- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
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12/03/2015 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in cooler
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/13/2015 | Routine | |
Facility does not have buffet.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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) (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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: The following equipment food-contact surfaces were observed soiled to sight and touch:flour container and ice maker.
Correction: Clean and sanitize these surfaces for food contact.
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07/16/2014 | Risk Factor | |
Discussed proper storage of raw animal & RTE foods
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure food employees clean their hands using soap and use a paper towel to dry their hands.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands after removing disposable gloves.
Correction: Instruct food employees to wash their hands before and after using disposable gloves.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a mop sink.
Correction: Instruct food employees to clean their hands in a handwashing sink.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling bread (ready-to-eat (RTE) food) with their bare hands.
Correction: Instruct food employees to use suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves to handle ready-to-eat food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb, eggs, pork, and poultry during storage by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler..
Correction: Separate raw foods of animal origin during storage from raw and cooked RTE foods and vegetables and fruit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in cooler.
Correction: Protect food from cross contamination by storing food in covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk storage bin of flour not labeled.
Correction: Label side of large flour storage bin.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Aluminium foil liners on shelves.
Correction: Remove aluminum foil from shelving units.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: The compartments of the 3-vat sink are not large enough to accommodate the large stock pots..
Correction: Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice on back of walk-in cooler coils.
Correction: Correct icing problem on back of walk-in cooler refrigeration coils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Accumulation of food debris on vegetable peelers.
Correction: Clean and sanitize food prep utensils after use.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Heavy accumulation of food debris on the bulk flour scoop.
Correction: Clean and sanitize the flour scoop more frequently as needed.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in food prep areas of the kitchen. Measured 15-25 foot-candles.
Correction: Provide at least 50 foot candles of light where food employees are working with food, utensils or food equipment.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the dishwashing area. Measured 5-10 foot-candles.
Correction: Provide at least 20 foot candles of light in warewashing areas.
- Physical Facilities in Good Repair
Observation: Dead ceiling light lamps in dishwashing area and in men's restroom.
Correction: Replace dead lamps.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Restrooms doors lack self-closing devices.
Correction: Install self-closing devices on restroom doors.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Broken floor mixer in kitchen at end of cooking line.
Correction: Repair mixer or remove from premises.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Cleaning & maintenance products stored on top of ice maker.
Correction: Store toxic products separate from food items, clean equipment, and single-service items.
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10/09/2013 | Routine | |
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