Discussed proper meat storage to prevent cross-contamination with Manager. Certified Food Managers enrolled for CHD April class.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food (ice) in the bar area.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ice machine has accumulations of grime (pink mold).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink in the Men's Restroom was 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the kitchen is being used for purposes other than washing hands. Observed food particles, knife, and miscellaneous items in handsink.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision
Observation: No continuous towel system that supplies the user with a clean towel has been provided at the bar handsink.
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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of Bleach and mopheads are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed Bleach and mopheads stored above soda syrups.
Correction: Containers of Bleach and mopheads must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/31/2016 | Routine | |
Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding employee handwashing, installing a mixing valve in the restroom, and chemical storage. Warewashing flow has changed, re-label the 3-compartment sink.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers of sour cream were observed reused for the storage of sugar and carne.
Correction: Discontinue the reuse of manufacturer containers for sugar and carne storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the two door lowboy has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Drinking cups were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: The handwashing sink in the mens toilet facility is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
Correction: Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 100°F and above.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front food prep/bar 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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of various cleaning sprays are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals observed stored on the hostess shelf and on the carbonated beverage syrup rack.
Correction: Containers of cleaning spray must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/30/2015 | Routine | |
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