- 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: tops and sides of equipment, insides or refrigerators and freezers, tops of food storage containers, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Grease from grill observed dripping/spilling on concrete pad outside back door.
Correction: Dispose of grease properly. Powerwash concrete to remove grease and residue.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and floors in food prep area were observed in need of cleaning (especially under and behind and equipment and shelving).
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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11/13/2015 | Routine | |
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