Discussed with the Person-in charge
1. ServSafe
2. Thawing handout
3. Hand washing sign given
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed a food employee crack raw shelled eggs then handle utensils and cut bread without washing and changing gloves. Person-in charge instructed the employee to wash hands between cracking raw shelled eggs and engaging in other food prep activities.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the following foods cold holding at improper temperatures: diced tomatoes 49*F and heavy whipping cream 49*F in the small prep unit and creamer 69*F and Butter 54*F in the servers station. (Corrected)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning: melted spatula and knife handle in the cook area, knob missing on the grill, and multiple door handles on the reach-in coolers and oven.
Correction: Repair 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 food-contact equipment surfaces were observed soiled to sight and touch: serving pans and scoop in the baking area, whisk, knife, and lemon slicer in the prep area. Person-in charge removed all items to be washed, rinsed, and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates and bowls in the cook area were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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11/24/2015 | Routine | |
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed held at improper cold holding temperatures: cubed ham (45F) and red sauce (46F). PIC placed all items in the WIC.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/29/2015 | Risk Factor | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
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 food employees don gloves to begin food prep without first washing their hands.
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.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed employee handling dirty dishes while wearing gloves and then touching clean dishes without washing hands and changing gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed several wet wiping cloths on prep tables and equipment throughout facility. Person in charge placed all wet wiping cloths in sanitizer buckets.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked foods is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Good Repair and Proper Adjustment
Observation: Door gaskets on the small prep unit and the large prep unit on the cook's line were observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/04/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Food temperatures continued: WIC-Shell Eggs 39'F, Pepsi Case -Milk 41'F, Front Serving Counter - cut cantaloupe 41'F, Milk Shake RIC-Milk 42'F, Serving Counter RIC-Half N Half 41'F, Dessert Cooler - Cheesecake 43'F.
Chlorine sanitizer concentration level in the dishmachine measured 100 ppm. Facility is very clean and very well maintained.
- Critical: Hands - When to Wash* (corrected on site)
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 an employee crack eggs with gloved hands and then employee removed the gloves and put on new gloves without washing hands.
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.
- Critical: Package Integrity* (corrected on site)
Observation: Food from damaged packaging offered for sale or service. Observed 3 dented cans on dry storage shelving: chestnuts, chocolate pudding and rasberries.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. 1. Observed several utensils, in the prep area, in standing water @ 53'F. 2. Observed dispensing utensils in the dipper well with no running water.
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Raw and/or undercooked FOODS are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Observed a can of Hot Shot in the chemical storage closet.
Correction: Remove unnecessary poisonous or toxic materials.
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12/16/2013 | Routine | |
Discussed the following items with the Person in Charge:
1. Facility has made several corrections since last year's report. Thank you!
2. Ensure cutting boards are resurfaced or replaced soon. Cutting boards are beginning to show signs of wear.
3. Ensure gloves or utensils are used when handling ready to eat foods.
In general, facility is very clean and very well maintained. Thank you!
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed employee drink cup stored above clean equipment side of dish machine. Person in charge relocated drink cup.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed cook remove two slices of rye toast from the grill and plate for customer service.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Observed bottle of oil and bottle of water for the grill without lables.
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: Observed several lexan pans scored and cracked, and observed a knife with a severely melted and damaged handle. Person in charge stated he would be ordering new equipment shortly.
Correction: Repair or replace the pans and knives to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the equipment were not observed sanitized due to lack of sanitizer in dish machine. Sanitizer line was primed several times and sanitizer was eventually measured at 50 parts per million chlorine.
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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Several plastic Pepsi glasses were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the bakers prep area and near the meat slicer. 30 foot candles of light were measured in these areas.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of window cleaner observed not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed spray bottle of window cleaner stored above clean equipment side of the dish machine.
Correction: Containers of window cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/12/2012 | Routine | |
Restaurant representatives - add corrected or new information about Tito's Diner, 1695 Carl D. Silver Parkway, Fredericksburg, VA 22401 »