- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- 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 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: Time as a Public Health Control* (corrected on site)
Observation: Foods on sandwich prep table for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich prep station 2. Milk wa being stored in this cooler, all other items timed.
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. CORRECT WITHIN 2 WEEKS.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich prep table 2 was observed in a state of disrepair and damaged. Gaskets/seals on doors do no allow closure of the unit.
Correction: Repair the sandwich prep table 2 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 sandwich prep table 2 replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. CORRECT WITHIN 2 WEEKS.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. Sanitizer container was empty.
Correction: Provide quat sanitizer at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen area noted in need of deep cleaning.
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. CORRECT WITHIN 2 WEEKS.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of restroom cleaner is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaner stored above food prep area.
Correction: Containers of restroom clearner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/23/2016 | Routine | |
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