Overall the facility has many good practices: 5 employees are certified in food safety
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The menu does not include a consumer advisory on the page with hamburgers, which are cooked to a customers preference.
Correction: The menu does not include a consumer advisory on the page with hamburgers, which are cooked to a customers preference.A consumer advisory be clearly linked with each raw animal food cooked to order (such as hamburgers or eggs) and be on the same page as the foods. The manager says they are getting ready to print new menus and will include the consumer advisory on the page with the foods which may be ordered and cooked to preference.
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03/30/2016 | Risk Factor | |
These good conditions are noted: several employees are certified in food safety
- Critical: Hands - When to Wash* (corrected on site)
Observation: An employee touched raw eggs, then handled an English muffin, but failed to wash his hands.
Correction: Food handlers must 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. The employee discarded his gloves and washed his hands when this was brought to his attention.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All potentially hazardous foods (PHF) in the meat walk-in are at improper cold holding temperatures ranging from 46°F to 48°F.
Correction: Discard the PHFs. Cold hold all PHF at 41°F or below to inhibit the growth of harmful bacteria. The manager discarded the foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pancake mix and some other PHF in the 4-door reach-in are at improper cold holding temperatures.
Correction: Discard the PHFs. Cold hold all PHF at 41°F or below to inhibit the growth of harmful bacteria. The manager discarded the foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cole slaw, cheese and cream cheese icing in the produce walk-in are at improper cold holding temperatures ranging from 42°F to 45°F.
Correction: Discard the foods. If foods were stored there only since this morning they may be relocated in anther unit if chilled to 41°F in 4 hours or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: PHF on the left and right side cook's area make tables are at improper cold holding temperatures ranging from 46°F to 53°F.
Correction: Discard the PHFs. Cold hold all PHF at 41°F or below to inhibit the growth of harmful bacteria. An employee discarded the foods, then filled the unit with ice water before restocking it.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The chlorine sanitizing solution in the sanitizing sink measures less than 50 parts per million (ppm).
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 ppm as required per the data plate. In the interim, all dishes may be washed by hand in the 3-bay sink. Any dishes previously washed require a wash-rinse-sanitize before use. A repair technician was contacted and repaired the machine.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Plates under a make table are directly below the drain pipe. A few plates have signs of leakage from the pipe.
Correction: Store food contact equipment in a manner to prevent accidental contamination. Employees removed the plates from under the pipes.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Several container lids are cracked.
Correction: Cracks on food contact surfaces may not be able to be effectively cleaned. Cracks may hold moisture. Repair or replace damaged food contact surfaces.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Wet wiping cloths in 3 different locations are not stored in a sanitizer solution between uses.
Correction: Store wet wiping cloths in a sanitizer solution (mixed to an acceptable concentration) between uses.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: An unlabelled spray bottle of liquid is stored with other cleaning chemicals.
Correction: Label working containers of toxic items with the common name of the contents to help prevent dangerous misuse. The manager discarded the spray bottle.
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05/22/2014 | Risk Factor | |
These good conditions and practices are noted: ready-to-eat foods are date marked
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: A cook touched potato chips and a cooked grilled cheese sandwich with his bare hands.
Correction: Prevent bare hand contact of ready-to-eat foods (RTE). Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Reheated lasagna measured as cold as 125°F in corners.
Correction: All foods reheating for hot holding must be reheated so that all parts of the food reach 165°F or above. An employee placed the lasagna back in the oven for further heating.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Meringue pies on one side of the pie case are at improper cold holding temperatures.
Correction: Quickly cool the foods to 41°F or below. The manager moved all of these pies to the colder side. Placement of several thermometers is suggest to allow monitoring differences in air temperature (possibly due to erratic air circulation).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Several items in the drawers across from the fryer are at improper cold holding temperatures.
Correction: Quickly cool the foods to 41°F or below. An employee moved the foods to another cold holding unit.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Duct tape is used to hold a cold drawer cover in place.
Correction: Duct tape creates a surface which cannot be effectively cleaned. Repair or replace the drawer cover. The surface should be smooth, easily cleanable, non-porous and non-absorbent.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: The hot water valve at the hand sink was turned. Employees indicate that the line was leaking.
Correction: Make necessary adjustments to valves and lines serving the handwashing to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Contact me when this has been repaired.
- Critical: Backflow Prevention Device, When Required*
Observation: The pre-wash spray hose extend below the flood rim level of the sink basin near the dish machine.
Correction: A spray hose or other hose under constant water pressure can be a source of water contamination if back pressure is applied to the system. Raise the spray hose so that, when hanging freely, it is at least 1 inch above the flood rim. Contact me when this has been repaired.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Some areas of the facility, especially in the basement, require more frequent cleaning.
Correction: Clean the physical facility frequently enough to prevent build up of dust and debris. Cleanliness of the facility is an important component of a sanitary facility, and allows more effective monitoring for presence or signs of pests. Develop and follow a regular cleaning schedule.
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02/27/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mrs. Rowe's Restaurant & Bakery, 74 Rowe Rd, Staunton, VA 24401 »