Virginia Military Institute Center For Leadership & Ethics, 708 Maiden Lane, Lexington, VA 24450 - State College Food Service inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 10/27/2015 | Follow-up | |
Note: Mechanical dish-machine was sanitizing@ 180 degrees F. Psi registered at 20 psi. De-lyme the mechanical dish-machine. Observed lime build-up that may block sprayer arms.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed slimy mold on the interior of the ice-machine guard. It appears that slime mold may be dripping onto ice.
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision
Observation: Observed no paper towels available at the hand-sink in the kitchen.
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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: I left a hand-washing sign with the operator. Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Maintenance Tools - Cleaning Maintenance Tools - Preventing Contamination*
Observation: OBSERVED EMPLOYEE WASHING OUT A MOP (MOP HEAD) IN THE THREE COMPARTMENT SINK WHERE DISHES/UTENSILS ARE TO BE WASHED/ RINSED/ SANITIZED.
Correction: NEVER USE THE THREE COMPARTMENT SINK FOR EMPTYING WASTE WATER OR CLEANING FLOOR IMPLEMENTS!
Refrain from using food preparation sinks, handwashing lavatories, and warewashing equipment for cleaning of maintenance tools, preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
|
10/22/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F or below the food shall be served or sold within 7 calendar days. 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.
|
05/06/2013 | Risk Factor | |
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