The operator provided metal probe thermometers, chlorine and quat test strips during today's inspection. Management stated that the wait salad maketable unit is currently being serviced and the line True reach-in cooler will also be serviced at/around the same time. In addition, management was informed to provided to the Chesterfield Health Dept. the servicing invoice/document for repair tot he line reach-in cooler.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. ( Recently cooked and cooling sausage links were observed in a covered plastic bus tub (being iced only at the bottom) at a side prep station)
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Portioned marinaded raw beef, meatballs, onion and tomato mixture and bagged mashed potato mixture were cold holding at improper temperatures. The TCS food products were held < 4 hours and relocated to an operable refrigeration unit
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the line True reach-in cooler was observed torn and elevated food product temperature for stored TCS food products.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The line True reach-in cooler was observed with elevated TCS food product temperature and an ambient air reading of 52 degrees F. The operator adjusted the thermostat of the unit and will call to have the unit serviced. All TCS food products were relocated to an operable unit. disrepair and damaged.
Correction: Repair the line True reach-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the line True reach-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
02/02/2016 | Routine | |
The owner, Mr. Evola, stated that the currently designated handsink, in close proximity will remain and other designated prep sink(s) will be utilized by the staff.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions at the bar and the 3 compartment warewashing sink.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Observed food thermometer is not calibrated to ensure accuracy ( the food thermometer temperature range observed 50F- 550F
Correction: unable to monitor cold holding TCS product temperatures)
|
09/17/2015 | Follow-up | |
The operator provided chlorine test strips and an Employee Health policy (FDA Form 1B) during today's inspection.
Re-Inspection for servicing of the cookline sandwich maketable unit scheduled.
Note: Discussed with the person-in charge, the use of the sink, in close proximity to the ice machine, as a prep sink and the removal of the paper towel and soap dispensers. In addition, the accessibility of a designated handsink for the warewashing and wait service areas to be available.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands ( observed cook handle cooked pasta cooling with his bare hands)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate ( the cooked pasta recently prepared was observed stored stacked in covered plastic containers, in the walk-in cooler)
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple TCS food products in the sandwich maketable unit were cold holding at improper temperatures ( multiple TCS food products were noted with elevated temperatures of 47F - 58F
Correction: with an ambient air reading of 58 degrees F for the refrigeration unit).All the TCS food products were held < 4hrs and relocated to adjacent operable reach-in cooler)
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions at the bar and the 3 compartment warewashing sink.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The cookline sandwich maketable unit was observed with an ambient air reading of 58 degrees F and elevated TCS food product temperatures. (All TCS food products were relocated to an operable reach-in cooler and service called)
Correction: Repair the sandwich maketable unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the sandwich maketable unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy ( the food thermometer temperature range observed 50F- 550F
Correction: unable to monitor cold holding TCS product temperatures)
|
09/15/2015 | Routine | |
When the dinner bread is initially removed from the oven, bread should not be touched since bread does not reach 165 degrees F in the warming process prior to being served.
Yellowfin tuna supplied by Trident seafood.
Parasite destruction letter on file for salmon.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Individual butters, garlic spread and meat sauce cold holding at improper temperatures. Operator explained that they are no longer offering butter, only margarine. The remaining butter on the counter was discarded. Garlic spread and meat sauce cannot be placed on the counter for a long period of time.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
04/28/2015 | Routine | |
Letter on file for salmon that may be served undercooked.
One ant noted on the bar cooler.
Information regarding PFG individual whipped butter cups is being sent to inspector for review.
Garlic & margarine is now being held in the refrigerator.
Cut open packaging prior to thawing for finfish served, such as tuna.
Yellowfin tuna served for tuna filet that may be ordered undercooked.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Tomato sauce hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station by the ice machine is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
|
01/26/2015 | Routine | |
Do not store foods on top of containers in the top of the make table, causing the temperature to elevate.
Store personal items in a designated area, not with items used for the restaurant.
Do not cover foods that are cooling until they are at 41 F. Foods should be cooled to 70 F within two hours of being prepared and 41 F within four more hours.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken stored above cooked sausage. Bowl of raw hamburger patties stored in the top of the make table over banana and sweet peppers.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Tomato sauce hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the seafood make table is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board along the sandwich make table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Hand sink by the ice machine is in need of being cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
|
10/23/2014 | Routine | |
Large container of liquid margarine held on the counter. Individual butters cannot be held on the counter.
Do not stack foods to high in the sandwich make table.
Operator explained that pasta is made every other day.
Ensure thermometers are kept in the front of the reach-in coolers.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (boxes of salmon being stored on the floor in the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Meat sauce made yesterday noted not being adequately cooled to prevent the growth of harmful bacteria.
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. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Individual butters cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Hand sinks on the cook line and next to the dry storage are in need of being re-caulked.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the seafood make table is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: Table under the grill and shelving in the sandwich make table are in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar and the hand sink next dry storage is being used for purposes other than washing hands. A whisk and bar mat were observed being stored in these sinks.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Repair knobs for hot water at hand sinks on the cook line and next to dry storage.
Correction: Repair and maintain all plumbing components and fixtures.
|
07/22/2014 | Routine | |
Additional food temperatures: Calamari - 194, Milk - 37.
Yellowfin tuna used for tuna dinner that may be served raw and/or undercooked.
Hand sink by the ice machine should only be used for washing hands. This hand sink is the closest to the dish machine area. Do not remove hand washing aids.
Food thermometer 0-220 F range is needed.
Clean grease trap and surrounding area to prevent run-off from grease.
Clean under flat top grill.
Excellent food temperatures observed.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers needed in the sandwich make table, true two door reach-in cooler, salad make table, and bar reach-in cooler. A thermometer was placed in the sandwich make table.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Door gaskets to the true, two door reach-in cooler and the walk-in cooler are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
|
04/01/2014 | Routine | |
Additional food temperatures: Milk - 36, WIC foods - 37.
If sink by the ice machine is not going to be used for hand washing, soap dispenser and paper towels should be removed.
Ice buckets should be stored inverted.
Date mark ready-to-eat foods within 24 hours.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee handling raw chicken and clean plate of salad without changing gloves in between.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the sandwich make table and the salad make table.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils, Air-Drying Required
Observation: Drink 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.
|
12/17/2013 | Routine | |
Philly meat cannot be cooked and held at room temperature.
New menus scheduled to be printed tomorrow.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Meatballs on the stove observed hot holding at improper temperature. Food must maintain 135 F or above.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced turkey observed cold holding at improper temperature. Recommended storing deli meats cheeses, and sliced tomatoes in stainless pans.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Burgers, on the dinner menu, that may be ordered raw/undercooked are not asterisked on the dinner menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Bottom portion of table in the dish machine area is lined with duct tape. Table must be smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
|
08/30/2013 | Follow-up | |
Additional food temperature: Meatballs - 162.
Operator called this morning to have cooler repaired. Recommended not storing foods on ice in this cooler to prevent food temperatures from elevating.
Will return on/about August 30, 2013 to check on cooler and items listed above.
- Critical: Hands - When to Wash*
Observation: Observed waitstaff eating and handling customer drinks without washing hands in between.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs observed being stored above grape tomatoes
Correction: Raw chicken observed being stored above ready-to-eat food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Soup hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Deli meats and a few other items cold holding at improper temperatures. Do not store foods in the make table.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizza for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Burgers, on the dinner menu, that may be ordered raw/undercooked are not asterisked on the dinner menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bottom portion of table in the dish machine area is lined with duct tape. Table must be smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Refuse Outside Receptacles
Observation: The refuse container located outside the establishment is missing a door.
Correction: Replace the missing cover of the outside refuse container with one that is a tight fit.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Can of gasoline observed being stored on top of boxes of wine
Correction: Bottles of bleach and several other chemicals observed being stored above bottles of ketchup.
|
08/20/2013 | Routine | |
All violations have been corrected.
No violation noted during this evaluation. | 05/14/2013 | Follow-up | |
Additional food temperatures: Diced tomato - 38, Sliced tomato - 40, Veal - 38, Turkey - 40, Ham - 41, Sausage - 39.
A follow-up to check on the make table will occur on/about May 13, 2013.
- Food Storage Containers - Identified with Common Name of Food
Observation: Large containers of sugar and salt observed without labels. Label in Spanish & English.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the sandwich make table cold holding at improper temperatures. Potentially hazardous foods were moved to coolers capable of maintaining 41 F or below.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich make table observed with an ambient air temperature of 48 F. Do not place any potentially hazardous foods in this unit until it can maintain foods at 41 F or below.
Correction: Repair the sandwich make table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the sandwich make table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: Underneath the grill and along side of the fryer noted in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
05/03/2013 | Routine | |
Recommended to operator turning down the make table to 38 F to accommodate food temperatures.
No violation noted during this evaluation. | 01/10/2013 | Follow-up | |
Additional food temperatures: Chicken breast - 38, Diced tomato - 36, Pasta - 37, Sliced ham - 44, sliced turkey - 40, 29, Lasagna - 43, Canneloni - 41, Prepared salad - 41, Milk - 36, Chicken - 183, Italian wedding soup - 164.
A thermometer with the 0-220 F range is needed along with the meat thermometer.
Discussed consumer advisory with manager. All burgers and steak/steak items that are served cooked to order must be asterisked. Please contact inspector with any questions.
Sandwich make table running around 43 F. Not sure if this is from the lunch rush but will stop by early tomorrow to check.
- Critical: Food Contact with Equipment and Utensils*
Observation: Cook observed handling raw tuna steak then handling hamburger bun without removing gloves and washing hands.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several items in the sandwich make table were observed with elevated temperatures. Also shrimp and scallops in the seafood make table were stacked to high.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
01/09/2013 | Routine | |
Additional food temperatures: Sliced turkey - 43, Sliced tomato - 42-43, Steak (delivered) - 33, 30, Sliced tomato - 44, Chicken & dumpling soup - 170.
Even during the lunch rush ensure that potentially hazardous foods are kept at 41 or below.
Once desserts are taken out of the freezer mark with a seven day shelf life.
Make sure that foods in the top of the make-up tables are not stacked to high to prevent foods from entering the temperature danger zone.
Keep signed written procedures on site for pizza slices served during lunch.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Boiled eggs cold holding at improper temperatures. Boiled eggs observed sitting on top of the make-up table were moved into the refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
02/08/2012 | Routine | |
Additional food temperatures: Sliced roast beef - 39, Cooked sausage - 37, Cooked shrimp - 67, Pico de gallo - 66, Raw steak - 67, Cooked spinach - 66, and Milk - 38.
Quaternary ammonium sanitizer tested a proper concentration of 200 ppm.
Adequate metal stem thermometers.
All ready-to-eat food items must be date marked within 24 hours and discarded after 7 days.
No food items are to be held in the glass door cooler until unit is repaired.
Once food cans are opened, food should be transferred to a easily cleanable container.
Non-critical violations must be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked chicken breast, cooked scallops, cooked shrimp, pico de gallo, raw steak, and cooked spinach cold holding at improper temperatures. Operator voluntarily discarded food items.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: Glass door cooler measured an ambient air temperature of 70 F. Operator has called to have someone repair the unit.
Correction: Repair or replace refrigeration unit to hold potentially hazardous foods at 41 F or below.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Soda gun holder.
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
01/04/2011 | Routine | |
Additional food temps: Diced tomatoes - 32, Chopped sausage - 36, and Milk - 37.
A follow-up inspection will occur on or about October 11, 2010. All critical violations must be corrected at this time.
Non-critical violations must be corrected within 30 days.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Boxes of food stored on the floor of the walk-in refrigerator. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling*
Observation: Grilled chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomato sauce cold holding at improper temperatures. Observed tomato sauce sitting out on make-up table. Sauce temperature was 50 F. Operator placed the sauce in the make-up table.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) tomato sauce and sliced deli meats in the refrigeration unit is not properly dated for disposition.
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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Chlorine dish machine has proper test strips. Quaternary ammonium used for sanitizing buckets and sanitizer in sink basin.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Accumulation of ice in the true under the counter reach-in cooler.
Correction: Regularly defrost unit to prevent heavy build-up
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of the microwave and the soda gun holder.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Indoor Areas - Surface Characteristics
Observation: Shelving in pizza make-up area lined with cardboard and does not meet the characteristic of being smooth, durable and easily cleanable.
Correction: Replace cardboard with lining that is smooth, durable and easily cleanable.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemical spray bottles observed without a label.
Correction: Label spray bottles with contents or discard.
|
09/29/2010 | Routine | |
Restaurant representatives - add corrected or new information about Cesare's Restaurant, 13301 Rivers Bend Blvd., Chester, VA 23836 »