Noted that the general sanitation of the facility needs to be improved and that proper cooling methods need to be implemented.HM
- Person in Charge
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands*
Observation: The Food Employees were observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Cooling*
Observation: Chicken wings were observed not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Place the chicken in shallow containers and place inside the freezer to speed up the cooling down process to meet the following temperature-time requirement: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods and opened packages of commercially processed RTE foods in the refrigeration unit were not properly dated for disposition.
Correction: Mark a "consume by" date on the container of RTE foods and on opened packages of commercially processed RTE foods 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.
- Equipment and Utensils - Good Repair and Calibration
Observation: Found heavily soiled food storage containers with broken lids in the kitchen area to be in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Replace broken food container lids and maintain food containers in a sanitary condition.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The outside freezer door and the storage tray cart were dirty and needed cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The interior surfaces of the Ice Making machine were observed soiled with grime.
Correction: Clean the interior surfaces of the Ice Making machine free of grime and maintain the unit in a sanitary condition.
- Plumbing System Maintained in Good Repair
Observation: The goose neck faucet at the 3-compartment sink and the tap for the hand sink in the Serving Area were in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Toilet Room Receptacle Covered
Observation: The refuse container inside the women's washroom was soiled and in need of cleaning.
Correction: Clean the soiled refuse container.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The dumpster was leaking and foul smelling. Also the ground surface where the grease container sits is in need of cleaning
Correction: Replace the leaky dumpster and have it maintained to control foul odors. Also clean the ground surface on which the grease container sits when unit is emptied.
- Lighting, Intensity
Observation: Light bulbs over the baking unit were either missing or blown
Correction: Restore adequate lighting to the area.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Found the following: The flooring of the Walk-in Shed that houses the Walk-in cooler, single-service utensils and upright freezer to be heavily soiled and in need of cleaning. The dry storage area was untidy and needed to be organized.
Correction: Clean the floor as often as necessary to keep it clean and organize the dry storage area so that the area can be easily cleaned.
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10/22/2015 | Routine | |
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