New Market Eagles Aerie #4264, 135 White Mill Road, New Market, VA 22844 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Please monitor product temperatures in Superior (3 - Door) Cooler to insure that product is being held at 41'F or below. Note: Left handout regarding using time as a public health control as another option for the holding of fried chicken in the kitchen.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
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.
- 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.
|
01/20/2016 | Follow-up | |
Facility needs to become better equipped to fry and hot hold chicken in the grill line.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Fried Chicken hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Product cold holding in Large Prep Unit at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) product in the refrigeration unit is not properly dated for disposition.
Correction: Mark the 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.
- Sanitizing Solutions, Testing Devices
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the kitchen equipment has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
01/13/2016 | Routine | |
Note: Reminder all food contact surfaces are to be washed/rinsed/sanitized every 4 hours during times of operation.
No violation noted during this evaluation. | 01/14/2015 | Routine | |
Observed food probe thermometer / single-service gloves / sanitizer test kit. Left signage to inform consumers to Always Use A Clean Plate at the buffet table.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the date mark on the ready-to-eat (RTE) foods -Chili / Taco Meat / Tuna Salad / Gravy in the refrigerator, the food should have been discarded.
Correction: Discard the food at this time and ensure all RTE food is served, sold or discarded within 7 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.
|
02/06/2014 | Routine | |
Facility still needs to verify that backflow prevention devices are installed on ice / tea / coffee machine. Fire Suppression last serviced December 2013 / Trash Dumpster - Green Earth / Grease Barrel - Valley Protein / Pest Control Operator - Orkin. OK to permit.
No violation noted during this evaluation. | 01/08/2014 | Pre-Opening | |
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