- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task and before donning new gloves.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employees directly contacting exposed non-ready-to-eat food in a manner that does not prevent potential contamination - lettuce, hamburger, and blue cheese.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: @FOOD@ cold holding at improper temperatures in the sandwich type refrigeration unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Temperature adjusted on unit. Keep the lid closed when not in use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: inside of the sandwich type refrigeration unit.
Correction: Clean and sanitize these surfaces for food contact.
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12/08/2015 | Risk Factor | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: general cleaning of racks, shelving and equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walk-in cooler and attached equipment/conduits were 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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11/09/2015 | Routine | |
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