- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The Carmel Mix, Creamer, Mocha Mix, Iced Coffee Mix, Whipped Cream and Milk in Under Counter Reach in Cooler 1 were observed cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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11/19/2015 | Risk Factor | |
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer on the Soft Serve Machine is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned in the kitchen area
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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07/02/2015 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floor in the walkin freezer 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.
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05/30/2014 | Routine | |
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
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
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06/04/2013 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
- Hair Restraints - Effectiveness (corrected on site)
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store protected in a covered container or in the ice with the handle exposed.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. walkin refrigerator;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the soda nozzels was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of soda nozzels at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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02/14/2012 | Routine | |
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