- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the dry storage shelving (peeling paint and exposed bare wood) and pallets in walk in cooler (peeling paint and exposed bare wood) are not nonabsorbent and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor in employee rest room is not smooth and easily cleanable. (Cracked concrete floor)
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Walk in cooler (Rusting walls and floor) is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
03/17/2016 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The personnel are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the dry storage area shelving is not nonabsorbent, and/or smooth. (Peeling paint on shelves render them no longer smooth and easy to clean)
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. (Repaint or replace shelving)
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quat sanitizing solution. (Personnel dipped FCS's in sanitizer and placed them on drainboard.)
Correction: Provide Quat at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time (30 seconds minimum).
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level three compartment sink 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. (Sanitizer hose extends below the flood rim of the three compartment sink)
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.
|
12/03/2015 | Routine | |
- Physical Facilities in Good Repair
Observation: Shelving in dry storage area is not maintained in good repair. (Peeling paint)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
09/03/2015 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the wooden table by microwaves, wooden shelving in dry storage room and metal shelving on prep tables are notnonabsorbent, smooth and easy to clean. (Peeling paint on wood surfaces exposing bare wood. Peeling paint on metal tables that creates a contamination hazard.)
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
|
05/18/2015 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the pantry shelving is not easy to clean, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) being used in the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean service trays were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the end of the sanitizer dispensing hose 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. (End of hose submerged in sink water)
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. (Inoperable milk cooler stored in service area)
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
|
03/19/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the reach in refrigerator. (Tray of slaw)
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelving in the dry storage area and table in the receiving area are not nonabsorbent, and/or smooth. (Paint peeling / bare wood exposed)
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the dry storage area noted in need of cleaning.
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.
|
12/08/2014 | Routine | |
| No violation noted during this evaluation. | 09/09/2014 | Routine | |
- Physical Facilities in Good Repair (corrected on site)
Observation: Air curtain in walk in freezer is damaged.
Correction: Repair, replace or remove the damaged air curtain.
|
04/17/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. (Ice scoop stored in ice machine with handle of scoop touching ice)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) foods in the refrigeration unit was not discarded by the "consume by" date. (Foods should have been used or discarded four (4) days ago.)
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Physical Facilities in Good Repair
Observation: Wooden fan stand was observed to have peeling paint, exposing bare wood. As a result the wooden stand is no longer smooth, easy to clean and non absorbent.
Correction: Repaint the wooden stand so that it is smooth, easy to clean and non absorbent.
|
02/06/2014 | Routine | |
| No violation noted during this evaluation. | 11/06/2013 | Risk Factor | |
School closed for summer break prior to quarterly inspection.
No violation noted during this evaluation. | 05/23/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 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: Refrigerator gaskets and microwave cart
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Legs and shelving on tables rusted and in need of repair
Correction: Remove rust and repaint the legs and shelves on tables
- Physical Facilities in Good Repair
Observation: Hand sink not sealed to the wall
Correction: Seal the hand sink to the wall to prevent water damage
|
03/28/2013 | Routine | |
| No violation noted during this evaluation. | 12/14/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Eureka Elementary School, 315 Eureka Sch. Rd., Keysville, VA 23947 »