Turner Place - Bruegger's Bagels, 430 Old Turner Street Lavery Hall (0712) Virginia Tech Campus, Blacksburg, VA 24061 - State College Food Service inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Knives stored on wet towels without sanitizer.
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. Knives can be stored in hot water 135F and wiped with single use towel that is discarded between uses instead of wet towel. Begin Correction immediately.
|
10/15/2015 | Routine | |
Time control can be used for meat salads must have a written procedure.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken and salad cold holding at improper temperatures. Prepacked container in the retail cooler.
Correction: Discard the food if it has been out of temp for over 2 hours to ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Floors - Cleaning Floors - Dustless Methods (corrected on site)
Observation: Dustless methods are not being used when cleaning the floor at service line during production.
Correction: Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds
|
10/23/2014 | Routine | |
Wash -rinse and sanitize the ice scoop holders once per day along with the ice scoop. Work on using single use towels for wiping the sandwich cutting knives.
No violation noted during this evaluation. | 04/18/2014 | Routine | |
Product assessment is needed on the Blue Berry Bagels.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
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: Dispensing utensils improperly stored between uses. Egg utensil
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.
|
04/25/2013 | Routine | |
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