Violations discussed for corrrection
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Distressed Merchandise, Segregation and Location (repeated violation)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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03/02/2016 | Routine | |
Violations discussed for correction.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) milk/yogurt in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Distressed Merchandise, Segregation and Location
Observation: Products for credit, redemption, or return is not being stored in a separate designated area
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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10/21/2015 | Routine | |
Observation discussed with manager.
- Equipment - Good Repair and Proper Adjustment
Observation: The upright freezer has excessive ice build-up on some of the unit's shelves.
Correction: Defrost the upright freezer 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.
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04/20/2015 | Routine | |
Observations discussed with manager.
- Equipment - Good Repair and Proper Adjustment
Observation: Reach-in freezer has excessive ice build-up, a condition that prevents necessary maintenance and easy cleaning.
Correction: Defrost freezer 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 defrost the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/08/2014 | Routine | |
Violation discussed with Certified Foodservice Manager.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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03/19/2014 | Routine | |
Observations discussed with manager.
- Temperature Measuring Devices (corrected on site)
Observation: The thermometer in one of the refrigerators was nor visible.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. Ensure that it is easily visible to employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in the dry storage closet is noted in need of cleaning, mostly where wall coving meets the floor..
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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09/14/2013 | Routine | |
Observations discussed with manager/ facility director. A certified foodservice manager (CFM) class schedule was given
- Equipment - Cooking and Baking Equipment
Observation: The interior of the ovens are observed in need of cleaning.
Correction: Clean the food contact surface of the interior of the ovens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor below the three compartment sink area is 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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03/05/2013 | Routine | |
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