- 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.
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05/07/2015 | Routine | |
Have freezer repaired before the food defrosts.
- 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.
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05/13/2014 | Routine | |
Provide a supply of bleach at all times.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Chili hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- 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.
- Rinsing Procedures
Observation: There are not enough stoppers for the three compartment sink. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Supply stoppers for all three compartments of the sink. Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
- Refuse - Storing Refuse, Recyclables, and Returnables
Observation: The refuse container for the storage of grease are not insect or rodent proof and does not have a lid.
Correction: Waste handling containers are to be insect and rodent proof.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator. There are several cans of insecticide in the kitchen.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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10/08/2013 | Routine | |
Facility doing a good job with date marking.
- 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.
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01/30/2013 | Routine | |
- 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 (if you are using bleach to sanitize) so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: There is no bleach or other sanitizing agent in the establishment.
Correction: Use a solution of bleach (chlorine) that is between 50 to 200 ppm to sanitize dishes and food contact surfaces.
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11/01/2011 | Routine | |
Restaurant representatives - add corrected or new information about Ole Monterey Snack Bar, 201 Tinker Creek Lane Ne, Roanoke, VA 24019 »