- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Personal Items (cell phone, eyewear, etc) placed on prep unit cutting board.
Correction: Protect food from miscellaneous sources of contamination by educating employees on the use and storage of personal items.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn employees of low sanitizer level.
Correction: Educate employees on sanitizing agent testing and/or alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
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06/08/2015 | Routine | |
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with equipment (ice maker/bin) that has not been cleaned or sanitized as required.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are 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.
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12/10/2014 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
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08/07/2014 | Routine | |
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of door separating smoking area/bar area from kitchen/nonsmoking area.
Correction: Must install door or barrier separating all smoking and nonsmoking areas.
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09/05/2013 | Follow-up | |
Please clean and repair/replace parts of wall in dishroom that has water damage and mold growth.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Sanitizer concentration too low in wipe cloth buckets.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Meat, cheese, sauces, vegetables, etc. cold holding at improper temperatures in double door glass fridge in back room.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Numerous prepared ready-to-eat (RTE) foods not 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.
- Responsibilities of Owner or Proprietor
Observation: Absence of door separating smoking area/bar area from kitchen/nonsmoking area.
Correction: Must install door or barrier separating all smoking and nonsmoking areas.
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08/28/2013 | Routine | |
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