Overall much improved. Good labeling - with clarification needed for items removed from freezer. Employee health still not well understood by staff - discussed with kitchen manager - do training with all staff - flyer already present. Staff district food handler cards up to date except one employee - please complete right away. Supplies obtained to paint back room with ice machine and mop sink - completion planned for next week. Dishmachine maintenance done with sanitizer tubing replaced. ***Initial dish cycles with no residual noted, noted debris in spray arm - spray arms cleaned and machine with residual at 50 ppm Cl - discussed with kitchen manager, ensure routine cleaning is done. Open pipe in bar old drain, capped and sealed.
- Person in Charge (repeated violation)
Observation: General manager without district food handler cards, method used to ensure all restaurant staff have at least basic food safety training.
Correction: Obtain district food handler cards right away and ensure big 5 reasons people get sick from food and basic food safety information are used as go by for food safety processes to keep food safe and prevent patron foodborne illness.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the of the back room walls ( with the mop sink and ice machine) are bare and not nonabsorbent, smooth, and cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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03/14/2016 | Follow-up | |
Overall mixed inspection. New kitchen staff present with district food handler cards needed for cook and manager. On arrival gloves worn to deliver food to customer in bowling alley, and staff stated they removed gloves and washed hands, then afterwards, gloves worn for prep at dish sink, then resumed food prep at prep table. On questioning, two sets of gloves worn, one taken off. Training done for glove use and handwashing. Employee health not well understood, especially reportable diseases. Training done. Sanitizer present in one prep area, but not in main prep area. One container of sanitizer with utensils soaking in it. Dish machine not sanitizing dishes, dish process in bar not adequate, and some leftovers with no labels and others outdated. Overall good food temperatures and storage. Glove use and handwashing as well as sanitizing corrected during inspection. Follow up in 10 days.
- Person in Charge
Observation: General manager and cook without district food handler cards, method used to ensure all restaurant staff have at least basic food safety training. Noted issues with handwashing, glove use, sanitizing, and employee health knowledge during inspection.
Correction: Obtain district food handler cards right away and ensure big 5 reasons people get sick from food and basic food safety information are used as go by for food safety processes to keep food safe and prevent patron foodborne illness.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: 5 reportable diseases and steps to take for diagnosis with or close exposure to one of the 5 reportable diseases discussed with general manager and waitress present. Ensure all staff are trained. Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by Salmonella, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Gloved hands and hands rinsed under running water in the 3 vat sink.
Correction: Discussed, ensure gloves are used for ready to eat food only, then removed and when ready to handle food, or sanitized dishes, hands are washed at the handwashing sink as follows: ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Also discussed,each time staff leaves kitchen and returns, hands should be washed before touching anything in the kitchen.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Cooks knife stored between refrigerator (prep table) and stainless steel table. In-use utensils improperly stored between use.
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: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Several items without date labels in all refrigeration, and some items that are present after the date label has expired.
Correction: Check through all leftovers. Ensure items are date labeled with the day they are prepared or opened and labeled to use or discard if not used within 7 days of preparation or opening.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The used ice cream container is not smooth, durable, easily cleanable.
Correction: Replace the used plastic ice cream tub with a food container made for multiple uses, to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the of the back room walls ( with the mop sink and ice machine) are bare and not nonabsorbent, smooth, and cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: No thin stemmed instant read thermometer present to take accurate temperatures of small thin foods. Hamburger final cook by EHS thermocouple 177 F stem temp x 15 secs vs facility large stem thermometer 158 F pushed in side of burger just to get reading, shows clear need for correct food thermometer.
Correction: Obtain at least one and suggest a back up unit for testing small thin foods.
- Equipment - Good Repair and Proper Adjustment
Observation: Pizza oven cooking pizza with distinct difference between two sides. One side clearly very browned and other not. (not cooking evenly)
Correction: Have maintenance done on oven and provide copy for facility file.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: The following sanitizing issues noted: 1) No wiping bucket present in main preparation area. Cloth present out on counter, used. 2) Dishwashing machine with no sanitizer residual present even after priming and running 3 times. 3) Bar dishes done by dipping in small insert pan with quats present, no wash, rinse or effective sanitize steps done. Bar glassed completely washed at the end of the evening.
Correction: 1) Wiping bucket made for main area - solution in back prep area present and tested at 200 ppm Cl, same solution used. Training done that food prep areas should be sanitized before beginning food prep, after any dirty process or contamination, and no less than every 4 hours, surfaces should include all items touched during food prep such as equipment handles, knobs, *or strictly put on food handler gloves when directly handling ready to eat foods and remove each time opening and closing equipment etc. Test solution when made. 2) Dishes to be sanitized in 3 vat sink until dish machine repair done so that dishes are sanitized. Test machine sanitizer residual level before using machine for each meal period. 3) Bar 3 vat sink set up and quats in sanitizing sink initially < 200 ppm then quats added for sanitizing. Training done ensure wash, rinse, sanitize then air dry steps are done to clean and sanitize dishes. Test sanitizer when made.
- Plumbing System Maintained in Good Repair
Observation: Open hole / pipe in floor in bar - possibly a clean out. Hole present where staff walk in front of ice bin area.
Correction: Contact plumber and have pipe capped - if cleanout with cap that can be removed for use and returned to pipe.
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02/28/2016 | Routine | |
Overall good sanitation seen, noted facility cleanliness improved, with cook cleaning when EHS arrived, before orders placed, good food temperatures, and labeling but some items kept well past leftover dates, good employee health knowledge and sanitizer tested at 200 ppm quats used. Grease trap cover painted. All staff with required district food handler cards except facility manager - obtain right away.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Employee food stored above facility food (cooked peppers and potatoes) in reach in refrigerator - ? uncertain where food is from prepared and cooked here or in staff members home.
Correction: Ensure if employee food is stored in facility either use a separate refrigerator just for staff food, or store on a tray on the bottom shelf labeled staff foods, so there is no way food can intermingle with facility food. Food moved to bottom shelf by cook.
- Food - Miscellaneous Sources of Contamination
Observation: The following noted,
-Boxes of food and canned goods stored on floor under shelving in dry storeroom.
-Open packages of paper plates etc. present in ice machine room.
-Items present that should not be in rooms with food - shoes, socks and personal food (open bags - present pest attractant).
-Some cans do not appear to be in good condition.
Correction: Store all food on shelving 6 inches above the floor. Discard open paper products - if product is opened and some are not used seal in ziplock bag or other sealed, clean sanitary container to protect from contamination, remove all items for food areas that are not for food operation and separate or discard all cans that are dented, etc. Protect food from miscellaneous sources of contamination.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Foods well past expiration of leftover labels present - one package of cheese, with label for Jul 15, with mold growing. Others days and sometimes weeks outdated.
Correction: Ensure all foods time and temperature controlled foods prepared and kept for longer than 24 hours are labeled with a leftover label and counting day commercial product was opened / or item was made counts as day 1 and product must be used by day 7 or discarded. If food can be frozen - the clock stops, and item should be labeled to reflect when in freezer ie prepared and out x 3 days when out of freezer no more than 4 days left.
- Equipment - Good Repair and Proper Adjustment
Observation: Beer keg refrigerator with about 1/4 inch water in the bottom, and bottles of liqueur and mixers kept in bottom.
Correction: *Repair right away, ensure all bottles taken from unit are wiped before setting on counter to prepare drinks*. Call EHS when repair done.
- Floors, Walls, and Ceilings - Cleanability
Observation: Carpet in dry storeroom.
Correction: Remove carpet and ensure floor can be swept and moped daily (smooth, durable, cleanable).
- Physical Facilities in Good Repair
Observation: Missing tiles, and paint in poor condition noted in kitchen - also clean out down in floor "food catcher" hard to access and keep clean. Area by new soda machine / ice bin with very hard to access corner with pump, tubes etc.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Remove unneeded items / and improve access so area can be routinely cleaned.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Additional items kept on top of walk in refrigerator and on top of freezer, in dry stores area and in ice machine room.
Correction: Remove items not used in facility operation so that items present to use can be stored properly, to make cleaning and pest control easier.
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11/04/2015 | Routine | |
Overall very good. Observed good handwashing and glove use, good food temperatures, good storage and labeling (with labeling 1 day off and discussed), and good employee health knowledge. Sanitizing solution not made and used prior to starting food preparation, but made at 200-300 ppm quats during inspection. Some cleaning and maintenance issues needed, but kitchen overall clean and well organized.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces not cleaned and sanitized before beginning food preparation for the day.
Correction: Discussed, prepare solution and sanitize all food preparation surfaces to include equipment handles and buttons prior to beginning food preparation after any dirty process and no less than every 4 hours. Solution made at 200-300 ppm quats and sanitizing done.
- Physical Facilities in Good Repair
Observation: 1) Area under bar with part of floor covering gone - not smooth and cleanable - with bundled soda tubing lines flush with floor and part of tubing under wood cover that is screwed closed and does not allow access for cleaning and pest control.
2) Small tiled area by soda boxes with broken tiles.
3) Cover for grease trap rusty.
4) New drain put in for 3 vat sink and old drain line left in place.
5) *Drain access on floor in bar that was capped off with cap damaged.
Correction: 1) Seal floor, ensure soda tubing bundle is off of the floor - at about the same or higher height as the water pipes and drain lines to allow for easy and effective cleaning. Adapt wood cover to allow access for cleaning. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
2) Repair or replace tiles
3) Resurface grease trap cover so that it is easily cleanable.
4) Remove old drain line and cap drain access.
5) Recap drain - with durable cover
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cleaning and maintenance supplies stored on floor in corner of kitchen, area under and by water heater,and under 3 door reach in freezer with additional cleaning needed.
Correction: Store all items on shelving at least 6 inches off of the floor or on shelves / carts with wheels to make cleaning and identifying problems with pests easier, improve cleaning in these areas.
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07/28/2015 | Routine | |
EHS to facility for follow up inspection. Much improvement for food storage, plumbing issues, and cleaning. Current database will not allow for editing of previous violations. Issues not completely corrected left as violations. Some staff have obtained current district food handler cards, and new staff have been hired. About half of the staff have current cards. Ensure all staff have current district food handler cards within 2 weeks. Staff with some knowledge of employee health policy, but uncertain of how policy works. Policy requirements reviewed. New flyer left.
- Person in Charge (repeated violation)
Observation: 1) Most staff without current district food handler cards.
2) Insufficient number of pans to allow for 1 replacement set for top holding of prep unit.
Correction: 1) Class arranged in 4 days. Ensure staff study and understand basics.
2) Discussed with owner, obtain at least 1 additional set of insert pans for top holding of preparation table.
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05/23/2015 | Follow-up | |
Overall mixed inspection. Most staff members new with deep cleaning and reorganization being done. Good handwashing and food temperatures observed, sanitizer in place and used, tested at 200 ppm quats. Mixed labeling, storage and food protection. Additional deep cleaning needed as well as plumbing repairs. Dish machine with inadequate sanitizing. Contact EHS when machine able to properly sanitize dishes. Open drinking containers present but not in area being used for food prep. Discussed options for employee drink policy. Arrangements made for facility class and testing for next week. Follow up 1 month.
- Person in Charge
Observation: 1) Most staff without current district food handler cards.
2) Insufficient number of pans to allow for 1 replacement set for top holding of prep unit.
Correction: 1) Class arranged in 4 days. Ensure staff study and understand basics.
2) Discussed with owner, obtain at least 1 additional set of insert pans for top holding of preparation table.
- Critical: Employee Health* (repeated violation)
Observation: No employee health policy in place, most symptoms known by owner and staff member who is not new, no diseases or details of how the policy should work known.
Correction: Flyer left with owner / staff. Discussed symptoms, diseases, close exposure to disease, and return time from diseases and clearance to return from diseases or close exposure to diseases.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: The following issues noted that could lead to cross contamination:
-Uncovered prepared food present in the walk in refrigerator.
-Unwashed fruits and vegetables stored above ready to eat in the walk in refrigerator.
-Unwashed lettuce stored in top holding prep table.
-Spoiled lemons, limes and peppers stored with good items.
-Sink with ice plate for bar cleaned at end of night, but not sanitized.
Correction: Pizza covered. Discussed arrangement of food in walk in refrigerator, unwashed fruits moved. Unwashed lettuce removed for top holding of prep next to ready to eat foods. Discussed, ensure all unwashed fruits and vegetables are cleaned before preparing - cutting etc. and that each leaf of lettuce or other leafy greens are cleaned before use. Discussed, sort and remove spoiled items. Ensure sink and ice plate are cleaned, sanitized, and rinsed before refilling and covering.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Opened commercial foods and prepared pizza not date labeled. Some items kept past 7 days after opened or prepared.
Correction: Ensure all leftovers are date labeled and if not used within 7 days are discarded. Items kept past 7 days voluntarily discarded during inspection. Leftovers labeled.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Dish machine initially with no chemical sanitizer, after priming and running twice, with less than 50 ppm chlorine residual.
Correction: Suggest change bottle, run and test. If correct of sanitizer is not present when tested, contact repairman. Until machine can properly sanitize dishes, manually sanitize in the sink. Sanitizer present tested at 200 ppm quats.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Fryers, walls, floor especially under equipment, etc.
Correction: Clean these surfaces now and routinely.
- Plumbing System Maintained in Good Repair
Observation: 3 vat sink drain leaking badly, as well as fixture on the faucet.
Correction: Ensure plumbing is repaired.
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03/31/2015 | Routine | |
EHS to facility for follow up of equipment repairs, lighting in cooks area and back freezer area, water drainage from 3 vat sink and food handler cards. Repair receipts for equipment and plumbing present and reviewed with manager. Preparation table working with top holding area 40 and bottom 41 F. Temperatures by infrared, no food present. Lighting in hood over fryers and grill area all working with good visibility. 3 vat sink drainage assessed by plumber, and working as it should according to plumber. Discussed, water still overflows drain if let out all at once. If stoppers are used that allow for slow drainage, and dishes are done correctly, that will suffice. If not possibly changing drainage to air gaps under each compartment to have less water going to each catch area. Dishmachine present and is primary means of dishwashing. Employee health policy training done with good knowledge. Food handler cards not updated, but per manager all without current district cards will test tomorrow. Discussed eight major allergens and flyer left. Also discussed upcoming requirement to post a statement that sanitation inspection reports can be found on Virginia Department of Health website under Environmental Health, restaurant inspections. Owner and manager present.
No violation noted during this evaluation. | 01/13/2015 | Follow-up | |
Overall mixed inspection. No routine food preparation seen during inspection (facility opening for service), however, gloves present for use, sanitizer prepared at 400 ppm quats, handwashing done (twice at dish sink) discussed, ensure hands washed with soap at handwashing sink, good food temperatures and storage, and mixed knowledge for employee health policy. Discussed, review employee health policy with all staff. Noted several pieces of equipment out of service or not working properly, and dish sink water overflows drain with air gap when let out, several staff do not have current district food handler cards, lighting is poor above cooks line and in room with chest freezers, and working instant read thermometer required. Instant read thermometer taken out to check not working. Follow up in one month for issues noted. Please ensure copies of receipts for maintenance or replacement of equipment and if needed plumbing work are available for follow up inspection. Noted soiled clothes kept in open container in kitchen. Suggest keeping in durable, cleanable container with plastic liner (trash bag or other bag) used, and a tight sealable lid to prevent attraction for pests.
- Critical: Employee Health* (corrected on site)
Observation: Staff with mixed knowledge of employee health policy.
Correction: New flyer given. Review entire policy with all staff cooks, wait staff and bar tenders, that have any connection with the restaurant part of the business.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Foods in working reach in refrigerator that per staff are kept 2-3 days are not labeled with date opened.
Correction: EHS returned to facility later in day and all leftovers viewed labeled.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment out of order or not working properly.
-Preparation refrigerator out of order, off and empty.
-Two of four deep fryers - turn on and off - per manager may be due to settings.
-Pizza oven
Correction: Repair, replace, or remove broken or improperly functioning equipment. Ensure documentation is present for repairs or replacement. Refrigeration used for sandwich prep requires taking items from reach in refrigerator and preparing food on cutting board surface of unused prep table. If reach in refrigerator does not function properly - keep food in temperature - new refrigeration will be required to have adequate refrigeration. Keeping broken unused equipment provides harborage for pests and creates cleaning issues.
- Plumbing System Maintained in Good Repair
Observation: Water overflows the drain with an air gap when water in one compartment of the dish sink is let out. Drain cover is present in cup/funnel area of drain to prevent clogs and exclude pests.
Correction: Remove drain cover and drain water from sink filled to normal capacity needed to effectively do dishes. If water still overflows drain, contact plumber to evaluate and correct problem/s. If water cannot be drained from sink, it is not likely that dishes are adequately cleaned in the sink. Even if the dishmachine is the primary method to clean/sanitize dishes, the sink must be operable in case of machine malfunction. Please also provide documentation of the last time the grease trap was cleaned.
- Lighting, Intensity
Observation: One set of lights above cooks line out - lighting dim, and lighting in room used for chest freezers so bad EHS left room to read box.
Correction: Replace all burnt out lighting.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Area below dish sink and soda mix stand, including in floor grease trap soiled. Bad odor present in area.
Correction: Clean area, if grease trap has not recently been cleaned out schedule service. Flush floor drains.
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12/09/2014 | Routine | |
Overall clean well organized facility with overall good food temperatures, good storage to prevent cross contamination, good labeling, with process needed to ensure foods are checked and discarded in time. Also discussed, foods dated both for FIFO and leftover. Ensure a clear distinction can be made between the two dates to avoid needlessly discarding foods. Contact EHS when repairs done for chemical sanitizers and when preparation refrigerator is repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods cold holding in bottom of preparation refrigerator above 41 F. Temperatures taken with EHS thermocouple, initial thermocouple out of calibration at 35 F, second thermocouple used and calibrated at 32.2 F.
Sliced turkey 44, BBQ 45 F > 4 hrs. Shredded cheese yellow, 44-46 F > 4 hrs. White shredded cheese, 43F.
Correction: Discard out of temperature foods, manager holding for documentation before discarding. Ensure foods are discarded. Move white cheese to alternate refrigeration. Clean and sanitize refrigerator before use. Have maintenance done. If unit must be used before repair, use time as a public health control.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the prepared ready-to-eat slaw, and sliced ham in the preparation refrigeration and sliced cheese in the walk in refrigerator. The food should have been discarded 1-3 days ago.
Correction: Develop a process to ensure food labels are checked to discard outdated leftovers. Discard the food 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: New menu in place, consumer advisory needed for eggs.
Correction: Amend menu to include consumer advisory.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Dishmachine with no residual sanitizer after run and primed three times. Automix sanitizer solution for the sink with no to less than 150 ppm quats after run several times. Air bubbles presen that do not appear to be moving.
Correction: Contact chemical representative for repairs to both systems. Per manager household bleach available for use. Discussed move quats tubing so chemicals cannot mix. Clean buckets, sink and use new clothes. Make Chlorine sanitizing solution, use for wiping buckets, and dish sanitizing until systems repaired. Train all staff that chemicals must not mix. How to make sanitizing solution discussed.
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05/06/2014 | Risk Factor | |
Overall very good. Observed good handwashing, good no bare hand contact. Sanitizer in place at 200 ppm quats and used, good labeling and storage in walk in unit and mixed labeling in prep unit. Discussed labeling. Noted pooled eggs improperly stored in prep unit - discussed, training issue for staff. Good cooking, reheating and cooling techniques seen - food temperatures taken. Some additional deep cleaning needed and repairs to floor under soda rack needed.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Menu offers eggs cooked to order.
Correction: Discussed CA. Will send example for menu update.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Dishmachine not sanitizing dishes.
Correction: Sanitize dishes in 3 vat sink until repaired. Ensure machine tested at beginning of each day to ensure good temperature and chemical sanitizing.
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10/22/2013 | Risk Factor | |
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