Please obtain a working thermometer for True and CocaCola refrigerators.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Breading for fish & chicken at room temperature, not sifted every 4 hours..
Correction: Relocate breading to a refrigeration unit that is capable of maintaining food at 41°F or below, or initiate a breading procedure to include the following: containers to be stored in clean dry area overnight & when not in use
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat food items in True refrigerator are 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. Discarded food.
- Sanitizing Solutions, Testing Devices (repeated violation)
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, 50-100ppm.
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08/18/2015 | Routine | |
- Sanitizing Solutions, Testing Devices (repeated violation)
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, 50-100ppm.
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03/11/2015 | Follow-up | |
Food handlers observed using good food safety practices. Thank you.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 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, 50-100ppm.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: The handwashing sink at grill is not equipped with a hot water faucet handle, soap and disposable hand towels are not convenient to sink.
Correction: Replace the faucet handle to make hand sink capable of providing an adequate flow of water at 100°F and above. Provide soap and hand towels convenient to hand sink. CORRECT WITHIN 10 DAYS.
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02/06/2015 | Routine | |
Okay to issue permit
- Plumbing System Maintained in Good Repair
Observation: Handle on hand sink is missing, replace handle on hand sink.
Correction: Plumbing systems and components shall be maintained in good repair.
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07/11/2014 | Routine | |
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