Donut Connection, 852 West Main Street, Charlottesvle, VA 22903 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Operator to verify 41 or lees on the products at the sandwich make table. Recommend a digital thermometer for taking food temperatures.
- Thawing (corrected on site)
Observation: Improper methods used to thaw precooked chicken and meatballs.
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. PIC but the products in refrigeration during the inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed tina and marinaria in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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. Staff to date mark during the inpsection.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cooked sandwiches for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Operator marked with a discard time during the inspection.
|
12/07/2015 | Routine | |
No violations observed.
No violation noted during this evaluation. | 06/29/2015 | Routine | |
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