- Equipment - Cutting Surfaces
Observation: The cutting board at the salad prep station is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. The pre-wash spray wand has a debris build-up. The walls at the dishmachine are soiled.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. Clean the spray wand and walls to keep them sanitary.
- Non-Food Contact Surfaces
Observation: Grease / food debris
Correction: exhaust hood filters, stove, stove catch pan, and under broiler.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the back prep area handsink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair
Observation: Floors thru the kitchen need grout / repair. Walk-in cooler wall and steel corners need repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/15/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands prior to donning gloves.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the line reach-in unit, salad prep unit, and walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Non-Food Contact Surfaces
Observation: Grease / food debris
Correction: stove catch pans, interior of the oven, and fryer cabinets.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in several locations thru the kitchen has broken / missing cove molding.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors need cleaning at the back handsink and walk-in freezer.
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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01/05/2015 | Routine | |
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The floors thru the kitchen need grout / tile work. Work order in process.
Correction: Refinish or replace the floor material at the area designated so it is: smooth, durable and easily cleanable.
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11/26/2013 | Follow-up | |
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sinks was measured at a temperature less than 100°F, temperature was 61°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Indoor Areas - Surface Characteristics
Observation: The floors thru the kitchen need grout / tile work. Work order in process.
Correction: Refinish or replace the floor material at the area designated so it is: smooth, durable and easily cleanable.
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11/22/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the line 2 door reach-in unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled / splatter build-up.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: Grease / debris build-up: fryer cabinets, oven, ice cream freezer, spray wand of the dishmachine.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks was measured at a temperature less than 100°F, temperature was 86°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Indoor Areas - Surface Characteristics
Observation: The floors thru the kitchen need grout / tile work.
Correction: Refinish or replace the floor material at the area designated so it is: smooth, durable and easily cleanable.
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11/14/2013 | Routine | |
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