1) Maintain temperature charts/line check it would have caught when unit stopped working properly . 2) Need more working thermometers than the one you have . recommend digital so temps can be easily read. 3) recommend metal containers to transfer cold instead of plastic on the sandwich unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: a) noted pork in sandwich unit at 43 to 47 F. b) noted diced chicken on one unit (middle unit) at 45 F . Manger to check temps and discard as necessary.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Noted middle sandwich unit not holding temps reached 47 F , needs to be 41 F. repair/check unit don't use PHF food in unit unless 41 F or below. this unit held the diced chicken.
Correction: Repair the sandwich unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the sandwich unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/01/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Noted plastic pans stored stacked some had slightly greasy feel clean again and air dry or clean with a paper towel after air drying for 5 min so as not to wet stack.
Correction: Clean and sanitize these surfaces for food contact.
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04/28/2015 | Risk Factor | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Noted 2 pans stored on top of each other with a greasy feel. located on shelf moved to be washed
Correction: Clean and sanitize these surfaces for food contact.
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12/29/2014 | Risk Factor | |
Ecolab low temp bar dishwasher was out of order at time of inspection. Bar glasses are clean and sanitized in the kitchen high-temp dishwasher.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the sandwich unit #3, across from stove top and handwash sink, in kitchen food prep area is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
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08/13/2014 | Routine | |
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working chlorine test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions utilized in the low temp chemical dishwasher.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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01/08/2014 | Routine | |
Food Temps observed were in compliance with regulations. Facility appears well maintained.
No violation noted during this evaluation. | 08/16/2013 | Risk Factor | |
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Refried beans was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- 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 quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Stainless steel serving pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the front bar area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Signage/Handwashing Facilities
Observation: The sign that notifies food employees to wash their hands is not clearly visible in the front bar area.
Correction: Provide a sign/poster that is clearly visible to all employees
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of disinfectant for ice machine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items in that it was observed stored on top of ice machine at the time of inspection.
Correction: Containers of disinfectant must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tilted Kilt, 2070 Waterside Road, Prince George, VA 23875 »