- Critical: Handwashing Lavatory* (repeated violation)
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
Correction: Install additional lavatories in the dish area to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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12/08/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) previously frozen 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Dipper well was observed in a state of disrepair and damaged.
Correction: Repair the dipper well and remove the ice cream scoops to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There are not an adequate number of handwash lavatories on site in the dish area. (See 12 VAC5-421-2280)
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dish room and storage rooms 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.
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12/11/2014 | Routine | |
- Temperature Measuring Devices
Observation: The temperature measuring device located in the refrigerator is not accurate.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There are not an adequate number of handwash lavatories in the dish area. (See 12 VAC5-421-2280)
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: PLUMBING in poor repair in the dish room.
Correction: Repair and maintain all plumbing components ans fixtures.
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04/01/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Hot dogs and food in back refrigerator cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the refrigerators
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 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: shelving in front area and storage rooms in general
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) The hand/mop sink in the dish area does not have any water running to it.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Plumbing System Maintained in Good Repair
Observation: PLUMBING in dish room in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
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09/10/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: FOOD in refrigerator in storage area cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerators
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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01/17/2013 | Routine | |
defrost chest freezer
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: Cup being used to dispense ice. Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities in Good Repair
Observation: Dish room is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/13/2011 | Routine | |
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