- Cloths - Wiping Cloths - Use Limitation
Observation: Soiled wiping cloths stored at grill area.
Correction: Store wiping cloths in sanitizer when not in use or place in hamper or designated area for laundering.
- Single-Service and Single-Use, Characteristics*
Observation: Plastic shopping bags used to freeze foods.
Correction: Use food grade materials for storage of foods.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: No thermometer available for checking food temperatures.
Correction: Provide food themometer for monitoring food temperatures during cooling as well as checking food temperatures while cooking.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine and quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 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: top of stove and shelf over stove as well as interior of hood along suppression piping.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor appear soiled under dish sink and around grease trap.
Correction: Clean as needed.
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06/17/2015 | Routine | |
Organize shelving next to reach in by back door. Eliminate use of extension cords and surge protectors in kitchen, they could be a trip or fire hazard.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw chicken stored over raw beef in reach in.
Correction: Store raw chicken below raw beef to prevent cross contamination.
- Food Storage Containers - Identified with Common Name of Food
Observation: Some food storage containers not properly labeled.
Correction: Label all containers with contents when removing from original packaging.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes in top of prep unit held at 48 degrees F.
Correction: Hold sliced tomatoes at 41 degrees F. or below. Tomatoes relocated and unit adjusted at time of inspection. Unit temperature appeared to have dropped when checked at end of inspection.
- Temperature Measuring Devices
Observation: No thermometer in prep unit.
Correction: Keep thermometers in all refrigerated units to monitor temperatures.
- Handwashing Cleanser - Availability (repeated violation)
Observation: No soap in wall dispenser at hand washing sink in kitchen or in restrooms.
Correction: Keep soap in wall dispenser or pump dispensers at hand washing sinks.
- Hand Drying Provision (repeated violation)
Observation: No paper towels available at hand washing sink in kitchen.
Correction: Keep paper towels at hand washing sink in kitchen. (dish detergent & paper napkins available in kitchen) Discussed keeping hand washing sinks supplied so that employees could properly wash hands when needed. If they had to hunt around for supplies they were less likely to use the sink or use it properly.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Interior of hood appeared to have some grease accumulation.
Correction: Clean filters and interior of hood as needed to prevent grease build up.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Non working equipment/trash and other items stored behind building.
Correction: Remove items not necessary for operation. Store trash properly to prevent attracting insects and other pests.
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05/15/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs stored above ready to eat foods in reach in.
Correction: Store all raw shell eggs below ready to eat and cooked foods to prevent cross contamination.
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09/05/2013 | Routine | |
Please correct above violations before operating. VDH Food Service Operations Permit issued and is valid upon approval of the Bedford County Department of Building.
- Critical: Backflow Prevention, Air Gap*
Observation: 3 compartment sink drain not air gapped.
Correction: Air gap 3 compartment sink as as required
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen prep area not shielded.
Correction: Shield all lights in prep areas.
- Handwashing Cleanser - Availability
Observation: No soap at hand washing sink.
Correction: Provide soap at hand sink.
- Hand Drying Provision
Observation: No paper towels at hand washing sink.
Correction: Provide paper towels at hand sink.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: No signage at hand washing sinks.
Correction: Provide signs at all hand washing sinks where employees wash hands.
- Physical Facilities in Good Repair
Observation: Gaps and holes in wall around plumbing.
Correction: Seal all gaps and holes.
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04/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Gudtimz Hookah Lounge, 17912 Forest Road, Forest, VA 24551 »