- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk in breakfast bags cold holding at improper temperatures (46F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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: can racks
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in mop closet is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities in Good Repair
Observation: Wall above mop sink (peeling paint) is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
|
03/09/2016 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning clean single use gloves
Correction: Instruct food employees to clean their hands before donning clean single use gloves.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. (Case of pizza bagels on floor of walk in freezer);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194ºF. The thermometer read 204F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Personal items are not located to protect food contact surfaces from contamination (Employees belongings stored in dish area)
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
|
12/17/2015 | Routine | |
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: An incorrect sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. (Quat being used as a sanitizer in a sink. Facility only has chlorine test strips)
Correction: Use a proper chemical test kit to ensure the sanitizing solution is maintained at the proper solution. (Facility discarded sanitizer water and refilled sink using bleach as a sanitizer.)
|
09/17/2015 | Routine | |
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of hand sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Stored on prep table)
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
06/10/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning new single use gloves.
Correction: Instruct food employees to clean their hands before donning new single use gloves.
|
03/02/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. (Dressing containers in cold holding units)
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can racks, gasket of 2 door refrigerator near the mixer
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean service trays were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. (Single use forks stored with Food Contact Surface up)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
09/04/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Equipment - Cutting Surfaces
Observation: The disposal cutting board(s) along the are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- 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: Can racks and tops of all equipment
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Exhaust Hood in the kitchen 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.
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided. (Personal items stored adjacent to food items and equipment, instead of in locker rooms)
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
|
04/21/2014 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. (Cases of apples stored on the floor of walk in cooler);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 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: Scoop holder mounted to the side of the ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Air curtain in walk in cooler is damaged and has temporarily been repaired with duct tape, creating a surface that is not smooth, easy to clean and non absorbent.
Correction: Repair or replace the air curtain.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
01/30/2014 | Routine | |
| No violation noted during this evaluation. | 11/04/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in walk in cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. (Door to freezer opened slightly to reduce temperature in walk in cooler. Work order placed to have maintenance inspect / repair walk in cooler)
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the dish washing area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning chemicals are not properly labeled. (Unlabeled containers of dish washing detergent)
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Oven Cleaner stored above cookies / crackers)
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
10/28/2013 | Risk Factor | |
School closed for summer break prior to inspection.
No violation noted during this evaluation. | 06/10/2013 | Routine | |
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory across from the three compartment sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory across from the three compartment sink.
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
|
03/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Buckingham Primary And Elementary School, 40 Frank Harris Rd., Buckingham, VA 23921 »