Reminder keep foods off large cutting board unless you are wash-rinse and sanitizing every 4 hours. You may use small board and place in dish machine. Keep personal foods away from facility foods. May use lower shelf of cooler stored in deep pan and labeled non-facility foods for personal use.
- 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced tomatoes cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful 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: Waffle Batter containers at clean storage area are soiled.
Correction: Clean and sanitize these surfaces for food contact. Wash-rinse and sanitize all food contact surfaces to remove orgainics.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The cleaning schedule for egg blender is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
Correction: Egg blender must be washed rinsed and sanitized at least once every 4 hours or sooner if possible. Discontinue the pratice of cleaning once every 8 hours..
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12/18/2014 | Routine | |
Be sure and use the 6 hour rule in cooling PHFs. 135-70F in 2 hours and 70-41 in 4 hours. use ice and water and stir the product. Monitor the hand washing of food handlers.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensil for ice is a bucket which is stored in the ice.
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. Only use handled dispensing utensils for the dispensing of foods . Store the dispenser with the handle out of the ice. Corrected during inspection.
- Floors - Cleaning Floors - Dustless Methods
Observation: Dustless methods are not being used when cleaning the floor
Correction: Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds. Begin correction immediately.
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12/27/2013 | Routine | |
PIC did not have the operational check off sheet for temps available.
- 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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized after proper cleaning. Cutting board.
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. Begin correction immediately wash-rinse and sanitize all food contact equiptment once every 4 hours or as often as necessary to organics reduced.
- Toxics - Separation of Toxics
Observation: Containers of cleaning are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning supplies must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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12/14/2012 | Routine | |
Restaurant representatives - add corrected or new information about Waffle House # 1963, 90 Oak Tree Boulevard, Christiansburg, VA 24073 »