- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed high protein salad containing rice and beans in the temperature danger zone. Also other foods in the walk-in refrigerator were in the temperature danger zone.
Correction: OPERATOR DISCARDED FOOD AT THE TIME OF EVALUATION.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink at all kitchen hand-sinks measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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11/02/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed high protein salad containing rice and beans in the temperature danger zone. Also other foods in the walk-in refrigerator were in the temperature danger zone.
Correction: OPERATOR DISCARDED FOOD AT THE TIME OF EVALUATION.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at all kitchen hand-sinks measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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10/30/2015 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed raw shell eggs stored over cookie- bars (RTE) food.
OPERATOR MOVED THE RAW EGGS TO THE BOTTOM OF THE UNIT BELOW AND AWAY FROM R.T.E. FOODS.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed cooked pasta, yogurt without any dates. Also observed a tomato based product with a date- unclear if this was the prep. date or the use-by-date? OPERATOR STATED THAT THEY WILL IMPLEMENT A USE-BY-DATE SYSTEM.
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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04/03/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed foods on the salad bar cold-holding at improper temperature. Discussed with operator the use of Use-by/discard labels with time for use a public health control.
Correction: OPERATOR CORRECTED AT TIME OF EVALUATION.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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02/13/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about W & L The Marketplace, 204 W. Washington St./John Elrod Commons, Lexington, VA 24450 »