0570 - Wiping cloths improperly stored between use. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0790 - Improper methods used to thaw (pre-cooked) turkey and beef roast. Both still frozen, but were located in a stock pot in the back freezer and ice machine room. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
2310 B - The handwash station near the dishwashing unit is being used as a dump station. The handwash facility identified above is to be used for washing hands only
3020 - Soap was not provided at the hand washing lavatory near the dishwashing unit. Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
3340 - Critical Containers of Windex and a bottle of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Containers of Windex and a bottle of bleach must be located in an area that is not above food, equipment, utensils, linens or single service items.
All violations were discussed with the PIC. All food temperatures are EXCELLENT! REMINDER: NO BARE HAND CONTACT WITH ANY FOODS.
January 30, 2009 (Routine)
No violations noted during inspection. Facility is in substancial compliance with 12 VAC 5-421 Regulations. Permit Issued