- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination
Observation: Bucket of dirty mop water
Correction: Protect food from miscellaneous sources of contamination.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of thegrease filtering machine has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The floor in the back room, grouut missing is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The outside door of the walk in chicken refrigerator noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling vents, floor and walls in the facility noted in need of cleaning. The cooling vent fan covers in the raw chicken refrigerator, need to be cleaned
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/20/2016 | Routine | |
- Ventilation Hood Systems - Filters (repeated violation)
Observation: Grease extraction filters in the hood system are not easily removable. one ic crushed/broken
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the delfield refrigerator
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: clean stainless steel pans
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: outside of the ice dispenser/soda dispenser
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Walls b y the sink handis not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls in the cook area noted in need of cleaning.The walls and and the ceiling in nthe walk in chicken refriegrator. The cooling unit fan cover vin the walk in chicken cooler
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/31/2015 | Routine | |
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Ventilation Hood Systems - Filters
Observation: Grease extraction filters in the hood system are not easily removable, one missing.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: clean stainless steel pans
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling vents in the prep area, and the cooling unit fan cover in the raw chicken holding refrigerator noted in need of cleaning.Floor under the equipment also
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/20/2015 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The under counter shelving in the front area noted in need of cleaning.The floors under the fryers and equipment needs to be cleaned. THe floor in the chicken box needs to be cleaned, contributing to the malodor
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/03/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The plastic breading pan inthe breading machine was observed in a state of disrepair and damaged.
Correction: Repair the 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 , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:storage area by the chicken cabinet
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: The lower walls and the floor, in the area of the hand sink is not maintained in good repairThe floor by the 3-c sink also in bad repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls by the 3-c sink and the ceiling vents noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/22/2014 | Routine | |
REPAIR THE BACK NAND SINK SO HOT AND COLD WATER ARE AVAILABLE
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: stainless steel pans
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shortening oil pump has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at back preperation area was measured at a temperature less than 100°F. pedal for the hot water non operational
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: the floors under and behind equipment especiall in the cooking area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/25/2014 | Routine | |
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls ande ceilings in the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/01/2013 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: STAINLESS STEEL PANS
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: the floor in the fresh chicken cooler noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/18/2013 | Routine | |
NICE FACILITY
- Temperature Measuring Devices
Observation: There was no visible temperature measuring device located in the under counter refrigerator (front).
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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03/18/2013 | Routine | |
NICE STORE
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in the fryer area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/19/2012 | Routine | |
Restaurant representatives - add corrected or new information about Kentucky Fried Chicken #y346065 (01-1551), 1010 Independence Boulevard, Virginia Beach, VA 23455 »