EHS to facility for follow up. Leftover labels in place - but small container of raw chicken again stored over ready to eat foods in walk in refrigerator - discussed with cook and corrected. Time labels again not in place and done during inspection - Ensure that labeling is put in place as part of normal food service practices and food storage is done to prevent cross contamination. Noted dumpster closed on arrival and sanitizer tested at 200 ppm Quats - Some paper left obtain new test paper and test solution at least daily. During follow up noted foul odor - checked restroom with toilet removed from drain to sewer line and pending receipt of toilet parts from co worker from local hardware. Discussed with owner ****Must have working restroom to operate restaurant and ***Must never operate restaurant with open access to sewer. Repairman returned with parts and replacing toilet while EHS present - final repairs for tiles etc. will be done after facility closure. Discussed each year when health permit renewed fill out and sign application agreeing to voluntarily close in the event of an imminent health hazard.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: *Under tabletop refrigerator, bottom shelf under tabletop refrigerator, bottom shelf under food prep table, wall around 3 vat sink, outside of trash can, bottom two shelves for storage shelving, shelf above 3 vat sink.
Correction: Routinely clean these areas. Ensure a cleaning list is in place identifying all items in the kitchen, when they should be cleaned, how and by whom. Adjust as needed.
- Pests - Controlling Pests* (repeated violation)
Observation: 3-4 flies present in facility - going into winter. The following contributing factors seen: *Dumpster open with flies present - Half of lid is broken. *Trash cans in facility soiled. *Cleaning has declined for deep cleaning areas. *Trash cans are not covered.
Correction: *Close dumpster, order new dumpster with intact lids and ensure doors work and drain plug is present. Clean deep cleaning as well as food preparation areas. All areas soiled now, but food surfaces clearly with debris from fixing food today (but ensure wiping done and sanitizing completed no less than every 4 hours and when processes are completed), Replace open trash cans with good quality foot pedal trash cans to prevent hand contamination when accessing trash cans and exclude access and attraction to flies. Keep trash cans reasonably clean.
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11/19/2015 | Follow-up | |
Routine inspection after new process in place for chicken / other associated foods in facility. Overall mixed sanitation. Noted good handwasing, and no bare hand contact, sanitizer present and unable to test a correct testing paper wet - deep cleaning for under equipment, lower shelves and floor under shelving in walk in unit declined. Facility resumed turning down temperature for small hot hold unit due to food quality and not correctly using time to manage food safety. Most food temperatures good, but thermometers unable to be found on arrival - but later located. Poor thawing, leftover labeling and overall good storage to prevent contamination with one item stored incorrectly and fixed. Good employee health knowledge, flyer consulted for diseases, but located at store front counter - *keep flyer where it can be consulted by food workers.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken livers stored on container of ketchup in walk in refrigerator.
Correction: Chicken moved and stored with other raw chicken. Discussed with owner, when looking in refrigeration do overall assessment for temperature, food storage (so it is will not cause contamination) and leftover labeling.
- Food Storage - Prohibited Areas
Observation: Open bag of flour (likely opened today) on floor of dry storeroom. Per owner container available for use.
Correction: Ensure all foods are stored off of the floor and that bulk dry stores are placed in clean containers with lids and are labeled.
- Thawing (corrected on site)
Observation: Raw fish in container of water sitting in 3 vat sink - thawing about 1.5 - 2 hrs temperature checked at 59 F.
Correction: Fish placed in clean food container with ice to speed cooling to 41 F or below. Discussed, thawing in sink must be with slow running cold water overflowing container of fish - never more than 2 hours, even if inside of large item is frozen outside warms rapidly and supports bacterial growth. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Container of slaw, cut tomatoes in tabletop refrigerator since this morning cold holding at 46 and 49 F. Temperatures taken with EHS thermocouple calibrated at 32.1 F.
Correction: Items voluntarily discarded. Other food in unit checked at 40 F and per owner also present since this morning - and unit checked at 40 F. Ensure food is properly stored in refrigerator when no in use for serving customers and that representative food temperatures are taken to ensure foods are adequately cold and hot holding.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Only leftover date labels seen were outdated and clearly old labels for fresh food.
Correction: Ensure all leftovers are labeled with the date prepared or opened (for commercial products) and is not used within 7 days are discarded. EHS will check within next 2 days.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Facility has resumed turning down the temperature for the small hot box due to poor food quality - getting hard and drying out - if kept at temperature. Foods present temperature checked at 118 x 1 - 1.5 hrs, no label present, notebook to record food using time as a public health control unable to be found and directions for using time not posted.
Correction: Owner wrote out directions during inspection. Sandwich labels done. Ensure unit is not turned up and down to avoid using time as a public health control and that time labels are in place, make directions easier to read and post so they will not be removed - keep tracking log near unit - ie. shelf under counter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: *Under tabletop refrigerator, bottom shelf under tabletop refrigerator, bottom shelf under food prep table, wall around 3 vat sink, outside of trash can, bottom two shelves for storage shelving, shelf above 3 vat sink.
Correction: Routinely clean these areas. Ensure a cleaning list is in place identifying all items in the kitchen, when they should be cleaned, how and by whom. Adjust as needed.
- Pests - Controlling Pests* (repeated violation)
Observation: 3-4 flies present in facility - going into winter. The following contributing factors seen: *Dumpster open with flies present - Half of lid is broken. *Trash cans in facility soiled. *Cleaning has declined for deep cleaning areas. *Trash cans are not covered.
Correction: *Close dumpster, order new dumpster with intact lids and ensure doors work and drain plug is present. Clean deep cleaning as well as food preparation areas. All areas soiled now, but food surfaces clearly with debris from fixing food today (but ensure wiping done and sanitizing completed no less than every 4 hours and when processes are completed), Replace open trash cans with good quality foot pedal trash cans to prevent hand contamination when accessing trash cans and exclude access and attraction to flies. Keep trash cans reasonably clean.
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11/18/2015 | Routine | |
EHS to facility to flow of food and dishes for new chicken process and other facility foods. During visit noted some items removed from kitchen as requested to make flow of food easier and stainless table in place for cleaning chicken and separate cart in place to get chicken from walk in refrigerator, and prepare to cook. Dish sink remains very crowded - suggest adding a food preparation sink possible arrangement mentioned. During visit chicken dip water placed on clean, sanitized part of sink - but no dishes present. Discussed flow of dishes must go from dirty to clean and sanitized and sink must be cleared out, cleaned and sanitized between each different use for dishes then food and so on. EHS will again assess during next visit. Flies continue to be present - suggestions made to reduce attraction to flies. Overall flow of food and cleaning improved, with some additional improvements needed. Next inspection to assess process and correction of issues routine in 1 month.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Cook missed washing hands after dumping bloody chicken water and handling other items in kitchen such as pot holders and sealed bags of cooked chicken.
Correction: EHS stopped cook before chicken moved from preparation table and bags sanitized, and handwashing done. Discussed with owner and kitchen manager - a distinct break between dirty processes and other tasks must be made - ie handle dirty items wash hands then continue to other tasks.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: The following preparation and storage issues that can lead to cross contamination seen:
1) Stainless table used to clean the chicken directly next to shelving for canned goods - with some dried on drops of chicken rinse water on the shelving leg noted.
2) New food cart used to transport chicken from walk in refrigerator and preparation of chicken to cook directly across from table for preparation of cooked, ready to eat food.
3) Chicken stored in walk in refrigerator stored directly next to and slightly above raw bacon and ham.
4) Boxes of foods stored on floor of walk in freezer - if boxes are placed directly on food preparation tables, preparation surfaces will be contaminated.
Correction: Suggest splashguards between chicken cleaning table and the shelving and between the raw preparation cart and the table for ready to eat foods. Chicken storage next to bacon etc. discussed, if containers moved as planned, cross contamination should be eliminated. Owner shopping for correct size of shelving to store items off of the floor.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: 1) Old sandwich make table without refrigeration used as storage and make surface in front service area. Bread, buns and single service items frequently kept in unit directly next to handwashing sink and under soap and paper towel dispensers where they are subject to splash and drip contamination.
2) Cases of soda etc. stored on the floor making cleaning difficult and increasing the risk of pest infestations.
Correction: 1) Suggest removal of old make table and using equipment sized for available space / and making space for additional food storage equipment. Ensure food and single service items are stored to prevent contamination.
2) Store all items on shelving with wheels or bottom shelf at least 6 inches off of the floor to allow for adequate cleaning, and easy recognition of pest issues.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: 3 vat sink crowded. After discussed, sinks cleaned out and set up - No stoppers present for sink drains with paper towels pushed into drains.
Correction: 1) Discussed, food preparation sink suggested. EHS will again assess during next visit.
**2) Provide stoppers, keep extra to ensure compartments can be used.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving, floors etc
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Flies noted in facility with the following contributing factors seen:
-Dumpsters open with flies present
-Open garbage present in dumpster, either from garbage that is not adequately bagged and contained or access to birds and animals
-Draw string bags of soiled towels present in kitchen, hanging off of the canned shelving.
-Inadequate space for soiled dishes, dish cleaning, and food preparation. Some soiled dishes stacked under end of sink with food debris and flies present.
Correction: Ensure dumpsters are kept closed when not emptying garbage, and are kept reasonably clean. **Dumpster closed before end of inspection. Remove garbage routinely. Obtain smooth durable container with a tight fitting lid to store soiled towels. Clean kitchen with hot soapy water. ***Clean and sanitize in use utensils more frequently. Clean floors, walls, and shelving etc to reduce attraction to flies. **Suggest food preparation sink to allow 3 vat sink to be used for dishes only - will improve both dish process, ability to readily prepare food, and avoid soiled dishes providing attraction to flies. ***Due to presence of flies, keep steam table food / any food that is accessible to flies covered when staff member not present.
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09/16/2015 | Follow-up | |
Facility with new product line Krispy Krunchy Chicken that has been added to facility with special processes, new associated equipment and containers etc. and some old menu items removed. New line and processes in place without contacting health department, and some concerns present. Company representative present during inspection. Follow up within 2 weeks to monitor new processes and check status of organizing and storing all new disposable and all routine store / restaurant items:
-Only hot holding steam table, hot display case and oven (used extensively for cooking so not accessible for hot holding) / some food set out due to lack of hot holding equipment.
-Storage in walk in refrigerator now very crowded with chicken stacked on floor and up / directly next to end part of back shelving.
-Flow of food from walk in refrigerator to fryers would be much easier and significantly reduce the risk of crossing raw with cooked, with a good - easily cleanable food cart.
-Storage in facility with multiple items stored on the floor in back of kitchen and back storeroom both for the restaurant and the convenience store - now with very restricted space due to new large grease / processing tanks and additional items.
Overall good handwashing, glove use, sanitizer was in place and made new at 200 ppm quats and used, in general good food storage (other than concerns of additional raw chicken / crowded refrigeration) and good labeling - mixed employee health knowledge. All food temperatures taken with EHS calibrated thermocouple.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Mixed employee health knowledge.
Correction: Reviewed and new flyer left.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: 1) Old sandwich make table without refrigeration used as storage and make surface in front service area. Bread, buns and single service items frequently kept in unit directly next to handwashing sink and under soap and paper towel dispensers where they are subject to splash and drip contamination.
2) Cases of soda etc. stored on the floor making cleaning difficult and increasing the risk of pest infestations.
3) One set of shelving by walk in refrigerator from convenience store without 6 inch clearance / adequate construction to store any heavy items.
Correction: 1) Suggest removal of old make table and using equipment sized for available space / and making space for additional food storage equipment. Ensure food and single service items are stored to prevent contamination.
2) Store all items on shelving with wheels or bottom shelf at least 6 inches off of the floor to allow for adequate cleaning, and easy recognition of pest issues.
3) Replace shelving that does not allow clearance to adequately clean and limits type of item that can be stored.
- Food - Miscellaneous Sources of Contamination
Observation: 1 new container (sterlite) does not appear food grade.
Correction: Replace container with food grade container. Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Additional meatloaf and chicken and dumplings to refill steam table set on top of oven as adequate hot holding equipment not available tested at 111 and 117 stem temps for 20 and 30 minutes.
Correction: Chicken and dumplings cooled to 65 in < 2 hrs and meatloaf reheated to 220 F in oven in < 2 hrs. Obtain additional hot holding equipment such as hot box "warmer" to ensure hot foods can be adequately held.
- Critical: Time as a Public Health Control*
Observation: 1) Small hot hold display cabinet that cannot hot hold foods to correct temperatures without food becoming hard without time listed.
2) Chicken sandwiches for new product line tested at 117 F in self serve part of the new hot display case.
Correction: 1) Small hot display case to be removed for new product line - until removed ensure time is tracked and LABELED for foods in unit. 2) Ensure sandwiches are marked with start and stop times and are never held past 4 hours from when the sandwiches are made. Sandwiches are made and placed in individual hot sandwich pouches - so changing equipment is not needed.
- Wood, Use Limitation
Observation: Wooden shelving unit placed in kitchen fryer area - wood not sealed to be easily cleanable.
Correction: Remove wooden shelving and replace with smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
- Cooling, Heating, and Holding Capacities
Observation: New product line with raw chicken, fish, biscuits etc. has:
-Increased the use of the oven (removing capacity to use oven as hot holding after food prepared)
-Crowded the walk in refrigerator with boxes of raw chicken stacked on the floor and directly next to food on back shelving - creating a cross contamination risk
-Overcrowded the walk in freezer (with items stored on the floor) Per owner some items in unit will no longer be carried at the facility and will be removed.
Correction: Provide additional refrigeration and hot holding equipment necessary to maintain food items at 41 F and below and 135 F and above and if freezer cannot adequately hold all foods - stored on shelving, provide additional freezer for good food storage. Overstocked equipment does not allow for proper air circulation and/or heat transfer - increases risk of poor food storage and cross contamination issues. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: 3 vat sink overfilled without ability to readily do dishes or food preparation. After discussed, sinks cleaned out and set up - No stoppers present for sink drains with paper towels pushed into drains / allowing for slow drainage of water and ****resulting in dilution of sanitizing solution when water added to sanitizing sink.
Correction: **1) Per owner, food will be done first then sinks cleaned for dishes - **Must either have enough of ALL used utensils, pans etc. to stack until done serving or ensure dishes are done throughout business hours - that dishes are washed, rinsed, sanitized, not just rinsed and dried with paper towels.
**2) Provide stoppers, keep extra to ensure compartments can be used.
- 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: shelving etc
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Pests - Controlling Pests*
Observation: Flies noted in facility with the following contributing factors seen:
-Dumpsters regular and grease open with flies present and bad odor
-Open garbage present in dumpster, either from garbage that is not adequately bagged and contained or access to birds and animals
(trash removal from facility not done right away - but learning new process)
Correction: Ensure dumpsters are kept closed when not emptying garbage, and are kept reasonably clean / odor free. Remove garbage routinely.
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08/20/2015 | Routine | |
Much improved sanitation seen. Follow up inspections do not allow for violations to be edited so all comments will be listed here.
-0080 Good understanding of employee health policy, without knowing all the diseases. New flyer will be sent. Item listed as corrected.
-0160, Good handwashing seen
0850: Food using time as a public health control labeled with preparation and discard times. Process to use time not present - written during inspection. TYPE OR OTHERWISE NEATLY PRINT OUT PROCESS IN EASY TO UNDERSTAND STEPS for how to use time. Post process where easy to refer to by workers. Please start tracking notebook listing foods using times, each day.
0070: Most staff with current district food handler cards. One staff member without card - obtain right away.
2750: Dumpster observed overfilled with doors open -REPEAT. Ensure dumpster is emptied with sufficient frequency to prevent overfilling and easy access to garbage for flies and other pest.
2790: Carpet in Walk in Refrigerator: Corrected.
- Refuse - Cleaning Receptacles (repeated violation)
Observation: Dumpster with putrid odor and flies present.
Correction: Have dumpster cleaned or replaced. Ensure dumpster is maintained in good condition, and garbage is adequately bagged to prevent leaking on the way to the dumpster and in the dumpster and create an ideal breeding site for flies/ attractant to pests.
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06/24/2015 | Follow-up | |
Overall mixed sanitation with poor initial handwashing, corrected during inspection, good glove use, sanitizer present at 200 ppm Cl and used, good overall food temperatures, but very poor use of time as a public health control - more than once try turning up temperature on small display hot box (that cannot adequately hold temperature for food placed in unit) and state they are keeping food hotter. Good food storage and mixed date labeling with some leftover labeling not done. Ensure all leftovers are properly labeled to prevent keeping food longer than 7 days after preparation or opening commercial products. Poor employee health knowledge. Only one staff member - (not present today) with current district food handler cards (district method to ensure that all restaurant workers have basic food safety training). Spot checks for using time will be done before follow up inspection.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. With lapses in sanitation showing areas that training is needed.
Correction: Train all employees in food safety as it relates to their assigned duties. Ensure all staff have current district food handler cards and how to apply knowledge to processes used in this facility.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Staff with mixed knowledge of symptoms that require exclusion from facility, amount of time to wait after symptoms are gone before returning to work, reportable diseases and close contact to reportable diseases (that require exclusion from facility, informing the health department about the diagnosis / or close exposure and clearance from the health department and when needed person's physician before returning to work).
Correction: Flyer left, information discussed, ensure all staff are trained and understand the policy.
- Critical: Hands - When to Wash* (corrected on site)
Observation: After handling raw chicken, worker wiped hands on dry cloth, put on gloves and served ready to eat foods.
Correction: Discussed with owner, and worker washed hands. Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Foods kept in the small hot display case - ie hamburgers wrapped in plastic wrap, sausage links etc. for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Tracking log was also not in use. Sausage link checked at 117 by EHS thermocouple calibrated at 32.0 F.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Refuse - Cleaning Receptacles
Observation: Dumpster with putrid odor and flies present.
Correction: Have dumpster cleaned or replaced. Ensure dumpster is maintained in good condition, and garbage is adequately bagged to prevent leaking on the way to the dumpster and in the dumpster and create an ideal breeding site for flies/ attractant to pests.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material, indoor outdoor carpet with mildew present, located in the walk in refrigerator does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Discard this carpet. If the floor is slippery, place washable mat ie rubber mat in unit to prevent injuries. Ensure it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
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05/15/2015 | Routine | |
Overall mixed sanitation. Observed very good glove use, good handwashing, good food temperatures and storage, mixed labeling for dates and using time as a public health control not done correctly. Immediate issues with time corrected, EHS will stop at facility within a week to check that process is posted. Noted one can dented on the seam. Discussed cans that are not ok to use with owner and need to either discard or make an area separate from cans to be used, labeled, dented cans do not use to return to supplier for exchange. Employee health knowledge mixed for symptoms, and diseases. Discussed eight major allergens and additional requirements for handling raw fish, flyer given. Discussed upcoming requirement to post a statement that inspection reports can be viewed on Virginia Department of Health website.
- Critical: Employee Health* (corrected on site)
Observation: Staff and owner with mixed knowledge of symptoms and diseases that exclude them from the facility until cleared to return.
Correction: Flyer given and discussed. Ensure all staff understand and are familiar with the policy.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Some foods - cases of juice etc. stored on the floor.
Correction: Ensure all items are stored at least 6 inches off of the floor to make cleaning easier and prevent contamination.
- Thawing (corrected on site) (repeated violation)
Observation: Hamburger out on shelf to thaw. Surface temperature checked with thermocouple at 41 F.
Correction: Hamburger placed in WIR during inspection. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Good date labeling in tabletop refrigerator and mixed labeling in walk in refrigerator.
Correction: Ensure all prepared foods are date labeled starting on the day of preparation and to discard if not used within 7 days and all commercially prepared foods are date labeled when opened to discard within 7 days if not used.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Foods in small display case hot holding at 107 stem temp - that use time as a public health control not tracked to ensure they are discarded if not used within 4 hours. Foods that were taken from the small hot case were kept as leftovers this morning. Process to use time as a public health control not posted for easy reference by employees.
Correction: Foods in the case labeled during the inspection and foods that were kept as leftovers instead of discarding were voluntarily discarded during the inspection. ENSURE process is posted for reference.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces and all handles, etc. touched during food preparation not sanitized before arrival of EHS.
Correction: Sanitizing solution made at 200 ppm Cl and used.
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02/04/2015 | Routine | |
Restaurant representatives - add corrected or new information about Park N Shop 8, 301 E Second Ave., Franklin, VA 23851 »