Pat's Cakes & Deli, 136 E King St., Strasburg, VA 22657 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Thawing (corrected on site)
Observation: Improper methods used to thaw ground beef and pork barbecue.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°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
- Cooling Methods (corrected on site)
Observation: Observed pasta salad cooling covered.
Correction: Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chili and portioned cheese and sour cream in the refrigeration unit are not properly dated for disposition.
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. Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
|
02/08/2016 | Routine | |
Facility is using a white board to label times for the Time as a Public Health Control plan.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed Taco Soup (in the crock pot) at 103°F after "reheating".
Correction: Rapidly reheat the soup so that the temperature reach 165°F within 2 hours.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Facility did not have a small-diameter probe thermometer for verifying the temperatures of thin masses of foods.
Correction: Obtain a small-diameter probe thermometer.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed "splashless" bleach used as a sanitizer.
Correction: Discontinue use of "splashless" bleach since it is not an approved sanitizer. Obtain a sanitizer that is labled for use as a sanitizer.
|
09/10/2015 | Routine | |
| No violation noted during this evaluation. | 08/13/2014 | Risk Factor | |
Discussed thawing of commercially prepared pre-cooked chicken, cooling of items uncovered, utensil storage, and sanitizer test kit (if using tablets a quaternary ammonia test kit is needed).
Thermometer in the GE cooler needs to be replaced.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed TCS food imes cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or use time as a public health control.
|
06/27/2013 | Risk Factor | |
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