- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ham (46 F), Turkey (53 F), Bolagna (45 F) and Tomatoes (45 F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Ice will be put in deli case to help maintain proper cold holding temperatures of 41 F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Another method of temperature control was observed after time was implemented as the control. Foods on time control policy were not being discarded and hot and cold holding was observed (the food was either reheated or placed under refrigeration).
Correction: The time control policy was discarded and foods on the line will be hot and cold held.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. A QT-10 test kit was being used, but was not for the specific sanitizer in use.
Correction: Obtain a QT-40, or QT-44 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Quaternary Ammonia Sanitizer solution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. The sanitizer is dispensed too strong at a concentration of 500+ ppm.
Correction: Utilize only quaternary ammonia sanitizer that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces. The recommended concentration is 200 ppm according to manufacturers label.
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04/29/2013 | Routine | |
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