September 17, 2009 (Risk Factor Assessment)

September 15, 2008 (Routine)

November 01, 2007 (Routine)

• 0220 - Critical Observed an employee eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  All employees must eat at designated break or other approved areas away from food preparation/handling areas to prevent cross contamination.
• 0480 - Unlabeled food containers. Flour container not labeled.
  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. Manager agreed to correct.
• 1100 - Corrected During Inspection The food contact surface of some utensils are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the food contact equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. Correct by 12/02/07.
• 1900 - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
• 3170 - Back of wait counter in the Chick-Fil-A area is not maintained in good repair. Areas of laminate material missing exposing bare wood.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair by 12/01/07 to render this surface smooth and easily cleanable.
• 3180 - Chick-Fil-A floors under equipment and along edges noted in need of cleaning. Also, numerous fire sprinkler heads are soiled throughout pavillion.
  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.

December 04, 2006 (Routine)

• 1570 - The outer surface of the milk wash container (Chick-Fil-A) was cracked and observed in a condition that prevents necessary maintenance and easy cleaning. The affected area is a nonfood contact surface
  Replace the milk wash container in the Chick-Fil-A station.
• 1570 - The door gasket of the thawing walk-in cooler (#1039) is torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1690 - The pressure gauge for the high temperature warewash machine was not in the proper range. The water pressure during the sanitizing cycle was less than 15 PSI.
  The range for proper operation is between 15 and 25 PSI. Utensils may not be sanitized properly if the pressure is not in the correct range. THE MANAGER CONTACTED A REPAIRMAN.

November 07, 2005 (Routine)

• 0160 - Corrected During Inspection Critical A food employee wiped their gloved hand with a wet wiping cloth, during food preparation.
  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.
• 1470 - The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
  Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
• 1960 - Equipment was found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2000 - Coffee cups at the beverage station were observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2020 - Single service tableware were displayed in a manner potential to hand-contact contamination (stored and displayed in different directions).
  Store single service tableware with food or lip-contact surface facing downward (or in the same direction) to prevent hand-contact contamination prior to use.
• 2310 B - Corrected During Inspection Repeat A dirty pan was found stored in a handwash sink.
  All handwash facilities shall be used for washing hands only
• 2890 - Repeat Light bulbs in the Cranberry Farm's dry storage room are not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulbs with a coated or shatter-resistant bulbs.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (employee restrooms).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3150 - Corrected During Inspection Products for credit, redemption, or return (damaged canned goods) are not being stored in a separate designated area
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 3170 - 1) Missing exhaust hood filter in the Chick-Fil-A area. 2) Missing ceiling tile in the Pizza Hut area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3260 - Employees are not using the dressing rooms or lockers provided - employee clothing found hanging on dry storage racks.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

November 09, 2004 (Routine)

• 0160 - Critical 1)A food employee failed to wash his or her hands before engaging in food preparation, after touching wiping cloth(s) used to clean raw meat melt water or after engaging in any activity which may have contaminated his/her hands. 2) Employee observed not washing hands prior to putting on disposable food service gloves.
  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. CORRECTED.
• 0820 - Critical Pizza prep. unit was rated as running at 52 F cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. All potentially hazardous foods in this unit were embargoed and then voluntarily discarded by staff. Maintenance technician was called. CORRECTED.
• 0610 - Food stored in a location where it is subject to splash, leakaget or other cross- contamination. (Chicken pans observed stacked directly on top of one another and were leaking into the bottom of the prep. unit).
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. CORRECTED.
• 0570 - Repeat Improper use of wet wiping cloths. No apparent system exists for storing wiping cloths used in raw meat clean up and wiping cloths for other cleaning purposes, (Chicken franchise unit).
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. Discussed requirement to have completely separate wiping cloths with the site manager. Site manager agreed to have all wiping cloths removed and laundered. Provide separate containers for storing wet wiping cloths for raw meat preparation. MANAGER AGREED TO CORRECT.
• 2310 B - The handwash station at the chicken franchise unit is being used for purposes other than washing hands. Hand sinkk was being used to wash wet wiping cloths.
  The handwash facility identified above is to be used for washing hands only to prevent cross-contamination. CORRECTED.
• 3630 - The HACCP plan in place at the chicken franchise unit is missing a standard operating procedures identifying each critical control point. Twenty minute timer(s) for holding prepared chicken sandwiches were not functional.
  Provide a statement of standard operating procedures for the plan including clearly identifying: 1) Each critical control point 2) The critical limits for each critical control point 3) Method and frequency for monitoring and controlling each critical control point 4) Method and frequency for the person in charge to routinely verify that the food employee is following standard operating procedures and monitoring critical control points 5) Action to be taken by the person in charge if the critical limits for each critical control point are not met. Manager agreed to correct.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: 1) can opener blade, 2) soiled cutting board observed (unclean produce box was planned directly on food cutting surface, 3) cutting boards were observed "wet stacked" horizontally in dish area and were unable to properly air dry.
  Clean and sanitize these surfaces for food contact. Prevent placing cardboard boxes in direct content with food contact surfaces. Area was cleaned and sanitized. Train staff to wash, rinse and sanitize food contact surfaces every four hours and to protect food contact surfaces from cross-contamination. Corrective actions taken.
• 3180 - Floor area under condensor unit (right of the thaw box) noted in need of cleaning.
  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. Manager agreed to correct.
• 0260 - Critical The ice in the frozen dessert area was unsound or adulterated due to being stored in a nonfood grade bag.
  Ensure food is safe and unadulterated. Store ice in food grade bags / bag liners only (trash bags are prohibited). Ice was embargoed. Ice was voluntarily discarded by manager. CORRECTED.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Trash, food matter and litter were observed adjacent to the refuse container outside the facility. Some foods were being dumped into the dumpster without first being bagged. Open trash containers with accessible food may draw rodents, flies or other pests to the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Correct by November 11, 2004. Manager agreed to correct.
• 0760 - Critical Meat balls (ready-to-eat food) taken from a commercially processed, hermetically sealed container, or food from an intact packaged from a food processing plant was not reheated to the proper temperature (140 F) for hot holding.
  Reheat commercially processed RTE food for hot holding to 140F or above. CORRECTED.

November 09, 2004 (Routine)

• 0160 - Critical 1)A food employee failed to wash his or her hands before engaging in food preparation, after touching wiping cloth(s) used to clean raw meat melt water or after engaging in any activity which may have contaminated his/her hands. 2) Employee observed not washing hands prior to putting on disposable food service gloves.
  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. CORRECTED.
• 0820 - Critical Pizza prep. unit was rated as running at 52 F cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. All potentially hazardous foods in this unit were embargoed and then voluntarily discarded by staff. Maintenance technician was called. CORRECTED.
• 0610 - Food stored in a location where it is subject to splash, leakaget or other cross- contamination. (Chicken pans observed stacked directly on top of one another and were leaking into the bottom of the prep. unit).
  Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. CORRECTED.
• 0570 - Repeat Improper use of wet wiping cloths. No apparent system exists for storing wiping cloths used in raw meat clean up and wiping cloths for other cleaning purposes, (Chicken franchise unit).
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. Discussed requirement to have completely separate wiping cloths with the site manager. Site manager agreed to have all wiping cloths removed and laundered. Provide separate containers for storing wet wiping cloths for raw meat preparation. MANAGER AGREED TO CORRECT.
• 2310 B - The handwash station at the chicken franchise unit is being used for purposes other than washing hands. Hand sinkk was being used to wash wet wiping cloths.
  The handwash facility identified above is to be used for washing hands only to prevent cross-contamination. CORRECTED.
• 3630 - The HACCP plan in place at the chicken franchise unit is missing a standard operating procedures identifying each critical control point. Twenty minute timer(s) for holding prepared chicken sandwiches were not functional.
  Provide a statement of standard operating procedures for the plan including clearly identifying: 1) Each critical control point 2) The critical limits for each critical control point 3) Method and frequency for monitoring and controlling each critical control point 4) Method and frequency for the person in charge to routinely verify that the food employee is following standard operating procedures and monitoring critical control points 5) Action to be taken by the person in charge if the critical limits for each critical control point are not met. Manager agreed to correct.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: 1) can opener blade, 2) soiled cutting board observed (unclean produce box was planned directly on food cutting surface, 3) cutting boards were observed "wet stacked" horizontally in dish area and were unable to properly air dry.
  Clean and sanitize these surfaces for food contact. Prevent placing cardboard boxes in direct content with food contact surfaces. Area was cleaned and sanitized. Train staff to wash, rinse and sanitize food contact surfaces every four hours and to protect food contact surfaces from cross-contamination. Corrective actions taken.
• 3180 - Floor area under condensor unit (right of the thaw box) noted in need of cleaning.
  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. Manager agreed to correct.
• 0260 - Critical The ice in the frozen dessert area was unsound or adulterated due to being stored in a nonfood grade bag.
  Ensure food is safe and unadulterated. Store ice in food grade bags / bag liners only (trash bags are prohibited). Ice was embargoed. Ice was voluntarily discarded by manager. CORRECTED.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Trash, food matter and litter were observed adjacent to the refuse container outside the facility. Some foods were being dumped into the dumpster without first being bagged. Open trash containers with accessible food may draw rodents, flies or other pests to the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Correct by November 11, 2004. Manager agreed to correct.
• 0760 - Critical Meat balls (ready-to-eat food) taken from a commercially processed, hermetically sealed container, or food from an intact packaged from a food processing plant was not reheated to the proper temperature (140 F) for hot holding.
  Reheat commercially processed RTE food for hot holding to 140F or above. CORRECTED.

April 15, 2004 (Routine)

• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration at the commercial dishmachine (observed in use).
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F. MANAGER AGREED TO IMMEDIATE CORRECTIVE ACTIONS. THREE COMPARTMENT SINK WAS SET UP AS A MANUAL BACK UP TO WASH, RINSE & SANITIZE. Manager agreed to call the dishmachine technician.
• 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. MANAGER AGREED TO DISCUSS WITH TECHNICIAN.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the deli area.
  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. CORRECTED.
• 0160 - Critical Repeat 1)A food employee failed to wash his or her hands after handling soiled dishes prior to handling cleaned dishes, 2) Food service worker observed entering food preparation area after grasping a door handle with a gloved hand. Employee did not remove gloves and wash hands before attempting to continue with food preparation.
  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. CORRECTED.
• 2890 - Light bulb in the Cranberry storage area is not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb. MANAGER AGREED TO CORRECT.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: 1) deli slicer 2) stickers observed on some food pans which had not been previously washed off.
  Clean and sanitize these surfaces for food contact. Wash, rinse and sanitize food contact surfaces every 4 hours. MANAGER AGREED TO CORRECT.
• 1450 - Ice bath in the deli area was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional ice / deeper pan necessary to maintain food items at 41 F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. CORRECTED.
• 3330 - Critical Working containers of cleaning chemicals are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. MANAGER AGREED TO CORRECT.
• 1580 - The cutting board(s) along the pizza make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. MANAGER AGREED TO CORRECT.
• 2810 - 1)Wall or wall covering in Cranberry storage / prep. area is not smooth and easily cleanable, 2) Missing ceiling tiles noted in Cranberry storage area.
  Repair or replace wall or wall covering to make it smooth and easily cleanable. Replace missing ceiling tiles. CORRECT BY MAY 1, 2004.
• 0570 - Repeat Improper use of wet wiping cloths. Some wet wiping cloths were not being returned to sanitizer solutions. Some cloths were being sent through the dishmachine (prohibited).
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. CORRECTED.

October 28, 2003 (Follow-up)

• 3020 - Repeat Soap was not provided at the hand washing lavatory in the back dishwashing area.
  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. CORRECTED.
• 0160 - Critical Repeat A food employee failed to wash his or her hands before cleaned dishes after handling soiled ones in the dish area.
  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. EMPLOYEE WAS GIVEN PUBLIC HEALTH RATIONALE ON WHY HANDWASHING IS IMPORTANT BETWEEN THESE TWO TASKS. CORRECTIVE ACTION TAKEN.
• 2280 - Critical Repeat Dish area handsink was blocked by bags of potatos.
  TRAIN STAFF TO KEEP HANDSINKS OPEN AND ACCESSIBLE AT ALL TIMES. CORRECTED.
• 3030 - No disposable towels were provided a the hand washing lavatory in the back dishwashing area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. TRAIN STAFF TO RESTOCK PAPER TOWELS ANYTIME THEY ARE DEPLETED AND TO CHECK AT THE BEGINNING OF EACH SHIFT. CORRECTED.

October 01, 2003 (Routine)

• 0820 - Critical Prepared cooked chicken salads delivered from Runk Hall (UVA) cold holding at improper temperatures. Product was 53 F .Unit was not maintaining product at 41 F and appeared to be malfunctioning.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. MANAGER IMMEDIATLEY CALLED RUNK HALL AND LEFT A MESSAGE FOR THE MANAGER TO ASK IF FOOD TEMPERATURES ARE TAKEN OF THESE SANDWICHES PRIOR TO LEAVING RUNK HALL. MANAGER THEN CALLED FACILITY MAINTENANCE FOR A REFRIGERATION UNIT REPAIR. MANAGER AGREED TO SERVE ALL PRODUCTS BY 1:00 PM OR WILL HAVE THEM DISCARDED AS FOOD WASTE. CORRECTED.
• 1100 - Critical The food contact surface of the slicer arm is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Plastic piece new heat lamp was melted and soft to the touch.
  Repair or replace this potential food contact area immediately to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. CORRECTED - SLICER ARM REMOVED. MANAGER STATED HE WILL SEARCH FOR AN IMMEDIATE REPLACEMENT (RECOMMEND METAL ARM).
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. 1) Employee(s) in the Chic-Fil-A area were not washing hands after removing gloves when completing raw chicken preparation duties. A significant cross-contamination possibility exists.2) Employee in the dishwashing area was not washing her hands in between handling soiled dishes/ pans and cleaned utensils and pans.
  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. CORRECTED- DIRECTLY COUNSELED EMPLOYEES ON PROPER HAND WASHING REQUIREMENT AFTER REMOVING GLOVES / WORKING WITH RAW ANIMAL PRODUCT. DISH AREA EMPLOYEE WAS INSTRUCTED IN PROPER HAND WASHING TECHNIQUE AT THIS STATION. CORRECTED.
• 2280 - Critical Dish area hand sink was completely blocked by a mobile food cart. (Dish area employee did not have access to the hand sink).
  To facilitate frequent hand washing, keep hand sinks open and accessible during all hours of operation. CORRECTED.
• 3020 - Soap was not provided at the hand washing lavatory in the dish washing area.
  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. EMPLOYEE AGREED TO RESTOCK HAND SINK WITH SOAP.
• 1780 - Critical 1) Staff person in the Smoothie area was "rinsing" the blender in the employee hand sink. Entire blend surface was then considered potentially contaminated.2) Can opener blade observed with accumulated food residues.
  Train staff in the Smoothie area to only use the designated food prep. sink only to avoid cross-contamination potential from the employee hand sink. (EMPLOYEE IMMEDIATELY REMOVED BLENDER CONTAINER FROM THE AREA FOR PROPER WASHING, RINSING AND SANITIZING. CORRECTED. NOTE: BLENDER CONTAINERS MAY BE PERIODICALLY RINSED OUT DURING FLAVOR CHANGES AT THE FOOD PREP. SINK - BUT MUST BE WASHED, RINSED AND SANITIZED EVERY 4 HOURS. MANAGER AGREED TO CORRECTIVE ACTIONS.
• 3180 - Floor areas under some equipment require more thorough cleaning (note Chic-Fil-A) area.
  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. DISCUSSED A ROTATING CLEANING SCHEDULE WITH MANAGER.
• 0570 - Wiping cloths improperly stored between use. Some food prep. areas were not returning wiping cloths to the sanitizer solution after use. On preparation area was not supplied with any sanitizer container for wet wiping cloths.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1730 - The air temperature gauge in the bagel prep. area prep. unit is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. MANAGER AGREED TO CORRECT.

January 31, 2003 (Routine)

• 0820 - Critical Cooked hamburger intended for pizza topping rated 65 F.
  Review staging processes for pizza toppings. Product was immediately boost heated to 165 F. Corrected.
• 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 0810 - The methods used for cooling were not adequate.
  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.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 2020 - Single-service ware were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store single-service ware with food or lip-contact surface facing downward to prevent contamination prior to use.
• 0160 - Critical Food-service worker observed not washing hands in between changing gloves.
  Discussed with manger. Corrective actions taken.