- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to identify Critical Control Points (CCP) in the operation from purchasing through sale or service. The PIC is not aware of the relationship between controlling CCPs and the transmission of foodborne illness.
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: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee eating banana in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Employee must eat in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) food 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.
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11/23/2015 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food 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.
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04/01/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food 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: 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: opener.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
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10/03/2014 | Risk Factor | |
Discussed handwashing / glove use
- Person in Charge (corrected on site)
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands immediately before engaging in food preparation including working with clean equipment and utensils as often as necessary to prevent cross contamination when changing task.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Cooked vegetables and meat out of temperature in 2-door upright cooler.
Correction: Ensure food is safe and unadulterated. Discard cooked vegetables and meat from out of temperature 2-door cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Hot dogs, baked beans, cooked pork, cooked green beans, and cheeses at improper cold holding temperatures.
Correction: Do not use 2-door upright cooler for storage of potentially hazardous foods until unit can maintain food at 41 degrees or less.
- Cooling, Heating, and Holding Capacities
Observation: Front 2-door upright cooler #2 at 46 degrees.
Correction: Repair unit immediately to maintain food at 41 degrees or less.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice maker broken.
Correction: Repair ice maker.
- Equipment - Good Repair and Proper Adjustment
Observation: Condensation pan dripping at left door
Correction: drain line appears to be plugged.
- Heating, Ventilating, Air Conditioning System Vents
Observation: Convection oven not under exhaust hood.
Correction: Move convection oven under exhaust hood.
- Critical: Toxics - Conditions of Use*
Observation: Aerosol insecticides in kitchen. Products not labeled for commercial foodservice use.
Correction: Remove household insecticide products from premises. Use a professional pest control operator for service.
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07/01/2013 | Routine | |
Permit will expired on November 3, 2011, PIC was informed. The proper potentially hazardous food reheating, food thermometer calibration and the risk factors implicated were discussed and demonstrated to PIC.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the significance of the relationship between the reheating, holding time and temperature of potentially hazardous food and foodborne illness.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Pork, chicken, beans was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: There is a floor mounted chest freezer that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Equipment - Good Repair and Proper Adjustment
Observation: Paper handtowels dispenser was observed in a state of disrepair and damaged.
Correction: Repair the dispenser 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 dispenser, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service articles (spoons, forks and knives) were observed stored with the food-contact surface unprotected in the self-service area.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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10/27/2011 | Routine | |
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