Establishment is in good order. Very Clean. Storage is orderly. Good Temp. controls. No violation noted during this evaluation. | 02/08/2016 | Routine | |
- Lighting, Intensity
Observation: Please have lighting repaired in the food prep and storage areas of the kitchen.
Correction:
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08/26/2015 | Routine | |
Establishment temp controls are in good order Observed excellent hand washing program.
- Critical: Package Integrity*
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
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04/29/2015 | Routine | |
Establishment is clean and storage is ordered.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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12/29/2014 | Routine | |
Establishment is clean and ordered. Observed excellent date label program excellent temp controls Establishment is in good order. No violation noted during this evaluation. | 06/27/2014 | Routine | |
Dishwasher 150/190
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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01/31/2014 | Routine | |
Note: Establishment is in general good order. Observed good temp. controls and date labeling Observed proper hair restraints and proper use of gloves and utensils to avoid bare hand contact with ready to eat foods. Note: Please have maintenance repair all holes in wall surfaces to a smooth and easily cleanable surface.
- Thawing (corrected on site)
Observation: Improper methods used to thaw sliced turkey
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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08/28/2013 | Routine | |
Observed excellent handwashing program. Establish follows proper temp. controls for all products.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) @FOOD@ in the refrigeration unit was inappropriately marked after opening with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Handle on oven is broken and repaired with duct tape. This is not a cleanable surface.
Correction: Please replace handle.
- Lighting, Intensity
Observation: Light in the mop closet is not functional.
Correction: Please repair immediately.
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04/29/2013 | Routine | |
Establishment is in good order. Observed excellent date/label program Storage is neat and orderly All food items at proper temps. Cold Hold or Hot Hold Observed proper use of hair restraints and gloves to minimize food contact. No violation noted during this evaluation. | 11/16/2011 | Routine | |
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