Jelly Ball (01-2007), 701 Lynnhaven Pkwy. #5551, Virginia Beach, VA 23452 - Carry Out Food Service Only inspection findings and violations

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Business Info

Restaurant: Jelly Ball (01-2007)
Address: 701 Lynnhaven Pkwy. #5551, Virginia Beach, VA 23452
Type: Carry Out Food Service Only
Phone: 757 282-6077
Total inspections: 3
Last inspection: 02/03/2016
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Inspection findings

Inspection date

Type
Violations discussed for correction.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    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.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: The employee is drinking from an uncovered container in the food preparation area.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Reconstituted cream 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.
  • Wood, Use Limitation
    Observation: A soft wooden spoon is used as a food contact surface.
    Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
  • Critical: Backflow Prevention Device, When Required* (corrected on site)
    Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. Pitcher washer below flood rim level of sink.
    Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • Dressing Rooms - Using Dressing Rooms and Lockers
    Observation: Employees are not using the dressing rooms, designated area or lockers provided.
    Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
02/03/2016Routine
All violations were discussed and corrected during inspection.
  • Utensils - In-Use - Between-Use Storage
    Observation: In-use utensils improperly stored between use. Improper storage of scoop handles.
    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
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
01/12/2015Routine
Menu consist only of beverages: Smoothies & Boba Tea. No violations, beverage prep areas appear to be constructed according to the approved plans. NEW PERMIT ISSUED.
No violation noted during this evaluation.		11/26/2014Routine

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