Critical: Reheating for Hot Holding* (corrected on site) Observation: Observed soup in a bag being put on the line at 130°F.
Correction: Product must be at least 135°F before putting on the hot holding line. Continued to reheat.
Cooling Methods (repeated violation) Observation: Observed chicken and Brussels sprouts cooling (54-60°) in a bulk plastic container with the lid on tight.
Correction: Cool rapidly to 41°F. Putting into bulk container with the lid will not allow to rapidly cool.
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: Observed single use cups and lid's stored directly on the floor next to a floor drain.
Correction: Store off the floor.
Toilet Rooms - Enclosed (repeated violation) Observation: Observed rest-room doors open due to no self closing devices.
Correction: Provide self closing devices.
03/23/2016
Routine
Note: Watch cooling of chicken, breaded chicken, turkey and any items that are heated or roasted in bulk. Found chicken in deep plastic containers tightly covered in the walk in cooler. Recommend spreading product on sheet pans or in shallow layers to cool quickly (uncovered) before placing in plastic tubs and covering. Once food reaches 135F, you have 2 hours to get the temperature down to 70F, then an additional 4 hours to get it to 41F. Use your thermometers to monitor temperatures during cooling process and adjust methods accordingly. No violation noted during this evaluation.
11/10/2015
Risk Factor
Note: sanitizer (chlorine) level at dish machine is slightly elevated (over 100ppm). Permit issued.
Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: Observed open drinks and drinks with no straw (just lid).
Correction: Employees may drink from a container with a lid and straw or they must wash their hands after drinking from a container with a lid/cap.
Cloths - Wiping Cloths - Use Limitation Observation: Wet cloths stored on table top in the back. (no residual sanitizer detected)
Correction: Store wet cloths in sanitizer solution.
Cooling Methods Observation: Improper cooling method for bbq chicken (deep container covered tightly in refrigerator - condensation had accumulated on lid).
Correction: Spread food in shallow layer to cool quickly before transferring to lidded containers.
Toilet Rooms - Enclosed Observation: No self closing devices on restroom doors.
Correction: Install self closing devices on restroom doors - keep doors closed.
Physical Facilities - Cleaning Frequency and Restrictions Observation: Some ice accumulation and food debris on walk in freezer floor.
Correction: Clean regularly.
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