| No violation noted during this evaluation. | 03/16/2016 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wet/damp wiping cloths observed on or near the food preparation surfaces and food contact surfaces.
Correction: Store wet wiping cloths in a chemical sanitizer solution between uses.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Pork BBQ observed in Frigidaire fridge without proper datemarking.
Correction: Properly datemark products cooked and stored in refrigeration unit capable of holding at 41 degrees or below
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: There is no food temperature measuring device (thermometer) observed in the True two-door prep unit.
Correction: Obtain a food temperature measuring device capable of measuring ambient temperature in the refrigeration unit of 41 degrees or below.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: underside of meat slicer, and on upper surface of cart where meat slicer is located.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/09/2016 | Routine | |
| No violation noted during this evaluation. | 12/08/2015 | Routine | |
- Temperature Measuring Devices (corrected on site)
Observation: There is no temperature measuring device in the Frigidaire refrigerator.
Correction: Obtain a temperature measuring device for teh Frigidaire refrigerator.
|
09/09/2015 | Routine | |
| No violation noted during this evaluation. | 06/10/2015 | Routine | |
| No violation noted during this evaluation. | 03/11/2015 | Routine | |
- Critical: Cooling*
Observation: Vegetable beef soup observed in walk-in cooler at temperature of 146 degrees F
Correction: pot of soup had been placed in walk-in 1.5 hrs. earlier.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Green beans observed in walk-in cooler without date marking.
Correction: Date mark all ready-to-eat, PHF (TCS Food) opened & held, over 24 hrs. in the establishment.
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09/24/2014 | Routine | |
- Critical: Hands - When to Wash*
Observation: Food employees not observed washing hands upon return to kitchen area.
Correction: Wash hands when returning to kitchen area.
- Temperature Measuring Devices
Observation: There is not temperature measuring device in the Frigidaire refrigerator.
Correction: Obtain a temperature measuring device for the Frigidaire refrigerator.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility is in need of general cleaning
Correction: ex.: air return vent in ceiling in kitchen, underneath equipment, along walls.
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05/20/2014 | Routine | |
| No violation noted during this evaluation. | 05/20/2013 | Risk Factor | |
| No violation noted during this evaluation. | 01/18/2012 | Follow-up | |
Fire Suppression last serviced March 2011 / Fire Extinguishers last serviced October 2011 / Exhaust Hood last serviced November 2011.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of chicken salad.
Correction: Discontinue the reuse of manufacturer containers for chicken salad storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used to rinse foods.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the dry storage area noted in need of 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.
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01/04/2012 | Routine | |
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