Use a brush to clean the bean film out of drain on steam kettle.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. No soap in dispenser.
Correction: 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. Always use soap.
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10/15/2015 | Routine | |
MT 1 needs attention temping at 44.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Diced cooked chicken hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment
Observation: Hot hold box #2 was observed in a state of disrepair and damaged. Thermometer is broken
Correction: Repair the thermometer 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 thermometer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Begin correction immediately. Install a thermomter inside until the door thermometer is replaced in 10 days.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: Hand washing sink in new prep room has access blocked with cart.
Correction: For effective hand washing keep hand sink accessible at all times.
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10/23/2014 | Routine | |
New RIC in new prep room 36F. Roll in Cooler at cook line 35F.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Scoop handles in contact with foods.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Keep plastic sleeves pulled up on single service cups which are dispensed without using a cup dispenser. Protect the lip edge of cups during dispensing.
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04/18/2014 | Routine | |
Grill marked vegetables must be cooled to 41F within 6 hours.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Cup handle in contact with foods.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Cup lip edges must be protected during dispensing. Keep cups in plastic sleeves if cup holders do not work.
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05/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Turner Place - Qdoba Mexican Grill, 430 Old Turner Street Lavery Hall (0712) Virginia Tech Campus, Blacksburg, VA 24061 »