Facility is very clean and well maintained. Abbreviations: RIC- reach in cooler, RIF- reach in freezer, ST- surface temperature, PPM- parts per million. No violation noted during this evaluation. | 01/04/2016 | Risk Factor | |
Note: the recommended manufacturer use concentration for the quaternary ammonium sanitizer is 200 – 400 ppm. Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the table mounted can opener that may be in contact with non-potentially hazardous food items was observed soiled with accumulations of grime and debris. PIC washed the can opener.
Correction: Clean the surface of table mounted can opener at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen at the start of the inspection. PIC supplied paper towels.
Correction: 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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling, ceiling vent, and wall behind the metal shelving in the kitchen are noted in need of cleaning. An accumulation of dust was observed on the ceiling and ceiling vent and an accumulation of old food was observde on the well behind the shelving.
Correction: 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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06/05/2015 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep Facility is clean, well organized, and well maintained.
- Critical: Package Integrity* (corrected on site)
Observation: Food from damaged packaging offered for sale or service. Observed dented can of spaghetti sauce and dented can of peaches on storage shelving.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled. Microwave is being removed from facility.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Observed a colander of canned fruit salad in the sink during inspection.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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06/18/2014 | Routine | |
Abbreviations: WIC - walk in cooler No violation noted during this evaluation. | 01/21/2014 | Risk Factor | |
Sanitizer: Quaternary Ammonia, Concentration in spray bottle at 400ppm Discussed with Person in charge 1. Employee Health 2. Reheating Procedures 3. Food Handling Procedures Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Improper use of wet wiping cloths. Observed wet wiping cloths placed under dish drainboards on the counter to absorb water. Person in charge removed wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping cloths in a chemical sanitizer at the proper concentration between use.
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06/11/2013 | Routine | |
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