Dishwasher appears to be working properly.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor in walk-in cooler and in walk-in freezer.
Correction: Store food on approved shelving at least 6" off the floor. Recommend additional shelves on existing shelving units in walk-in units.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Gyro meat noted not being adequately cooled to prevent the growth of harmful bacteria. Temperature 104 degrees
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by placing food on a sheet pan, or using small shallow pans, and. cutting food into smaller thinner portions.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in 2-door prep cooler at 52-53 degrees.
Correction: Relocate food to a cooler that can maintain food at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bar plywood shelves used for storage by office.
Correction: Varnish or paint bare wood / plywood shelves so they are non-absorbent and easy to clean.
- Temperature Measuring Devices - Food
Observation: Thermometers in equipment not accurate
Correction: Provide accurate thermometers for all coolers.
- Kitchenware and Tableware
Observation: Foam cups not furnished in original wrapper or from and approved dispenser.
Correction: Dispense disposable cups from orginal plastic sleeve or or from an approved dispenser
- Physical Facilities in Good Repair (repeated violation)
Observation: Dead lamps in ceiling light fixtures in kitchen and rear prep / dishwashing areas.
Correction: Replace dead ceiling light lamps.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: High concentration of chlorine in wiping cloth bucket 200+PPM.
Correction: Adjust concentration chlorine sanitizer to 100 PPM.
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08/17/2015 | Routine | |
Discussed the Cooling & Reheating, & Critical Items handouts with the PIC. Dishwasher appears to be working properly. Recommend a wall brace form the rinse arm.
- Critical: Cooling* (corrected on site)
Observation: Red potatoes noted not being adequately cooled to prevent the growth of harmful bacteria. Temperature 98 degrees
Correction: Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer cooling time allows for bacterial growth which can cause foodborne illness.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Blue shipping plastic on microwave oven cabinet.
Correction: Remove shipping plastic from microwave oven.
- Drainboards
Observation: The 3-vat sink / dishwasher drainboards are not large enough to accommodate all soiled items.
Correction: Provide adequate storage (shelving / cart / table) for storage of soiled utensils and equipment during operation.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit for checking the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine sanitizer test kit so that employees can monitor the concentration of the sanitizing solutions.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knives & utensils on wall racks..
Correction: Clean and sanitize knives after use,
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Accumulation of debris in soda gun holsters.
Correction: Clean & sanitize soda gun holsters more frequently.
- Non-Food Contact Surfaces (repeated violation)
Observation: Accumulation of debris on can rack.
Correction: Clean can rack more frequently.
- Critical: Backflow Prevention Device, When Required*
Observation: The corner sink next to the walk-in lacks a backflow or backsiphonage prevention device (vacuum breaker) on the threaded faucet as required by law.
Correction: Provide a vacuum breaker (backflow or backsiphonage prevention device) on the sink faucet.
- Physical Facilities in Good Repair (repeated violation)
Observation: Dead ceiling light fixtures at cooking line.
Correction: Repair broken light fixtures.
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09/24/2014 | Routine | |
Discussed Critical Items, Food Temperature Danger Zone, and Sanitizer Test Kit Resources handouts with person-in-charge. Dishwasher appears to be working properly.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor in the walk-in cooler.
Correction: Store food on shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food at 2-door prep cooler at improper cold holding temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Blue shipping plastic on microwave oven cabinet.
Correction: Remove shipping plastic from microwave oven.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the prep 2-door prep cooler and keg cooler.
Correction: Provide thermometers in all refrigeration units so that employees can monitor the temperature.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit provided for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine sanitizer test kit so that employees can monitor the concentration of the sanitizing solutions.
- Equipment - Good Repair and Proper Adjustment
Observation: Heavy dust on air filters on prep coolers.
Correction: Change filters more frequently.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Wire sieve broken.
Correction: Replace broken wire sieve.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: knife on storage rack.
Correction: Use wall rack for clean knife storage only.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Accumulation of debris in soda gun holster.
Correction: Clean & sanitize soda gun holsters more frequently.
- Non-Food Contact Surfaces
Observation: Accumulation of debris and spillage on can rack.
Correction: Clean can rack more frequently.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing sink located at the front service area was blocked, preventing access by employees for easy handwashing.
Correction: Provide access to the handwashing sink during all hours of operation. Remove the jug of water preventing its use.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the cooking line area. Measured 20-40 foot-candles.
Correction: Provide at least 50 foot-candles of light where food employees are working with food, utensils or equipment such as knives, slicers, etc.
- Physical Facilities in Good Repair (repeated violation)
Observation: Dead lamps in kitchen ceiling lights.
Correction: Replace dead ceiling light lamps.
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09/17/2013 | Routine | |
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