The operator provided a digital probe thermometer, chlorine and quat. test strips during today's inspection.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air) temperature measuring device (degrees F) located in the True reach-in freezer is not accurate ( the ambient air reading stated 32 degrees F for the True freezer unit, with frozen solid food products stored in the unit).
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Delfield reach-in cooler was observed with spacing between the door and door frame. Also noted were slightly elevated TCS food product temperature readings (42F-43F).
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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10/14/2015 | Routine | |
When cooling foods down, do not store foods on the stove, covered, at room temperature.
No violation noted during this evaluation. | 06/08/2015 | Routine | |
Non-critical violations must be corrected within 90 days.
- Light Bulbs Protective Shielding
Observation: Light bulb in the kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed
Observation: Employee rest-room is not tight fitting. and/or provided with a self- closing door
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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01/12/2015 | Routine | |
Self-closing device is needed for the employee rest-room door.
Date mark all ready-to-eat foods within 24 hours. After seven days foods should be discarded.
Strongly recommended sending cook to the Basic Food Safety Training Course being held on September 11, 2014. Class will be held at the health department (9501 Lucy Corr Circle Chesterfield, VA 23832). The class will be from 6-8 in the evening and is 10 dollars.
FDA form 1-B provided to operator. Have all staff review and sign this form. Recommended posting copies in the kitchen and in each classroom.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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.
- Critical: Employee Health*
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
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08/26/2014 | Routine | |
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the employee rest-room.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the employee rest-room.
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
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04/30/2014 | Routine | |
Store wiping cloth in sanitizer.
Do not towel dry dishes. They must be air dried or dried with a paper towel.
FDA 1-B provided to the operator. Have all staff, including teachers, review and sign this form. Please provide signed forms to inspector upon each visit.
No violation noted during this evaluation. | 01/02/2014 | Routine | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw sliced turkey.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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08/28/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture behind the stove not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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04/22/2013 | Routine | |
No violations entered.
No food production at time of inspection.
Adequate metal stem thermometers.
Chlorine sanitizer in sink basin tested at proper concentration.
Employee health policy in place.
Clean and well maintained facility.
No violation noted during this evaluation. | 10/28/2010 | Routine | |
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