- Critical: Food - Compliance with Food Law* (repeated violation)
Observation: Home canned foods in the refrigerator.
Correction: Remove all food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100 ppm chlorine) between uses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the top of the sandwich unit cold holding at improper temperatures . Lid left open too long.
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Install an approved alarm so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Warewashing Equipment, Cleaning Frequency
Observation: The surfaces of the mechanical warewashing machine are soiled.
Correction: Clean all surfaces of the machine to maintain unit performance.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the stove, hand mixer, display case, freezer, slicer cabinet, grill stand,.... have accumulations of food debris.
Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/09/2016 | Follow-up | |
Develop a detailed cleaning schedule to cover all equipment and surfaces. Watch product dates closely, discard accordingly.
- Critical: Food - Compliance with Food Law*
Observation: Home canned foods in the refrigerator.
Correction: Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that boxes of butter were not protected from contamination because an inch of condensation had leaked into the pan holding the butter in the sandwich unit.
Correction: Discard the contaminated butter. Prevent contamination by storing food in packages, covered containers, or wrappings. Repair condensation leak.
- Utensils - In-Use - Between-Use Storage
Observation: Ice cream dispensing utensils improperly stored between uses(sitting in pan of room temp water).
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination
Observation: Ice cream in freezer and flour in store room not protected from contamination.
Correction: Protect food from miscellaneous sources of contamination with a proper lid or wrap.
- Critical: Reheating for Hot Holding*
Observation: The foods in the hot holding unit were not reheated to 165F before placing in the unit.
Correction: Rapidly reheat food for hot holding to 165°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the top of the sandwich unit cold holding at improper temperatures . Lid left open too long.
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: According to the ""prep "" date on several prepared ready-to-eat (RTE) foods in the refrigerators, the food should have been discarded days ago.
Correction: Discard the foods at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Install an approved alarm so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution dispensed at the dishwasher was not at an acceptable concentration (0 ppm at this time).
Correction: Immediately discontinue the use of the dish machine until it is operating in accordance with minimum requirements. 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used in the wiping cloth buckets was not at an acceptable concentration ( all exceed 200ppm).
Correction: Adjust the chlorine sanitizing solution to a level of 50-100ppm in the wiping cloth buckets.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ALL refrigerators and freezers, tables, shelves, pan of lids, cutting boards, cart, prep sink, wire racks, hot holding unit, mixers, slicer stand, ice bin,....
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the stove, trash cans, grill stand,.... have accumulations of grime and debris.
Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen walls, ceiling vent, store room floor,....noted in need of cleaning.
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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners in store room not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Container of oven cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of oven cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/09/2016 | Routine | |
Restaurant representatives - add corrected or new information about Hotrodders Cafe, 1457 Mt. Pleasant Rd. 109, Chesapeake, VA 23322 »