Facility is clean, well-maintained, and organized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed pooling of water on the bottom shelf of the sandwich prep unit.
Correction: Maintain nonfood-contact surfaces of equipment clean. Have unit maintenanced to prevent water leaking and pooling inside.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps along the top and bottom of the kitchen screen 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.
|
11/12/2015 | Routine | |
* Facility is clean, organized, and well maintained.
* Quaternary ammonium sanitizer for the 3 compartment sink is at 100 ppm, may want to ask Pure Force to adjust strength to 200 ppm.
* Obtain 4 more hanging thermometers for the chest freezer, x2 reach-in freezers, and the salad dressing mini cooler.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) crab cakes and macaroni and cheese bites in the refrigeration unit is not properly dated for disposition. Per PIC, crab cakes were made yesterday and mac n cheese bites were made 2 days ago. PIC placed date labels on both.
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.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The waste storage dumpster outside is missing lids.
Correction: Replace the missing lids for the waste storage dumpster. Call the phone number on side of dumpster to see if they will replace lids.
- Hand Drying Provision
Observation: Towel dispenser at the main handsink in the kitchen area is not working. Have it repaired or place a roll of paper towels on the table next to the sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed an unlabeled spray bottle of sanitizer mix on 3C sink shelf.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
03/11/2015 | Routine | |
* Facility is clean, well organized, and well maintained by new managers/owners. New manager is very knowledgeable about food safety.
* Be sure to wash hands in-between glove changes and to wear gloves when preparing/prepping ready-to-eat food items such as buns, lettuce, sliced tomatoes, onions, cooked meats, etc.
* Menu items include: cooked to order hamburgers, chicken wings, cooked-to-order ribeye steaks, salads, pizza, and appetizers such as crab dip.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine and a quatarnary ammonium solution test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Indoor Areas - Surface Characteristics
Observation: The floor material located in the kitchen area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. PIC plans on using a sealant over the entire kitchen floor.
|
02/20/2015 | Pre-Opening | |
Restaurant representatives - add corrected or new information about The Mason Jar Restaurant And Sports Bar, 845 W Stuart Dr., Hillsville, VA 24343 »