Left the following handouts: cooling, critical temperatures, ServSafe class schedule, employee health
Good job keeping hanging thermometers in all units, dating and labeling, and keeping chemicals separate.
*Discussed concentration of sanitizer in dish machine. Observed to be >200 ppm at time of inspection, highly recommend having concentration adjusted to 50-100 ppm.
*Discussed with employees the importance of washing hands before putting away clean dishes.
*Ensure hand sink in the kitchen is always stocked with paper towels and hand soap. Do not use hand towels to dry hands.
- Thawing (corrected on site)
Observation: Observed container of frozen chili beans being allowed to thaw at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not operating properly
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature. Have machine serviced to fix thermometer.
|
01/13/2016 | Routine | |
NOTE: Good job washing hands prior to putting on gloves. Great job date marking foods. Discussed food handler beverages having both a lid & straw in the kitchen. Again discussed the upcoming dates in May and August for ServSafe manager and food handler classes in/around Lynchburg. There needs to be a manager knowledgeable about food safety present at the cafe during all hours of operation when food is being prepared, dishes being cleaned, etc.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: No Quat sanitizer test strips were available to ensure the proper sanitizer concentration is being used to clean glasses and cups at the front counter.
Correction: Obtain a quat ammonium test kit so that employees can regularly monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Mops - Drying Mops (repeated violation)
Observation: Mops are not being hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
04/22/2015 | Follow-up | |
NOTE: The following handouts or poster were left and explained: CDC Risk Factors for Foodnorne Illness, 2015 ServSafe food handler registration
- Critical: Hands - When to Wash*
Observation: An employee was observed not washing hands before putting on gloves. Raw shell eggs had just been touched and cracked prior to potentially contaminating the outside of single-use gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation, after using the restroom, after touching an dirty surface, before putting on gloves, or whenever hands may become contaminated.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: No Quat sanitizer test strips were available to ensure the proper sanitizer concentration is being used to clean glasses and cups at the front counter.
Correction: Obtain a quat ammonium test kit so that employees can regularly monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: After several runs, no (0ppm) chlorine sanitizer was found to be coming thru the low temperature dish machine.
Correction: The dish machine is not properly cleaning and sanitizing dishes at this time thus all dishes, pots, utensils, etc. must be manually washed, rinsed, sanitized, and air dried. Sanitizer test strips should be used several times a week at minimum to ensure dishes are being sanitized. Chlorine should be between 50-100 ppm.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The hot water knob at the three-compartment sink is not in working order as hot water cannot come from the faucet to fill the sink.
Correction: Have the three-compartment sink repaired to good working order. Hot and cold water available on demand with working knobs, spray faucet, and three (3) drain plugs should be available.
- Hand Drying Provision (repeated violation)
Observation: At the start of the inspection, no single use paper towels were available at the only hand sink in the kitchen & a dirty rag was connected to the empty paper towel dispenser.
Correction: Always ensure there is soap and proper hand drying provisions at the hand to encourage proper handwashing. Having employees dry their hand on a multiple use moist, dirty rag is not hygienic and could cause illness.
- Mops - Drying Mops
Observation: Mops are not being hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
04/15/2015 | Routine | |
NOTE: Good job date marking & good job keeping food covered in coolers. Discussed ensuring hands being washed at 4-compartment sink are not splashing on to clean drying dishes. Discussed the importance of rapid reheating to 165 degrees F. & rapid cooling to 41 degrees F. Handouts on cooling and consumer advisory were explained & left . An employee health policy was explained & left.
- Gloves - Use Limitation
Observation: Single use gloves were being taken off, sit on counters and re-used/put back on during cooking and food prep.
Correction: Single use plastic or latex gloves are to be used once, changed when torn or contaminated & be thrown away, not reused once taken off.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: There is not a consumer advisory with both a disclosure & reminder statement for items such as eggs offered undercooked.
Correction: Asterisk items firm is willing to undercook & include statement "cooked to order" on the menu.
- Sanitizing Solutions, Testing Devices
Observation: No chlorine (bleach) sanitizer test kit was available.
Correction: Obtain sanitizer test kit & regularly monitor sanitizer concentration.
- Hand Drying Provision (corrected on site)
Observation: At the start of the inspection,no single use paper towels were available at the only hand sink in the kitchen & a dirty rag was connected to the empty paper towel dispenser.
Correction: Always ensure there are soap & proper hand drying provisions at the hand sink -- never reuse wipe rags to dry hands.
|
11/20/2014 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration: 0 ppm detected.
Correction: Have unit serviced and wash/rinse/sanitize in 3X sink until dish machine is fully functional..
|
12/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hungry House Cafe, 1223 Campbell Ave., Lynchburg, VA 24501 »