- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The temperature measuring device probe was not observed cleaned before use and/or storage.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall covering around the freezer door is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering around the freezer door to make it smooth and easily cleanable.
|
01/28/2016 | Routine | |
| No violation noted during this evaluation. | 11/19/2015 | Risk Factor | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Sliced Ham in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering around the freezer door in the kitchen is not smooth and easily cleanable. There were also floor tile missing in front of the door.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable. Replace floor tile.
|
08/20/2015 | Routine | |
| No violation noted during this evaluation. | 03/17/2015 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
|
09/11/2014 | Routine | |
HACCP review and training inspection. Discussed HACCP principles with manager as well as documenting receiving and cooling temperatures in the manual.
No violation noted during this evaluation. | 05/05/2014 | Training | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw ham.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall around walk-in freezer is not maintained in good repair. Paint peeling.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
09/11/2013 | Routine | |
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall behind cooker and around walk-in freezer is not maintained in good repair. Paint peeling.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
03/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about Stonewall Jackson Elementary, 2045 Euclid Ave, Bristol, VA 24201 »