- Warewashing Equipment, Cleaning Frequency
Observation: The spray wand of the 3 compartment sink has a debris build-up.
Correction: Clean the spray wand: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Non-Food Contact Surfaces
Observation: Ice / frost build-up in the ice cream freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of ice.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning products are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
01/11/2016 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands before donning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures, sliced tomatoes @ 68°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: Grease / food debris
Correction: exhaust hoods, grill sides, and fryer cabinets.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
04/29/2015 | Routine | |
- Non-Food Contact Surfaces
Observation: Grease / food debris build-up: fryer cabnets, stove and oven.
Correction: Clean the surface at a frequency necessary to preclude accumulation of debris.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employee clothing stored on clean equipment and food storage items.
Correction: Employees that regularly change their clothes in the establishment should store personal items in a sanitary manner.
|
04/02/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
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.
- Non-Food Contact Surfaces
Observation: Grease build-up in the exhaust hood and adjacent wall.
Correction: Clean the surface at a frequency necessary to preclude accumulation of grease.
- Outer Openings - Protected
Observation: The back door screen is ripped / needs repair or replacement.
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.
|
04/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Central Virginia Community College, 3506 Wards Road, Lynchburg, VA 24502 »