- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced ham and shredded cheese cold holding at improper temperatures of 43F to 44F on the top portion of open sandwich maketable. PIC closed lids. Advised keeping lids closed in-between uses to maintain proper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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09/09/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Pizza maketable unit was observed in a state of disrepair and not holding at 41F or below. Per PIC, maintenance has part ordered to fix unit and did not observe any PHFs being stored in unit. All PHF items were in the walk-in cooler and another cold holding unit.
Correction: Repair the unit 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 the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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01/06/2015 | Other | |
Notes:
* VA will be updating the food regulations in 2015 that will soon require a certified food safety manager to be present during hours of food operation. Chosen employee(s) will need to take a class and pass an exam through a health department approved company such as ServSafe. A certificate will be given once candidate has passed the exam.
* Obtain chlorine test strips to check the chlorine sanitizer solution portion of the 3-compartment sink and the wiping cloth buckets of chlorine sanitizer.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop improperly stored between uses.
Correction: Store ice scoop or dispensing utensils in one of the following manners: 1) In the ice with their handles above the top of the ice. 2) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table. 3) In a clean, protected location such as a container or bucket.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pizza prep unit is cold holding at improper temperatures of 43°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Have unit maintenanced to fix issues.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed dessert items, cooked pasta, diced ham, diced chicken, bacon, shredded cheese, sausages, sliced green peppers, etc. in the refrigeration unit and the walk-in cooler were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils - Good Repair and Calibration
Observation: Cloth oven mits were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard and replace cloth oven mits with rubber or plastic oven mits to provide proper maintenance and cleanability per Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service plastic container items were observed being used as scoops in dessert items.
Correction: Discontinue the use or reuse of single-use containers for any food items. Provide approved reusable food grade scoops with handles such as measuring cups.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment and utensils food-contact surfaces were observed soiled with grime and debris to sight and touch: drawer under prep table across from the pizza oven and utensils stored inside the drawer.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: panel inside the ice machine has a black and pink mold-like substance along the edges.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: dough machine and the ice cream prep table shelves and food containers.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: Ceiling tiles over the chemical storage area are not maintained in good repair and have a water leak that has caused a hole with an accumulation of a black and brown mold-like substance on the tiles.
Correction: Maintain physical facilities in good repair. Fix ceiling water leak and replace the ceiling tiles. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the ice cream prep table shelves. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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12/22/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
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05/19/2014 | Risk Factor | |
| No violation noted during this evaluation. | 03/12/2013 | Risk Factor | |
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