Employee health policy in place. Sources: V-Nine foods, US foods.
- Gloves - Use Limitation (corrected on site)
Observation: Observed single use gloves improperly used. Employee washing gloved hands.
Correction: Remove gloves between tasks and wash hands before donning new pair of gloves. Correct today
- Cooling Methods
Observation: The methods used for cooling were not adequate. Large containers of cooled curry sauces in the walk in cooler.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed the use of cardboard to line shelves.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discard cardboard and use only smooth and easily cleanable and non absorbant surfaces to line shelves
- 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 throughout the establishment.
Correction: Maintain nonfood-contact surfaces of equipment clean. Correct this week.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors throughout establishment is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair/repaint floors to render smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed litter and debris in parking area below ventilation discharge.
Correction: Ensure that parking area below ventilation discharge is kept clean and free of litter and debris. Correct this week.
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06/09/2015 | Routine | |
- Physical Facilities in Good Repair (repeated violation)
Observation: Walk in Cooler is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair condensation leak and remove ice from floor of walk in cooler. Correct within 30 days.
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04/08/2014 | Follow-up | |
- Food - Miscellaneous Sources of Contamination
Observation: water turtle tank in area where possible contamination of drinks, ice and condiments on the bar.
Correction: Cover tank or move to a location away from food prep, storage or service. Correct within 10 days.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level of spray nozzle at the dishmachine is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Repair spray nozzle so that it does not hang below rim. Hang spray nozzle up on hook until repaired.
- Physical Facilities in Good Repair
Observation: Walk in Cooler is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair condensation leak and remove ice from floor of walk in cooler. Correct within 30 days.
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03/25/2014 | Routine | |
PIC knowledgeable. Source: US Food, V-nine.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Food Employees were not observed washing their hands before food preparation
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- 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.
- Physical Facilities in Good Repair
Observation: Floors of establishment is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/15/2013 | Routine | |
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