- Critical: Employee Health* (corrected on site)
Observation: PIC is not aware of the reporting procedures concerning information about employee health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: She crab soup noted not being adequately cooled to prevent the growth of harmful bacteria.Ribs cooked earlier were being cooled improperly in a 6" pan covered with foil cover and were 82-108F after 1-1/2 hours. Ribs were then reheated to 165F and cooling process restarted after spreading the ribs out on sheet pans ;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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods on top of left and middle sandwich units cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The leftover foods from Sunday buffet in the refrigeration unit were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Batter for breading for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the TPHC policy.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
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03/07/2016 | Risk Factor | |
Discussed Thanksgiving menu and preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS foods are held in the following cold holding units at improper temperatures:
Right side sandich unit(Stephanos)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair or replace the units.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Stephanos refrigeration unit does not appear to be capable of maintaining 41 F or below.
Correction: Provide additional refrigeration necessary to maintain food items at proper temperature. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Steamer and tilt skilet were observed in a state of disrepair and damaged. Doors on refrigeration units in Stephanos are in poor repair.
Correction: Repair 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors are not maintained in good repair. Ceiling tiles are soiled and not washable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/23/2015 | Follow-up | |
Recheck of following risk factors:
1. Cold holding-Middle sandwich unit and 2 door Continental unit,(Seasons) and left side sandwich unit (Stephanos) are capable of maintaining 41 F or below. Right side sandwich unit(Stephanos) is not
operational
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Broccoli soup is noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS foods are held in the following cold holding units at improper temperatures:
Right side sandich unit(Stephanos)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair or replace the units.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Several refrigeration units do not appear to be capable of maintaining 41 F or below.
Correction: Provide additional refrigeration necessary to maintain food items at proper temperature. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Steamer and tilt skilet were observed in a state of disrepair and damaged. Doors on refrigeration units in Stephanos are in poor repair.
Correction: Repair 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing fixtures on the following facilities are in poor repair:
1. three compartment sink
2. wait hand sink
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors are not maintained in good repair. Ceiling tiles are soiled and not washable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/20/2015 | Follow-up | |
- Food Display (repeated violation)
Observation: The food on display is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken and shrimp.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling* (corrected on site)
Observation: Three soups, prepared last night and stored in the walk-in box, are noted not being adequately cooled to prevent the growth of harmful bacteria.48F,48F,50F. All other TCs foos held are37-40F. They were discarded.
Correction: 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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS foods are held in the following cold holding units at improper temperatures:
1.Middle sandwich unit(Seasons)
2.Two door Continental unit(Seasons)
3.Right side sandich unit(Stephanos)
4.Left side sandwich unit(Stepanos)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair or replace the units.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Several refrigeration units do not appear to be capable of maintaining 41 F or below.
Correction: Provide additional refrigeration necessary to maintain food items at proper temperature. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Steamer and tilt skilet were observed in a state of disrepair and damaged. Doors on refrigeration units in Stephanos are in poor repair.
Correction: Repair 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: reach-in boxes and shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing fixtures on the following facilities are in poor repair:
1. three compartment sink
2. rear kitchen hand sink
3. wait hand sink
Correction: Repair and maintain all plumbing components ans fixtures.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen-3 ceiling fixtures are not working.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors are not maintained in good repair. Ceiling tiles are soiled and not washable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/04/2015 | Routine | |
Discussed temporary event
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: Beans(107), ribs(107-112F) and mashed potatoes(103F) are hot holding at improper temperatures. The products were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. other food in the hot holding unit are held above 135F.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Hold at 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Melon(45F), broccoli salad(44F),potato salad(45F) are held on ice at improper temperture. Hot dogs and rice, wrapped in plastic bags, are packed too tightly on top of a cold holding unit and are held at improper temperatures.
Correction: Provide sufficient ice contact where applicable. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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09/30/2015 | Risk Factor | |
Walk-in unit is the only unit that is operationally out of compliance. Correct violations as soon as possible.
- Thawing (corrected on site)
Observation: Improper methods used to thaw macaroni & cheese(85F) and sausage on top of the pizza oven.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling* (corrected on site)
Observation: Prime rib(48F), cooked last night, is noted as not being adequately cooled to prevent the growth of harmful bacteria. It was discarded.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS foods are held in cold holding, walk-in box at improper temperatures(42-45F).A new ton and a half compressor was installedlast night. Gaskets are on order. Thermostat was lowered.
BBQ is held in souffle cups at improper temperature in Stephanos.It was corrected by removing from sixth pan and placing directly in unit.Cheese stackd too tightly on top of new sandwich unit. It was relocated. Tomatoes (60 F) are held at inmproper temperature in Stephanos, because they were double panned. They were relocated.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard or consume within 4 days.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Doors on several refrigeration units were observed in a state of disrepair and damaged.
Correction: Repair the doors 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 doors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Hot water fixtures at 2 hand basins are in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the dry good room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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07/17/2015 | Follow-up | |
A notice of alleged violation was issued. Six refrigeration units do not appear to be capable of holding TCS foods at 41F or below. Many foods are being held on ice inside these units. Correct above violations as soon as possible or w/i 10 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS foods are held in 3 cold holding units at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard if in danger zone for 4 hours or more.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS foods are held in six cold holding units at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Many refrigerstion units are in poor repair and not holding TCS foods at proper temperature.
Correction: Provide additional refrigeration necessary to maintain food items at 41 F 0r below.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Doors on several refrigeration units were observed in a state of disrepair and damaged.
Correction: Repair the doors 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 doors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Hot water fixtures at 2 hand basins are in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the dry good room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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07/01/2015 | Follow-up | |
Recheck of cold holding of TCS foods
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods are held in 3 cold holding units at improper temperatures.: rice in souffle cups in middle sandwich unit,shrimp and tomatoes in the Continental dessert unit, meat in Continental meat box.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (corrected on site)
Observation: There were no temperature measuring device located in the several refrigeration uints..
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.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Many refrigerstion units are in poor repair and not holding TCS foods at proper temperature.
Correction: Provide additional refrigeration necessary to maintain food items at 41 F 0r below.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Doors on several refrigeration units were observed in a state of disrepair and damaged.
Correction: Repair the doors 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 doors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Hot water fixtures at 2 hand basins are in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the dry good room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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06/30/2015 | Follow-up | |
Walk-in box(39F) is not holding temperatures of TCS foods. The sandwich units in Seasons cannot be assessed since most of foods were relocated from this walk-in box and are not at proper temperature. Several units do not have thermometers as required. One unit in Stephanos is not holding TCS foods at proper temperature. TCS foods were iced.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Many TCS foods are held in cold holding units at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods that are >45F and have been in dangger zone for 4 hours or more.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Many refrigerstion units are in poor repair and not holding TCS foods at proper temperature.
Correction: Provide additional refrigeration necessary to maintain food items at 41 F 0r below.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Doors on several refrigeration units were observed in a state of disrepair and damaged.
Correction: Repair the doors 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 doors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the dry good room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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06/12/2015 | Follow-up | |
Walk-in box(44F) is not holding temperatures of TCS foods. Repair walk-in box asap. The sandwich units and Continental units in Seasons cannot be assessed since most of foods were relocated from this walk-in box and are not at proper temperature. Several units do not have thermometers as required. One unit in Stephanos is not holding TCS foods at proper temperature. TCS foods were iced. TCS foods that were >48F were discarded. Buffet was re-organized to facilitate cold-holding with ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Many TCS foods are held in cold holding units at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods that are >45F and have been in dangger zone for 4 hours or more.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the several refrigeration units.
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.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Many refrigerstion units are in poor repair and not holding TCS foods at proper temperature.
Correction: Provide additional refrigeration necessary to maintain food items at 41 F 0r below.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Doors on several refrigeration units were observed in a state of disrepair and damaged.
Correction: Repair the doors 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 doors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the dry good room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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06/12/2015 | Follow-up | |
Review of temperature logs. problems are noted with not monitoring on all dates and for all refrigeration units. Hot holding is also monitored instead of cold holding. Discussion with a PIC as to how to properly monitor cold holding.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Many refrigerstion units are in poor repair and not holding TCS foods at proper temperature.
Correction: Provide additional refrigeration necessary to maintain food items at 41 F 0r below.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Doors on several refrigeration units were observed in a state of disrepair and damaged.
Correction: Repair the doors 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 doors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the dry good room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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05/20/2015 | Follow-up | |
Implemented the Cold-holding & Cooling Project-establishment of an intervention plan for cold holding.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Many refrigerstion units are in poor repair and not holding TCS foods at proper temperature.
Correction: Provide additional refrigeration necessary to maintain food items at 41 F 0r below.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Doors on several refrigeration units were observed in a state of disrepair and damaged.
Correction: Repair the doors 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 doors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the dry good room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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05/15/2015 | Follow-up | |
Correct above violations within 10 days. Implemented the Cold Holding & Cooling Project.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Display (corrected on site)
Observation: The food on display is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: TCS foods are not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate for ambient TCS foods placed on top of sandwich units.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS foods are held in the Walk-in box at improper temperatures.See observation tables.
TCS foods are held in the left side sandwich unit in Seasons at improper temperatures.
TCS foods are held in the Continental unit at improper temperatures.
TCS foods are held in the Stephanos right side sandwich unit at improper temperatures.
TCS foods are held on ice at buffet at improper temperature.
Breading mixtures and egg wash at cooking line is held at improper temperature.
Correction: Relocate TCS food if held less than 4 hours in danger zone and Discard the food if held greater than 4 hours in danger zone.
Relocate TCS food if held less than 4 hours in danger zone and Discard the food if held greater than 4 hours in danger zone.
Relocate TCS food if held less than 4 hours in danger zone and Discard the food if held greater than 4 hours in danger zone.
Relocate TCS food if held less than 4 hours in danger zone and Discard the food if held greater than 4 hours in danger zone.
Relocate TCS food if held less than 4 hours in danger zone and Discard the food if held greater than 4 hours in danger zone.
Relocate TCS food if held less than 4 hours in danger zone and Discard the food if held greater than 4 hours in danger zone. TPHC policy can be implemented for breading and egg wash.Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS foods are held in the left side sandwich unit in Seasons at improper temperatures
Correction: Relocate TCS food if held less than 4 hours in danger zone and Discard the food if held greater than 4 hours in danger zone.
- Cooling, Heating, and Holding Capacities
Observation: Many refrigerstion units are in poor repair and not holding TCS foods at proper temperature.
Correction: Provide additional refrigeration necessary to maintain food items at 41 F 0r below.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: Doors on several refrigeration units were observed in a state of disrepair and damaged.
Correction: Repair the doors 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 doors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Hot water fixture on the wait hand sink is in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were available at the hand washing lavatory in the wait area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the dry good room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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05/07/2015 | Routine | |
Consumer advisory on menus has disclosure and reminder. When menus are printed again move the star(*) to the specific food item that is raw or undercooked.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Food contact surfaces of the cutting boards used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of cutting boards no less than every 4 hours to prevent the growth microorganisms on those surfaces.
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02/19/2015 | Risk Factor | |
A thorough cleaning has been conducted. Restaurant is voluntarily closed today for repair of a water pipe leak. Affected area in the kitchen is segregated. Operations will resume today once water is restored. A review of extermination records was performed, and there is no evidence of pest activity today. Cutting boards and ceiling tiles are to be replaced.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) are heavily scratched, scored, and stained. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles are not washable and maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/20/2015 | Follow-up | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) are heavily scratched, scored, and stained. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: plates,cutting boards, kitchenware on clean dish storage shelves.
Correction: Clean and sanitize these surfaces for food contact as soon as dish machine is available for use after hot water is restored.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk-in bxes,reach-in boxes,undercounters,storage shelves..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Water Capacity* (corrected on site)
Observation: The water source and system serving this food service establishment has been interrupted for repair of a damaged water line and food operations have continued. The health department was not notified and preventative measures were not in place to accomodate handwashing and dish washing operations.
Correction: EHS is to confer with his/her supervisor for closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910),Preventative measures were implemented and water supply was restored in a timely fashion.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Hot water fixtures at hand basins in kitchen and ladies restroom are in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the dry goods storage room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles are not washable and maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls ,floors, and ceilings in the kitchen and bar are 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.
- Pests - Controlling Pests*
Observation: Roaches were noted.Harborage conditions may exist due to unsatisfactory sanitation level.
Correction: Continue to consult with an exterminator.Eliminate harborage conditions and thoruoghly clean the establishment. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of insecticides are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of insecticides must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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01/06/2015 | Routine | |
Add times of discard to the TPHC policy for batters.Table tents were temporarily to be utilized for consumer advisory until menus are revised.Issued permit.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: One make tables appear to be incapable of holding TCS foods at 41 F or below.TCS foods are held properly with ice.
Correction: Repair or replace refrigeration that is necessary to maintain food items at proper temperature. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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10/24/2014 | Follow-up | |
Correct risk factor observations within 10 days.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Evidence that employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.(flour bins)
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled and sliced/diced tomatoes stored on top of a refrigerated make table were not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
- Critical: Cooling* (corrected on site)
Observation: She Crab soup(136F) in a large 4 gallon lexan container is stored in the walk-in box and is noted not being adequately cooled to prevent the growth of harmful bacteria. There is no ice bath or reduction method.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food are held on top of a right, left, and middle refrigerated make table cold holding at improper temperatures: right-cheeses-45-46F
Correction: left-melon-44F,chicken salad-44F
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is an inadequate consumer advisory for the undercooked or raw animal foods. There is no disclosure.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Cooling, Heating, and Holding Capacities
Observation: Three make tables appear to be incapable of holding TCS foods at 41 F or below.
Correction: Repair or replace refrigeration that is necessary to maintain food items at proper temperature. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ovens,grill,stovetop.
Correction: Clean and sanitize these surfaces for food contact.
- 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: reach-in and walk-in box shelves,undercounters/storage shelves,interior of ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment food contact surfaces of cutting boards/utensils were soiled and not observed cleaned and sanitized.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination or at least every 4 hours.
- Light Bulbs Protective Shielding
Observation: Light bulbs in several ceiling fixtures in the kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Ceiling tiles are not maintained in good repair and washable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling tiles and floors are 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.
- Pests - Controlling Pests*
Observation: Flies are noted.PIC has consulted with an exterminator.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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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10/13/2014 | Routine | |
Great improvement overall since last couple inspections. Keep up the good work.
No violation noted during this evaluation. | 08/12/2014 | Routine | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw chicken. chicken was thawing in container of standing water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Deep container of beef tips was cooling in the walk-in covered. Temperature was 89F @1/2hr.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the Stephano's serving counter is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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05/13/2014 | Routine | |
Permit Issued.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Stephano's).
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Scallops under pork ribs and ground beef.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoop stored with handle in contact with ice. Ice cream scoop stored in dipper well with water off.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the salad prep cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Spoons with serving part stored up in container.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in by dish machine and over grill not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the Dry storage/ mop sink area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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10/23/2013 | Routine | |
The broiler cold holding unit is now cold holding at proper temperatures. A consumer advisory has been manually placed on menus. New menu's will be ordered soon and PIC will email a rough draft to sarah.grenier@vdh.virginia.gov
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the storage shelving is rusting, the original paint has came off and is no longer smooth and easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor in kitchen and storage areas is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Florescent ceiling lights in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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07/12/2013 | Follow-up | |
Ensure proper backflow prevention device is attached to mop sink. Correct all critical observations within 10 days, all noncritical observations within 90 days.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cheese (48-56°F) cold holding at improper temperatures in top of salad prep refrigeration unit. Ribs (47°F), steak (46°F), hamburger (47°F), cold holding at improper temperatures in stand-up broiler refrigeration unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Cheese should not be stacked higher than chill line in pan. Repair stand-up broiler unit.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked eggs provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the storage shelving is rusting, the original paint has came off and is no longer smooth and easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor in kitchen and storage areas is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Florescent ceiling lights in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: The quaternary ammonia sanitizer was made too strong in excess of 400 ppm and is not being used in accordance with law or the manufacturer's use directions.
Correction: The quaternary ammonia sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
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06/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Season's Restaurant/Stephano's Pizzeria, 110 South Henry Street, Williamsburg, VA 23185 »