Always monitor TCS food product to ensure a cold holding temperature of 41 F or below.
- Food Storage, Prohibited Areas (repeated violation)
Observation: Prepackaged drinks and items observed improperly stored under the water/sewer pipes in the downstairs storage room C1-552.
Correction: Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Breakfast sandwiches (69 F) in the sandwich reach-in refrigerator observed cold holding at improper temperature. Product was discarded by the person in charge. The refrigeration unit had been accidentally unplugged.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: Light bulbs in the upstairs and downstairs storage areas observed not properly shielded.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
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12/21/2015 | Routine | |
- Food Storage, Prohibited Areas
Observation: Prepackaged drinks/items observed improperly stored under the water/sewer pipes in the downstairs storage room C1-552.
Correction: Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
- Light Bulbs, Protective Shielding
Observation: The light bulbs in the upstairs and downstairs storage areas were observed not properly shielded.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
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01/09/2015 | Routine | |
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing station at the front counter is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Plumbing System/Maintained in Good Repair
Observation: The front line dump sink was observed leaking.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding
Observation: The light bulbs in the top portion of the display unit are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
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01/15/2014 | Routine | |
- Equipment/Good Repair and Proper Adjustment
Observation: The cabinet under the prep sink is in poor repair.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Critical: Licenses for Food Establishments
Observation: The food establishment does not have a valid license, expired in Dec 2012
Correction: No person shall operate a food establishment who does not have a valid license issued to him by the county manager. Only a person who complies with the requirements of this chapter shall be entitled to receive or retain such a license. Licenses are not transferable. A valid license shall be posted in every food establishment in a conspicuous place.
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02/04/2013 | Routine | |
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