Observed new staff. Lent my food safety book in Spanish language.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (sandwiches)
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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Observed a large bucket of sauce in the server prep cooler at 106°F. (Observed product halved and cooled to 70°F with ice bath during inspection.)
Correction: 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.
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12/22/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed improper storage of knives. (between prep units, between prep table and wall, between prep table and meat slicer).
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.
- Gloves - Use Limitation (corrected on site)
Observation: Food employee doesn't understand proper glove use. (Observed handling of raw meat with gloved hands and then moving towards ready-to-eat foods. Same employee after removing gloves and washing hands, handled ready-to-eat foods with bare hands.)
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed the left prep unit operating above 41°F. Food within is observed above 41°F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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04/06/2015 | Routine | |
| No violation noted during this evaluation. | 04/28/2014 | Follow-up | |
See note to file.
- Critical: Cooling*
Observation: Observed sauce in 2 door cooler not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: 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: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed dishes being washed but not sanitized.
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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed dishes being washed and then stacked without allowing to air dry.
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.
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04/18/2014 | Routine | |
Observed no violations. Good Job!
No violation noted during this evaluation. | 01/09/2014 | Routine | |
Observed glove use.
- 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) (repeated violation)
Observation: Food cold holding at improper temperature in the salad prep unit and the sandwich prep unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
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05/29/2013 | Routine | |
Please continue to monitor the food items in the sandwich prep unit to ensure the product stays below 41F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed items in the sandwich prep unit cold holding at improper temperature. (Per operator, the unit has been freezing overnight. The technician is coming today to analyze.)
Correction: Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
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01/04/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed items in the sandwich prep unit cold holding at improper temperature. (Door's were left open.) (Begin time control for items in this unit. Repair or replace the equipment to maintain 41F or below. - Operator chose to use ice to keep items below 41F.)
Correction: Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
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12/21/2012 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed items in the 2 door glass cooler haolding improper temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed items in the sandwich prep unit cold holding at improper temperature. (Door's were left open.)
Correction: Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
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12/20/2012 | Routine | |
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