All food temperatures taken were internal. Note: Grout is beginning to deteriorate in between floor tiles in some areas of the kitchen and smoothie make line.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Inspector provided additional handout.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoops stored on cardboard boxes. Cardboard is not an approved utensil storage surface because it is absorbent and not easily cleanable.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham and chicken, both at 46°F, are cold holding at improper temperatures. Ham was over filled in its container and the chicken is individually portioned in cardboard containers which block the circulation of cold air.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Ensure containers are not overfilled. If food is going to be portioned in cardboard containers ensure it is properly cold holding. It is recommended a lid is placed over the container to help keep the foods cold. Using a metal container well help keep foods colder, as well. If proper cold holding still can't be achieved place portioned foods in the base of the make table or discontinue using the cardboard containers.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the make line refrigeration units.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The mop sink and smoothing make station handsink (on right side where sink top meets the tile wall) is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: The left door to the smoothie make station does not shut, the can opener blade is worn to the point that the metal is chipping on blade, the walk-in cooler's shelving is beginning to rust, the laminate surface of the front counter shelves is begging to show signs of ware, the beverage counter cabinets are starting to show signs of wear.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The prep cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: vegetable slicer and a few knives.
Correction: Clean and sanitize these surfaces for food contact. The slicer and knives were re-washed.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Beverage dispenser nozzles were soiled with grime and debris. The large table top can opener was soiled with a build-up of small fragments of metal trapped in a sticky substance.
Correction: Clean the surface 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. The can opener was removed from the kitchen so employees would not use it. The beverage dispenser nozzles are to be pulled and sanitized as soon as possible.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: Onion basket, fruit containers, dry goods storage shelving, lower shelf of prep table, front counter shelving, self service beverage counter cabinets (a large spill observed near the back of the cabinet).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Sanitizer concentration strength too low (100 ppm) in the three compartment sink where dishes were being washed.
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. Sanitizer concentration strength should be 200-400 ppm. More sanitizer tablets were added to sanitizer sink.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning: The floors under smoothie prep line are heavily soiled and dust is accumulating on kitchen ceiling.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals stored on shelf with large strainers/bowls and food processing equipment.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/11/2014 | Routine | |
Restaurant representatives - add corrected or new information about Tropical Smoothie Cafe Va-023, 106 Coliseum Crossing, Hampton, VA 23666 »