The facility requires thorough cleaning and removal of all unncessary items, which are making cleaning even more difficult. Please work on improviding the cleanliness and conditions and train employees on relelvant food safety issues. Please obtain a sanitizer test kit. Clean the back-up thermometer and calibrate it at least before beginning each day.
- Critical: Demonstration of Knowledge*
Observation: The person in charge does not know or demonstrate knowledge of basic food safety procedures, including knowing cold holding temperatures or warewashing (sanitizing) procedures.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention. Knowledge should include: employee health and hygiene procedures
- Critical: Demonstration of Knowledge*
Observation: The person in charge (PIC) cannot identify (either from memory or from written policy) reportable infections.
Correction: The PIC must train employees on the symptoms and infections which are directly related to foodborne illness. This includes knowing the 5 reportable infections are: Hepatitis A, norovirus, shigellosis, EHEC (infections forms of E. coli) and Typhoid fever. The Health Department provided a copy of a "Guide to Employee Health in Food Establishments".
- Critical: Employee Health
Observation: Since the person-in-charge could not identify (from memory or provide anything in writing) regarding specific infections,she is unable to apply a policy
Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required.
- Critical: Employee Health
Observation: The person-in-charge (PIC) could only identify one of the reportable infections and does not have any written policy to reportable infections.
Correction: Employees must be trained to report specific symptoms and infections. The PIC must be able to identify the symptoms and infections, if not from memory, by use of a written policy. The health department provided a copy of a "Guide to Employee Health in Food Establishments".
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed: a food handler "washed" her hand and dried them in less than 5 seconds.
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.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking cups are not covered.
Correction: Employees may drink from a cup provided the cup is covered, has a straw inserted, and is stored away from food preparation and serving areas.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: An employees used her bare hands to touch a hamburger bun and then to put cheese on a cooked hamburger.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Warewashing Sinks, Use Limitation (corrected on site)
Observation: One compartment of the 3-bay sink was completely blocked and inaccessible, making it impossible to complete the 3 steps of warewashing. Two compartments very significantly soiled with stains and hard water deposits.
Correction: Maintain access to the 3-bay sink at all times to permit it to be used to wash, rinse and sanitize food contact surfaces as necessary. Employees moved the obstruction and cleaned the sinks.
- Good Repair and Calibration of Thermometers
Observation: The back-up food thermometer is not accurate.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Employees could not identify the proper steps and order for warewashing, and one compartment of the 3-bay sink was completely blocked. The compartments are severely soiled.
Correction: Clean and sanitize these surfaces for food contact: wash, rinse, sanitizer (allowing proper exposure time), and air dry (or use disposable towels to dry sanitized items). Employees moved the obstruction, cleaned the sinks and filled them.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: No hot water was available the hand sink. An employee indicated the hot water leaks.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Make any and all necessary repairs. The employee did open the line to the hot water.
- Outer Openings - Protected
Observation: There are 2 large holes in the window screen and the screen is not completely attached at bottom.
Correction: Protect the facility from entry of pests by maintaining windows, doors and screens in good condition and filling any holes to the exterior.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor around the hand sink and stove are significantly soiled. The ceiling is stained and cob webs are observed in several areas.
Correction: Clean floors, walls and ceiling as often as necessary to maintain the facility in a clean condition for sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Pests-Controlling Pests*
Observation: A live cockroach was observed in the utility sink. Dead cockroaches and rodent feces are observed in a bid used to hold cup lids and other kitchen supplies.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Discard any food or beverage contact items from the storage bin.
- Critical: Toxics - Restricted Use Pesticides - Criteria* (corrected on site)
Observation: A can of Raid Ant and Roach spray is stored with the cleaning supplies.
Correction: Pesticides may only be applied by certified personnel and should not be stored with food establishment cleaning supplies. Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
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04/02/2016 | Routine | |
Restaurant representatives - add corrected or new information about Natural Bridge Drag Strip/Dcsv Motorsports, Llc, 168 N Dry Well Road, Natural Bridge, VA 24578 »