We discussed: changing and/or cleaning ice cream scoops (at least once every 4 hours)
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Learn and use warewashing procedures: wash, rinse, sanitize (using sanitizer at an acceptable concentration) and air dry.
- Critical: Hands - When to Wash*
Observation: After operating for 2 1/2 hours into the event the hand sink is dry and does not appear to have been used.
Correction: Wash hands upon arrival, before handling any food, food equipment, or disposables (cups, napkins, etc). Wash hands after any potential contamination, including after handling money.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: No sanitizer is provided for sanitizing the ice cream scoop.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Provide sanitizer (and a sanitizer test kit) to permit proper sanitizing of food utensils.
- Critical: Toxics - Storage of Toxic Containers*
Observation: A bottle of Coppertone is stored next to plastic bags.
Correction: Store non-food liquids/lotions in a location which prevents accidental contamination of food, equipment, utensils, linens or single service items.
|
08/15/2015 | Risk Factor | |
Restaurant representatives - add corrected or new information about Swiggy's, 2948 Alleghany Ave, Buena Vista, VA 24416 »