Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Equipment and Utensils - Durability
Observation: There was a wooden knife rack in the kitchen area.
Correction: We do not allow wooden knife racks in food establishments because the areas down in the "slots" are not cleanable at the bacterial level, if someone accidentally places a soiled knife in one of the "slots." Use magnetic strip type knife racks, or smooth, easily cleanable storage boxes, or bowls, for storage of the knives.This violation was immediately corrected by the establishment management.
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12/15/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed. No violation noted during this evaluation. | 07/02/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Jewelry - Prohibition (corrected on site)
Observation: The cook, who was working in the kitchen, had several rings on her fingers.
Correction: The only ring that may be worn on the fingers, while working in the kitchen, is one plain wedding band (no stones or rough surfaces). This is true even when disposable gloves are worn. This violation was immediately corrected by the establishment management.
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12/15/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed. No violation noted during this evaluation. | 06/05/2014 | Routine | |
Hnandwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed. No violation noted during this evaluation. | 11/18/2013 | Routine | |
We verified that all employees who may work with food have signed and dated the required "employee health screening forms." All violations from our 21-Feb-2013 have been corrected. No violation noted during this evaluation. | 03/27/2013 | Follow-up | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Critical: Employee Health*
Observation: The cook was not able to correctly answer our questions regarding "employee health policy." Also, effective Sept.1, 2013, our regulations require that all employees who may work with food, sign, and date, a form which says that the employee is aware that, if they, or a member of their family, is diagnosed with E. coli O157, Typhoid Fever, Shigellosis, Hepatitis A, or Noroviruses, they are required to tell their supervisor.
Correction: Copies of this form were provided to the CPO. All employees, who may work with food, must sign and date a copy of this form. These forms must be kept on site, so that we can verify them.
- Temperature Measuring Devices - Food
Observation: The 0-220 F metal-stemmed thermometer, for monitoring accurate temperatures, was reading 10 F too high. The cook did not know how to calibrate the 0-220 F thermometer that is required to be on site at all times, for monitoring accurate temperatures.
Correction: We require that there be a 0-220 F metal stemmed thermometer on-site at all times, for monitoring accurate temperatures. We showed the cook how to calibrate the 0-220 F metal stemmed thermometers.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The round metal display thermometers in the refrigerators are not reading accurate temperatures.
Correction: We require that there be accurate display thermometers in all refrigerators. We suggest that you purchase the bar style display thermometers-they tend to be accurate and last longer than the thermometers that you use.
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02/21/2013 | Routine | |
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