Use ice baths and or pre chilled pans agitation and shallow layers of product to properly cool ground meats to 70 F with in 2 hours. PIC needs the Managers Certification Course.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Pizza peels stored on soiled surface of oven.
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: Time as a Public Health Control*
Observation: Ground sausage and beef 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.
Correction: Product was labeled and use up within 2 hours. Written time procedures must be kept on site and must be established with 1 day.
- Critical: Time as a Public Health Control*
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.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surfaces of the cooked meats containers not easily cleanable,.
Correction: Replace the residental plastic food containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Use food grade storage containers that are easy cleanable. Replace in 10 days.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy Correct in one day.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in kitchen adjacent to entrance door and handsink is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable. Correct in 30 days.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the kitchen is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Correct in 30 days.
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01/12/2016 | Routine | |
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