- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees C) located in the pepsi cooler is not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Containers on the serving lines of the prep kitchen, taco salad bowls to which additional product is added are observed soiled
Correction: Clean and sanitize containers at least every 24 hours as long as , use plastic containers which maintains stored food items in a manner that prevents cross-contamination.
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11/23/2015 | Routine | |
VDH training inspection
No violation noted during this evaluation. | 04/10/2015 | Training | |
| No violation noted during this evaluation. | 07/15/2014 | Follow-up | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in mens room is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
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07/09/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.Knife for line chief stored befween two tables which is a hard to clean surface.
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.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation.KEEP ITEMS COVERED OR ON TOP SHELF IN WALKINS
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
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01/06/2014 | Routine | |
- Food Storage - Prohibited Areas
Observation: Food storedtion.floor in storeage room
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed.
- Critical: Cooling*
Correction:
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Most food items in walk in at 43, cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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08/09/2013 | Routine | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.No hand soap at handsink
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen handsink
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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02/05/2013 | Routine | |
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