Discussed the following with the CFM: (1) Ensure trash bags are used for no other purpose. (2) Store serving tongs in a manner which will not allow for miscellaneous cross contamination. Permit issued.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of other debris on the following nonfood-food contact surfaces: Ice machine
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/06/2016 | Routine | |
Discussed the following with the PIC: (1) Storing of personal belongings in its own designated area and not on top of food items or food containers. (2) Discussed the possible potential of cross contamination with the storage of certain food tongs. (3) Discussed the labeling and date marking requirements. NOTED: Observed significant improvement since last inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
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09/29/2015 | Risk Factor | |
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed in-use utensils with the handle down in the food product.
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.
- Single-Service and Single-Use, Characteristics*
Observation: Observed use of black trash bags to cover bread dough in the reach-in refrigerator.
Correction: Discontinue use of the plastic trash bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: The ice machine storage bin.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: In-use dispensing utensils in food containers.
Correction: Clean and sanitize these surfaces for food contact.
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11/06/2014 | Routine | |
*Develop and enforce a detailed cleaning program that covers all surfaces and equipment. ** Remove ALL unnecessary items from the facility. Establish an employee health policy, see example provided.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wooden pallet in the kitchen and wooden chair used to hold a shelf by the oven are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: REMOVE the pallet and chair. Provide approved shelving and/or racks. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the mixer plunger repaired with pvc pipe and glue is not constructed of food grade material to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the plunger with an approved one that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: The wooden cutting board and wooden spoon observed in a state of disrepair and damaged.
Correction: Remove the cutting board and spoon.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Many manufacturer containers were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: all drink dispensers, ice maker, many plastic containers, both refrigerators, .....
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: All cabinets have accumulations of grime and debris.
Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Linens - Storage of Soiled Linens
Observation: Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
Correction: Store all soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Drink cups were found stored next to the front hand sink.
Correction: Store all single service in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose and sprayer attached to a faucet fixture without the proper backflow preventer.
Correction: Install a double check valve backflow prevention device or remove the hose/sprayer.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door
Correction: Provide toilet room door that is tight fitting and self closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the rest room.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All floors, walls, water heater, rest room fan,... noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove ALL unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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01/13/2014 | Routine | |
Correct all observations. Permit Issued.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Uncovered container of cooked rice for employee personal use observed in the food preparation area.
Correction: Provide a proper designated area for employees to eat and/or drink.
- Food Storage Containers - Identified with Common Name of Food
Observation: The bulk containers of sugar and salt observed not properly labeled.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The handle on the toilet in the employee rest-room observed broken.
Correction: Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: interior surface of the yeast container
Correction: Clean and sanitize these surfaces for food contact.
- 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 interior surfaces of several cabinets observed in need of cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not properly provided in the employee restroom.
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
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters throughout the establishment observed in need of cleaning (HVAC ceiling ducts).
Correction: Maintain hood system vent filters in a clean condition.
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12/21/2012 | Routine | |
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