gravy and bbq met first cooling parameter of 135 to 70 in 2 hours. Still in cooling process during inspection.
No violation noted during this evaluation. | 03/10/2016 | Risk Factor | |
Spoke to the PIC. Will not be using time, but instead will use temperature control for safety of food.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. The gravy was taken out of ice bath too soon and was not stirred often enough.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Physical Facilities in Good Repair (repeated violation)
Observation: Food rack in walkin fridge is not maintained in good repair. Bottom shelf is broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
11/10/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food (ice cream mix) in the walk in fridge.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cooling Methods
Observation: The methods used for cooling were not adequate. The gravy was taken out of ice bath too soon and was not stirred often enough.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Gravy hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: Hamburgers, hot dogs, chicken and sliced tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Physical Facilities in Good Repair
Observation: Food rack in walkin fridge is not maintained in good repair. Bottom shelf is broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
11/09/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
|
07/15/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes, bbq, ham and turkey cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
|
03/11/2015 | Routine | |
Spoke to person in charge and went over cooking procedures for chicken. PIC knowledgeable. Inspected sliced tomatoes. No violations.
No violation noted during this evaluation. | 09/09/2014 | Complaint | |
Under 12 VAC 5-421-2230. An additional handwashing sink is needed in the food preparation area for the convenient use by employees. This facility was originally designed and approved with one hand sink, therefore the need for an additional handwashing sink will not be enforced unless it is observed that hands are not be properly washed as needed.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
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.
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use.
Correction: Discard gloves once soiled.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
|
03/10/2014 | Routine | |
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Observed gravy in a covered plastic container at room temperature.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Gravy hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes and cole slaw cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in Cooler was observed in a state of disrepair and damaged (drip pan not functioning properly, excessive condensation dripping).
Correction: Repair the Walk in Cooler drip pan to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Stainless steel prep containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Backflow or backsiphonage prevention device not being used correctly at the mop sink.
Correction: Water shall be turned off at faucet handles and not with valve on Y-adapter in order for bell breaker to function properly.
- Physical Facilities in Good Repair
Observation: Wall below hand sink, wall next to three compartment sink and wall next to mop sink are 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: Floor in the warewashing area 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.
|
03/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dairy Queen Of Bristol, 2960 Paulina Drive, Bristol, VA 24203 »