No violation noted during this evaluation. | 08/19/2015 | Routine | |
Chicken sausage, sausage, egg and steak had met the first step in the cooling process. Ham was cooling from ambient temperature. Observed good handwashing procedures. PIC explained proper cooling and reheating process. Staff familiar with Employee health policy. No violation noted during this evaluation. | 03/20/2015 | Routine | |
Observed excellent hand washing. Staff explained time for public health control on ham and turkey sub sandwiches perfectly.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. The sugar contained in the dry storage area was not labeled.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: plastic piece inside the ice-machine.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Fan covers in the walkin fridge 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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10/14/2014 | Routine | |
No violation noted during this evaluation. | 04/09/2014 | Routine | |
Mechanical Dishwashing Machine no longer in service and in the process of being removed. Steak patty cooled from 135 to 70 degress in < 2 hours. Cooling process to continue to 41 degrees. No violation noted during this evaluation. | 10/28/2013 | Routine | |
No violation noted during this evaluation. | 04/01/2013 | Routine | |
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