- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk-in shelves have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials. Only store materials that are necessary to the food service operation in the kitchen area.
|
03/29/2016 | Routine | |
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Two dented food cans on storage rack.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Store dented food cans for return in area labeled: "Not For Use
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Chlorine not at 25 to 100 PPM.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Keep check on concentration to maintain chlorine at proper levels.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in front of ice machine is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Continue plans to repair floor in this area.
|
09/30/2015 | Routine | |
| No violation noted during this evaluation. | 07/10/2014 | Follow-up | |
- 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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution at final rinse was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
|
07/08/2014 | Routine | |
| No violation noted during this evaluation. | 09/09/2013 | Routine | |
| No violation noted during this evaluation. | 01/26/2012 | Follow-up | |
- Food Storage - Clean and Dry Location
Observation: Food stored on walk-in freezer floor where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Walk-in cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is 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.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: Hand washing sink blocked by trash cans.
Correction: Sink must be accessible at all times.
|
01/24/2012 | Routine | |
Restaurant representatives - add corrected or new information about The Plantation, 7342 Plantation Road, Roanoke, VA 24019 »