Abbreviations: PIC=person in charge
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The following prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition: chicken salad, tuna salad, hash browns
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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: The handles of the prep reach in cooler was observed in a state of disrepair and damaged. Appears to have tried to fix with over abundance of glue.
Correction: Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the wall behind the 3 compartment sink has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the sandwich prep and the prep table in the back of the kitchen. Sandwich prep measured 23 foot candles and the back prep measured 22 foot candles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
|
03/01/2016 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The employees were drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: The commercially processed ready-to-eat (RTE) deli meats in the refrigeration unit was not labeled with a ""consume by"" date.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: Both hand washing stations had rubber gloves and dirty wiping cloths stored in the basins.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle underneath the 3 compartment sink was observed without a label.
Correction: Label spray bottles with contents or discard.
|
11/17/2015 | Risk Factor | |
Discussed with PIC:
1. Instruct employees on proper handwashing and glove use
2. Place thermometers in all reach in coolers
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food Contact with Equipment and Utensils* (repeated violation)
Observation: Observed cook prepare sandwiches go to back, reach into bag of croutons and remove some then go back to front cook area and prepare salad wearing the same gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
|
08/10/2015 | Risk Factor | |
Ceiling tiles missing over top of the WIC will be replaced this weekend.
Staff has made excellent progress, please continue. Thank you.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed stainless steel and plastic food containers stored wet on the shelf after washing and sanitizing.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
|
03/17/2015 | Follow-up | |
- Critical: Hands and Arms - Clean condition*
Observation: Food employees observed with soiled hands and arms. Observed employees moving from preparing foods to going in the back to retrieve foods from WIC to front prep counter and preparing sandwiches without washing hands.
Correction: Inform all food employees to keep their hands and exposed portions of their arms clean.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Observed food employee washing his hands in the 3 compartment sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Observed cups containing coffee, plates of half eaten pancakes on the dry shelf area which is located beside the food prep area.
Correction: Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Observed cook wash his gloves and then return to preparing food.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage
Observation: In use utensils were observed stored in water that was 92'F.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed cooked scrapple and raw beef stored uncovered on chairs inside of the kitchen.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Thawing (corrected on site)
Observation: Observed package of thin steaks in a stainless steele container thawing on the dry goods shelving.
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
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat (RTE) ham and turkey in the refrigeration unit is not labeled with a ""consume by"" date.
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.
- 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. Observed sausage patties stored on the side of the stove at 77'F.
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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surface of the ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) RIC's 2) RIF 3) all shelving throughout facility 4) interior and exterior of cabinets 5) interior of mop sink
6) exterior of food processor
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The chlorine sanitizer in the 3 compartment sink measured <50 ppm. Employee corrected to 100 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed stainless steel and plastic food containers stored wet on the shelf after washing and sanitizing.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates and bowls were observed stored uncovered.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Refuse - Removal Frequency
Observation: Observed several used containers from salad dressings being stored on the floor underneath the 3 compartment sink that had not been cleaned.
Correction: Remove recyclable items from the facility at a frequency that prevent pest harborage.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Employee Accommodations, Designated Areas
Observation: Observed employees personal items stored with the dry storage: coats, hats, purse
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed missing ceiling tiles above the WIC.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and floor noted in need of a thorough 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed bottle of chlorine bleach stored on the prep table in the kitchen.
Correction: Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The chlorine bleach in the sanitizing buckets being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer measured >200 ppm.
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
03/02/2015 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Chef prepared food with his gloves on, went into WIC and returned handling RTE food without washing his hands and changing his gloves. PIC gave info to chef on handwashing and changing his gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonium sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution in the sanitizing bucket measured 500 ppm. Manufactuerer recommends between 200 ppm and 400 ppm. PIC corrected to 200 ppm.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the toaster oven has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed plastic and stainless steel food containers stacked while wet after cleaning and chemical sanitization. PIC corrected.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the 3 compartment sink is being used for purposes other than washing hands. Observed towel in the sink and rubber gloves hanging on the side of the sink. PIC removed items.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: Handles are missing on the RIC at the prep counter and the formica is missing on the front of the counter that holds the toaster oven. These items are not cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
03/24/2014 | Routine | |
All items have been corrected.
Observed good handwashing.
Good job! Thank you.
No violation noted during this evaluation. | 11/04/2013 | Follow-up | |
Abbreviations: PIC=person in charge
- Critical: Hands and Arms Cleaning Procedure*
Observation: Observed employees washing their hands for about 3 seconds.
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 - Preventing Contamination from Hands*
Observation: Observed employee handling ready-to-eat (RTE) food with their bare hands. Employee took sandwich roll out of bag with her 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed uncovered cooked french fries stored on rolling cart in front of the hand sink. PIC removed cart.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food Contact with Equipment and Utensils*
Observation: Observed employee place raw chicken on grill and with the same gloves remove sandwich roll from package.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) tuna and chicken salads in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located in the front next to the cooks line is blocked, preventing access by employees for easy handwashing. There were 2 rolling carts with food items on them blocking the hand sink. PIC removed carts.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Observed several different containers of toxic chemicals stored on the shelfs with dry storage.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
10/24/2013 | Risk Factor | |
Discussed with Person in Charge:
1) Provided sample Employee Heath Policy Agreement.
2) Ensure all hand sinks are accessible and maintained.
3) Ensure proper separation between raw and Ready to Eat foods.
4) Facility shares cold holding equipment and common areas (food preparation, storage and toilet room areas) with Worst Sushi. Ensure these common areas are maintained by both facilities.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The kitchen staff is drinking from an uncovered container in the food preparation area. Observed several coffee cups on the food preparation table during vegetable prep.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed shelled eggs touching raw vegetables in Walk in Cooler
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that raw beef that was leaking in bottom of Reach in Cooler because it was not stored or wrapped properly.
Correction: Prevent cross-contaminatin by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed wiping cloths stored on rear hand sink between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: outside of True Reach in Freezer and outside of ice maker.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at the cooks line is blocked with serving cart, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the serving cart preventing its use.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the rear preparation area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the rear preparation area.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structure noted in need of cleaning: vents in restroom.
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.
|
04/29/2013 | Routine | |
Restaurant representatives - add corrected or new information about Worst Deli, 1120 International Parkway Ste 123, Fredericksburg, VA 22406 »