Handwashing, and dishwashing, facilities were being maintained properly.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The sixteen bean soup was "out of temperature" in the soup hot holding unit. The sixteen bean soup was at 101 F.
Correction: When a potentially hazardous "hot food" goes out of temperature, that is below 135 F, it is critical to know when that food went out of temperature. Potentially hazardous "hot" foods must be eaten, or discarded, or rapidly reheated to 165 F, or higher (and then held at 135 F, or higher), within 4 hours of going out of temperature, or there is a risk of foodborne illness. In order to "time as the food safety control" instead of using "temperature as the food safety control" correct procedures must be followed. A time (and date) label or sticker must be placed on the pan containing the soup, that shows the time that the soup went below 135 F (or the time that the soup "hot holding unit" was turned off). Using "time as the food safety control" the soup in the pan, must be eaten, or discarded, at least every four hours . Also, the pan must be replaced with a clean pan at least every four hours. The soup that was out of temperature was immediately discarded by the establishment management. This corrected the violation.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: One of the two handles to the doors of the "max cold" refrigerator was broken. Duct tape was being used to temporarily repair the door handle.
Correction: We require that all equipment be kept in good repair. Duct tape (or foil, or paper) may not be used, even for a temporary repair, because it introduces rough surfaces which are not cleanable at the bacterial level. This violation was immediately corrected bt the establishment management.
|
10/20/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 03/20/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 08/15/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 01/09/2014 | Routine | |
No violations were observed on this inspection.
No violation noted during this evaluation. | 05/23/2013 | Follow-up | |
Handwashing, and dishwashing, facilities were being maintained properly.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: The cook was observed contacting slices of corned beef with his bare hands, when placing slices of precooked corned beef on the grill.
Correction: We do not allow bare hand contact with ready-to-eat foods. This is true, even if the "ready-to-eat food," will be reheated, prior to service. Use disposable gloves, tongs, spatulas. This violation was immediately corrected by the establishment management.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods were "out of temperature" on top of the cold food/sandwich prep bar. Slices of turkey were at 53 F. Potato salad was at 48 F.
Correction: When a "potentially hazardous food" goes out of temperature, that is above 41 F, it is critical to know when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within 4 hours of going out of temperature, or there is a risk of foodborne illness. The cold food prep bar refrigeration unit needs to be "checked out"/maintained, daily. The cold foods need to be managed more carefully. Foods may not be stored in this unit until it is again capable of holding all potentially hazardous foods at 41 F, or lower, at all times. An alternative would be to submerge pans in a tub of ice, so that food temperatures of 41 F, or lower, are maintained. If the restaurant wishes to use "time as the food safety control," instead of using "temperature as the food safety control," for some of these potentially hazardous cold foods, that may be done within the framework of the "food regulations." To use "time as the food safety control, all pans of food must have a label on them, with the time that the food was placed in the pan, and the date clearly marked. The foods in the pan must be eaten, or discarded within four hours of being placed in the pan. Each pan must be replaced with a clean pan at least every 4 hours. The remainder of all potentially hazardous foods on top of the cold food prep bar, and in the 2-door reach-in refrigerator, below, were discarded at 3:00 PM. This corrected the violation.
|
05/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Stella, Bella, And Lucy's, 327 West Main Street, Waynesboro, VA 22980 »