- Nonfood Contact Surfaces (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the @EQUIPMENT@ is not designed or constructed to be easily cleanable - milk crates being used for storage other than milk.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Being corrected at time of inspection.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The blast chiller was observed in a state of disrepair and damaged.
Correction: Repair the @EQUIPMENT@ 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 - new blast chiller on order.
- 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 equipment, shelving, racks, and pots and pot racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: Plug-ins on the electrical drop cords from ceiling.
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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02/26/2016 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: @FOOD@ cold holding at improper temperatures in the Traulsen double door refrigeration unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Pulled chicken was disposed of and other potentially hazardous food items were relocated. An employee, that works on refrigeration, was in the building at the time of inspection and repaired the refrigeration unit.
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03/19/2014 | Risk Factor | |
- 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 - raw shell eggs over steak sauce and milk.
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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pinto beans 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: prep refrigeration - lettuce touching dirty area of unit (bottom of unit dirty and condensation - check the unit), and utensils on hooks at the 3-compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
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03/12/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Food City #849, 145 West Lee Highway, Chilhowie, VA 24319 »