- Person in Charge (corrected on site)
Observation: Person in Charge (PIC) not aware of ROP processing requirements, Not monitoring Cold holding unit Temperatures, Food storage requirements (6" above floor);PIC shall be aware of their requirements for food protection as required in the Restaurant Regulstions. Discussed these issues with the PIC and provided information on ROP requirements.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage - Clean and Dry Location
Observation: Food ( Ice Cream in Walk-in Freezer, Ice Cream Cones, single service Mustard and Mayonaise packets in dry storage stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Deli meat and Cheese and Sliced Tomatoes in Old Sandwich Unit at 45 Degrees, cold holding at improper temperatures
Correction: Relocate PHF/TCS food items into a properly operating cold holding unit until repaired. Send a copy of the repair invoice to the Madison County health Dept before using this unit to store any PHF/TCS food items.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Sausage Gravy, Made on site Soups which are held longer than 24 hours. in the refrigeration unit is not properly dated for disposition.
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. Labeled with date and common name during the inspection.
- HACCP Plans - When a HACCP Plan is Required-Shall have HACCP (corrected on site)
Observation: The establishment does not have a properly prepared HACCP Plan. Cooking Soup and placing in Jars for storage with air tight lids (ROP).
Correction: Cease engaging in any Reduced Oxygen Process until a properly prepared HACCP Plan is submitted and approved by the Health Department. Will modify storage of for service to customers soup storage (non-ROP).
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04/15/2015 | Routine | |
Employees discovered Preparing food for cooking in kitchen facility which has not been permitted. No food prep shall be allowed until all facilities have been cleaned and sanitized and a permit to operate has been issued by the Department of Health. All Items shall be corrected prior to the issuance of a Permit to Operate.
- Temperature Measuring Devices - Ambient Air and Water
Observation: No ambient (air/water) temperature measuring device (degrees F)is located in the Black Home style Reach-in Unit.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Thoroughly Clean and sanitize all food contact surfaces/utensils Before beginning any food preparation..
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level Dipper Well is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at all hand washing lavatories
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.
- Hand Drying Provision
Observation: Disposable towels were not provided at all hand washing lavatories
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
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the Old Sandwich Prep Table
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the Cutting Surfaces and at Meat Slicers
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
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03/24/2015 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Yoders Country Market, 2105 S Seminole Tr., Madison, VA 22727 »