- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the line reach-in units.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Non-Food Contact Surfaces
Observation: Grease / food debris
Correction: potatoe oven and salad prep unit.
- Indoor Areas - Surface Characteristics
Observation: The floors on the line need grout / repair.
Correction: Refinish or replace the floor material at the area designated so it is: smooth, durable and easily cleanable.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts have a dust build-up.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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04/23/2015 | Routine | |
- Indoor Areas - Surface Characteristics
Observation: The floor material located thru the kitchen does not meet the standard of: smooth, durable and easily cleanable, ie
Correction: needs grout / repair. On work order per mgr.
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03/24/2014 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the line reach-in units and walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures, salad unit @ 58°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: The thermometer in the salad prep unit was broken.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces
Observation: Carbon / food debris build-up: convection ovens.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris..
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Indoor Areas - Surface Characteristics
Observation: The floor material located thru the kitchen does not meet the standard of: smooth, durable and easily cleanable, ie
Correction: needs grout / repair.
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03/19/2014 | Routine | |
- Temperature Measuring Devices
Observation: There were several broken thermometers in the line freezers and a reach-in unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewashing Equipment, Cleaning Frequency
Observation: The exhaust flues of the dishmachine have a debris build-up. The pre-spray wand of the dishmachine has a debris build-up.
Correction: Increase the frequency of cleaning of the flues and spray wand to maintain them in a sanitary manner.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the kitchen used to prepare/store potentially hazardous food items were not being washed, rinsed, and sanitized at regular intervals.
Correction: Clean food-contact surfaces of the kitchen no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Non-Food Contact Surfaces
Observation: Condensate water in the salad prep unit. Food debris in the convection ovens.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of debris.
- Refuse - Maintaining Refuse Areas and Enclosures (corrected on site)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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04/16/2013 | Routine | |
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