- 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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12/15/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: raw animal products in drawer under grill were being held at improper cold holding temperature. Do not place PHF's in drawer under grill until fixed.
Correction: place PHF's in cold holding unit that holds foods at 41 degrees or below.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately 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* (corrected on site) (repeated violation)
Observation: No sanitizer being used to sanitize dishes in machine
Correction: Provide sanitizer to properly sanitize dishes
- Critical: Handwashing Lavatory* (corrected on site)
Observation: No soap available to wash hands
Correction: Provide soap at all times at hand sink to promote hand washing
- Outer Openings - Protected
Observation: back door open allowing for insects to enter kitchen
Correction: Keep door closed and install intact screened door to prevent insects, rodents etc from entering kitchen
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06/29/2015 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: No sanitizer detected on dish machine when tested with test strip.
Correction: Have dishwasher repaired to sanitize dishes correctly. Bleach reading 50-100ppm. Use three compartment sink to sanitize dishes until fixed.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: stacking dishes wet
Correction: Allow dishes to air dry before stacking to prevent growth of bacteria on dishes
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the @Location@
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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01/22/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: sliced tomatoes on salad line read 47 degrees and PIC could not provide information using time as a PHC
Correction: pre chill tomatoes or write down time sliced and put on line which they have 4 hours to use and discard. place tomatoes in smaller containers when put on salad line
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: dishwasher not reaching 180 degrees for sanitizing of dishes
Correction: have repairman come and fix machine for temperatures to reach 180 degrees during rinse cycle
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07/15/2014 | Routine | |
Discussed cooling methods.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the dry storage were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulsb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer in the dishmachine was less than 10 ppm (no chlorine bucket)
Correction: Ensure that the dishmachine is supplied with chlorine sanitizer and that it is dispensing between 50-100 ppm
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11/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about La Villa Da Toto, 8109 Timberlake Road, Lynchburg, VA 24502 »