S.A.F.E: Sanitation And Food Evaluation

Next time you eat out, don't pick up more than what's on the menu.

Americans spend 40 percent of our food budgets eating away from home -- plenty of opportunity to catch a food-borne illness. In fact, the Centers for Disease Control and Prevention estimates you'll get a food-borne illness once every three to four years. (Source, http://www.newsobserver.com/105/story/521129.html)

As consumers, we can improve your odds by paying attention to the sanitation grades; if they were required to be posted near restaurant entrances. You would see a letter grade and percentage similar to the grades you got in school. Ninety and above is an A, 80 to 89.5 is a B, and 70 to 79.5 is a C. Scores below 70 result in automatic closure.

In Virginia you can go to a website that will tell you how a restaurant was evaluated during an inspection, however how often do you have the time to check the site before you go out to eat? Most of the time selecting a restaurant is not pre-planned. It is done while you are already out; not when you are sitting in front of your computer.

Hair salons, nail salons, etc are required to post paperwork certifying they are fit to performance a service. Is it not as important to see paper working certifying a restaurant is safe to prepare food for consumption?

Millions of people each year get sick from food poisoning, also called foodborne illness. Help lessen the chances by signing this petition to make it a requirement for restaurants in Virginia to post sanitation grades.  Below is a report from a very popular restaurant in Richmond. Again you will have to ON-LINE to see this report prior to going%u2026%u2026it%u2019s fast food%u2026.you would more than likely stop by on impulse.

Inspection Information:

Inspection Information:

Facility Type:

Fast Food Restaurant

Inspection type:

Routine

Inspection date:

August 21, 2009

Number of critical violations:

5

Number of non-critical violations:  

4

Definition of critical and non critical violations

Violations:
A summary of the violations found during the inspection are listed below.

Code  

Observation / Corrective Action

0820  

Critical Hot Dogs were 124 degrees F-hot holding at improper temperatures.
Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria.

1800  

The nonfood contact surface of the equipment had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

1880  

Dishes and utensils observed in sanitizer compartment of 3 vat sink and were not immersed in sanitizer solution.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.

3270  

Critical Flies present in facility
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

2260  

Critical Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
Alter the water supply line for the dipper well to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.

2020  

Single service containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store containers with food or lip-contact surface facing downward to prevent contamination prior to use.

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.

1770  

Critical Observed accumulations of grime and debris on the following food contact surfaces: vegetable slicer, utensils stored as clean
Clean and sanitize these surfaces for food contact.

3180  

Floors 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.

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