No cooking, quick cool leftover soups in ice bath. Good glove use observed. Good date labeling. Dishmachine hi temperature sanitizer (thermolabel), bucket at 200 ppm, QAC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food and salad prep refrigerator at 46-53 degrees.
Correction: Refrigerator to maintain 41 degrees or below at all times.
- Lighting, Intensity
Observation: Light intensity in prep area - 34-36 foot candles.
Correction: Provide 50+ foot candles.
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10/08/2015 | Routine | |
No cook, cold and hot hold temperatures safe. Sanitizer 200 QAC bucket, Dishmachine high temperature/thermolabel. Good glove use observed. Good label, date, FIFO practices. No risk factor violations observed. We discussed: many "clean" dishes with visible food debris, protecting single service cups when dispensing. No violation noted during this evaluation. | 06/25/2015 | Risk Factor | |
Display cooler temp was slightly elevated - unit had just come out of a defrost cycle - check the temps in this unit again in 1-2 hours. Permit issued.
- Equipment - Good Repair and Proper Adjustment
Observation: One prep cooler lid is damaged.
Correction: Repair lid.
- Physical Facilities in Good Repair
Observation: Floor is not clean under equipment and around equipment legs.
Correction: Clean floor.
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10/27/2014 | Routine | |
Dishmachine temperatures satisfactory.
- Hand Drying Provision (corrected on site)
Observation: Observed no towels at 2 handsinks.
Correction: Correct by replacing towels.
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06/26/2014 | Risk Factor | |
Dishmachine reached proper temperatures. Gloves worn during prep.
- Equipment - Cutting Surfaces
Observation: Observed cutting board with numerous or deep cuts.
Correction: Correct by resurfacing or replacing.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed mold or mildew on wall behind spray sink at dishmachine. Floor drain not clean under dishmachine.
Correction: Correct by cleaning.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Observed containers of spray cleaner stored over crackers and plastic food film.
Correction: Correct by properly storing.
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10/21/2013 | Routine | |
No critical violations observed. Dishmachine temperatures satisfactory. Gloves worn during prep. Note: handsink takes a long time for water to get hot. No violation noted during this evaluation. | 05/07/2013 | Risk Factor | |
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