- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The Brunswick stew was not reheated to a sufficient temperature (165°F) and time (15 seconds minimum) within 2 hours of being removed from refrigeration.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and then reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours. Corrective action taken: the stew was discarded, thank you.
- Critical: Reheating for Hot Holding*
Observation: The @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@ was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
|
02/19/2016 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee was eating in the food preparation and serving area, where this action may contaminate food, clean equipment or utensils, or other items needing protection.
Correction: Provide, and use, a designated area where employees may take breaks to eat, so as not to contaminate exposed food
|
08/21/2015 | Routine | |
This inspection was received by Shanell Curry.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning her hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Hair Restraints - Effectiveness (corrected on site)
Observation: An employee was observed working in the food service area (preparing and serving food such as bagles) without sufficient hair restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, or other effective restraints, designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff if they are only serving beverages and wrapped or packaged foods, if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use: cloth used to clean the milk-foaming nozzle on the espresso machine being stored on top of the machine between uses.
Correction: Ensure wet wiping cloths are stored between uses in a labeled container of chemical sanitizer at the proper concentration.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) breakfast parfaits (yogurt + fruit, and granola topping) in the refrigeration unit is not properly dated for disposition. (It is recognized that the parfaits are usually consumed within 4 days after preparation.)
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of sanitizer for wiping cloths was not properly labeled.
Correction: Working containers of toxic items, such as sanitizer, are to be properly labeled with contents. Identification of these containers with the common name of the material, or as "sanitizer", helps prevent the dangerous misuse of the contents.
|
02/25/2015 | Routine | |
| No violation noted during this evaluation. | 09/12/2014 | Routine | |
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
03/06/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed food (pork BBQ
Correction: roasted-chicken pieces) in the refrigeration unit was not properly dated for disposition after opening.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the single-door reach-in refrigerator in back room is not accurate.
Correction: Provide a temperature measuring device, for each refrigeration unit (cooler/freezer), that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. Locate these devices in the warmest part of the refrigeration unit where they can easily be read by food workers so that the temperature of the unit can be easily and routinely monitored.
|
04/02/2013 | Routine | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Refuse - Outside Storage Prohibitions
Observation: Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment.
Correction: Properly dispose of all refuse with food residue to prevent pest activity.
|
09/21/2011 | Routine | |
Restaurant representatives - add corrected or new information about The Local, 4337 Irvington Rd. P. O. Box 691, Irvington, VA 22480 »