- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the "Knife Storage Blocks" is not cleanable.
Correction: Do not use knife storage blocks as the "Knife slots" do not permit easy cleaning.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The temperature measuring device probe was not observed cleaned before use and/or storage.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
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06/03/2015 | Routine | |
Good date labeling. Employee Health is stressed with employees at the opening of camp.
- Hands - Where to Wash (corrected on site)
Observation: A food employee entered the kitchen from the dining area and began washing dishes without first washing his hand at the hand sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Sausage patties stored in closed zip-lock bags
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. 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.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors to ladies room are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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06/05/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Mashed Potatoes/44, Pork BBQ/44, Cooked Chicken Breasts/45 in 3-door unit. All PHF/TCS items relocated to working unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Both Stand Mixers.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level (Spray nozzle) is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners stored over 3-vat sink. All products relocated to another location in the establishment
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/12/2013 | Routine | |
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