- Gloves - Use Limitation (corrected on site)
Observation: Employees observed wearing gloves and not changing them between tasks, handling raw foods then handling utensils etc.
Correction: Wear gloves properly and only when necessary so that they are not abused. Wash hands when needed then wear gloves for handling ready to eat and cooked foods that will go directly to the customer.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Dirty dishes observed bussed and placed on prep table in kitchen.
Correction: Place dirty dishes in a designated area away from food prep to prevent contamination.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Employee observed tenderizing raw pork tenderloin on prep cutting board.
Correction: Clean and sanitize all surfaces after placing raw animal products on to prevent cross contamination or use separate surfaces for raw animal products.
- Light Bulbs Protective Shielding
Observation: Shields missing from lights in prep area.
Correction: Install light shields.
- Distressed Merchandise, Segregation and Location
Observation: Dented can on seam noted in storage area.
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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06/23/2015 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Frozen foods not covered or wrapped in chest freezer.
Correction: Cover or wrap all foods during storage.
- Equipment Compartments, Drainage
Observation: Observed dishes being wash, rinsed and sanitized in basins in the 3 compartment sink.
Correction: Use larger basin for sanitizing dishes to make sure they are completely immersed and receive the proper contact time to sanitize. Sink sanitizer 100 ppm (chlorine).
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: No sanitizer bucket for wiping cloths. Wiping cloths observed on counters throughout kitchen.
Correction: Prepare bucket of sanitizer and store cloths in when not in use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Counter under fryer and inbetween fryers have food and grease build up.
Correction: Clean as needed.
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06/11/2014 | Routine | |
- Food - Miscellaneous Sources of Contamination
Observation: Odor in dry storage area and placing dishes on prep counter for dish washer.Bread rack also placed next to utility sink.
Correction: Locate source of odor and clean and make required correction to eliminate it. Place dirty dishes somewhere other then prep table for cleaning. Although bread on rack is in plastic wrappers recommend placing a barrier between sink & rack or relocating rack.
- Cooling Methods (corrected on site)
Observation: Containers of hot foods (>135 degrees F) placed in reach in refrigerator.
Correction: Cool foods properly before placing them in refrigerators. Discussed proper cooling with operator and gave her a cooling handout.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Green refrigerator interior temperature at > 41 degrees F.
Correction: Relocate phfs (foods cooling & thawing) and place in unit that is operating at <41 degrees F. Repair or replace refrigerated unit.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: Hand washing sink in room adjacent to kitchen.
Correction: A second hand washing sink or the existing sink should be relocated in the kitchen area so that it is accessible at all times for proper hand washing.
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06/24/2013 | Routine | |
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