- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution in the dish machine
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.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Sanitization is not occuring in mechanical dish machine: chlorine is not cycling. Maintenance service has been called. Advised to establish sanitizer immersion tank in the interim.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the bagel/bread area to the left rear of cash registers is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
|
01/19/2016 | Routine | |
Smoothie cooler needs a thermometer.
Shelving by the smoothie cooler and table underneath the coffee area had small amount of food debris.
Provided and discussed FDA form 1-B with operator.
No violation noted during this evaluation. | 09/04/2015 | Routine | |
Good hand washing, use of gloves and food handling observed
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The food prep sink is not sealed to adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap observed at entrance door
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
|
03/11/2015 | Routine | |
Critical violation must be corrected within 10 days.
Adequate food testing thermometer and chemical test kits.
- Critical: Cooling*
Observation: Ambient temperature or pre-chilled tomatoes wedges not being adequately cooled to prevent the growth of harmful bacteria. Discarded voluntarily.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
|
09/17/2014 | Routine | |
Adequate thermometer, chlorine dish machine, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Notes:
1. Suggest having the sanitizer dispenser recalibrated. Sanitizer at 75 F was measuring at 300-400 ppm. Aim for 200 ppm.
2. Suggest keeping pans in all empty wells in the tops of the MUT coolers to aid with temperature control. That may have contributed to the slight elevation in the turkey temperature noted in the right MUT cooler.
3. Any staff preparing food in the kitchen or sandwich lines must wear a hair restraint. Even if a hair restraint is worn, it is ineffective if hair is left hanging down in an employee's face.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced turkey in the top of the right MUT cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Refuse - Maintaining Refuse Areas and Enclosures (corrected on site)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
|
03/24/2014 | Routine | |
- Non-Food Contact Surfaces
Observation: Areas in need of being cleaned: Mop sink, under racks used for storing cups, around drain under three compartment sink, behind the ice machine, table under coffee, interior of catering make table, wall/floor behind dish machine/three compartment sink area. Operator explained that deep clean has been scheduled for tonight.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
10/16/2013 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer, chlorine dish machine, and test kit. Reviewed employee health.
1. Hot water heater is currently down, and went down this morning. Repair technician showed up while the inspector was present. Unit is being temporarily patched until a new part arrives and can be installed.
2. Discussed the need for a consumer advisory to be posted somewhere in the facility and on all menus regarding the precooked sirloin steak. If the cook temperature is indeed under 145 F (implying the product is whole muscle
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Staff observed drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Wrapped combo meat cold holding at improper temperatures in left MUT cooler drawers.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
04/17/2013 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer buckets, chlorine dish machine, and test kits. Reviewed employee health.
Schedule a routine cleaning of the ice machine.
Remind staff of proper ways to consume beverages in the kitchen area.
Keep hand sinks clean and stocked at all times. Hand sinks are not intended for any use other than hand washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed two employees drinking from uncovered container in the food preparation area. One drank from a water bottle with a cap and another from a cup with no lid or straw.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Mold present along the inner ledge of the ice machine.
Correction: Clean the interior surfaces of the ice machine at a frequency necessary to prevent mold build-ups, or per manufacturer specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean plastic containers were not observed stored in a position to allow air-drying. Also avoid wet stacking of dishes.
Correction: Store all dishes/containers in a self-draining position that allows air-drying. Dishes should not be stacked until they are dry.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station behind the front serving counter is being used as a dump station. Milk dumped in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Maintaining Refuse Areas and Enclosures (corrected on site) (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the rear prep area by the 3-vat sink.
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.
|
12/11/2012 | Routine | |
Non-critical violation must be corrected within 30 (thirty) days.
The white cutting board along the sandwich prep unit got to the point where it needs to be resurfaced or replaced.
A Quaternary ammonium sanitizer solution in use and at adequate concentration.
- 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: interior of all prep units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
12/08/2010 | Routine | |
Restaurant representatives - add corrected or new information about Panera Bread #783, 11649 Midlothian Tnpk., Midlothian, VA 23113 »