- Cooling Methods, Food containers
Observation: Food containers of sliced tomatoes were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Cheeses and deli meats cold holding at the improper temperature of 44-45 F in the "True" two door counter refrigerator located to the right of the two compartment sink. The manager stated they would check the unit & food temperatures in one hour and if they are not 41 F or below the foods will be relocated to another refrigerator.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The metal stem food thermometer is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Plumbing System/Maintained in Good Repair
Observation: There is a bowl of standing water on the floor under the catch basin for the three and two compartment sink drain pipes.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Permit to Operate/Responsibilities of Permit Holder
Observation: The permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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04/02/2014 | Routine | |
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Food preparation and dispensing utensils are improperly stored. Utensils observed stored in a container of standing water.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions (corrected on site)
Observation: Single-service and/or single-use articles are stored on the hand washing sink and under the handwashing sink piping in the cabinet.
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored: (1) In locker rooms
- Dressing Rooms and Lockers/Using
Observation: Lockers or other suitable facilities are not used for the orderly storage of employee clothing and other possessions..
Correction: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Street clothing and personal belongings can contaminate food, food equipment, and food preparation surfaces and consequently must be stored in properly designated areas or rooms.
- Critical: Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers(spray bottles) used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/22/2013 | Routine | |
- Light Bulbs, Protective Shielding
Observation: The light bulbs above steamtable are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
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02/19/2013 | Pre-Opening | |
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