- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Shell Eggs Stored over other other raw product of animal orgin in Walk-in Cold holding unit
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate contasiners tightly covered andtime and temperatures are not being monitored .
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Air Vents in the Kitchen and dry storage noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/16/2015 | Routine | |
Good Knowledge of employee health demonstrated by employees questioned. Establish a policy of monitoring cooling times and temperatures. Monitor all food storage containers and replace when damaged or cracked.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Foods Tightgly covered during the cooling process
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. Monitor the cooloing time and temp.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of the Insulated Food Storage containers contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace damagesd containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees C) located in the White RI unit in the Resident dining area is not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean and sanitize food-contact surfaces of meat slicer after use.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level of the Mop sink observed. Hose extends into the mop sink basin. The backflow prevention device on the faucet is ineffective under continuous pressure.
Correction: Have maintenance cut hose to provide an:air gap of at least twice the diameter of the hose and not less that 1 inch for proper backflow prevention by the air gap.
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06/19/2014 | Routine | |
Excellent hand washing observed. Employee Health Policy posted and signed by employees.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The Bin of the ice machine was observed soiled with accumulations of Mold and algie growth.
Correction: Develope a cleaning schedule to keep growth of mold in check.
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06/26/2013 | Routine | |
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