- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee drink is stored in area where it may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may store drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Iced tea jugs are stored directly under wall mounted hand sanitizer dispenser.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
03/23/2016 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
|
11/17/2015 | Routine | |
Advised: need to recertify for certified food managers. Establishment observed in good sanitary condition.
No violation noted during this evaluation. | 07/14/2015 | Routine | |
*Failure of the Person in Charge to demonstrate knowledge is a violation of 12 VAC 5-421-60
No violation noted during this evaluation. | 01/05/2015 | Routine | |
| No violation noted during this evaluation. | 06/11/2014 | Routine | |
Discussed proper storage of employee beverages and personal items (i.e. cell phones)
No violation noted during this evaluation. | 03/05/2014 | Routine | |
New manager provided with a copy of the employee health form. Provided manager with handout detailing responsibilities of the person in charge. Observations discussed.
- Critical: Demonstration of Knowledge*
Observation: Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Food - Miscellaneous Sources of Contamination
Observation: Tea bags stored unprotected from contamination.
Correction: Protect food from miscellaneous sources of contamination.
- Responsibilities of Owner or Proprietor
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
- Equipment - Good Repair and Proper Adjustment
Observation: Paper towel dispenser was observed in a state of disrepair and damaged.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
|
10/11/2013 | Routine | |
EHS will follow-up regarding Harvest questions.
No violation noted during this evaluation. | 07/10/2013 | Routine | |
Employee illness reporting sheets for employees reviewed. Restaurant in very good sanitary condition!
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners and sanitizers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Single use gloves stored with chemicals.
Correction: Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
02/27/2013 | Routine | |
Restaurant representatives - add corrected or new information about Kentucky Fried Chicken #y053037 (01-0333), 4253 Holland Road, Virginia Beach, VA 23452 »