Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw bacon stored over cooked meatballs in the walk-in cooler. Person-in charge relocated the bacon to a lower shelf during the inspection.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed shrimp and sliced tomatoes measured 45*F in the reach-in cooler. Person-in charge indicated the reach-in cooler was to be serviced and all foods were placed on ice.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following food-contact equipment surfaces were observed soiled to sight and touch: tongs and multiple bowls in the cooking area and serving pans on the storage rack near the walk-in cooler. Person-in charge removed all items to be washed, rinsed, and sanitized. .
Correction: Clean and sanitize these surfaces for food contact.
|
11/13/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Both the clean and dirty staging tables for the dish machine and the 3-compartment sink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fan covers inside of the walk in cooler 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.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Plastic line insert pans were found stacked on the clean pot rack while wet after cleaning and chemical sanitization. All items were re-washed and arranged so they could air-dry.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: The diameter of the air gap between the water hose and the flood level rim of the mop sink is less than 1 inch. The hose was observed extending below the flood rim of the sink. The hose was cut during the inspection so the hose was at least 1" above the flood rim.;Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Light Bulbs Protective Shielding
Observation: 3 light bulbs above the large prep unit are not shielded, coated, or otherwise shatter-resistant. The protective covers are missing.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
|
05/08/2015 | Routine | |
Vegie Wash tested at 10 ppm.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of window cleaner are not properly labeled. Bottles were labeled during inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
11/25/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 06/02/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed cooking spatulas in a dripper well without the water running. Person in charge took utensils to be washed, rinsed and sanitized.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the cardboard lining the shelf in the front reach in cooler is not corrosion resistant, nonabsorbent, and/or smooth. Cardboard was removed during inspection.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Ceramic and stainless steel bowls and plastic line inserts were found stacked while wet after cleaning and chemical sanitization. Items were re-washed and stacked so that they could dry properly during the inspection.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling vent, the surrounding ceiling tiles and the nearby wall on the front line was 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.
|
04/01/2014 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 11/12/2013 | Risk Factor | |
Discussed with Person in Charge:
1) Date marking procedures.
2) Noodle cooking procedures.
3) Light missing in 2 door RIC unit.
4) Tableware storage requirements.
Abbreviations: RIC - Reach in Cooler, WIC - Walk in Cooler, Prep - preparation
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The following prepared ready-to-eat food in the following refrigeration units are not properly dated for disposition: sliced tomato container stored in the small preparation table on the cook's line, several containers located within the walk in cooler and sliced lemon container in the preparation table at the front line.
Correction: Mark the name and "consume by" 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The pre-wash sink table at the ware washing unit is not attached or sealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulation of grime and debris: Interior surfaces of 2 door Beverage Air RIC, interior storage areas of all preparation line tables.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: No handwashing sign located at the front line hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
02/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about Noodles & Company, 1212 Carl D. Silver Parkway, Fredericksburg, VA 22401 »