All food temperatures taken were internal.
Notes: provide a thermometer in the front of the 7-up refrigerator. The cutting board at the make table is scored- repair cutting board (a cutting board re-surfacer works or deep sanding) or replace make table cutting board.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) ham and turkey deli meat 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: back of front counter is unsealed bare wood, bottom of display refrigerator stand in back hallway is bare wood on the sides.
Correction: Seal all bare wood. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit if the tablets provided are going to be used, or obtain bleach if you want to use the chlorine test strips provided, so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: walk- in cooler down, freezer down, back screen door broken, door gasket seal torn on make table, 2nd shelf of storage rack rusted, grill top pitted.
Correction: Repair 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: The following plumbing is in poor repair: leak from water line at front handsink, toilet stomped in mens restroom, middle sink stomped at three compartment sink,
Correction: Repair and maintain all plumbing components and fixtures.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the hand sinks.
Correction: Provide a refuse container for the disposal of paper towels at all hand sinks.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the make table (34 fc), cookline (16 fc), prep table (17 fc). Less than 20 foot candles is provided at the front handsink (11 fc).
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Provide 20 foot candles at all handsinks and warewashing areas.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: some ceiling tiles are stained/damaged, several floor tiles are damaged, coving in the restrooms is loose, wall damaged by back door, wall damaged in restroom by handsink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Fantastic cleaner being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. This is an unapproved sanitizer.
Correction: Utilize sanitizer that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces, chlorine bleach or quaternary ammonia is the most common types.
|
03/16/2016 | Routine | |
Restaurant representatives - add corrected or new information about Marcy's Grill, 1973 E Pembroke Ave., Hampton, VA 23669 »