Restaurant in good sanitary condition! Violations discussed for correction.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
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.
- Equipment, Clothes Washers and Dryers, Storage Cabinents, Contamination Prevention
Observation: The clothes (washer/dryer) is located in the kitchen in an area that may contaminate (exposed food/clean equipment/clean utensils/clean linens/single-service articles).
Correction: Relocate the washer or dryer so that exposed food, clean equipment, utensils, linens, or single-service and single-use articles can not be contaminated.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. (double check valve for hose under pressure)
|
01/29/2016 | Routine | |
Restaurant in very good sanitary condition!
No violation noted during this evaluation. | 08/19/2015 | Routine | |
Observations discussed with the manager.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. (bulk containers)
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean coffee filters were observed stored uncovered.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
|
02/05/2015 | Routine | |
Note: Sanitizer should be kept 200 ppm, except for manufacture requirements. Good inspection!
No violation noted during this evaluation. | 08/12/2014 | Routine | |
Restaurant in good sanitary condition!
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food service worker is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. (on floor)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
|
05/28/2014 | Routine | |
Opening inspection! Label all unidentifiable foods when taken from its original container. Copy of employee health handout given to operator. Permit Issued!
No violation noted during this evaluation. | 04/23/2014 | Risk Factor | |
Restaurant representatives - add corrected or new information about Duck Donuts (01-0302), 3030 Virginia Beach Boulevard 102, Virginia Beach, VA 23452 »