- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Bare hand contact with ready to eat food observed in the preparation of blending cooked burgers.
Correction: Ensure usage of deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food* (corrected on site)
Observation: Review of menu items revealed that whole shell eggs (unpasteurized) used for service of sunny side up eggs (undercooked).
Correction: Discontinue use of unpasteruized eggs for service of undercooked eggs in facilities that serve highly susceptible populations.
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10/16/2015 | Risk Factor | |
calibrated thermometer on site. Be sure to replace flour/sugar labels on containers.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: Cooling
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medical supplies for residents are located in food storage area above single service storage area
Correction: Locate medicines/supplies to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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03/17/2015 | Routine | |
Dishmachine: wash 160 degrees F, rinse 180 degrees F, 15 psi,
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. whole shell eggs stored over produce. Raw meat stored on same shelf as ready to eat strawberries.
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.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy. Thermometer is reading 8 degrees off.
Correction: Calibrate food thermometer according to manufacturer's specification or provide a calibrated thermometer as necessary to ensure accuracy. Correct within 10 days
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05/02/2014 | Routine | |
dishmachine: wash 150 degrees F rinse: 180 degrees F Source: Walmart, Employee Health Policy in place.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) is not accurate or able to be calibrated.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. Correct within one week.
- 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: inside of ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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05/17/2013 | Routine | |
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