No violations. Kitchen and all dining room areas are in excellent sanitary condition! No violation noted during this evaluation. | 01/28/2016 | Routine | |
All violations were discussed and corrected after inspection. Permit issued.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine and can opener.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean trays were not observed stored in a position to allow air-drying.
Correction: Store trays in a self-draining position that allows air-drying.
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09/30/2015 | Routine | |
No violations noted No violation noted during this evaluation. | 05/27/2015 | Routine | |
Cafeteria in very good sanitary condition!
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot dogs 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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01/15/2015 | Routine | |
Permit Issued! No violation noted during this evaluation. | 09/19/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Potatoes hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the service sink sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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05/07/2014 | Routine | |
HACCP logs reviewed during the inspection the logs are well documented. Manager conducted food safety training with employees during the inspection topics reviewed use of gloves, re-service of food, hands as a mode of contamination. No violation noted during this evaluation. | 01/27/2014 | Routine | |
Permit renewed during the inspection. HACCP logs reviewed complete and well documented. Discussed use of time as a control regarding milk served for breakfast if the milk does not reach above 60 degrees a six hour time limit is permitted. No violation noted during this evaluation. | 09/20/2013 | Routine | |
The air temperature of the kitchen reads 91 degrees there is no air conditioning available advised kitchen manager to remind staff to wash hands frequently to remove perspiration.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The water temperature gauge on the dish machine is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The hollow handled scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Warewashing - Loading of Soiled Items, Warewashing Machines
Observation: Soiled items were observed loaded into the warewashing machine improperly.
Correction: Load items into racks, trays or baskets in a position that exposes all surfaces to an unobstructed spray and allows for drainage.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the exterior of the walk-in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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05/30/2013 | Routine | |
Cafeteria in very good sanitary condition!
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled sugar containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment and Utensils - Good Repair and Calibration
Observation: The water temperature gauges on the dishmachine are not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Equipment and Utensils - Good Repair and Calibration
Observation: Hollow handled scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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01/29/2013 | Routine | |
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