- Warewashing Sinks, Use Limitation (corrected on site)
Observation: The compartment(s) of the manual warewashing sink was observed used for handwashing activity.
Correction: A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.
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08/26/2015 | Routine | |
Observed good glove use. Instructed how to calibrate a thermometer.
- Cooling Methods (corrected on site)
Observation: Observed improper method used to cool chicken wings in the cooler. (Wings were in a deep bus pan with the lid on.) Product was measured at 104°F.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salad bar items observed cold holding at improper temperatures. (Operator has decided to use time as a public health control.)
Correction: Cold hold potentially hazardous foods at 41°F or below.
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08/22/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed garlic in oil mixture stored at room temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: soda gun holder.
Correction: Clean and sanitize these surfaces for food contact.
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04/21/2014 | Routine | |
No crates observed. Observed grapes hanging from the ceiling. Did not observe dust. No violations issued.
No violation noted during this evaluation. | 04/21/2014 | Complaint | |
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Dishes and utensils were found stacked while wet or observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Cloth-drying may transfer microorganisms to equipment or utensils.
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01/03/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salad prep unit appears to be cold holding above 41*F (Please have this unit serviced if it continues to operate above 41*F.)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700) (Facility began manual wash, rinse, and sanitizing in the 3-vat sink.)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed knives stored between the knife rack and the table.
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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07/16/2013 | Routine | |
Monitor temperatures on the cold bar to ensure food is cold holding at 41 or below.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (salad) with their bare hands.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Pitchers stored under handsoap and papertowels.
Correction: Store pitchers in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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02/14/2013 | Routine | |
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