Final rinse pressure in warewasher = 18 psi - ok
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: chicken (115°F) and ground beef (108°F) breakfast biscuits hot holding (in hot holding cabinet) at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Correct by immediately refrigerate and reduce to 70 °F in 4 hours and 41°F in additional 2 hr. Otherwise reheat to 165°F and then hold at 135°F.
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02/09/2016 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraints. 1 staff member has visor on, but it not restrain the bangs/forehead hair.
Correction: When use visor, then push back hair so restrained properly, so reduced chances of hair falling into food being prepared.
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11/09/2015 | Routine | |
Warewasher final rinse pressure = 18 psi - ok
No violations noted.
No violation noted during this evaluation. | 08/11/2015 | Routine | |
Warewasher - final rinse pressure = 19 psi -ok.
When cool and reheat any type of temperature control foods for safety, you need to heat to an internal temperature of 165°F and allow to stay in microwave for min. of 2 minutes to equalize temperature throughout food.
- Thawing
Observation: Improper methods used to thaw green beans. Container sitting in sink of how water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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03/02/2015 | Routine | |
Labeling wearing off spray bottles in warewasher area. Refresh labels.
Chlorine sanitizer for wiping clothes = 200 ppm - ok
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under dunnage racks in food dry storage room and under shelves in single-service storage room 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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11/25/2014 | Routine | |
Final rinse for dishwasher/warewasher = 19 psi - ok.
Steamer had malfunction and is in process of being repaired off site.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 2 service line freezers.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under shevles and dunnage rack, in dry storage room, 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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08/26/2014 | Routine | |
Final rinse pressure for dishwasher/warewasher = 17 psi - ok
Thank you for having utility lines moved off floor, to allow for easier cleaning.
Thank you for clean and sanitary facility and procedures.
No violation noted during this evaluation. | 04/10/2014 | Routine | |
Final rinse pressure for dishwasher/warewasher = 17 psi - ok
Chlorine concentration for wiping clothes in kitchen = 200 ppm - ok
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed utility service lines under the fryer and and the steamer obstructs or prevents cleaning of floor
Correction: Relocate utility service line to allow access to floor for cleaning. Suggest can put lines on hangers to keep off floor.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under steamer and fryer 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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01/09/2014 | Routine | |
Final rinse for dishwasher/warewasher = 20 psi -ok
Chlorine sanitizer in wiping cloth container = 200 PPM -ok
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law at the mop sink.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Exposed utility service line or pipe on the floor under the steamer and fryer obstructs or prevents cleaning of floor.
Correction: Relocate utility service line to allow access to floor for cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under dishwasher and under cooking line 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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09/26/2013 | Routine | |
Dishwasher Wash 158°F Rinse 179°F - ok
Wipe Cloths 200 ppm - ok
Need another shelf for storage in walk-in freezer so that all product will be able to be kept off of the floor.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee handling dirty dishes and then put gloves without washing hands before putting gloves on to handle clean dishes.
Correction: Wash hands between handling dirty dishes and clean dishes as well as between glove changes.
- Nonfood Contact Surfaces (repeated violation)
Observation: The plastic knife holder on the wall adjacent to the three compartment sink is not designed or constructed to be easily cleanable.
Correction: Alter or replace the knife holder with a magnetic strip or equivalent to provide a surface that is free of unnecessary ledges, projections, and crevices.
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03/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Henry Elementary School, 200 Henry School Road, Henry, VA 24102 »