Violations need to be corrected within 30 days. Permit issued today.
- Equipment - Good Repair and Proper Adjustment
Observation: floor in walk-in Freezer was observed in a state of disrepair and damaged.
Correction: Repair the floor to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the floor, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the dishwashing area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
11/30/2015 | Routine | |
All violations were corrected. Talked to PIC about complaint. Reviewed the employee health policy of facility. Outback's policy is sufficient for public safety.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Shelled eggs stored over butter and other RTE foods in walk-in.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
|
03/25/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: plates in the clean stack area.
Correction: Clean and sanitize these surfaces for food contact.
|
11/18/2014 | Routine | |
All non-critical violations shall be corrected within 45 days. Make sure time-control policy is approved by Health Department.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) butter in the refrigerator, the food should have been discarded a few weeks ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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 - 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: walls, floors, and equipment surfaces.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Fly's seen in kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
06/17/2014 | Routine | |
All violations shall be corrected within 30 days. New permit issued today.
Talked with PIC about food handlers cards. Their employees use a website annually, from BBI univeristy.com, Will check with office to see if that is approved.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in walk cooler not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
|
11/21/2013 | Routine | |
Correct all non-critical violations within 90 days.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice dispensing utensils improperly stored between uses on the floor.
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.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Ribs (44-47°F) noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Crab (44-48°F), Tomatoes (71°F), Cheese (55°F), Alfredo Sauce (53°F) cold holding at improper temperatures on ice.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the dish station is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Toilet Room Receptacle Covered (corrected on site)
Observation: There is no covered refuse container for the disposal of feminine napkins in the employee unisex room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
07/31/2013 | Routine | |
All violations shall be corrected within 30 days. Need to see a copy of the last pest control report. Permit issued today.
- 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: WI freezer floor and microwave shelves..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Plates were observed stored unprotected at the cold storage cooler.
Correction: Store the plates inverted to protect from contamination until used.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
01/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about Outback Steakhouse, 3026 Richmond Road, Williamsburg, VA 23185 »