- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage trays.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light bulb in the kitchen areas not shielded, coated, or otherwise shatter-resistant - missing or broken light shields.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents - back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees including restrooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structure was noted in need of cleaning: women's restroom - divider and vent.
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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03/02/2016 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands - employee failed to wash hands before donning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of @HAZARDOUS PRODUCT@ are not properly labeled - spray container of chemical was not labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Chemical was disposed of - properly label all working containers.
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03/03/2015 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanically vented hood filters have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
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12/05/2014 | Follow-up | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the racks are not corrosion resistant, nonabsorbent, and/or smooth - racks are starting to corrode.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: general cleaning of food contact surfaces.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: general cleaning of racks/shelving/outside of equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the handicapped toilet in the women's restroom appears to be leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents - the back door does not seal properly.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: broken tiles, floor/wall junctures, restrooms - repair floor/wall junctures where needed, wall at the utility/proposed ice maker area, seal holes where not needed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures were noted in need of cleaning: finish cleaning - 3-compartment sink/utility areas, back storage areas
Correction: restrooms - floors, floor/wall junctures, and fans..
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11/24/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about El Burrito Loco, 7327 Lee Hwy, Rural Retreat, VA 24368 »