- Sponges, Use Limitation
Observation: Sponges (metal scrub are being used to wipe down food contact surface dishes and Utensils).
Correction: Discontinue use of sponges/Metal scrub for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
|
11/17/2015 | Routine | |
| No violation noted during this evaluation. | 07/09/2015 | Routine | |
- Ventilation Hood Systems - Filters
Observation: Observe hood system in need of cleaning
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
- Lighting, Intensity
Observation: Observe low light intensity in prep-line lest than 50 food candels
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
|
04/20/2015 | Routine | |
| No violation noted during this evaluation. | 08/12/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
-INTERIOR FREEZER
-INTERIOR REFRIGERATORS
-WALLS
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes
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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
11/12/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken n rice in the oven hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. (turn oven on and re-heat to 165 deg. F )
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Beans & shake cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. (Adjust the unit)
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable pH when tested.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
-INTERIOR AND EXTERIOR OF REFRIGERATORS
-SHELVING
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
08/28/2013 | Routine | |
ALL CRITICAL VIOLATIONS CORRECTED DURING INSPECTION.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk and pickles in the double door reach in cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: The temperature measuring device located double door reach in is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the smaller reach in.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: (CORRECTED DURING THE INSPECTION) The following equipment food-contact surfaces were observed soiled to sight and touch:
-Sheet pans in the basement (rodent droppings on top of the pans)
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
-Shelves in the kitchen
-Interior of the refrigerator
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Light bulbs out in the kitchen.
Correction: Repair or replace light bulbs.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall adjacent to the stove 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chlorine bleach stored in a "Stain & Stink" pet stain removal bottle.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
05/01/2013 | Routine | |
Restaurant representatives - add corrected or new information about Brook Haven, 610 Fourqueans Lane, Richmond, VA 23222 »