Noted the following: (1) Food Permit for period ending February 28, 2016 had not been issued after the Food Permit Renewal Fees were paid last year. This Food Permit is now re-issued but will expire February 28, 2016 and invoice for period ending February 28, 2017 was given to the Operator
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Found melted cheese hot holding at an improper temperature of 127 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed foods in the refrigeration unit were not properly dated for disposition after opening.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Found interior and exterior surfaces of storage cabinets soiled and in need of cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser - Availability
Observation: Not all hand sinks were supplied with hand soap to wash hands.
Correction: Hand soap must be provided at all hand sinks to encourage proper hand washing.
- Handwashing Signage/Handwashing Facilities
Observation: Hand washing signs were either missing or not clearly visible at many of the hand sinks.
Correction: Ensure that hand washing signs and are clearly visible at all hand sinks to remind Foodhandlers to wash their hands.
- Ventilation - Mechanical Ventilation
Observation: The mechanical ventilation system in the women's washroom appeared to be not working.
Correction: Ensure that the mechanical ventilation system in the women's washroom is working properly to remove odors.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system were very soiled with grease and were in need of cleaning.
Correction: Maintain hood system vent filters in a clean condition.
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01/14/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili and hot cheese observed hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the meat slicer and interior surface of the microwave oven used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of meat slicer and microwave oven no less than every 4 hours to prevent the growth microorganisms on those surfaces.
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12/11/2014 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Accumulation of food spills on interior surface of the freezer.
Correction: Clean interior surface of the refrigerator
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Accumulation of grease on surface of fry baskets
Correction: Clean surface of equipment
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Spray bottle of cleaning chemical found stored next to food equipment
Correction: Remove bottle of cleaning chemical and store in a designated area separate from food and food equipment.
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05/30/2014 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Accumulation of grease on the floor at the grill and at floor drain
Correction: Clean floor surfaces
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11/21/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Thawing
Observation: Improper methods used to thaw chicken .
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Grease and food residue observed on surfaces of equipment
Correction: Clean exterior surfaces of equipment
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the food preparation area.
Correction: 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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07/10/2013 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Pork barbecue reheated to 56F for hot holding
Correction: Reheat commercially prepared barbecue for hot holding to at least 135F or above
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Nacho cheese hot holding at 119F
Correction: Maintain hot holding temperatures for food at 135F or above
- Temperature Measuring Devices
Observation: There was no temperature measuring device located at the refrigerator units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Accumulation of grease, food residue on surface of equipment
Correction: Clean equipment surfaces
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the food preparation 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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Accumulation of food residue in the floor drain
Correction: Clean and disinfect floor drain
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Accumulation of grease on surface of hood filters
Correction: Clean hood filters/hood system
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02/28/2013 | Routine | |
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