- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash stations in the kitchen are being used for purposes other than washing hands.
Correction: The handwash facilities identified above are to be used for washing hands only
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02/08/2016 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: Chili was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Cooling, Heating, and Holding Capacities
Observation: Hoshizaki cooler cold holding at 56°F. PIC shall not utilize cooler for cold holding until it is repaired.
Correction: Repair cooler so that it cold holds at 41°F or lower at all times. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quat chemical sanitizing solutions.
Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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08/11/2015 | Routine | |
Silver King refrigeration unit not in operation since maintenance person is out with surgery.
No violation noted during this evaluation. | 03/02/2015 | Follow-up | |
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The chili was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk cold holding in Silver King unit at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Silver King refrigeration unit cold holding at 50 degrees Fahrenheit.
Correction: Repair or replace the refrigeration unit so that it's capable of cold holding foods at 41 degrees Fahrenheit or lower at all times. Unit shall not be used for cold holding potentially hazardous foods until it is repaired and operating properly. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Floors, Walls, and Ceilings - Cleanability
Observation: Missing floor tiles near deep fryers.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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02/23/2015 | Routine | |
| No violation noted during this evaluation. | 09/23/2014 | Routine | |
| No violation noted during this evaluation. | 01/31/2014 | Follow-up | |
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: Chili was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Cooling* (corrected on site)
Observation: Chili prepared yesterday did not cool properly.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Chili discarded during inspection.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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01/24/2014 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Chili was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. PIC to contact VDH with plan for reheating chili.
2/19/13 PIC contacted VDH to report only 2 chilis reheated at one time on warmer end of stove so that 165 degrees is reached within 2 hours
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02/13/2013 | Routine | |
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