Au Bon Pain, 155 Otey Street Nw Donaldson Brown (0138) Graduate Life Center Virginia Tech Campus, Blacksburg, VA 24061 - State College Food Service inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Monitor the cooling and production logs for egg cooking and cooling to verify results. Open containers of meat and sauces cooling in WIF store in safe location. Dish machine is down. 3 Compartment sink for w-r-s.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Eggs cooling in covered speed rack. Packages of cut mellon stored together not on slotted shelving.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in hall way in front of dry storage and above RIC #10 has ceiling panels removed and is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable. Correct in one day.
|
12/07/2015 | Routine | |
HACCP production log could not be found for the Vege Burger Mix. Dish machin w 160 r165 s 185
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Ice scoop stored in soiled holder.
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Vege burger mix
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Product discarded by manager.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean utensils were observed stored in a soiled container.
Correction: Store clean utensils in a clean container to protect from contamination until used.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. Begin correction immediately.
|
11/06/2014 | Routine | |
New WIC 34, New WIF0, MT34 Reminder check the final rinse temp on Dish wash machine showing 215F. Check back door for bottom seal replacement.
- Wall and Ceiling Coverings and Coatings
Observation: Ceiling pannels are not present adjacent to food prep area so it is easily cleanable.
Correction: Install ceiling pannels immediately above ice machine and adjacent to food prep area.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the Men's (food handlers) bathroom.
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: Cleaning is being done during periods in which food is exposed to contamination
Correction: Clean during periods when the least amount of food is exposed such as after closing. Correct today.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the cookline area, under ramps at RIC #10, walls and floors at bake shop 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. The bake shop area including hood filters are difficult to access due to equipment installation. Casters and quick disconnects on utility piping will allow easy access for cleaning. Clean these areas in one day.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label. At least 2 bottles in different locations were not labeled.
Correction: Label spray bottles with contents or discard.
|
10/25/2013 | Routine | |
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Restaurant representatives - add corrected or new information about Au Bon Pain, 155 Otey Street Nw Donaldson Brown (0138) Graduate Life Center Virginia Tech Campus, Blacksburg, VA 24061 »