- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed foods on floor in walk-in & storage room.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates, cups, bowls, etc. Booster heater not on.
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. -- Booster heater turned on & temperature label run through unit changed color.
|
05/06/2015 | Routine | |
| No violation noted during this evaluation. | 09/25/2014 | Routine | |
Observed good glove use in kitchen with ready to eat items, walk in was neat, organized and all items had dates. Raw animal foods were separated from ready to eat items.
- Employee Accommodations, Designated Areas
Observation: personal items (cell phones, pocketbooks) stored in multiple locations (all personal items shall be stored in a designated area at all times) to prevent contamination with single service items and scoop handles.
Correction: All personal items stored in a designated area separate from single serve, single use items and dispensing utensils (scoops) to prevent contamination by hands (items should be used away from serving area, prep areas and hands must be washed after each use).
|
06/24/2014 | Routine | |
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the containers, lids and sugar bin lid is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the containers, lids and sugar bin lid to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep unit, table beside the prep unit and the individual cutting board at the stove are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
|
03/21/2013 | Routine | |
PIC will call after 1.1.13 to schedule time to re-check the non-critical items for the inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. raw chicken over raw beef steaks
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
chicken was moved to bottom shelf and beef was moved to the shelf above the chicken
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
Some items on the floor of the walk in need to be moved to a location that is 6 inches above the floor.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) homemade dressing (10/31/12) and stewed tomatoes (12/4/12) in the refrigerator, the food should have been discarded more 7 days earlier
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
Out of date items were discarded during the inspection.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the lids for containers, containers and top to the sugar bin are not smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the broke/cracked lids, containers and top to the sugar bin to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
left some test strips for the facility to use.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep unit, table beside the prep unit and a individual board at the stove are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Toxics - Separation of Toxics (corrected on site)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
the single use gloves, toothpicks and to go containers were re-located to another shelf separate from the cleaning chemicals.
|
12/12/2012 | Routine | |
Restaurant representatives - add corrected or new information about Ernie's Inc., 1010 John Randolph Blvd., South Boston, VA 24592 »