- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk on counter was at 61 degrees and was going to be retained for next day.
Correction: Discard milk on counter and either keep all milk < 41 degrees or discard after 4 hours.
- Sanitizing Solutions, Testing Devices (repeated violation)
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.
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07/07/2015 | Routine | |
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: Food-contact surfaces of the equipment and utensils are not immersed or subject to an application of sanitizing chemicals for at least 7 seconds for a chlorine solution as per 112 VAC 5-21-1670 (3) or for at least 30 seconds for other chemical sanitizing solutions. Therefore surfaces are not effectively sanitized.
Correction: Provide chemical sanitizing solutions at the proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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06/26/2014 | Routine | |
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of any chemical sanitizing solutions.
Correction: Obtain a chlorine, quaternary ammonia or iodine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer was found in the sanitize basin.
Correction: Provide chlorine, quaternary ammonium or iodine at proper concentration of 50 to 100 parts per million (ppm), 200 ppm or 12.5 to 25 ppm, respectively, and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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10/23/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk, raw eggs, hardboiled eggs, yogurt, fruit sald all 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 - Good Repair and Proper Adjustment
Observation: Continental regrigerator was observed in a state of disrepair and damaged.
Correction: Repair the Continental refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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06/14/2013 | Other | |
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