Cleanliness of knives has improved however several metal food containers were observed to have food debris on them.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch metal food pans.
Correction: Clean and sanitize these surfaces for food contact.
|
07/01/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several foods that require temperature control were in cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch metal food pans.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: The hub drains near the fryers and the one near the dish washer are slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
|
06/26/2015 | Routine | |
Information regarding final cook time and temperatures for roasts was provided.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The utensils were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
- Physical Facilities in Good Repair
Observation: The floor in some parts of the kitchen is not maintained in good repair
Correction: Maintain physical facilities in good repair.
|
02/10/2015 | Routine | |
Proper date marking of ready to eat foods and proper sanitizer concentrations (200ppm) in wiping cloth buckets. Discussion with person in charge about Jacquard process and it's influence on meat cook temperatures, cutting boards, and bar soda wand.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoop stored on top of uncleaned to sight and touch surface.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. Ordering rack from supplier for side of machine.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the Rear prep line.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Employee provided re-stocking of soap.
|
04/16/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The glass of the sliding door of the meat display case is cracked.
Correction: Repair or replace to prevent the contamination of food stored in this unit.
|
06/24/2013 | Follow-up | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Chili was placed in hot holding without first being reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: The Person in Charge Voluntarily Discarded the Product. Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Chili and baked potatoes in the walk-in refrigerator have not been adequately cooled to prevent the growth of harmful bacteria.
Correction: The Person in Charge Voluntarily Discarded the products. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The glass of the sliding door of the meat display case is cracked.
Correction: Repair or replace to prevent the contamination of food stored in this unit.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of metal food containers were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the dishwasher is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation.
- Hand Drying Provision
Observation: Disposable towels were not available at 3 hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
05/01/2013 | Routine | |
Restaurant representatives - add corrected or new information about Texas Roadhouse, 1860 Evelyn Byrd Ave, Harrisonburg, VA 22801 »