- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Fire suppression system was observed with out of date maintenance tag..
Correction: Maintain equipment 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: gaskets of all RIC, ice scoop, containers of salt, vents in ceiling
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishmachine observed with no sanitizer.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizer are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
06/19/2015 | Routine | |
Once repaired, EHSS requested that PIC monitor and record dishmachine temperature for one week and fax record to EHSS. Dinner and lunch served Wed - Sunday. No breakfast served. Discussed washing hands and using gloves when wrapping silverware. Scallops MA Lic. # 10379, 1 gal., Capt. Wells, Lot #6-16-14. Clams, Sam Rust VA 196-SP and VA 818-SP, 100 ct., 6-16-14. No oysters served. Shellstock tags for clams and mussels available for 90 days and last used date recorded on tags. Shellstock stored correctly. Employee health information available and Form 1B signed by all employees. Food prep area is very hot. EHSS recommend that PIC consider placing air conditioning units in food prep area.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat foods and the opened commercially processed foods in the refrigeration units are not properly dated for disposition including cooked clams, all spaghetti sauces, crab meat mix, sausage, marina sauce, lasagna, noodles.
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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the specials menu and the take out menu indicates that there is no consumer advisory for the foods that may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Good Repair and Proper Adjustment
Observation: The large can opener blade is rusted and dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets on the 2 door prep unit and the Continental RIC are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The sanitizer basin of the 3 basin sink does not hold water.
Correction: Repair the sink 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 sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board on the 2 door prep reach in cooler is 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.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 115 degrees after running machine 8 times. Chlorine level is 100 ppm. Test strips are available.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. EHSS also recommended washing and rinsing equipment in the 3 basin sink and then running equipment through dishmachine for sanitizing.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
- front facing of Delfield reach in cooler
- interior of pizza prep oven
- gaskets of Delfield reach in cooler and Continental reach in cooler
- doors on cabinet and interior of cabinet (red), shelving needs to be sealed
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not adequate to protect a water line under pressure. A hose with a spray nozzle is connected to the faucet with only an atmospheric breaker on the faucet.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. EHSS provided visual of device that will provide additional protection for water supply.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
06/25/2014 | Routine | |
Restaurant representatives - add corrected or new information about Walker's Dam Grill, 1428 Outpost Road, Lanexa, VA 23089 »