| No violation noted during this evaluation. | 02/02/2016 | Routine | |
| No violation noted during this evaluation. | 11/05/2015 | Routine | |
| No violation noted during this evaluation. | 09/02/2015 | Routine | |
| No violation noted during this evaluation. | 04/28/2015 | Routine | |
| No violation noted during this evaluation. | 02/06/2015 | Routine | |
| No violation noted during this evaluation. | 12/15/2014 | Routine | |
| No violation noted during this evaluation. | 09/16/2014 | Routine | |
| No violation noted during this evaluation. | 05/08/2014 | Routine | |
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers for Dukes Mayonnaise were observed reused for the storage of beans and other dry goods.
Correction: Discontinue the reuse of manufacturer containers for beans and dry good storage. Provide approved reusable food storage containers designed for your food storage needs.
|
02/06/2014 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under & behind equipment 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.
|
11/12/2013 | Routine | |
| No violation noted during this evaluation. | 07/29/2013 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food in a Hermetically Sealed Container* (corrected on site)
Observation: The beets in a hermetically sealed container is not from an approved food processing plant.(Home style mason jar)
Correction: Discontinue the use of these food products. Obtain food in hermetically sealed containers from a food processing plant that is regulated by the food regulatory agency that has jurisdiction over that plant. To continue this practice, contact the Virginia Department of Agriculture and Consumer Services at 804-786-3520 for further guidance.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.(Parent volunteer observed picking up a bun with 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (Raw chicken stored above RTE vegetables)
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (in excess 500 ppm)
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. (200 ppm)
|
03/14/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potato, marinara and butter cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
12/18/2012 | Risk Factor | |
| No violation noted during this evaluation. | 02/01/2012 | Routine | |
Restaurant representatives - add corrected or new information about Church Of The Good Shepherd, 4206 Springhill Avenue, Richmond, VA 23225 »