- Person in Charge
Observation: Duties of the PIC: The PIC shall demonstrate Active Managerial Control, through discussion by the EHS and observation that the systems or controls area actually being implemented. Failure of PIC to ensure employees are complying with the duties listed in 2-103.11.
Correction: The PIC shall demonstrate Active Managerial Control, through knowledge of food safety controls, demonstration of the knowledge and interaction with employees as to compliance with food safety practices.
- Employee Health
Observation: Facility does not have an Employee Health Policy.
Correction: Implement an Employee Health Policy consistent with the Employee Health Policy of Form 1 B of the 2013 FDA Model Code and its 2015 Supplement.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- 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.
- Gloves; Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Thawing
Observation: Improper methods used to thaw reduced-oxygen-packaged tilapia.
Correction: Cut a slit or remove reduced oxygen packaging when thawing vacuum packaged fish to prevent the proliferation of anaerobic bacteria such as Clostridium botulinum and Listeria monocytogenes.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: hamburger was observed cold holding at improper temperatures
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.
- Drainboards
Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Warewashing - Loading of Soiled Items, Warewashing Machines
Observation: Soiled items were observed loaded into the warewashing machine improperly.
Correction: Load items into racks, trays or baskets in a position that exposes all surfaces to an unobstructed spray and allows for drainage.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Food contact surfaces of equipment and utensils in the 3-compartment sink and automatic dishwasher were observed to be inadequately sanitized.
Correction: Expose/immerse all food contact surfaces in a sanitizing solution of correct concentration for an adequate amount of time.
- Equipment and Utensils, Air-Drying Required
Observation: Cups were found stacked 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.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located near the water heaters was observed used for purposes other than handwashing.
Correction: A handwashing sink may not be used for purposes other than
handwashing.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: The kitchen area was observed with an accumulation of trash, interfering with operations.
Correction: Ensure trash is disposed of regularly from the kitchen area.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of cleaning chemical was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/29/2016 | Routine | |
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