer's guidelines on the product label to use the detergent/sanitizer properly.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of WD-40 and cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of WD-40 and cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/10/2016 | Routine | |
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