Facility was clean and orderly. No violation observed. Food staff was very knowledgeable on food safety procedures. No violation noted during this evaluation. | 01/27/2016 | Routine | |
No violations were noticed during inspection. Inspection report was discussed with the person in charge. No violation noted during this evaluation. | 10/20/2015 | Routine | |
Inspection report discussed with the person in charge.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide chlorine sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen on the outside wall.
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
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03/04/2015 | Routine | |
No violations were noted during the inspection. Inspection report was discussed with the person in charge. No violation noted during this evaluation. | 11/24/2014 | Routine | |
- 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: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
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12/09/2013 | Routine | |
No violations noted during inspection. Inspection report discussed with the person in charge. No violation noted during this evaluation. | 05/02/2013 | Routine | |
Violation was discussed with the PIC. Very clean and well-managed kitchen! Excellent datemarking! Pork Loin was properly thawing in a ice bath and was 45 degrees at 11:00 AM.
- 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.
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02/05/2013 | Routine | |
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