Final rinse pressure of warewasher = 20 psi - ok
- 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. 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
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Bread racks stored directly on floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Put bread racks on top of adjacent that are on rollers or place on top of empty bread rack.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer. Of the 2 light bulbs in the freezer 2 are completely blocked with boxes and food items.
Correction: Unblock the 2 of 3 light bulbs located in the freezer. 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceililng in the area of fan, in the walk-in refrigerator noted in need of cleaning (noted build up of mold/mildew).
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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01/08/2016 | Routine | |
Final rinse pressure in warewasher = 19 psi - ok
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Bread in bread racks sitting directly on floor - 1 set in kitchen and 2 in storeroom.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Can also store on top of single empty bread rack.
- Food - Plant Food Cooking for Hot Holding (corrected on site)
Observation: Vegetables (Lima beans) intended for hot holding was not cooked to the proper temperature.
Correction: Cook fresh fruits and vegetables for hot holding to at least 135°F.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The pizza slices were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. DO NOT USE HOT HOLDING UNITS TO REHEAT POTENTIALLY HAZARDOUS FOODS.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Breakfast pizza (130-142°F) 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. Otherwise discard.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator and walk-in freezer.
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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09/01/2015 | Routine | |
Final rinse pressure for warewasher = 20 psi - ok
- 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. 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
- Food Display (repeated violation)
Observation: The food on display is not protected from contamination. Slaw and fruit - sneeze guard missing, where once was installed on service line. Other service line one sneeze guard was turned up so not adequately protect food behind.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna sandwiches on service line (50°F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Suggest since only put small number out a time that use time as public health control. IF do then need to submit written procedure and get approved.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk-in refrigerator fan covers and adjacent ceiling has accumulations of mold and mildew.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer and walk-in refrigerator.
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. Suggest increase wattage of bulbs.
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05/12/2015 | Routine | |
Warewasher final rinse = 20 psi - ok
Wiping clothes in chlorine solution = 200 ppm - ok
Still missing sneeze guard on right side serving line where fruit cups served, but keeping covered in plastic.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Food employees failed to wash hands after taking break and returning to service and putting on gloves.
Correction: Instruct food employees to clean their hands after return from break and before put on gloves, to avoid contaminating food and food-contact items. Danager of direct contamination or cross-contamination.
- 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. 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
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. 2 sets of full bread racks stored directly on floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Can also install empty bread rack under full racks to protect bread on bottom bread racks.
- Critical: Cooling* (corrected on site)
Observation: Sasuage biscuits noted not being adequately cooled, on speed rack at 10:00 AM at room temperature, to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Cooling* (corrected on site)
Observation: Egg biscuits, stored on speed racks at room temperature at 10:00 AM, noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Need to provide higher wattage (approved for fixtures) bulbs and unblock the light on upper right wall. 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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02/10/2015 | Routine | |
Final rinse pressure for warewasher = 20 psi ok
Make sure to use Chlorine sanitizer solution to store wiping clothes in that use on wiping down cafeteria tables - 100-200 ppm
- 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. 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
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Crates of bread stored directly on floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Can put empty bread crate on floor and then stack filled crates on top for protection from contamination.
- Food Display
Observation: The foods on display are not protected from contamination on both service lines. Salad, cut cucumber and apple sauce.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator. Low wattage bulbs and lights partially blocked (3 lights in unit).
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Utility lines running through wall in walk-in refrigerator have space around them where pass through the wall. Possible allow vermin to enter walk-in.
Correction: Seal holes in wall where utility lines go through walk-in.
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11/14/2014 | Routine | |
Inspection done mostly during break time for employees.
Chlorine sanitizer in wiping cloth bucket = 200 ppm -ok
Final rinse for warewasher = 20 ppm - ok
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. Forehead hair not restrained.
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
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in both walk-in refrigerator and walk-in freezer.
Correction: 2 of the 3 lights in the walk-in refrigerator - need replace bulbs or repair. Walk-in freezer not have adequate light - need increase wattage of light bulbs and not block side light (or move light to central location). 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Utility lines for walk-in refrigerator run where run trough wall , so that hole/space left around each line.
Correction: Need to seal space around the 2 lines, where pass through wall, to avoid providing paths for vemin to enter the walk-in.
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08/14/2014 | Routine | |
Final rinse pressure for dishwasher/warewasher = 20 psi - ok
Chlorine sanitizer strength in wiping cloth bucket = 200 ppm - ok
- 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. 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
- Food Storage - Clean and Dry Location (repeated violation)
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. CAN PLACE EMPTY BREAD RACK UNDER FULL RACKS TO ADEQUATELY PROTECT BREAD FROM CONTAMINATION.
- Food Storage - Clean and Dry Location
Observation: Missing sneeze guard on line #1 left unprotected peaches and salad exposed to comtamination.
Correction: Replace missing sneeze guard or otherwise protect food placed in this part of service line.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Breaded fish (101°F) hot holding at improper temperatures , on line #1.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator and walk-in freezer.
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. Replace blown-out bulb, increase wattage of bulbs and unblock bulb will all help increase light to proper level for cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Utility and drain line for cooling units in older walk-in cooler run through wall of unit, so that hole/space left around lines.
Correction: Need to seal space around the 2 lines, where pass through wall, to avoid providing paths for vermin to enter the walk-in.
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02/27/2014 | Routine | |
Keep boxes from obstructing the lights in the walk-in freezer.
Final rinse pressure for dishwasher/warewasher = 20 psi - ok
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. 3 bucket without any sanitizer in solution.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Two racks of bread laying directly on floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Can place empty bread rack under filled bread rackets to provide adequate protection.
- Physical Facilities in Good Repair
Observation: Utility lines (2x) that connect to cooling unit in walk-in refrigerator run through holes in wall of walk-in.
Correction: Fill in / seal open spaces around utility lines where run through wall, to avoid providing avenue for vemin to enter.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall behind the cooling unit in the walk-in refrigerator has dots of black mold/mildew forming.
Correction: Clean off mold/mildew on wall behind cooling unit in walk-in.
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12/05/2013 | Routine | |
- 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. 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
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Bread racks sitting directly on floor in dry storage room.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Can put on top of empty bread rack.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The thermometer on exterior of old hot holding unit (near floor mixer) is not reading accurately. Reads 55°F when actual temperature is >130°F.
Correction: Repair or replace thermometer.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Black mold still found around cooling fan in roof of walk-in refrigerator and some still on floor.
Correction: Remove black mold and then keep walk-in on more frequent schedule of cleaning and sanitizing with chlorine sanitizer to keep mold under control.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped roaches (glue traps dated 8/15) were found on the premises. No live roaches found
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. NEED PUT IN PLACE NEW MONITORING TRAPS.
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09/13/2013 | Follow-up | |
Suggest keep potentially hazardous foods such as cut tomatoes in refrigeration in shallow metal pans that are uncovered to allow for maximum of cool air to come into contact with most possible surface area of food.
Chlorine sanitizer in wiping cloth bucket = 200 PPM - ok
final rinse pressure of dishwasher/warewahser = 20 psi - ok
- 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. 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
- Food Storage - Clean and Dry Location (repeated violation)
Observation: 2 bread racks stored directly on floor in dry storage room..
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters, or on empty break rack.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The thermometer on the exterior of old hot holding unit is not in good repair and/ or not accurate in the range of use. Reads 55 °F and acutually > 115°F.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor and walls in the walk-in refrigerator have accumulation of BLACK MOLD.
Correction: Need to clean and sanitize these areas and put the whole walk-in on more often cleaning and sanitizing to avoid accumulation of MOLD.
- Critical: Pests-Controlling Pests*
Observation: Presence of several large roaches (dead) on glue boards near walk-in cooler, under kitchen preparation table and under ice maker.
Correction: Need to control roaches and make sure removed from cafeteria. Suggest to place glue traps for recording activity also in dishwasher room.
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09/03/2013 | Routine | |
Dishwashing machine PSI 26 - Okay
Note: Since using time as the public health control, the temperature of the cheeseburgers and the pizza is not a violation. Just make sure after finishing service of potentially hazardous foods, you do not keep any left over food but dispose of it.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash their hands in between changing their gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- 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. 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
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. There were 0 ppm sanitizer in the bucket containing wiping cloths.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Observed bread racks stored on the floor at the preparation table and in the dry storage area.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters or have one empty bread rack between the floor and a rack with bread.
- Equipment - Good Repair and Proper Adjustment
Observation: Cres-Cor warming rack unit was observed maintaining pizza at a hold hold temperature between 117°F and 118°F.
Correction: Repair the Cres-Cor warming unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the Cres-Cor warming rack unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer on the Cres-Cor warming rack unit is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
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. Try higher wattage light bulbs not to exceed the manufacturer's wattage specifications. Do not block the lighting already present in the walk-in with food by relocating the food to a lower rack or different location in the walk-in.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in the walk-in refrigerator noted in need of cleaning. (Black mold).
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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04/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Franklin County High School - Law - West, 700 Tanyard Road, Rocky Mount, VA 24151 »