- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Butter blend 64'F on counter and hash browns 57'F on counter, cold holding at improper temperature.(butter blend put in an ice bath and hash browns to be refrigerated)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the two door Traulsen refrigerator is (missing, damaged).
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Microwave Ovens (repeated violation)
Observation: The microwave oven is not commercial.
Correction: Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, contact to make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations.
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06/15/2015 | Routine | |
No hand washing sign at the wait station hand basin. Single use aluminum pans may not be washed and reused. Maintain daily temperature logs.
- Critical: Demonstration of Knowledge*
Observation: A food service employees were working in the food service establishment without having a valid food service card.(correct within a week)
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between.
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 and the container.
- Microwave Ovens
Observation: The microwave oven is not a commercial microwave.
Correction: Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean single use spoons were not observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: A box of gloves and a box of straws were found stored on the floor in the wait station area..
Correction: Store sinlge use items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- 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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09/05/2014 | Routine | |
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