The operator provided a digital metal probe thermometer, quat. test strips and an Employee Health policy at this time.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use ( a wiping cloth was observed on a prep table on the cookline).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
|
04/01/2016 | Routine | |
No violations were noted at this time. The operator provided a digital metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection.
Note: CFM: Armahn A. Banks # 9765846 exp. 2/13/18 certification was available at this time.
No violation noted during this evaluation. | 01/11/2016 | Routine | |
No violations were noted at this time.
The operator provided a digital metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection.
No violation noted during this evaluation. | 10/06/2015 | Routine | |
Please email or fax a copy of new managers certification.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The commercially processed ready-to-eat (RTE) sliced turkey was not discarded by the ""consume by"" date. Sliced ham should have been discarded two days ago.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
|
06/25/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Individual butters that were placed out at room temperature cold holding at improper temperatures. If a few butters are placed out to soften for residents, do not place these butters back in the refrigerator. These must be discarded after service.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Light Bulbs Protective Shielding
Observation: Light bulb in the walk-in cooler not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained. (hand sink in the kitchen)
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
|
03/03/2015 | Routine | |
Small cooler in the dining area had large accumulation of ice. Thermometer in the in the back of cooler was reading 44 F. Do not store any TCS foods in this cooler until it is working properly. Thermometer should be stored in the front of the cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Vanilla shakes & melon cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) cheese sauce and sliced turkey in the refrigerator, the food should have been discarded several days ago.
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.
|
10/29/2014 | Routine | |
Excellent focus on food safety.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk and vanilla shake cold holding at improper temperatures. Heavy accumulation of ice noted in the back of the waitstaff cooler. Thermometer in the back of the cooler, on the ice layer, was reading at 40. If new cooler is added ensure that thermometer is placed in the front of the cooler. Dairy based products were moved from the cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
06/18/2014 | Routine | |
The operator provided a metal probe thermometer and quaternary ammonium test strips during today's inspection.
No violation noted during this evaluation. | 02/07/2014 | Routine | |
The operator provided a metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Plated pureed chikenstored inthe bottom of the cookline oven was hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cartons of strawberry shake stored in the wait reach-in cooler were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
09/09/2013 | Routine | |
Two door reach-in cooler is in the process of being replaced.
Do not store any potentially hazardous foods in the two door reach-in until the cooler is repaired or replaced.
Call once cooler has been replaced.
- Critical: Hands - When to Wash* (corrected on site)
Observation: When changing gloves between different tasks, hands should be washed.
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* (corrected on site)
Observation: Chicken salad, chicken breast, and yogurt cold holding at improper temperatures. Foods were voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Victory two door reach-in in the back reading at 44 F.
Correction: Repair the victory reach-in to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the victory reach-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
|
04/09/2013 | Routine | |
Quaternary ammonium sanitizer at proper concentration.
Dish machine rinse at 160+.
Facility is clean and well maintained.
Good focus on food safety.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after handling raw bacon then clean plates. Employee immediately removed her gloves then washed 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.
|
12/09/2010 | Routine | |
Restaurant representatives - add corrected or new information about The Crossings At Ironbridge, 6701 Ironbridge Pkwy, Chester, VA 23831 »