Purpose of site visit: Complaint of bug & hair in food from buffet. No evidence of insect infestation. Food handlers wearing hairnets. No violation noted during this evaluation. | 10/02/2015 | Complaint | |
Provide PIC with "Critical Items" handout. Posted walk-in cooler door with "Cooler Broken' signage.Dishwasher appears to be working properly.
- 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 engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to wash their hands before preparing food and working with clean food equipment.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or less than 6" above the floor.;Store food on approved shelving, dunnage racks, and/or carts with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk, cheese, & cooked foods in the rear walk-in cooler at improper cold holding temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Temperature Measuring Devices (repeated violation)
Observation: There were thermometers in prep coolers, 2-door work-top coolers, or 2-door upright display cooler.
Correction: Provide thermometers in all coolers.
- Cooling, Heating, and Holding Capacities
Observation: Rear walk-in cooler in bakery section at 49 degrees.
Correction: Repair/replace unit to provide adequate refrigeration to maintain potentially hazardous foods at 41 degrees or less for facility.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handsink in the butcher shop was blocked, preventing access by employees for easy handwashing.
Correction: Provide access to handsinks during all hours of operation. Remove the pails preventing its use.
- Outer Openings - Protected (repeated violation)
Observation: Exit door next to walk-in cooler lacks a door closer.
Correction: Install a door closer on the exit door.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sink by the 3-vat sink.
Correction: Provide paper towels in the dispensers at all hand washing sinks.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Grease & debris on exhaust hood canopy over friers & griddle.
Correction: Maintain exhaust hood canopy more frequently.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (repeated violation)
Observation: Wiping cloth sanitizer concentration at 200 PPM+ chlorine.
Correction: Adjust concentration of sanitizer to 100 PPM.
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07/06/2015 | Routine | |
Discussed proper storage of raw animal foods & ready-to-eat foods handouts with the operator. The dishwasher appears to be working properly.
- 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 walk-in cooler.
Correction: Separate raw foods of animal origin during storage from cooked and raw RTE foods including raw vegetables and fruit.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled mobile storage bin of sugar.
Correction: Label working containers with the common name of its contents.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor.
Correction: Store food on approved shelving or dunnage racks at least 6" off the floor..
- Nonfood Contact Surfaces
Observation: Soda bottle racks being used as storage platforms.
Correction: Provide adequate approved dunnage racks, carts , and/or shelving for dry storage.
- Temperature Measuring Devices (repeated violation)
Observation: There were no thermometers in the rear walk-in cooler, the 1-door prep cooler, or the 2-door work-top coolers.
Correction: Provide thermometers in all coolers so employees can monitor temperatures.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There are no sanitizer test kits available for monitoring the concentration of the chemical sanitizing solutions - the dishwasher, 3-vat sinks, wiping cloths.
Correction: Obtain sanitizer test kits so that employees can monitor the concentration of the sanitizing solutions.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: The soda dispenser counter is not elevated 6" off the floor. A cleaning hazard exists.;Install approved 6" legs or castors on the soda dispenser counter to allow easy floor cleaning.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets on the 2-door prep cooler are broken.
Correction: Replace the door gaskets on the 2-door prep cooler.
- Outer Openings - Protected
Observation: The rear exit door by the cooking line lacks a self-closing device.
Correction: Install a self-closing device / door closer on the exit door by the cooking line.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handsinks.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks.
- Physical Facilities in Good Repair
Observation: Dead light in rear walk-in cooler.
Correction: Replace dead light in walk=in cooler. Recommend a 100 watt frosted bulb or the fluorescent lamp equivalent.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the bakery hood system are not in a clean condition.
Correction: Clean bakery hood system vent filters more frequently.
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08/27/2014 | Routine | |
Provided sanitizer test kit resources and handwashing signage.
- Food Storage - Clean and Dry Location
Observation: Food storage on floor in kitchen & storage room.
Correction: Store food at least 6" off the floor on approved shelves or dunnage racks.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers missing in several coolers.
Correction: Provide thermometers in all coolers & freezers.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: No sanitizer test kit available.
Correction: Provide sanitizer test kits for dishwasher & 3-vat sink.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dishwasher not sanitizing.
Correction: Use 3-vat sink to sanitize until dishwasher fixed.
- Handwashing Signage/Handwashing Facilities
Observation: No handwashing sign at handsinks.
Correction: Post handwashing sign at handsinks.
- Physical Facilities in Good Repair
Observation: Dead ceiling lamps at cooking line & butcher shop.
Correction: Replace dead ceiling light lamps.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: High sanitizer concentration in wiping cloth bucket.
Correction: Maintain sanitizer at 50-100 PPM.
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08/26/2013 | Routine | |
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