- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed chicken & rice and chili cold holding at improper temperatures in the reach in cooler.
Correction: Discard TCS food in the reach in cooler and discontinue use of it until it is repaired or replaced. Maintain all TCS foods for cold holding at 41°F or below to inhibit the growth of harmful bacteria.
|
11/03/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shepherd's pie (2), peas, and mashed potatoes cold holding at improper temperatures in the walk in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Adjust temperature of unit to maintain proper temperatures.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food 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.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in walk in cooler not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floors in walk in cooler and kitchen were observed soiled with grime and debris.
Correction: Clean floors as often as necessary to maintain proper cleanliness.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
04/22/2015 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: (CORRECTED DURING INSPECTION): The following foods were observed cold holding at improper temperatures:
-Lasagna
-Tuna
-Tomato pie
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
09/17/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food handler is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Food Storage - Clean and Dry Location
Observation: observed food stored on floor beneath shelving units in walk in cooler
Correction: store food at least 6 inches off the floor to protect against contamination of the product
- 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 SANITIZING test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Light Bulbs Protective Shielding
Observation: Light bulb in food storage area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
|
04/30/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Salvation Army Cafeteria, 2 West Grace Street, Richmond, VA 23220 »