No violations cited at time of inspection No violation noted during this evaluation. | 04/04/2016 | Routine | |
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Single-service items were observed reused for the food preparation.
Correction: Discontinue the reuse of single-use containers for food prep. Provide approved reusable food storage containers designed for your food prep needs.
|
12/09/2015 | Routine | |
No food stored because students are bringing their lunches. No violations cited at time of inspection No violation noted during this evaluation. | 09/17/2015 | Routine | |
No violations cited at time of inspection. No violation noted during this evaluation. | 05/14/2015 | Routine | |
No violations cited at time of inspection. No violation noted during this evaluation. | 09/25/2014 | Routine | |
Meet all requirements No violation noted during this evaluation. | 09/25/2014 | Other | |
- 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. raw eggs
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: Food cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Hand Drying Provision (corrected on site)
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
|
04/03/2014 | Routine | |
No violations cited at time of inspection. No violation noted during this evaluation. | 10/17/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Staff is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All staff who are preparing food must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- 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 least50-100 ppm
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
|
05/29/2013 | Routine | |
No violations cited at time of inspection. No violation noted during this evaluation. | 02/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Iqra Academy Of Virginia, 6900 Carnation Street, Richmond, VA 23225 »