Discussed monitoring cooling process in meat kitchen and proper storage of chemicals in dairy kitchen.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. (shell eggs and liquid egg in dairy kitchen)
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean tableware was observed stored uncovered. (meat kitchen)
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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03/08/2016 | Routine | |
Ensure dented cans stored segregated from food for service. Ensure persons that do not work in permitted facility adhere to regulations when visiting facility. Note: Per EHS supervisor, with EHS in agreement
No violation noted during this evaluation. | 11/13/2015 | Routine | |
Permit issued.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the cold smoked salmon that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food*
Observation: Cold smoked salmon is offered for sale or service in facilities that serve highly susceptible populations.
Correction: Cease service of raw or partially cooked animal food or seed sprouts in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire.
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06/29/2015 | Routine | |
Residents are served raw cold smoked salmon. There is no current proof for certified food manager available. The only certificate available has expired. Please provide health department with proof of certification for certified food manager to ensure compliance with Virginia Beach city ordinance.
No violation noted during this evaluation. | 04/21/2015 | Routine | |
Need current proof of certification for certified food manager. Raw cold smoked salmon is served to residents.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Correction: Provide at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Turkey meatloaf is hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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02/02/2015 | Routine | |
Raw cold smoked salmon is served to residents.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Correction: Provide at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beef franks are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring gauges for the wash tanks of both dishmachines are not funtioning.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site) (repeated violation)
Observation: Employee clothing improperly stored in back kitchen.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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10/28/2014 | Routine | |
Cold smoked salmon is served raw here. Certified food manager recently took class and is awaiting certificate.
No violation noted during this evaluation. | 08/04/2014 | Routine | |
Certification of certified food manager has expired. He said he will be taking class in next few weeks. Recommend at least one more certified food manager as one is required to be present a minimum of 8 hours daily. Advised logs should be maintained for equipment to ensure they are at correct temperatures. Cold smoked salmon is served raw at this facility. Operator discarded PHF in refrigerator which was not holding at proper temperatures. Please contact me when this has been corrected.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Glasses of beverages were not covered in walk-in refrigerator.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in 2 door refrigerator in meat kitchen is cold holding at improper temperatures. Operator discarded potentially hazardous foods.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: 2 door refrigerator in meat kitchen is not maintaining potentially hazardous foods at 41°F or below.
Correction: Repair or replace to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Several chemical bottles observed without labels.
Correction: Label spray bottles with contents or discard.
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04/10/2014 | Routine | |
There is no current proof of certified food manager. Please have available for health department review.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Tilapia hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area. (dented cans)
Correction: 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.
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01/07/2014 | Routine | |
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the sanitize tank of the warewashing machine is not functioning properly.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/01/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Cooked meat for shepherds pie is hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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06/13/2013 | Routine | |
Advised that single use water bottles are not approved for employee use while working in a food service area. Must use an approved container with lid and straw. I provided written information to be shared with staff on this topic.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Mashed potatoes and pureed fish are hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 degrees F while the actual temperature was 130 degrees F.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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02/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Beth Sholom Home (23-0084), 6401 Auburn Drive, Virginia Beach, VA 23464 »