First post opening inspection. Knowledgeable staff and person in charge. Pro-active in addressing and making lasting fixes. Service call placed on the cookline box and it was the only unit that was not cold holding properly. Excellent cold holding on all the other units.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Gnocchi/rissoto cold holding at improper temperatures in the cookline work box.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Temperature log to be kept and service call placed.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for foods that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. New menus will be sent to be evaluated.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the kitchen 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. Make the handsink by the 3-compartment sink easier to use (ie better faucet or other means).
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09/09/2015 | Routine | |
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