HOODZ cleaned Mar. 29, 2015
- 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: racks of outside smoker in need of detail cleaning.
Correction: Clean and sanitize these surfaces for food contact. correct today.
- Physical Facilities in Good Repair
Observation: Floors in front area not maintained in good repair and requires painting.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct within 90 days.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: wall next to mop sink in need of detail cleaning. Vents in ceiling by dishwashing area in need of detail 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. Correct today.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter in outdoor cooking area.
Correction: Maintain the premise free of litter to prevent harborage conditions. Correct within 30 days.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Insecticides stored in establishment
Correction: Remove unnecessary poisonous or toxic materials. Remove insecticides from kitchen area.
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06/11/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils knives improperly stored between use.
Correction: Store in-use utensils 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.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
Correction: Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink 3. Use an approved alternate manual warewashing method. Prior approval by the local health department is required before any modifications are made to the warewashing area equipment.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the food prep area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pan preventing its use.
- Physical Facilities in Good Repair
Observation: mop sink and area around sink is not 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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04/29/2014 | Routine | |
homemade sauces are being refrigerated until product assessment can me conducted
No violation noted during this evaluation. | 04/19/2013 | Follow-up | |
Provide ingredient list for bbq sauces to ensure sauces are non-phf.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following food-contact surfaces were observed soiled to sight and touch: inside surface and lid to 5 gallon buckets holding sauces soiled, smoking rack unclean and stored on ground outside.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. install handsink outdoors according to outdoor cooking regulations.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: sanitizer at >200 ppm bleach for sanitizing food contact surfaces.
Correction: Ensure that chemical sanitizer reads 50 to 100 ppm bleach so as to not leave a residue on food contact surfaces.
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04/11/2013 | Risk Factor | |
This establishment is in substantial compliance of the Virginia Department of Health Food Regulations. The establishment is approved to open for business. Provide ambient air thermometers in refrigeration units and signage at handsinks before opening.
No violation noted during this evaluation. | 01/30/2013 | Routine | |
Restaurant representatives - add corrected or new information about Shawn's Smokehouse Bbq And Catering, 602 Sperryville Pike, Culpeper, VA 22701 »