- 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
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Walk-in refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The CMA dishwasher is not dispensing the chemical sanitizer when in operation.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the kitchen is clogged, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the obstruction that is clogging the sink preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen floors in the food prep and cooking area is noted in need of cleaning, and an established cleaning schedule.
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.
|
10/21/2015 | Routine | |
Restaurant representatives - add corrected or new information about The Pit & The Peel, 1102 West Main Street, Richmond, VA 23220 »