- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Greek yogurt, hot dog and cream cheese cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust the display case and relocate the food products.
|
10/06/2015 | Risk Factor | |
Delitop lowboy prep unit repaired. All food temperatures within regulation.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors UNDER and BEHIND all equipment throughout the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
02/19/2015 | Follow-up | |
Data logger used to observe temperature of pepperoni in unit - back left corner - ok. Data logger used to observe temperature of tuna salad - back middle area - 15 minutes monitored, lowest temperature 44.2 deg. F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. (coffee station)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. (Pasta in the walk in cooler)
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken salad, tuna salad, sliced ham, sliced tomatoes, sliced turkey, sausage, capers, veggie cream cheese in prep station and half and half in the coffee station cold holding at improper temperatures.
Correction: REPAIR OR REPLACE the prep station unit. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Discard sausage and half and half (corrected), re-locate the other food items for today (corrected). Unit will be re-checked on follow up inspection.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the kitchen adjacent to the entrance of the Einstein kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors UNDER and BEHIND all equipment throughout the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: When tested the quaternary ammonium sanitizer was in excess of 500 ppm. Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Adjust to 150 - 400 ppm. Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
02/09/2015 | Routine | |
All critical violations corrected during inspection. Data logger used in Walk in Cooler. Ambient Air measured approx. 39.7 degrees F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken salad, sliced turkey, mushrooms and cream cheese in the 3-door deli top, milk in the 2- door coffee cooler (#1), cream cheese and pesto in the single door prep table reach in, and cheese cake in the single door cooler in the back all cold holding at improper temperatures.
Correction: Cold hold products at 41 degrees F. or below. Adjust the Einstein units. Relocate the cheese cake to the walk in cooler.
- Equipment - Cutting Surfaces
Observation: Cutting board at the 3-door deli top scratched and scorned.
Correction: Repair or replace for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: A large crate of portion cups were observed soiled.
Correction: Wash, rinse and sanitize for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior and exterior of 3-door lowboy observed soiled.
Correction: Clean above noted area.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-vat sink are leaking.
Correction: Repair above noted area.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Behind and adjacent to equipment and walls on the floor area noted in need of cleaning.
Correction: Clean above noted areas.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals observed stored on the counter adjacent to coffee and coffee filters.
Correction: Store chemicals below and separate from food and food contact surfaces.
|
03/25/2014 | Routine | |
Additional cold-holding food temperatures observed inside the Catering walk-in refrigerator: Genoa Salami 40 degrees Fahrenheit, Baked Beans 36 degrees Fahrenheit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Yogurt, butter and half & half observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
07/23/2013 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Shrimp Bisque made the previous evening noted not adequately cooled to prevent the growth of harmful bacteria. Shriimp Bisque was placed in 5 gallon buckets. The buckets were tightly sealed with plastic wrap and an accumulation of water droplets were observed on the underside of the wrap.
Correction: Discard improperly cooled Shrimp Bisque. 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of dirt, grime or food particles:
- front of the Ice-O-Matic ice machine
- interior bottom of the sandwich unit at Einstein Bros. Bagels
- exterior of lid to the bulk cake flour bin
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dirt/ debris observed on floor in the catering dry storage room.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing an old garbage disposal unit under the 3-compartment sink.This item is unnecessary to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
02/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Scdc Einstein Bros. Bagels & Vcu Catering, 810 Cathedral Place, Richmond, VA 23284-3006 »