Foods in prep unit moved to reach-in refrigerator until prep unit reaches temperature equal to or less than 41F. Person in charge has agreed to provide proof of current food manager certification.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in prep unit cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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03/22/2016 | Routine | |
CFM not present during inspection. Establishment operating in good sanitary condition.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the dry area where bleach is stored.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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09/25/2015 | Routine | |
Observed establishment in good sanitary condition.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of oven cleaner is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/17/2014 | Routine | |
Establishment in clean and sanitary condition.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
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03/17/2014 | Routine | |
Discussed the adequate refrigeration on the low unit. Corrected during inspection. Observed market temps too and they were good.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
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.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomato cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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11/12/2013 | Routine | |
Good job.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of cleaner is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/12/2013 | Routine | |
Kitchen and market observed in compliance and in very good sanitary condition.
- Food Storage - Clean and Dry Location (corrected on site)
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.
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03/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Leila's Mediterranean Groceries (01-4043), 5045 Virginia Beach Boulevard #108, Virginia Beach, VA 23462 »