Cutting boards and knives due to food organic contact must be washed, rinsed, and sanitized every 4 hours, Because of cutting board size they do not fit in dish machine and must be washed in three compartment sink using wash, rinse and sanitize. Because dishes are not washed until 3pm the sink is inoperable during the morning and lunch rushes, 3 compartment sink must be kept operable during business hours to accommodate washing, rinsing and sanitizing cutting boards.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: The compartments of the 3-vat sink are not being maintained for use throughout the day and currently the cutting boards are not being properly washed rinsed and sanitized every 4 hours because they are too large to fit through the dish machine.
Correction: 3-vat sink must be kept operable throughouth the day, oversized equiptment such as cutting boards must be washed, risnsed, and sanitized every 4 hours. Correction should be implemented immediately by keeping 3-vat sink ready for wash rinse and sanitized throughout the day.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The cleaning schedule for cutting boards is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
Correction: Sandwiches are made on the cutting boards. Cutting boards and knives must be washed-rinsed and sanitized every 4 hours. Currently boards are wiped down with sanitizer instead of washing -rinsing - and sanitizing. Begin Correction immediately.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Wet nesting of blender heads observed. Wet blender heads stacked and not drying properly. Additionally, soiled knife placed between sandwich unit housing and frame rail observed.
Correction: Correct immediately by storing knife in a clean location and allowing blender heads to dry un-stacked to allow to properly airdry.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the Womens Restroom
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. Correct immediately by installing new soap dispenser in the womens restroom.
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06/18/2015 | Routine | |
Reviewed temperature logs, HACCP logs
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee stacking clean dishes after touching their face with no handwash step in between.
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Sliced tomato and chicken salad were observed cooling in containers with tight fitting lids. Leaving the lid off while cooling allows for better heat transmission.
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.
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03/05/2014 | Routine | |
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