| No violation noted during this evaluation. | 10/20/2015 | Follow-up | |
Observed good glove use. Observed good handwashing. Employees are knowledgeable of food safety and sanitation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Reach-in cooler is cold holding at improper temperature: chicken salad, ham. (Food was moved to another unit.)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Adjust, repair, or replace the unit to restore 41°F or below.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: Chlorine test kit is missing.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair. (Tiles are missing at the base of the wall on the line.)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer for dish washing is too strong.
Correction: Reduce strength to 50-100 ppm.
|
07/14/2015 | Routine | |
Good Job! Everything is now well organized, cleanable, and outside entry is protected.
No violation noted during this evaluation. | 10/20/2014 | Follow-up | |
Did not observe evidence or roaches or mold and mildew. Did observe harborage conditions and damaged ceiling tiles which were addressed with the routine inspection.
No violation noted during this evaluation. | 07/17/2014 | Complaint | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed sausage and ham hot holding in the cabinet at 112°F and 114°F. (Operator chose to cool the item and hold hold at 41°F.)
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. (Reheat to 165°F then hold at 135°F or use time.) If using time, mark the item with a discard time of 4 hours.
- Indoor Areas - Surface Characteristics
Observation: Observed floor damage under the reach-in cooler and the back line.
Correction: Replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Indoor Areas - Surface Characteristics
Observation: Ceiling tiles need to be replaced. (Some have water damage, some are not smooth and cleanable - wrong kind for the kitchen.)
Correction: Replace the indoor ceiling tiles in the kitchen so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. (Back doors are missing handles. The outermost back door has a gap under it.)
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. (There is an accumulation of stuff in the center of the kitchen - about 5' x 4' x 4')
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
07/17/2014 | Routine | |
Observed good handwashing and glove use. No violations observed. Good Job!
No violation noted during this evaluation. | 02/18/2014 | Routine | |
Discussed complaint with operator. Did not observe violations in relation with complaint.
No violation noted during this evaluation. | 02/18/2014 | Complaint | |
All has been corrected. Good Job!
No violation noted during this evaluation. | 10/22/2013 | Follow-up | |
Expired permit is posted. Post the current permit.
- Hands - Where to Wash
Observation: 3-vat sink is being used to wash hands.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Improper storage of potentially hazardous foods (sliced tomatoes stored on the counter.)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dishes are not being sanitized. (3-vat sink incorrectly set-up. Soap and bleach are mixed in the washing sink.)
Correction: Sanitize dishes after washing and rinsing. Do not mix the sanitizer with the soap. Follow this procedure: Wash - Rinse - Sanitize - Air Dry.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
|
10/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Burger Shakes & Cream, 104 Lusardi Drive, Brookneal, VA 24528 »