Restaurant: JMU-PC Dukes
Address: Jmu Msc 3506 Pc Dukes, Harrisonburg, VA 22807
Type: State College Food Service
Phone: 540 568-6237
Total inspections: 3
Last inspection: 04/27/2015
Critical: Cooling* (corrected on site) Observation: Italian sausage, cooked vegetable mix, diced chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: After cooking potentially hazardous foods must cool from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. Items made from potentially hazardous foods previously in cold holding must be cooled back down to 41 degrees F or below within 4 hours. 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.
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Tofu,diced tomato cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
04/30/2014
Risk Factor
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 her face.
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: Reusable metal food containers stored for use were not clean.
Correction: Clean and sanitize these surfaces for food contact.
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