- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: Raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure. Written disclosure is on menu but asterisking (*) is not included.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. ( New menus will be ordered.)
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 Spray bottle of chlorine sanitizing solution above 100 PPM.
Correction: Utilize only chlorine sanitizing solution that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. The chlorine sanitizing solution should be 50 to 100 PPM.
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11/10/2015 | Routine | |
| No violation noted during this evaluation. | 04/15/2015 | Follow-up | |
Employees must take food temperatures to make sure PHF is maintained at 41 F or below during cold holding.
Employees must take food temperatures and log these temperatures to make sure proper cooling is being done per food regulations. Information supplied.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Two cloths setting on food preparation surfaces did not contain proper sanitizing solution concentration.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Food items in walk-in in covered containers, food containers stacked on top of each other, and meat loaf individually wrapped and then stacked.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. ( Cooling methods information and temperature log sheets supplied.)
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sausage links 67 F
Correction: sausage paddies 68 F, scrapple 46.7 F
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. ( Foods that may be served undercooked are not marked by astericking (*)
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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04/13/2015 | Routine | |
| No violation noted during this evaluation. | 02/11/2014 | Follow-up | |
Manager is to instruct employees in proper cooling methods have them complete cooling log sheets.
Food temps to be taken in unit where food was above 41 F and unit adjusted until it capable of maintaining food at 41 degrees F or below.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Heavily soiled wiping cloth water in use.
Correction: Replace wiping cloth water once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Gravy 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*
Observation: Turkey and meat loaf cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Ref unit was turned down during inspection.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) lunch meat in the refrigerator, the food should have been discarded 2 ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling above cups in dining room is damaged and needs to be replaced.
Correction: Repair or replace ceiling to make it smooth and easily cleanable and provide protection to articles below..
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02/05/2014 | Routine | |
Manager is to instruct employees in proper cooling methods have them complete cooling log sheets.
Food temps to be taken in unit where food was above 41 F and unit adjusted until it capable of maintaining food at 41 degrees F or below.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Heavily soiled wiping cloth water in use.
Correction: Replace wiping cloth water once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Gravy 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*
Observation: Turkey and meat loaf cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Ref unit was turned down during inspection.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) lunch meat in the refrigerator, the food should have been discarded 2 ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling above cups in dining room is damaged and needs to be replaced.
Correction: Repair or replace ceiling to make it smooth and easily cleanable and provide protection to articles below..
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02/05/2014 | Routine | |
| No violation noted during this evaluation. | 09/04/2013 | Follow-up | |
Check food temperatures inside ref units with metal stem food thermometers to make sure PHF is maintained at 41 F or below.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Beans and chicken salad 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: Under counter cold holding unit at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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08/28/2013 | Routine | |
Cooling information supplied.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
( Cooling methods information and temo logs sheets supplied.)
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the area above slicer.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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12/12/2012 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Precooked sausage links and paddies stored at room temp at cook line. Paddies were 65.8 F and links were 59 F.
Correction: All potentially hazardous foods must be kept at 41 degrees or less.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked. Other foods are mentioned.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Responsibilities of Owner or Proprietor
Observation: Ash trays and/or smoking paraphernalia present in non-smoking area.
Correction: Remove ash trays or smoking paraphernalia from non-smoking area.
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12/20/2011 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Pancake House, 1840 Apperson Drive, Salem, VA 24153 »