- Equipment - Good Repair and Proper Adjustment
Observation: Condensate leak in the bar cooler.
Correction: Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets of the line prep unit and 2 door reach-in unit need repair / replacement.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: Grease and food debris: the shelf under the char-grill and stove catch pan.
Correction: Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors under the 3 compartment sink have a debris build-up.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/23/2014 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are 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 who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Non-Food Contact Surfaces
Observation: The downstairs freezers need de-frosting, there is an ice build-up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
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11/06/2013 | Routine | |
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The fryer baskets need to be replaced due to the separation of the metal wire.
Correction: Replace the baskets to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: Grill catch pan has a carbon / food debris build-up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
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01/22/2013 | Routine | |
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