| No violation noted during this evaluation. | 04/01/2016 | Routine | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: 440C2b- Clams in the shell observed commingled with two different bags in one container.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. (PIC Discarded Product)
- Critical: Cooling* (corrected on site)
Observation: Marinara sauce made yesterday (50 deg. F) 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. (Discard the product)
|
11/16/2015 | Risk Factor | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Tag missing from mussel container. Clams observed commingled.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. Do not commingled shellstock.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Onion/pancetta mix, peas, mushrooms, ricotta and mushrooms in First Man Line prep box and mozzarella ball in the top of the APP line box cold holding at improper temperatures
Correction: Discard the food in the temperature danger zone for more than four hours and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. REPAIR OR REPLACE THE FIRST MAN LINE BOX. ADJUST/REPAIR APP LINE BOX.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the deli prep units are 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: DISHES IN THE DISHWASHER (less than 50 ppm when tested)
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Adjust the dishwashing machine.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash, litter, insects, sludge were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors under and behind equipment noted in need of cleaning.
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.
|
07/21/2015 | Routine | |
- Equipment - Cutting Surfaces
Observation: The cutting boards are 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.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
|
09/29/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the lowboy refrigerator is in poor repair (split)
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
|
10/09/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drink along side food contact surface, on prep cooler amongst ingredients in a glass without a lid and straw.
Correction: Store employee drinks in a cup with lid and straw and store drink away from foods and food contact surfaces
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed food handler place produce on the plate with the use of his bare hands.
Correction: There shall be no bare hand contact with ready to eat foods
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed food handler preparing fish on a tray on top of the open trash can
Correction: using the trash can as a prep surface.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Not all potentially hazardous foods were held at 41 degrees F and/or below in cold holding. See asteriks (*) in temperature chart for specific products.
Correction: Hold foods cold at 41 degrees F and/or below in refrigeration. Discard of any products that have been temperature abused for 4 hours or more.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Tape present on the prep cooler handle. Tape is not easily cleanable and is absorbent.
Correction: Repair handle with material that is smooth, easily cleanable, non-absorbent, non-corrossive material
- Light Bulbs Protective Shielding
Observation: Light bulb in food preparation area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
|
05/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about Edo's Squid, 411 North Harrison St. #2, Richmond, VA 23220 »