sanitizing bucket: 50 ppm bleach. In light of the addition of the new orange juicer in the establishment, please see attached information re: warning label on the packaging of unpasteurized juice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: milk in prep cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the prep area is being used for purposes other than washing hands (food prep)
Correction: The handwash facility identified above is to be used for washing hands only
|
07/23/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Shelving under prep table no longer smooth and easily cleanable.
Correction: Repaint or replace shelving to render smooth and easily cleanable. Correct within 30 days
|
06/11/2014 | Follow-up | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) tuna/chicken salads 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.Correct today
- Equipment - Good Repair and Proper Adjustment
Observation: Shelving under prep table no longer smooth and easily cleanable.
Correction: Repaint or replace shelving to render smooth and easily cleanable. Correct within 30 days
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the food prep area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Correct today
|
06/10/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) tuna/chicken salads 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.Correct today
- Equipment - Good Repair and Proper Adjustment
Observation: Shelving under prep table no longer smooth and easily cleanable.
Correction: Repaint or replace shelving to render smooth and easily cleanable. Correct within 30 days
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the food prep area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Correct today
|
06/10/2014 | Routine | |
- Critical: Eggs - Shell* (corrected on site)
Observation: Eggs received for sale or service not identified as Grade B.
Correction: Routinely inspect eggs to ensure they are received clean and sound. Obtain eggs from a source that complies with U.S. Consumer Grade B egg tolerances as specified in 7 CFR Part 56 and Part 59.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.Making a ham sandwich.
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.
|
08/06/2013 | Risk Factor | |
This establishment is approved to open for business contingent upon the receipt of certificate of occupancy with the building office.Correct the above violations before 30 day inspection.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: There is a floor mounted shelving that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material located at behind 3 compartment sink does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
|
06/28/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Raven's Nest Coffee House, 215 E. Davis Street, Culpeper, VA »