Notes:
*Much improvement! Keep up the good work.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs, meats, etc., that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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02/06/2015 | Follow-up | |
Notes:
*At least 4 visits have been made to this facility before this complete inspection was done due to staffing, construction, and equipment changes in the establishment. According to the new owners when they submitted their application for their food permit, they stated that no structural or equipment changes to the facility would take place. However, upon the initial visit, about a week after reopening under new ownership, there was construction of a new dry storage room taking place while the facility was in operation. In addition, there was new equipment (refrigerators, freezers, dish machine) being installed. While these are good improvements, the owners should have completed a plan review prior to these changes and opening under new ownership. A plan review document was given to the owners upon the first visit (1/5/15) and they agreed to complete it and get it submitted to the health department. It has been repeatedly requested, but as of today's inspection, the plan review document has not been submitted.
*Gave owners a sample employe health policy to implement for their facility as well as information on an appropriate consumer advisory statement, proper cold and hot holding temperatures, proper reheating procedures, sample temperature logs, etc.
*Gave owners information on how to properly cool foods the first week of January. A standard operating procedure for cooling needs to be implemented immediately if the facility is going to continue to cool food.
*This is a busy restaurant and the new owners have extended hours and days of operation. It is highly suggested that the owners and/or persons in charge obtain food safety training and implement some basic food safety SOPs quickly to ensure the establishment is operating safely and consistently at all times.
*If facility is going to use quaternary tablets for sanitizing at the 3 compartment sink, a proper sanitizer test kit must be obtained. If the facility is going to use chlorine bleach instead, remove the quat tablets from the facility so that employees do not accidentally use them.
*Observed cook using bare hand contact with ready to eat foods on the first visit. At that time no single use gloves were in the facility. By second visit, single use gloves were available to staff for use. However, on this visit, observed cook enter the building, start work, and put on gloves with out washing her hands. Be sure all staff know that upon entering the facility and before starting work, they MUST properly wash their hands. Also, be sure that gloves are being changed between tasks and whenever they could be soiled. New gloves should only be put on over clean hands.
*Keep all washed fruits and vegetables in an approved container that has been washed, rinsed and sanitized. Observed whole, washed lemons in cloth lined basket and a reused plastic grocery bag.
*All cold holding units should have hanging thermometers for staff to be able to check and ensure proper cold holding is happening. Suggest using monthly equipment temperature logs to record temperatures of the cold holding units at least 3 times daily. This will ensure that staff is monitoring these units and hopefully minimize potential food loss if units are found to be malfunctioning.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). In the prep cooler, observed raw ground beef stored over RTE foods and also raw pork stored on top of and beside ready to eat deli meats.
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.
- 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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: A box of potatoes were observed stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling*
Observation: Many food items 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.
- 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*
Observation: All food items in the bottom of the prep cooler were observed cold holding at improper temperature (47 degrees). All food items in the reach in cooler were observed cold holding one degree or 4 degrees too warm (42-45 degrees).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Many of the ready-to-eat (RTE) food items in the refrigeration unit are not properly dated for disposition. Observed some items with no date at all and several others that were dated with a date indicating they were over the 7 day limit. Owner stated that the items that were over the 7 day limit had been misdated and that they had only been opened or prepared in the last few days. A consistent date marking system must be implemented.
Correction: Mark the name and/or "opened on" or "made on" date on the container of RTE foods at the time of opening(if commercially prepared) or preparation(if prepared in house) 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs, meats, etc., that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Sponges, Use Limitation
Observation: Sponges are being used to wipe down food contact equipment.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the prep cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination (stored under an open counter).
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6 inches off the floor.
- Critical: Plumbing System Maintained in Good Repair
Observation: The faucet at the hand sink in the kitchen is not connected, making it difficult to use. This sink is also very slow to drain. Owner has been asked on each visit to fix these issues.
Correction: Repair and maintain all plumbing components and fixtures to ensure and encourage proper hand washing.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor juncture in between the kitchen and the new storage room is not closed and sealed. This creates a space where food and debris can accumulate.
Correction: Repair the floor juncture.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the wait station.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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01/27/2015 | Routine | |
Restaurant representatives - add corrected or new information about Grayson Restaurant, 100 Grayson Rd., Wytheville, VA 24382 »