Ensure Employees are knowledgable of employee health. Dishwasher safe does not mean Food safe for food contact surfaces (Slate). Slate is a porous material.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. Discussed with management importance of employees knowledgeable of reporting requirement. Employees provide this information at hiring but management not ensuring employees become knowledgeable of information.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the pieces of Slate used for direct food contact is not safe.
Correction: Discontinue using slate for direct contact with food. Removed from the establishment
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the Thermometer on RI upstairs not accurate and no thermometers in Draw units is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Sanitizing Solutions, Testing Devices
Observation: Sanitizer test strips not used to check sanitizer solutions
Correction: Obtain and use sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: Loose cutting board(s) are heavily scratched and scoredWooden Cuttign Board split. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Wash temp required to be 150 and gauge would only reach 142
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quat Sanitizer solutions measured at 1000 PPM Concentration, 200-400 per manufacturer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 Concentrations corrected.
Correction: Utilize only proper sanitizer concentrations that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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10/08/2015 | Routine | |
Discussed Cooling procedures of chili being prepared and good procedures were described using shallow pans and chill paddles
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Chips stored on the floor or food stored less than 6" above the floor in Dry Storage.; Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Deli Meats in Drawer unit cold holding at 45 Degrees
Correction: Relocate food items to another unit until sure unit holding 41 of below.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the service kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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11/19/2014 | Routine | |
Good operating practices. Good hand washing practices observed by kitchen staff.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Boxes of Chips on Floor in Storage.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonstick Coatings, Use Limitation (corrected on site)
Observation: Utensils and/or cleaning aids that are used on non-stick kitchenware are sharp, rough- edged, or abrasive and are removing the non-stick coating of Several Skillets. Discarded Skillets.
Correction: Discontinue use of sharp or rough-edged utensils, and/or abrasive cleaners to prevent scratching of the nonstick finish.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: Dish Machine in Service Kitchen not properly sanitizing dishware. Clean all equipmednt in Kitchen Dish machine until properly operating.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the Several Skillets and Spoons in Starage Room is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the all equiipment to prevent build-up to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under Dish Machine in Kitchen, Floor Drains in Dishwash area and under Ice machine Bio-Film growth. This is a growth of bacteria and allows breeding of insects.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/13/2013 | Routine | |
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