Discussed manager certification course and food handlers course.
- Thawing (corrected on site)
Observation: Observed thawing of foods on the counter in water. (fish)
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Salad prep unit cold holding above 41°F. Food inside is also above 41°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. (Prep unit adjusted to correct temperature.)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed food holding at room temperature: chicken salad, hamburger.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishmachine is not operating according to data plate and is not sanitizing.
Correction: Discontinue use of machine. Have it serviced. Begin manual wash, rinse, sanitize, air-dry. Please fax the technicians report to the office.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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12/11/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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06/25/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed salad prep unit at 48°F. (Work order placed during inspection.)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Adjust, repair, or replace the unit to maintain food at 41°F or below.
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06/17/2014 | Routine | |
Dishmachine is operating correctly. You may use it again.
No violation noted during this evaluation. | 04/14/2014 | Other | |
Please call for an inspection when the dishmachine is operating correctly.
No violation noted during this evaluation. | 04/02/2014 | Follow-up | |
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: Dishmachine is not operating according to data plate.
Correction: Discontinue use of the machine until it is operating correctly and an inspection reveals it is operating according to the data plate.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Quat. sanitizer is too strong. 500ppm
Correction: Utilize only sanitizing agents that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. (Quat. sanitizer 200-400ppm)
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03/26/2014 | Routine | |
Include Consumer Advisory for necessary items on new menu.
Reminder: Retain shellfish tags for 90 days after product is consumed or sold.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Thawing (corrected on site)
Observation: Observed raw meat thawing at room temperature.
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
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Mushrooms and onions incorrectly hot holding. (Food was discarded.)
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salad prep unit is cold holding product avobe 41F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Improper storage of raw product: ground beef and bacon on the counter.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 115/116F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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10/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about Drug Store Grill, 105 Main Street, Brookneal, VA 24528 »