- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in 6-drawer cooler not at properly cold holding temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The drawer gaskets broken on 6-drawer cooler.
Correction: Replace the drawer gaskets in accordance with the manufacturer's specifications.
- Prohibitions (corrected on site)
Observation: Clean equipment & tableware stored under prep sink, handsink, & bar counter drain pipe.
Correction: Do not store clean food equipment under sinks or drain lines.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The cook's handwashing sink was blocked, preventing access by employees for easy handwashing.
Correction: Provide access to handwashing sinks during all hours of operation. Remove the equipment preventing its use.
- Physical Facilities in Good Repair
Observation: Dead ceiling light lamps in rear storage area.
Correction: Replace dead lamps.
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04/21/2015 | Routine | |
Discussed EHP and Critical Items handouts with PIC. Mechanical dishwasher appears to be working properly.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Breakfast sausage in drawer warmer may be unsound or adulterated. Temperature 109 degrees.
Correction: Discard breakfast sausage in warmer. Ensure food is safe and unadulterated.
- Food Storage Containers - Identified with Common Name of Food
Observation: Pump-spray container of water not labeled with name of contents.
Correction: Label spray container of water.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Breakfast sausage in drawer warmer at improper hot holding temperature.
Correction: Maintain sausage at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sauteed onions at improper hot holding temperature 89 degrees.
Correction: Maintain cooked onions at 135 degrees or above.
- Temperature Measuring Devices (repeated violation)
Observation: There were no temperature measuring devices located in the drawer cooler, 4-door bar cooler, or the keg cooler.
Correction: Provide temperature measuring devices in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: 2-drawer warmer not working - temperature 121 degrees..
Correction: Repair 2-drawer warmer to maintain food at 135 degrees or more.
- Equipment - Good Repair and Proper Adjustment
Observation: Switch on Globe mixer safety cage broken.
Correction: Replace the broken switch on the Globe mixer.
- Equipment - Good Repair and Proper Adjustment
Observation: Drawer cooler dial thermometer broken.
Correction: Provide a thermometer in the drawer cooler.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in cooler dial thermometer broken.
Correction: Provide a thermometer in the walk-in cooler.
- Equipment - Good Repair and Proper Adjustment
Observation: Heavy dust on walk-in cooler refrigeration coils - fan assembly.
Correction: Clean walk-in cooler refrigeration coils - fan assembly more frequently.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Soda gun holster missing drain line. Waste dripping into ice bin.
Correction: Install missing drain line on bar soda gun holster.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing sink at the cooking line.
Correction: Provide disposable paper towels in the dispenser at the cooking line to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
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05/27/2014 | Routine | |
Discussed Hnadwashing, Handling RTE foods, Glove Use, & Employee Health handout with PIC. Dishwasher appears to be working properly.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk food storage containers of flour & sugar? not labeled.
Correction: Label containers of food that are not readily identifiable.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use.
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.
- Temperature Measuring Devices (repeated violation)
Observation: There were no thermometers located in the several coolers.
Correction: Provide thermometers in all cold holding equipment so that employees can routinely monitor the temperatures.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Chef's knife with tape on broken handle in use at cooking line.
Correction: Remove broken knife from service.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing sinks at the cooking line, rear kitchen prep area, and employee restroom were blocked, preventing access by employees for easy handwashing.
Correction: Provide access to the handwashing sinks during all hours of operation. Remove the equipment preventing there use.
- Plumbing System Maintained in Good Repair
Observation: Soda gun holster in bar missing drain line. Waste dripping into ice bin.
Correction: Install drain line on bar soda gun holster.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing sink in the rear prep area.
Correction: Provide hand soap at the handwashing sink in the rear prep area.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sink in the rear prep area.
Correction: Provide paper towels at the handsink in the rear prep area.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handsinks used by food employees
Correction: Provide signs or posters that notifies food employees to wash their hands at all handwashing sinks used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Pump-spray containers of cleaning products are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with the common name of the material to help prevent the dangerous misuse of the contents.
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07/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Eggspectation, 8058 Crescent Park Dr, Gainesville, VA 20155 »