No violation noted during this evaluation. | 10/30/2015 | Risk Factor | |
Owner/ Manager knowledgeable on food safety risk factors and employee health. Employees observed washing hands and wearing gloves during inspection. Foods stored properly, thermometers in all refrigerated units and all foods being held at proper temperatures. Fish, seafood, meats, potato dishes, hush puppies, salad dressings and desserts prepared in house/on site.
- Critical: Cooling* (corrected on site)
Observation: Grilled Chicken not being adequately cooled to prevent the growth of harmful bacteria. 75 degrees after 3 hours.
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. PIC discarded food immediately
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked Steak and Hamburgersare provided on the menu, menu board, table tent or brochure without proper disclosure.
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. PIC is going to provided a consumer advisory on the menu immediately.
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07/29/2014 | Routine | |
Owner/ Manager knowledgeable on food safety risk factors and employee health. Employees observed washing hands and wearing gloves during inspection. Foods being cooled using ice baths. Foods stored properly, thermometers in all refrigerated units and all foods being held at proper temperatures. Ready-to-eat foods date marked as required. Fish, seafood, meats, potato dishes, hush puppies, salad dressings and desserts prepared in house/on site. No violation noted during this evaluation. | 10/16/2013 | Routine | |
Manager knowledgeable on food safety risk factors and employee health. Employees observed wearing gloves and Julio observed wearing gloves when cutting lettuce for salads. Using ice baths, cooling wands and dividing into smaller amounts to cool soups & sauces, and other food items. Fresh pizza prepared on site. Microwave ovens used only for heating some dessert items. All foods are made from scratch (home made). They have an excellent pest control program in place and have a licensed exterminator coming in twice per month to avoid issues with any pests.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Potato Slicer, Electric mixer blade.
Correction: Clean and sanitize these surfaces for food contact.
- Wall and Ceiling Coverings and Coatings (corrected on site)
Observation: Ceiling tile over meat grinder in meat processing area was missing.
Correction: Attach ceiling covering so it is easily cleanable.
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05/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Pano's, 3190 South Main Street, Harrisonburg, VA 22801 »