Facility is doing a good job at cooling foods.
- Temperature Measuring Devices
Observation: There were no temperature measuring device in several refrigerators.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 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: dish washing racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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08/11/2015 | Routine | |
Very good job cooling and maintaining cooling logs! Hot water heater repaired. Wood pallets removed and personal items stored appropriately.
No violation noted during this evaluation. | 01/23/2015 | Follow-up | |
Discussed cooling methods. Discussed need to have fire suppression system inspected. Discussed use of wood pallets - recommend metal racks with wheels.
- Person in Charge
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Critical: Cooling* (corrected on site)
Observation: The food in the back Pepsi reach-in cooler was noted not being adequately cooled to prevent the growth of harmful bacteria. Voluntarily discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- 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* (corrected on site)
Observation: Shelled eggs in back Pepsi reach-in cooler were cold holding at improper temperatures. Voluntarily discarded.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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01/21/2015 | Routine | |
The filter replacement is on order.
- Ventilation Hood Systems - Filters (repeated violation)
Observation: The ventilation hood is missing baffles.
Correction: Ensure that the hood has all the baffles so ensure proper operation..
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01/13/2014 | Follow-up | |
- Ventilation Hood Systems - Filters
Observation: The ventilation hood is missing baffles.
Correction: Ensure that the hood has all the baffles so ensure proper operation..
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not operating.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
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 95.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station next to the grill is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Light Bulbs Protective Shielding
Observation: Light bulb in dishwashing room is not shielded, coated, or otherwise shatter-resistant (fluorescent light fixture).
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the dishwashing area
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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12/26/2013 | Routine | |
Thank you for correcting most of the violations in a timely manner.
- Critical: Cooling* (repeated violation)
Observation: Several potentially hazardous foods noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
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 85.
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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12/06/2012 | Follow-up | |
Restaurant representatives - add corrected or new information about El Vaquero West V, 4266 Germanna Hwy., Locust Grove, VA 22508 »