Staff missing door seal gaskets when cleaning prep fridges
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: beef/ chicken in middle prep unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/17/2015 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
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11/12/2014 | Risk Factor | |
Check water temp in dish machine, gauge not working.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
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11/26/2013 | Routine | |
Clean facility. Reviewed glove usage with PIC- remove gloves when not engaged in handling food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Center #2 prep unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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12/14/2012 | Risk Factor | |
Reviewed 2 stage cooling with staff. Reviewed written health policy with owner. No violation noted during this evaluation. | 12/08/2011 | Risk Factor Assessment | |
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