HOODZ cleaned hood 2-23-2015
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Gravy noted not being adequately cooled to prevent the growth of harmful bacteria. Gravy at 51 degrees F being cooled from night before.
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. Gravy voluntarily discarded by manager
- Equipment - Good Repair and Proper Adjustment
Observation: Shelving in dry storage area in bad repair and no longer easily cleanable.
Correction: Replace shelving so that it is smooth and easily cleanable as well as non absorbant.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:Vulcan grill
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving at prep sink, electrical sockets in cooking area are dusty.
Correction: Maintain nonfood-contact surfaces of equipment clean. Clean today
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors of establishmet especially under equipment and in bar area noted in need of cleaning. Walls behind equipment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned 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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/28/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food on the cook line, stored in drawers below grill, cold holding at improper temperatures. All meats were in the 50-55 degree F range.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Might be possible to pack ice into containers or use time as a control if the drawers will not hold temperature
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the walk-in cooling unit are 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 continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the wooden shelving in dry storage is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Overall cleanliness of the establishment is good but some of the out of the way areas behind and under equipment noted in need of cleaining.
Correction: All floors, walls, and ceilings must be cleaned 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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/29/2014 | Routine | |
Sanitizing solution 200 ppm quaternary ammonia. Dishmachine 50 ppm bleach. Sources: US Foods, Merchants, Sysco
- Critical: Cooling* (corrected on site)
Observation: Clam Chowder and cream of broccoli soup noted not being adequately cooled to prevent the growth of harmful bacteria. Soup prepared the day before was reading temperatures of 89 degrees and 77degrees.
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. Manager discarded soup.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: crab cakes in food drawer at 55 degrees cold holding at improper temperatures. Crab cakes had been placed in the drawer the night before.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Manager discarded crab cakes.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the shelving in the stock room is no longer considered smooth and easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Correct before next routine inspection
- Equipment - Good Repair and Proper Adjustment
Observation: glass front cooler/walk in cooler door were observed in a state of disrepair and damaged.
Correction: Repair the walk in cooler door/glass front cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the coolers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.Correct within 2 weeks
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the sandwich prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. correct within 2 weeks
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: grill area
Correction: Clean and sanitize these surfaces for food contact. Correct within one week
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of prep unit on front line, behind cooking equipment on front line.
Correction: Maintain nonfood-contact surfaces of equipment clean. Correct within one week
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04/03/2013 | Routine | |
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