Discussed with the person in charge:
1. use of an ice bath
2. hand washing
3. Redi-San RTU Monogram and cutting board oil
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed the employee putting on new gloves without washing his hands then continued to prepare foods. The person in charge addressed this with the employee.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw shell eggs stored with ready-to-eat (RTE) food in the walk in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) sour cream in the walk in cooler was not discarded by the "consume by" date. The sour cream expired on 6/27/15.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed several plastic containers that were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
|
07/18/2015 | Risk Factor | |
Discussed with the person in charge:
1. Water testing - EHS received a letter from ODW in reference to the water sampling - another sample will be submitted today
2. facility is clean and well maintained - thank you
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: table top mixers and the penni grill
Correction: Clean and sanitize these surfaces for food contact.
- Kitchenware and Tableware (corrected on site)
Observation: Observed single-service coffee filters and to go trays that were not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted throughout the kitchen. Light measured 10 foot candles.
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
|
12/12/2014 | Routine | |
Discussed with the person in charge:
1. refrigeration storage - sample given
2. cleaning of equipment
3. dish machine - contact EHS prior to purchasing a new machine
Big 5 food borne illnesses, allergens, slicer, cooling information given
4.
- Critical: Package Integrity* (corrected on site)
Observation: Can of artichoke and peppers are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Cans were removed from the dry storage shelf.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed layers of shell eggs stored over the cooked pasta in the walk in cooler. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Food items were rearranged.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed ceramic cups laying directly in the bulk foods. Dispensing utensils improperly stored between uses. Cups were removed.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the "consume by" date on the prepared ready-to-eat (RTE) containers of food in the sandwich prep unit and walk in cooler, the food should have been discarded 19 and 13 days ago. Foods were disposed of.
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked steaks are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the metal band pastry brush is not safe. Brush was discarded.
Correction: Repair or replace the brush to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The dish drainboard and the hand sink in the women's restroom are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces
Observation: All of the cutting boards 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.
- Good Repair and Calibration of Thermometers
Observation: Observed that the person in charge's thermometer read 10 degrees different from inspector's. Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- 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: ceramic saucers, slicer, plastic containers on the equipment rack, stainless steel containers near the prep sink, and tongs hanging near the prep sink. All items were cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: reach in freezer, air vent cover on the ice machine, and the plastic bins where equipment is stored in the bar and the kitchen (corrected).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The thermocouple label did not register after going through the dish machine therefore the equipment is not observed sanitized. Observed the person in charge remove the thermometer from his pocket and place it directly into food to take the temperature.
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 - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station near the ice machine is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: There is no refuse container at the area immediately adjacent to the hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall upstairs.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory near the ice machine.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed lights out in the hood system, wall behind the dish machine, and over the dry storage rack - not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: wall behind the dish machine, ceiling above the slicer, ceiling air vents, cob webs in the men's restroom, and air vent covers in both restrooms on the main level.
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.
|
11/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Le Grand Cru Catering Llc, 275 Decatur Road, Stafford, VA 22554 »