- Equipment - Good Repair and Proper Adjustment
Observation: Delfield deli unit was observed in a state of disrepair and damaged (leaking condensate on interior floor)..
Correction: Repair the unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/18/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed opened chicken base stock in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only sanitizing agents that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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09/16/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner (In food preparation area) that may contaminate food, food contact surfaces or utensils.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The plumbing under the 3-compartment sink was observed in a state of disrepair and damaged (leaking).
Correction: Repair the plumbing 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 plumbing, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line was dripping in the front line sandwich unit (condensate pooling on floor of unit)
Correction: Repair the condensate drain line to prevent incidental contact with foods.
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06/08/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The dishmachine was observed in a state of disrepair and damaged (not registering 180 deg. on temp. gauge)..
Correction: Repair the gauge 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 gauge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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03/24/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The dishmachine temperature gauge was observed in a state of disrepair and damaged (not recording correct temperatures on rinse cycle).
Correction: Repair the gauge 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 gauge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Correction:
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03/24/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced chicken and sliced tomato cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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03/17/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: temperature probe
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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12/15/2014 | Routine | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed a few cans of dented peas.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Equipment - Good Repair and Proper Adjustment
Observation: Door handle to walk-in freezer was observed in a state of disrepair and damaged.
Correction: Repair the door handle to walk-in 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 repair the door handle to walk-in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cooking pans. Observed ware-wash quantanary sanitizer is below 200 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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09/15/2014 | Routine | |
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line in the Delfield prep unit was dripping onto the floor of the unit.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
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03/21/2014 | Routine | |
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed concentration is above 200 ppm.
Correction: Utilize only sanitizing agent concentrations that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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12/17/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Front service panel not staying attached to Delfield sandwich unit.
Correction: Repair the sandwich unit 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 sandwich unit, 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 encrusted grease deposits or other soil on the following food contact surfaces: interior of ice machine.
Correction: Clean and sanitize these surfaces for food contact.
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09/12/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over tuna salad and lettuce in the walk in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment - Good Repair and Proper Adjustment
Observation: The McCall reach in cooler was observed in a state of disrepair and damaged.
Correction: Repair the reach in cooler 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 reach in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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05/17/2013 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelves in the dry storage area are not corrosion resistant, nonabsorbent, and/or smooth.(rusting)
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cooking utensils. The quaternary sanitizer in the warewash sink is below 200 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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02/11/2013 | Routine | |
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