| No violation noted during this evaluation. | 03/24/2016 | Routine | |
Sanitizer dispenses properly at a concentration of 300ppm. Permit issued.
- Hair Restraints - Effectiveness (repeated violation)
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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Sanitizer not dispensing properly at dish sink.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory.
Correction: Hand drying devices such as individual disposable paper towels 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
|
12/29/2014 | Follow-up | |
Discussed the corrective actions to the violations with the operator. Permit will be issued when sanitizer dispenses properly.
- 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese and tomatoes were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Time as a public health control policy (TPHC) was not followed correctly.
Correction: Follow TPHC policy.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Sanitizer not dispensing properly at dish sink.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory.
Correction: Hand drying devices such as individual disposable paper towels 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
|
12/22/2014 | Routine | |
| No violation noted during this evaluation. | 08/19/2014 | Risk Factor Intervention Evaluation | |
Discussed employee health, food temperatures, and corrective actions to violations with operator. Follow-up will be done to ensure prep unit has been repaired.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use. Water was not flowing over utensils.
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.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) (repeated violation)
Observation: The hamburgers were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili was hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chees was cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The top of the prep unit is not holding temperatures properly
Correction: Repair or adjust prep unit.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Employee wiped knife with wiping cloth.
Wiping cloth bucket did not have any sanitizer.
Correction: Wash, rinse, and sanitize all utensils.
Provide sanitizer at appropriate concentration in wiping cloth buckets
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the prep area hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the prep area hand sink.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the hand sink.
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
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the men's rest room
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
05/28/2014 | Routine | |
Follow-up: Flies: Pest control company (Twin Pest Control, LLC) treated facility for insects 9/2/13. Food temperatures are holding at appropriate temperatures. All critical violations on previous report have been corrected.
No violation noted during this evaluation. | 09/06/2013 | Follow-up | |
Discussed the following with the operator: employee health, date marking, cooking temperatures, dish washing. All employees must obtain food handler's cards w/n 90 days. Operator must renew food management certification prior to expiration. Follow-up will be done to ensure all critical violations have been corrected w/n 10 days.
- Critical: Hands - When to Wash*
Observation: Employees failed to wash hands before donning gloves.
Correction: Wash hands before donning gloves and in between glove changes.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use ice cream utensils and ice scoop were improperly stored between 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.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The hamburgers were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese and tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice cream machine was observed in a state of disrepair and damaged.
Correction: Repair the ice cream machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- 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: fryer cabinetry
Correction: Clean and sanitize these surfaces.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Sanitizer was not detected in sanitizer sink.
Correction: Ensure the proper concentration of sanitizer is present in sanitizer solution.
- Equipment and Utensils, Air-Drying Required
Observation: Equipment wws found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
|
08/26/2013 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop observed lying in the ice - handle in the ice
Correction: Store ice scoop on a clean and dry surface, or in the ice with the handle above the ice
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cut tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: Thermometer inside the reach-in refrigerator is broken
Correction: Replace damaged thermometer
- Equipment - Good Repair and Proper Adjustment
Observation: Meat freezer lid is damaged- duct tape on lid
Accumulation of lime on surface of ice machine
Correction: Repair or replace damaged lid
Delime surface of ice machine
- Prohibitions - Single Service
Observation: Single service paper products observed stored with cleaning chemicals
Correction: Remove paper products and store in a separate area
- Light Bulbs Protective Shielding
Observation: Light shield inside the walk-in refrigerator is damaged (cracked)
Correction: Replace damaged light shield/provide light shield
|
01/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dairy Queen, 12999 Warwick Blvd, Newport News, VA 23602 »