The person in charge (PIC) quickly corrected many of the violations. Most of the food contact surfaces appear clean and dry. The hand sink is properly maintained and the PIC uses it.
- Critical: Demonstration of Knowledge*
Observation: The person in charge, who only works in the kitchen occasionally, failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Train all kitchen employees so they are knowledgeable about foodborne disease prevention.
- Critical: Demonstration of Knowledge*
Observation: The person in charge (PIC) can't provide an employee health policy.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease preventive and has a policy regarding response to employee health issues. Another copy of a sample Employee Health Policy were provided to the operator.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Food from an employee who is not working today is stored on the top shelf of a refrigerator, and is uncovered, with a fork in it.
Correction: Do not store partially eaten food in the refrigerator. All food should be covered to prevent potential cross-contamination of other food. The PIC discarded the salad.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs and meat are stored above ready-to-eat food (RTE) foods, including mayonnaise and flour wraps, where they may cause cross contamination.
Correction: Separate and store raw foods during storage, preparation, holding so they can't cross-contaminate RTE foods. The PIC moved the raw foods to the bottom.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese and tomatoes on the top portion of the make table are at improper cold holding temperatures.
Correction: Relocate food to a refrigeration unit that is capable of quickly chilling the food at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The tuna salad in the refrigerator 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 grow at refrigeration temperatures
- Sanitizing Solutions, Testing Devices
Observation: There is no quat sanitizer test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: A fly swatter is stored on top of the tray of silverware, directly over the spoons.
Correction: Clean and sanitize the spoons and the tray compartments so they are safe for food contact. The PIC immediately corrected this.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: A vacuum cleaner used to remove water from the floor is stored next to clean pots on the bottom shelf of a prep table.
Correction: Do not store soiled items near clean items which are used for food contact. The PIC moved the vacuum cleaner.
- Indoor Areas - Surface Characteristics
Observation: The tile floor is broken in 2 places in the kitchen (near refrigerators) and in the restroom.
Correction: Maintain floors, walls and ceiling so they are: 1. smooth, durable and easily cleanable 2. nonabsorbent.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: The metal floor joint where the 2 modular buildings are connected is not securely connected.
Correction: Seal floor and wall juncture so it fits snugly.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the counter is cluttered and is not being cleaned frequently enough to prevent build-up of soilage.
Correction: Clean floors, walls, and ceilings 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. Establish a regular cleaning schedule and followed it to maintain the facility in a clean and sanitary manner.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The "quat" sanitizer solution concentration measures in excess of 400 ppm.
Correction: Mix "quat" sanitizer solution to a concentration of 200 ppm. The operator diluted the solutions to 200 ppm.
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08/04/2015 | Routine | |
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