Please put a thermometer in reach-in at front.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Breakfast burrito in reach-in cooler below make table cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Burritos discarded. Do not use unit for potentially hazardous foods until serviced and verified to maintain <41F.
- Plumbing System Maintained in Good Repair
Observation: The hand sink at the front does not have hot water.
Correction: Plumbing systems and components shall be maintained in good repair.
|
12/10/2015 | Routine | |
| No violation noted during this evaluation. | 02/10/2015 | Routine | |
Store generally does not do any cooling.
- Critical: Cooling* (corrected on site)
Observation: Sausage gravy noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.Discarded
|
07/21/2014 | Routine | |
Do not use the small two door kitchen reach #1 until it is holding temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Leafy greens/sliced cheese in kitchen reach in #1 cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
01/02/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Lettuce,leafy greens in small reach in cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Discarded.
|
06/04/2013 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.(salad preparation)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. (discarded salad)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shell eggs and breakfast burritos cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination (sandwich containers,line)
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair
Observation: Hot water spigot handle on hand sink in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
|
09/28/2011 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonald's Restaurant, 809 Hardy Road, Vinton, VA 24179 »