Diversity Training & Support Center, 8424 Hull Street Rd, North Chesterfield, VA 23236 - Caterer inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Backflow Prevention Device, Design Standard
Observation: Y" device for dual water inlets attached to mop sink faucet extends below flood rim of sink, negating installed air gap which protects potable water supply from backflow.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Mops - Drying Mops
Observation: Mops not hung up to air dry,and there appears to be no means to do so.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working container of fellow chemical not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
12/04/2015 | Routine | |
The operator provided a metal probe thermometer, quat test strips and an Employee Health policy during today's inspection (The facility operating hours: 8-4:30 pm with food production occurring 9-3 pm).
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses ( the ice scoop was observed stored on top of the ice machine).
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.
|
07/02/2015 | Routine | |
All previously cited observations have been corrected
No violation noted during this evaluation. | 05/13/2015 | Follow-up | |
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