- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: vegetable prep unit is not holding food at 41 F or below. Sliced tomatoes on top are 47 F, chicken salad in refrig is 45 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Chicken salad moved to other prep unit refrigerator during inspection. They will use time control on tomatoes until unit can hold food at 41 F or below.
- Temperature Measuring Devices
Observation: There was no working temperature measuring device located in the vegetable prep unit, the glass door refrigerator and the tan refrigerator.
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.
|
10/07/2015 | Routine | |
| No violation noted during this evaluation. | 03/31/2015 | Routine | |
| No violation noted during this evaluation. | 09/18/2014 | Risk Factor | |
| No violation noted during this evaluation. | 03/05/2014 | Risk Factor | |
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer Turkey recently sliced is in a deep covered container in the prep refrig and on top of the prep unit.
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. Food should be 41 F or below before it is placed on top of the prep unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: cut tomatoes on top of vegetable prep unit are 44 F. Tomatoes are in a Styrofoam container instead of being directly in a pan.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Tomatoes discarded during inspection.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the cooler up front is not corrosion resistant, nonabsorbent, and/or smooth. Cardboard is lining part of the cooler and this is not nonabsorbent or cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove cardboard and replace with a cleanable surface.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of microwaves, inside of meat prep unit and inside of ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Wiping cloths used for food contact surfaces are in a chlorine solution that is >200 ppm.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Sanitizing bucket redone with proper concentration of sanitizer.
|
08/07/2013 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cooler up front is not corrosion resistant, nonabsorbent, and/or smooth. Portion of the cooler is lined with cardboard which is not nonabsorbent or smooth and cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove cardboard and replace with something that meets the above requirements.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice machine was observed in a state of disrepair and damaged. Door on ice machine is broken and cannot be properly opened and closed.
Correction: Repair the ice machine door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the ice machine door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
02/06/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. No sanitizer in wiping cloth bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
|
01/24/2012 | Routine | |
Restaurant representatives - add corrected or new information about Salem Ice Cream Parlor, 404 West Main Street, Salem, VA 24153 »