| No violation noted during this evaluation. | 11/09/2015 | Follow-up | |
- Restore hot water in the facility. The follow-up inspection will occur on Nov. 6, 2015
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. An ice cream scoops stored in the water well in standing water (dripping water).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In running water of sufficient velocity to flush particulates to the drain. 2) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Water Capacity*
Observation: Water heater observed turned off or not set at the proper temperature. No hot water in the facility.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
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11/03/2015 | Routine | |
- Sanitizing Solutions, Testing Devices (repeated violation)
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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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05/04/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice cream scoop left in container of standing water at room temperature.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hot dogs 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Magic Chef cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices (repeated violation)
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of Magic Chef cooler was inadequate to safely cold hold TCS foods. Setting was adjusted and needs to be monitored.. .
Correction: Repair/adjust the refrigerator 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.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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10/16/2014 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 vat sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Toilet Tissue - Availability/Toilets and Urinals (corrected on site)
Observation: Toilet tissue was not present at toilet
Correction: To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
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03/20/2014 | Routine | |
Menu: Hot dogs, nachos, popcorn. Potential addition of commercially prepared chili to be heated.
Food, chemical, and supply source: Sam's Club
- 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.
- Critical: Backflow Prevention*
Observation: A direct connection exists between the drain line of the sanitizing basin of the 3-vat sink and the sewer line.
Correction: Eliminate the direct connection between the sewer line and the cited equipment.
- Toilet Rooms - Enclosed
Observation: Toilet room doors are not provided with a self-closing door
Correction: Provide a self-closer for the toilet room doors. 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.
- Mops - Drying Mops
Observation: Need provision for the hanging of mops to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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02/19/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Mp, Bounce With Me, 3107 Boulevard 12a, Colonial Heights , VA 23834 »