- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in sanitizer bucket.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the can opener 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: W.I.C. wall and floor, wall by the dishwasher 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.
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03/08/2016 | Routine | |
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing W.I.C. was emptying liquid waste directly onto the floor of the W.I.C..
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: W.I.C. floor in the W.I.C. and grime on a small spot on the floor in the storage 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.
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10/28/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Sanitizer solution chlorine in bucket for wiping cloth is high above 200 ppm.
Correction: Test Sanitizer solution after the solution is made with test strips.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk cold holding at improper temperatures for more than four hours.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Person in charge voluntarily discarded milk that was out of temperature for more than four hours. Monitor milk cooler to ensure correct temperatures.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the right milk cooler is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
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05/06/2015 | Routine | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
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10/23/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk in milk cooler for 3 hours cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Milk was relocated.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the hand sink in the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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04/10/2014 | Routine | |
Temperatures of foods and equipment found to be within appropriate ranges.
Observed good hand washing.
Chlorine sanitizer in wet wiping cloth bucket tested at an acceptable concentration of 100 ppm.
No food being prepared during inspection.
Facility was found to be in compliance with Virginia food regulations this date.
No violation noted during this evaluation. | 10/29/2013 | Risk Factor | |
Product and equipment temperatures observed to be within appropriate ranges
Chlorine sanitizer tested at an acceptable concentration of 50 ppm in wet wiping cloth bucket
Observed good hand washing, glove use and date marking.
Facility was found to be in compliance with Virginia food regulations this date.
No violation noted during this evaluation. | 02/26/2013 | Routine | |
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