Facility no loner using additive to prevent browning minus lemon juice. All food precooked. Hair nets and handwashing observed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ricos soft cheese (with milk) held normally "on shelf" once opened and observed in nacho unit at room temp and 111F holding at improper temperatures. Once opened heat product to minium 135F before placing in to holding unit. At the end of the day cool food to 41F or below. Reheating food for next use should be to 165F. Items discarded.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located one of the open display cases.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: observed hood at the cook line was observed in a state of disrepair and damaged. Caulking is falling and come lose which can fall into foods and contaminate.
Correction: Repair the caulking 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. SFSPac observed bat 150ppm in wiping buckets. Corrected to 200ppm
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the grease/debris trap drawer at the gas stove has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: SFSPac observed at 400ppm being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Corrected to 200ppm
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
04/04/2016 | Routine | |
Facility cooks turkey roast, and all rest of food is precooked items. Food handler cards are current minus one which just expired. Update food handler right away. uses calcium ascorbate as an additive to fruit to prevent browning-approved. Date marking observed and food workers were knowledgeable on food temps and employee health.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Cheese burgers, chicken sandwiches and chicken nuggets hot holding at improper temperature in Delfield hot holding unit, EHS recommend having unit check. PIC pulled items (based on time when cooked) reheated to proper temps and placed back for hot holding and serving line..
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes (48F) and lettuce (45F) cold holding at improper temperatures on sandwich line. EHS recommends having unit checked. Facility can use time or use place food items in ice in unit for cold holding till issue resolve.Based on time items were placed in unit PIC removed items with fresh/cold items.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mop stored on floor on others being stored leaning against wall. Mops need hung with heads facing downward to allow proper air flow to prevent pathogen growth and mop heads downward to prevent contamination of handles.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: SFSPac QT at 3 compartment sink observed at concentration at 400ppm being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only SFSPac QT that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces Solution was corrected to 200ppm
|
09/29/2015 | Routine | |
Mechanical dishwasher, not in use, leaking underneath. Plumber had been there in the morning to assess and will return to correct the problem.
No violation noted during this evaluation. | 04/24/2015 | Routine | |
No violations at time of inspection. EHS Mason Hoggard did witness proper reheating procedures for hot holding (peas reheated to 195) proper cooling (gravy placed in ice bath for rapid cooling). Good hand washing and date labeling was also observed. There are several refrigerator units that are not functioning, they do not appear to be necessary for operation but should be fixed or removed.
No violation noted during this evaluation. | 01/06/2015 | Routine | |
No violations at time of inspection
No violation noted during this evaluation. | 09/24/2014 | Risk Factor | |
- Please designate area in dry storage for return food items.
- Ensure that all lights are shielded and / or shatter proof.
- Please ensure that only essential personnel allowed in kitchen.
- Ice machine was very clean.
- Health cards are up-to-date.
- The kitchen and dry-storage area looked very clean.
- Discussed employee health with manager.
- Health department to send employee health flyer.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans).
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Manager immediately segregated visibly dented cans from non-dented cans in dry storage area.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items were observed stored uncovered in dry storage.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
|
02/24/2014 | Routine | |
- Staff drinks & other items observed in various locations
No violation noted during this evaluation. | 11/04/2013 | Risk Factor | |
- Unable to locate pressure gauge on dish machine. Pressure during the rinse cycle should be 15-25 psi
No violation noted during this evaluation. | 06/03/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Smithfield Middle/High School, 14171 Turner Dr., Smithfield, VA 23430 »