Great job of keeping your facilities clean and organized.
- Temperature Measuring Devices (corrected on site)
Observation: EHS observed thatthere was no temperature measuring device located in the small reach in refrigerator.
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.
|
02/05/2016 | Routine | |
Great job keeping your kitchen clean and organized. Good job of maintaining proper food temperatures.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. EHS observed flour without label. PIC placed label on container.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the dish drying counter is not corrosion resistant, nonabsorbent, and/or smooth. EHS observed counter for drying dishes lined with absorbant cloth towels. EHS coached PIC to use another drying rack or tray.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops not hung up to air dry. EHS observed mop left in bucket of water. Coached PIC to air dry mops after usage. PIC corrected.
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.
|
11/24/2015 | Routine | |
Facility was conducting training at the time of inspection so no kids at the facility and no preparing of foods. Per PIC left overs are discarded. Observed thawing in refrigeration being conducted. PIC could not answer to question of the reportable diseases. Please continue and re-educated all personnel of the five reportable diseases that prevent them from working with food. Also food handler cards must be current and are an inspectable item. This issue was addressed with facility at last inspection and must be corrected right away.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food hnadler cards not available for inspection to determine if in compliance.Food handler cards are an inspectable item. Ensure copies are maintained at the facilities.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. EHS asked food worker about the disease employee must report and not work with food and the employee could not answer the question.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. EHS recommends educating the personnel on the five diseases they must not work with food and report to the health department.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the diswashing sanitizing solutions.
Correction: Obtain a heat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
|
08/18/2015 | Routine | |
- Critical: Package Integrity*
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the kitchen is being used for purposes other than washing hands. PIC stated that sink was used when painting facility. Sink still has paint in it which came up when scrapped with finger. Clean and sanitize sink and use for no other purpose than handwashing.
Correction: The handwash facility identified above is to be used for washing hands only
- Mops - Drying Mops
Observation: Mops not hung up to air dry. According to person in charge (PIC) mop is stored in mop bucket for drying. Mop needs to be hung with mop head downward to allow proper air flow and prevent pathogen growth and contamination of handle.
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.
|
05/07/2015 | Routine | |
Everything well in order, no violations at time of inspection.
No violation noted during this evaluation. | 01/06/2015 | Routine | |
- Dishwasher water pressure should be 15-25 psi during the rinse cycle.
- Discussed employee health policy and provided handouts.
- Great job!
No violation noted during this evaluation. | 03/26/2014 | Risk Factor | |
- Recommend not storing eggs or other potentially hazardous foods in the door (warmest part) of the refrigerator in order to maintain proper temperature of 41 degrees and below. (CORRECTED)
- Great job with health cards!
- Recommend discarding leftovers from classroom meal deliveries.
- Good date labeling.
- Discussed storing raw animal foods (raw meat and shell eggs) under foods that are ready-to-eat.
No violation noted during this evaluation. | 11/18/2013 | Risk Factor | |
- Great job with health cards!
- New mechanical dishwasher in facility
No violation noted during this evaluation. | 03/06/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Childrens Center, 240 James St., Smithfield, VA 23430 »