No violation noted during this evaluation. | 09/22/2015 | Routine | |
No violation noted during this evaluation. | 04/29/2015 | Routine | |
Discussed proper glove use, handwashing, employee health with PIC. No violation noted during this evaluation. | 08/22/2014 | Routine | |
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line was dripping onto food products in the walk in freezer.
Correction: Repair the condensate drain line to prevent incidental contact with foods. Move all food products away from the ice buildup. Correct within 15 days.
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05/01/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced turkey, cheese cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Distressed Merchandise, Segregation and Location
Observation: Products for credit, redemption, or return is not being stored in a separate designated area. Several dented cans in the dry storage area were not seperated.
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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10/23/2013 | Routine | |
Wash ice scoops and ice scoop holder at least once per day.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Scoop handle observed in contact with sugar.
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.
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02/28/2013 | Routine | |
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