Make sure to monitor sanitizer water every time it is filled. Change every 4 hours. Make sure to wash/rinse/sanitize bread pans after every use.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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08/21/2015 | Routine | |
The white reach in cooler was replaced with a new reach in cooler. New baking pans and muffin trays have been supplied. Clean old muffin pans before using.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station by the 3 bay sink is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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07/22/2014 | Follow-up | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the small white reach in cooler is not corrosion resistant, nonabsorbent, and/or smooth. The white reach in cooler in the front service area is repaired with cardboard and tape and is not easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Correct in 15 days.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the two small cooler in the front service area.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Correct in 7 days.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: baking pans and muffin trays.
Correction: Clean and sanitize these surfaces for food contact. Correct in 7 days.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station by the 3 bay sink is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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07/15/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The food employee is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All food service workers who are eating or drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Ice scoop stored on top of ice cooler. Store the ice scoop in a clean container.
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 Display
Observation: The food on display is not protected from contamination. Muffins displayed in a basket without wax paper or other means to prevent contact with the basket.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the small front cooler is not corrosion resistant, nonabsorbent, and/or smooth. Refrigerator was repaired with duct tape and cardboard.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the two small refrigerators up front..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the baking pans and muffin trays are observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the dish wash area is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
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07/09/2013 | Routine | |
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