- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
|
03/04/2016 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
|
11/04/2015 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Push-ups ice cream stored on ground in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Physical Facilities in Good Repair (repeated violation)
Observation: Several floor tiles in the kitchen are cracked and loose. The door gaskets on both milk coolers are in poor repair and unable to create a proper seal.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
08/27/2015 | Routine | |
- Physical Facilities in Good Repair
Observation: Door gaskets on both milk coolers are not maintained in good repair and are unable to form a proper seal.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
03/10/2015 | Routine | |
No violations noted, clean facility
No violation noted during this evaluation. | 10/28/2014 | Routine | |
Clean, well managed facility
No violation noted during this evaluation. | 09/04/2014 | Risk Factor | |
- Physical Facilities in Good Repair (corrected on site)
Observation: Walk in Freezer is not maintained in good repair, ice build-up under cooling unit
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Corrections being made.
|
02/07/2014 | Routine | |
- Equipment and Utensils - Good Repair and Calibration
Observation: Walk in freezer condensate drain was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Repair the walk in condensate drain to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
|
09/30/2013 | Routine | |
hot holding units-preheat & keep temperatures products minium 135 degrees F I-internally-may require higher temp. settings. Check with thermometers during service times.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Ground beef sauce -hot holding at improper temperatures.-110
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
|
01/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about Lebanon Primary School, 919 East Main Street, Lebanon, VA 24266 »