All foods cooked and cooled in refrigeration need date labels when in a ready to eat state. No production at time of inspection.
- 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: out door grills stored in basement in a soiled condition. .
Correction: Maintain non-food-contact surfaces of equipment clean. Do not store soiled equipment in building. Store equipment used intermittently in a clean state. Soiled equipment is an insect and vector attractant. Correct in 5 days.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Clean equipment and utensils were observed drying on cloth air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils. Allowing clean equipment to air dry on cloth allows clean surfaces to set in a wet medium for an extended period. Always set clean equipment utensil etc. on a clean drain board designed to channel moisture away from clean surfaces during the air drying process.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Outer door from basement adjacent to elevator has opening at base of door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Door sweep needed on basement door adjacent to catering elevator. Correct in 5 days.
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11/10/2015 | Routine | |
Discard the busted bag of quick crete in the down stairs equipment storage area.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) BBQ in the Freezer unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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. In the freezer the production date is needed on the product.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination in storage.
Correction: Store single service items in its original protective packaging in a ware house storage area. Single service not in protective packaging to be discarded.
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12/04/2014 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. White powder is not identified.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the top of dish wash machine has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct in 3 days.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Tilt skillet drain assembly.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Remove drain assembly and wash-rinse and sanitize the plug assembly. Begin Correction immediately.
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11/07/2013 | Routine | |
PIC received instructions on proper wash-rinse and sanitizing of equipment.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the prep sink used to prepare/store potential hazardous foods was not properly washed, rinsed and sanitized prior to washing other equipment.
Correction: Wash, rinse and sanitize sinks prior to working with other equipment.
- Critical: Toxics - Separation of Toxics (corrected on site)
Observation: Container of insect spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of insectcide must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. Must be a CPCO to use the insecticide inside of building. Discarded during inspection.
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11/29/2012 | Routine | |
Restaurant representatives - add corrected or new information about Personal Touch Catering, 150 Kent Street Owens Hall (0223) Virginia Tech Campus, Blacksburg, VA 24061 »