Observatios discussed with the manager.
- Hair Restraints - Effectiveness (corrected on site)
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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Food hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the new area kitchen.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
|
10/26/2015 | Routine | |
Food handler's class conducted. See attached roster. Cooling ,food equipment, and food internal temperature logs left with PIC. Walk-through inspection of kitchens conducted after training.
No violation noted during this evaluation. | 07/13/2015 | Routine | |
Standardization inspection conducted. Monitor holding temperatures of temperature controlled cold foods. Walk-in refrigerator is not of sufficient size for amount of foods that are cooled and held in unit. Cold smoked salmon not allowed to be served in a HSP facility.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Temperature controlled foods 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.
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food* (corrected on site)
Observation: Raw cold smoked salmon served in facilities that serve highly susceptible populations.
Correction: Cease service of raw or partially cooked animal food or seed sprouts in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Cooling, Heating, and Holding Capacities
Observation: Walk-in refrigerator was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items below 41 degrees Fahrenheit.. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive smoke and fumes. Mechanical ventilation not available for fried eggs at assisted living kitchen.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
|
06/09/2015 | Routine | |
Food handler's class conducted. See attached roster.
No violation noted during this evaluation. | 03/23/2015 | Training | |
Training conducted.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Temperature controlled foods 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, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
|
01/27/2015 | Routine | |
Monitor holding temperatures in walk-in refrigerator. Kitchens in good and clean sanitary condition! Continue to treat for drain flies.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. (seafood seasoning)
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Temperature controlled foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Drain flies evident.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
10/01/2014 | Routine | |
Chemical dishmachine sanitizer was empty. Chemical dishmachine sanitizer was replaced and sanitizer was primed. Maintenance lowered air temperature in walk-in refrigerator. Critical violations corrected during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Temperature controlled foods in walk-in refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Correction: Clean and sanitize these surfaces for food contact.
|
06/10/2014 | Routine | |
Walk-through inspection conducted before food handler's class. Food service areas being maintained in very good sanitary condition! See attached roster of training attendees.
No violation noted during this evaluation. | 03/17/2014 | Routine | |
No violations noted. The kitchens are maintained clean and sanitary.
No violation noted during this evaluation. | 02/24/2014 | Routine | |
Food Handler's training conducted for all foodservice workers. See attached attendance sheet. Inspection of assisted living kitchen and dining room conducted. Facility being maintained in very good sanitary condition!
No violation noted during this evaluation. | 10/21/2013 | Routine | |
Food service areas being maintained in very good sanitary condition!
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. (walk-in freezer);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Prohibited Areas (corrected on site)
Observation: Food stored under sewer lines. (butternut squash)
Correction: Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Sink - Service Sink
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. (Assisted Living kitchen)
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the storage cart preventing its use.
|
08/16/2013 | Routine | |
Opening inspection for alternative kitchen. All food at this time is in main kitchen refrigerator and freezer units. Mechanical dishmachine final rinse water temperature not registering properly. Hobart has been contacted to service machine. Three-compartment sink not available in new kitchen. New facility in very good condition!
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the low boy refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read <90ºF>.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
05/30/2013 | Routine | |
Violations discussed and corrected. New facility (kitchen for alternative living) will open next week. Contact health department for opening inspection.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment and Utensils - Good Repair and Calibration
Observation: Serving utensil was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the utensil to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Correction: Clean and sanitize these surfaces for food contact.
|
05/23/2013 | Routine | |
Observations discussed with manager.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (beef over gravy)
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 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.
|
03/13/2013 | Routine | |
Observations discussed with certified food manager. Observations were corrected from last inspection.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
|
12/06/2012 | Routine | |
Restaurant representatives - add corrected or new information about First Colonial Inn (23-0007), 845 First Colonial Road, Virginia Beach, VA 23451 »