The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Review food temperature logs prior to serving food to ensure all cold holding items from previous day's service were maintained at 41F or above overnight
2. Train employees on proper glove use (gloves must be worn when prepping any ready-to-eat foods like sliced tomatoes for sandwiches)
3. Regularly train long-term employees on Employee Health Policy (EHP) previously provided.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: SLICED TOMATO.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. SLICED TOMATO DISCARDED, EMPLOYEE PUT ON GLOVES PRIOR TO SLICING REMAINDER OF TOMATOES.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the PREP TOP OF 3 DR PREP COOLER.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. TOWELS PLACED IN SANITIZER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN 2 DR PREP COOLER- CUT TOMATO, CUT MELON, SHREDDED CHEESE (56F, 55F, 57F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ALL ITEMS DISCARDED.
- Sanitizer Test Kit Required
Observation: A chemical vegetable wash solution is used in the establishment. No test kit is provided to measure the concentration of the QUATERNARY AMMONIA chemical in the solution.
Correction: PLEASE OBTAIN A QUATERNARY AMMONIA SANITIZING SOLUTION TEST KIT WITHIN 14 DAYS. A chemical vegetable wash is considered a food additive and must be maintained at the concentration recommended by the manufacturer in order to be safe. Provide the approved test kit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 DR PREP COOLER NEAR PIZZA OVEN.
Correction: PLEASE KEEP UNIT FREE OF FOOD UNTIL IT IS ABLE TO MAINTAIN 41F OR BELOW. Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse containers (TRASH AND RECYCLING RECEPTACLES) were uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. DOORS TO BOTH TRASH AND RECYLCING RECETACLES CLOSED AND COVERED WITH LIDS.
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09/01/2015 | Routine | |
Restaurant representatives - add corrected or new information about Chuck E Cheese's, 6301 Richmond Hwy, Alexandria, VA 22306 »