Abbreviations: WIC - walk in cooler
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee was observed storing a drink on the top shelf of the bread rack, where it may contaminate food. Drink was removed during inspection.
Correction: Provide a designated area where employees may store drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Package Integrity*
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Observed several dented cans of food in the dry storage area including tuna, stuffed grape leaves and marinara sauce.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored above raw beef in the reach in cooler. Chicken was moved to a lower shelf during inspection.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed knives stored in between the prep unit and the under counter reach in cooler. Knives were removed during inspection.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed cold holding at improper temperatures: 1-single service butter in the salad RIC (45'F), 2-eclair in dessert RIC (51'F), 3-pecan pie in the dessert RIC (50'F), 4-single service coffee milk in the countertop RIC (45). Temperature was adjusted on the units during inspection. A service call was made during inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) lasagna, house marinara sauce, cooked beef, cooked chicken, macaroni and cheese and other items in the refrigeration units are not properly dated for disposition. Items were dated during inspection.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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 - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the kitchen and the sink in the men's restroom are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door on the walk in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Observed a heavy build up of ice around the door, preventing it from closing tightly.
Correction: Defrost the walk in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- 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: 1-knife in the knife rack, 2-knives stored between the prep unit and the lowboy on the cook's line, 3-the utensils in the clean utensil bin at the prep area. Items were taken to the dish machine to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The interior surfaces of the ice machine which was in contact with a non-potentially hazardous food item (ice) was observed soiled with accumulations of grime and debris. Interior was cleaned during inspection.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment and Utensils, Air-Drying Required
Observation: Salad bowls by the slicer were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates and bowls were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the mop sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the dry storage area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry. Mop was hung up during inspection.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of drain cleaner and degreaser not stored separately from insecticides or rodenticides. Insecticide was discarded during inspection.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of drain cleaner and degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed these chemicals stored next to clean pots near the hand sink. Chemicals were moved during inspection.
Correction: Containers of drain cleaner and degreaser must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located in the reach in cooler on the top shelf above ready to eat food. Medicine was relocated during inspection.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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01/26/2016 | Routine | |
Restaurant representatives - add corrected or new information about Paradise Diner, 260 Warrenton, Fredericksburg, VA 22405 »