Note: Rapidly cool foods to below 70'F within 2 hours by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. 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. After cooling product to below 70'F, cover and place in Walk-In Cooler Unit to continue to cool to 41'F within an additional 4 hours. No violation noted during this evaluation. | 10/23/2015 | Routine | |
- 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 Quaternary Ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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09/05/2014 | Routine | |
The following violations from the routine inspection of the facility on 9/26/2013 - 0810 / 1750 / 960 2 / 3300. No violation noted during this evaluation. | 10/01/2013 | Follow-up | |
Note: Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours and 70°F to 41°F within an additional 4 hours. 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.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The equipment surfaces are covered with aluminmum foil, This it is not durable, nonabsorbent, or easily cleanable.
Correction: Remove all aluminum foil from all surfaces to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of chicken noodles and BBQ.
Correction: Discontinue the reuse of manufacturer containers for poduct storage. Provide approved reusable food storage containers designed for your food storage needs.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation of the establishment (food products for personal use).
Correction: Remove all unnecessary items from the facility.
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09/26/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked sausage patties in the Delfield refrigerator were found at 54°F.
Correction: Sausages (and other food items in unit) were removed to another refrigeration unit. P.I.C. stated that the Delfield unit will be replaced.
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12/21/2011 | Risk Factor Assessment | |
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