- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The fan in the walkn in refrigerator cooler noted in need of cleaning.
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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04/01/2016 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the large fan has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light bulb in back storage area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The ceiling seam in the walk ion refrigerator is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities in Good Repair
Observation: The floor in the back room is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/30/2015 | Routine | |
Observations discussed with managers
- Prohibitions - Single Service (corrected on site)
Observation: A package of unforned boxes were found stored on the floor.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Physical Facilities in Good Repair
Observation: Some of the ceiling tiles in the women's restroom are porous.
Correction: Replace the tiles that are porous tile with smooth, easily washable ceiling tiles.
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07/14/2015 | Routine | |
Observations discussed & corrected with manager.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Container of dough stored on the floor in a walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surface of a deep fryer basket that is used to prepare potentially hazardous food items was observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of all equipment and all utensil no less than every 4 hours to prevent the growth microorganisms on those surfaces.
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04/13/2015 | Routine | |
Violations discussed and/ or corrected during inspection.
- Jewelry - Prohibition
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.
- 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.
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food 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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Correction: Provide chlorine at proper concentration of 50-200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the ref is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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
- 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.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of wd-40 are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of wd-40 must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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11/24/2014 | Routine | |
Observations discussed with managers. Kitchen is in good sanitary condition.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Bulk container of flour not labeled on side of container.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils (tongs on handle of the oven) observed 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, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Oven rack observed sitting on the floor
Correction: Store oven racks and all equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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08/13/2014 | Routine | |
Bakery in very good sanitary condition! Employee illness reporting forms reviewed with PIC.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils 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.
- Responsibilities of Owner or Proprietor (corrected on site)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the threaded faucet with sprayer hose attached 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. Provide double check valve with atmospheric vent back-flow preventer.
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04/25/2014 | Routine | |
Observations discussed with manager.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Tongs stored on oven handle, mproperly 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 and Utensils - Durability
Observation: The cardboard boxes used as shelf-liners in the bread ingredient's room are not designed and constructed to be durable.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
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11/22/2013 | Routine | |
Observations discussed with manager.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food container stated to contain cooking oil.
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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Two open tub containers of margarine were observed sitting too close to the handwashing sink, at the counter where pandesal filling is made.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pancit, stated to be made for a recent pick-up order, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped insects were found in the insect control device.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Two containers of hazardous chemicals observed stored on the wall frame of the dough proofer at a level that is above a table holding a piece of food preparation machinery.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/22/2013 | Routine | |
observations discussed with manager.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The kitchen floor is noted in need of detailed cleaning in a few prerp areas (below or around some of the refrigerators & under the two heavy floor mixers.)
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site)
Observation: Dead flying insects were found in the insect control device, sticky strip needs changing.
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.
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02/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Glory's Bakery (01-0350), 665 Aragona Boulevard, Virginia Beach, VA 23462 »