Notes: 12 VAC 5 - 421 - 240 - requires hair restraints for persons preparing food
No violation noted during this evaluation. | 03/30/2016 | Routine | |
Health department permit issued.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of refrigerator and interior of oven, can opener blade and holder.
Correction: Clean and sanitize these surfaces for food contact.
- 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: exterior of equipment, top of counters and counter area around 3 compartment sink including around faucet fixtures.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen floor is noted in need of cleaning, especially near equipment and under floor mat.
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.
|
09/10/2015 | Routine | |
Certified food manager recently completed class and is awaiting certificate. Operator adjusted refrigerator temperature. Advised to monitor food temperatures to ensure refrigerator is maintaining proper temperature, and take corrective action as needed. Operator contacted service rep for dishmachine. Advised to contact me when dishmachine is effectively sanitizing at proper temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potentially hazardous foods in refrigerator are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food 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 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.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the kitchen 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.
- Temperature - Food Temperature Measuring Devices - Provided
Correction:
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 164 degrees F.
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.
|
03/06/2015 | Routine | |
The only refrigerator (except infant refrigerator) in the facility is not maintaining foods cold enough. It is set at coldest setting. Operator said she will contact someone today to repair it. It is Friday and after lunch is served it will not be used for potentially hazardous foods until Monday. Advised must be repaired and maintaining PHF at or below 41 degrees F before it is used again for PHF. Please call when this has been corrected. Follow up to be made.
- Critical: Demonstration of Knowledge*
Observation: No certified food manager or knowledgeable person in charge present.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shredded cheese cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: Kitchen refrigerator 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: interior of refrigerator including drawers and door shelves.
Correction: Clean and sanitize these surfaces for food contact.
|
08/22/2014 | Routine | |
No proof of certified food manager is available. Certified food manager is not present today. Advised to provide proof of certification.
No violation noted during this evaluation. | 02/19/2014 | Routine | |
Kitchen manager is scheduled to attend certification class in early September. Advised of the importance of keeping handsinks stocked with towels at all times. Advised not to use infant refrigerator for storage of potentially hazardous food (PHF) until it can maintain PHF at 41 degrees F or below. Food and bottles were moved to another refrigerator. Health department permit issued. Please call me when infant refrigerator is in use again .Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese in kitchen refrigerator is cold holding at improper temperatures. Prepared bottles of infant formula in infant refrigerator were not at proper temperature using laser thermometer (not probe).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring devices in the kitchen and infant refrigerators were 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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen, employee toilet room, classrooms and children's toilet rooms.
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
|
08/14/2013 | Routine | |
Certified food manager does not have her certificate available here at center. Advised to please keep available here. Reminded that unauthorized people are not allowed in kitchen. This includes other staff who are not involved in food preparation and who may not be aware of required kitchen procedures (e.g. hand washing, open personal drinks and personal items,etc)
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the infant 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of kitchen cabinets has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employee jacket is hanging on freezer door.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
|
03/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Childtime Learning Center (24-0070), 1506 Kempsville Road, Virginia Beach, VA 23464 »