- 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: Seals and interior of Hoshizaki freezer also exterior of Hobart cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors behind and under 3 compartment sink and under dry storage shelves 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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01/28/2016 | Routine | |
Health Permit renewed. Refrigerators and freezers are filled to overflowing, recommend providing additional storage units.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment observed in a state of disrepair: 1. Refrigerator down, 2. one steam table not maintaining proper temperature.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. *Work orders have been sent in
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10/08/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Thermometer stored in sanitizer without being air dryed before use
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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05/27/2015 | Routine | |
Permit issued
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Peas hot holding at improper temperatures.
Correction: Discard the food at end of lunch and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: yogurt and shredded cheese cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Yogurt was relocated, cheese was voluntarily discarded
- Equipment - Good Repair and Proper Adjustment
Observation: Green Hobart cooler at front does not appear to be working correctly.
Correction: Repair to be able to maitain TCS food at <41*
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in chemical storage room needs cleaning
Correction: clean
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11/05/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Breakfast cooler bags observed damaged
Correction: Repair/Replace to maintain proper function and to protect from contamination
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in laundry room needs cleaning
Correction: clean
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06/10/2014 | Routine | |
- Physical Facilities in Good Repair
Observation: Ceiling in kitchen has paint peeling
Correction: Restore to smooth, durable, and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling and light fixtures in kitchen have accumulation of dust
Correction: Clean
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02/19/2014 | Routine | |
Looks Great !!! Permit issued.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants, 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.
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09/24/2013 | Routine | |
Looks Good
- 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: can opener
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of thewall mounted fan 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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the Hobart #4
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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05/17/2013 | Routine | |
Good hot holding and cold holding temperature control observed.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Ceiling intake and exhaust air ducts noted in need of cleaning.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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02/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about D. H. Truitt Intermediate School, 1100 Holly Ave., Chesapeake, VA 23320 »