All employees that handle food need to attend Food Handler's class. All risk factor violations were corrected during inspection. GRP violations must be corrected ASAP or within 90 days.
Per PIM 05-01, milk cannot be served out of pitchers as observed. Milk must be served out of original container or approved bulk dispensing unit.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cream cheese and yogurt in self serve refrigeration unit were 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: Time as a Public Health Control* (corrected on site)
Observation: Sausages for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
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. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Sponges, Use Limitation (corrected on site)
Observation: Sponges are being used to wipe down food contact surface of the @EQUIPMENT@.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the freezer and self serve refrigeration unit, and no bayonette thermometer was available
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. Obtain a bayonette thermometer to monitor temperatures of foods in cold holding as well as proper recieving temperatures.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the dishes and serving equipment were not properly sanitized
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination improperly stored on the floor.
Correction: Store single service items in their original protective packaging elevated off the floor
- 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.
|
04/05/2016 | Routine | |
Restaurant representatives - add corrected or new information about Sleep Inn Historic Continental Breakfast, 220 Bypass Road, Williamsburg, VA 23185 »