Quarterly inspections by steri-tech. HACCP logs kept and done daily. New capital investments with new high heat dishmachine. Excellent cook, hot and cold holding temperatures. TPHC up to date and done properly. Discussion about process for making sanitizer batches not being ideal, and new process to be evaluated. Knowledgeable person in charge who answered food safety questions correctly. Keep up the great work!
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide at leasts 100ppm chlorine sanitizer and immerse or expose food contact surfaces to sanitizing solution for adequate time. All wiping buckets dumped out and new batch made.
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03/07/2016 | Routine | |
Hand washing sinks available and in use with warm water, soap, and disposable towels. Sanitizing wiping cloth solution available and in use with testing strips. Plastic glove/pockets available and in use for RTE foods. Reviewed violations and corrective actions with PIC: cleaning schedules
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered baked food on shelves near the floor in the baking areas observed.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings in areas not close to the floor.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) (Raw meat loaf package stored on baking table near RTE products and food contact surface areas).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. And provide adequate cleaning and sanitation of surfaces between uses of each type of products.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required (plates were observed soiled in the grill areas from drippings from raw products from the grill drawers).
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The comminuted or ground sausage was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: All reach-in refrigeration equipment doors, handles, shelves, and exterior surfaces
Correction: all exterior surface areas of equipment in grill area is dirty and soiled
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors (all of kitchen areas, walk-in refrigeration units, dry storage areas) 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.
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12/08/2014 | Routine | |
Hand washing sinks available and in use with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use. Testing strips available and in use. Ware washing machine OK at 100 ppm. Reviewed food safety information with PIC and staff. Reviewed cleaning schedules for non-food contact surfaces with PIC.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Outside of potato warmer and refrigerator below
Correction: Dirty middle 2 door freezer across from grill
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical structure noted in need of cleaning. Floors and walls in serving area underneath equipment and prep tables.
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.
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05/12/2014 | Routine | |
Hand washing sinks available and in use with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use. Testing strips available and in use. Ware washing machine OK at 100 ppm. Reviewed food safety information with PIC and staff. Reviewed temperature monitoring procedures and cleaning schedules for non-food contact surfaces with PIC.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: All refrigeration doors, handles, gaskets, and shelves
Correction: Outside underneath surface areas on all grill equipment
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10/28/2013 | Routine | |
Hand washing sinks available and in use with soap and towels. Gloves in use. Sanitizing wiping cloth solution available and in use at 100 ppm. Sanitizing testing strips available and in use. Ware washing machine temp and sanitizer OK. Reviewed food safety information and cleaning schedules with PIC. PIC has good food safety knowledge: cooking and cooling requirements
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: all refrigeration gaskets, door handles, and shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in walk-in freezer is 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.
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04/11/2013 | Routine | |
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