Wild Greens, Bonnie Hulbert Student Center Radford University Campus Fairfax And Adams Street, Radford, VA 24142 - State College Food Service inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- 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. Handling raw frozen chicken.
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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried chicken hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Discard or reheat to 165F. Product discarded by PIC.
|
05/01/2015 | Routine | |
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Spread sandwiches out do not stack when cooling.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the grill station.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
05/07/2014 | Routine | |
Condensate from outside walkin cooler needs to be addressed.
- Critical: Cooling* (corrected on site)
Observation: Shrimp noted not being adequately cooled to prevent the growth of harmful bacteria. Not logged properly on temp-cooling log.
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. Record the start time for the cooling of all PHF's. Shrimp discharged by PIC during inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: 2 door RIC thermometer was observed in a state of disrepair and damaged. RIF door closure device broken.
Correction: Repair the original thermometer 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 thermometer and door closure device, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct in 10 days.
|
09/23/2013 | Routine | |
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