- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the prep/dishwash area is blocked by garbage can and is preventing easy access by employees for handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the garbage can preventing its use: or replace with a can that fits under the sink
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09/08/2015 | Routine | |
All violations were discussed and corrected after inspection.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the low boy refrigeration unit.
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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/02/2015 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the single lowboy.
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.
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12/16/2014 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The front handwash station is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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07/07/2014 | Routine | |
The make station lowboy is small in size, opened frequently. Food items are being used quickly, but due to the unit not holding at 41 or below, these items must be time marked individually to be in compliance.
- Food Storage - Clean and Dry Location
Observation: Food stored on the walk-in floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in the make station lowboy was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Cooling, Heating, and Holding Capacities
Observation: Make station lowboy and ice bath is not maintaining potentially hazardous foods 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.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located at the prep/dishwash area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the garbage can preventing its use.
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02/20/2014 | Routine | |
Service call placed for milk cabinet during inspection.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the make station lowboy.
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.
- Cooling, Heating, and Holding Capacities
Observation: Milk cab is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the equipmet 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.
- 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: walk-in freezer flooring.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at the back prep is blocked, preventing access by employees for easy handwashing: garbage can stored in front.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
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09/17/2013 | Routine | |
- Single-Service and Single-Use Articles, Use Limitation (corrected on site) (repeated violation)
Observation: The bulk milk container tube was observed not cut on the diagonal (45 degree angle).
Correction: The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
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05/02/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken salad sandwiches, barbeque, sliced chicken 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 (corrected on site)
Observation: There was no temperature measuring device located in the make station lowboy.
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 - Good Repair and Proper Adjustment
Observation: The door gasket to the make station lowboy is in poor repair
Correction: door not able to stay sealed
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: The bulk milk (shake mix) container tube was observed extending more than 1 inch from the chilled dispensing head.
Correction: The bulk milk container tube shall be cut on the diagonal (45 degree angle). to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the dishwash area is blocked, preventing access by employees for easy handwashing: garbage can stored in front, clipboards hanging in headspace.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items making it not easily accessible..
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01/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chick-Fil-A (01-0310), 2013 Lynnhaven Pkwy., Virginia Beach, VA 23456 »