- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Faucet and drain pipes need repair at the bar.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
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06/18/2015 | Follow-up | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his prior to donning gloves.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures, catfish @ 52°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Faucet and drain pipes need repair at the bar.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Broken plates in the salad prep unit.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: Kitchen equipment and stove catch pans have a debris build-up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the hand sinks not consistantly @ 100°F, intermitant hot water.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors thru the dining room area, under the booths need cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts have a dust build-up over the line prep area.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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06/12/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The drain pipe under the bar 3 compartment sink is leaking.
Correction: Repair the drain pipe to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board in the back prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: Slight grease build-up in the back exhaust hood filters.
Correction: Clean the surface at a frequency necessary to preclude accumulation of grease.
- Indoor Areas - Surface Characteristics
Observation: The kitchen floors need grout in several locations.
Correction: Refinish or replace the floor material at the area designated so it is: smooth, durable and easily cleanable
- Light Bulbs Protective Shielding
Observation: Light bulbs over the dishmachine area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under the back line equipment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/28/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Compressor cover missing on the line reach-in unit.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting boards at the waitstation unit and back prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: Grease / food debris: potatoe ovens and under line grill.
Correction: Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
- Physical Facilities in Good Repair
Observation: Floors need grout
Correction: line prep area and grill area. Ceiling tiles missing, dishmachine area and adjacent to the meat walk-in cooler.
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08/30/2013 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) food in the walk-in cooler was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Non-Food Contact Surfaces
Observation: Grease or food debris build-up: salad prep unit, potatoe warmer rack, convection ovens, and stove catch pans.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
- Light Bulbs Protective Shielding
Observation: Light bulbs in several locations are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: No ceiling tiles in two locations, above the waitstation & the entrance to the walk-in cooler. The floors thru the front kitchen are need grout. Floor tiles at entrance to the walk-in freezer need replacement.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/25/2013 | Routine | |
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