Excellent cooking, cold and hot holding temperatures. Discussion about mop/utility sink, new food code, leaking hot holding unit and ice machine, and to stress handwashing.
- 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 chloine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Sample test kit provided.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was >1000.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50-100 parts per million. Drained and water added to bring to proper concentrations. Sanitizer log to be completed.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the rear handsink is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only.
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12/21/2015 | Routine | |
Hand washing sink available with warm water, soap, and towels. Sanitizing wiping cloth solution available at 100 ppm. Reviewed food safety information with PIC: cooking and cooling temperature requirements
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) FOOD in the refrigeration units is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelves under prep tables are dirty.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair. Floor tiles in kitchen are loose and missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/07/2014 | Routine | |
Owner is committed and dedicated to keeping firm clean and organized and will take immediate action to take care of the concerns above.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:
Sides of the deep fat fryer and wall and floor behind equipment.
Correction: Clean and sanitize these surfaces for food contact.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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12/02/2013 | Complaint | |
knowledgeable on food safety risk factors and employee health. Employees observed washing hands and wearing gloves when handling foods. Sauces being cooled by placing in smaller containers, stirring and placing with covers loose in walk-in refrigeration units. Salad dressings, sauces, soups, salads (tuna, potato, cole slaw, etc.) all made in house. No violation noted during this evaluation. | 09/24/2013 | Routine | |
Owner knowledgeable on food safety risk factors and employee health. Employees observed washing hands and wearing gloves when handling ready-to-eat foods. The majority of the foods in the firm are made from scratch. No violation noted during this evaluation. | 05/01/2013 | Routine | |
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