- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The Chlorine Sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed a Chlorine concentration of greater than 200ppm in two wiping buckets
Correction: Utilize only Chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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01/08/2016 | Risk Factor | |
| No violation noted during this evaluation. | 09/09/2015 | Routine | |
| No violation noted during this evaluation. | 06/23/2015 | Risk Factor | |
| No violation noted during this evaluation. | 02/20/2015 | Risk Factor | |
| No violation noted during this evaluation. | 11/04/2014 | Follow-up | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. Person in charge did not know the proper internal cooking temperatures for cooking pork, chicken, shell eggs or beef. Person in charge did not know the minimum reheating temperature and time for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed drinking container being stored next to donut preparation area. Observed drinking container being stored above the oven and fryers.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed inuse utensils beings stored in water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surfaces of the Metal band pastry brushes are not accessible for cleaning and inspection.
Correction: Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being dissembled. 2. by disassembling without the use of tools. or 3. by easy disassembling with use of handheld tools such as screwdrivers, pliers, open-end wrenches and Allen wrenches.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the coffee drip area were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of coffee drip area at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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10/22/2014 | Routine | |
Sanitizer: Chlorine Bleach 100ppm
Facility is approved to operate pending Certificate of Occupancy from Richmond City.
- Sanitizing Solutions, Testing Devices (corrected on site)
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 Bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the rest-room
Correction: Install a covered refuse container for the disposal of feminine napkins in the rest-room.
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09/22/2014 | Pre-Opening | |
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