floors in dry storage should be kept clean. Better flooring than a heavily textured cement floor would facilitate cleaning.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Ice scoops were not present in ice dispensing equipment
Correction: Protect food from miscellaneous sources of contamination.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the walkins and reachins checked..
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
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of thedry storage area has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Handwashing Lavatory*
Observation: There is no functioning handwash lavatory at front station, preventing routine handwashing by food workers.
Correction: Repair handwash lavatory at front station to allow convenient use by food workers.
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01/12/2016 | Routine | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cooked food items for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: No cold water at the handsink, water temperature was 120 degrees F
Correction: Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 100°F and above. Plumber called during inspection
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05/18/2015 | Routine | |
- Person in Charge (corrected on site)
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands. DISCUSSED PROPER PROCEDURE WITH PIC.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- 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
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Disposable cups with no handles used to scoop ice for drinks.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Food Storage - Clean and Dry Location
Observation: Food not covered in freezer.
Correction: Keep foods covered in freezer to prevent contamination.
- Temperature Measuring Devices (repeated violation)
Observation: There were no temperature measuring devices in located in several of the refrigerators.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Several pieces of equipment were observed in a state of disrepair,damaged and not operating properly. i.e. fry hopper, coffee maker, OJ dispenser, and the Beverage Air refrigerator.).
Correction: Repair all the above listed equipment 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 equipment replace it or remove it from the premises.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: wire racks.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tops and sides of all equipment, insides of refrigerators and freezers, shelving throughout facility, ice machine, etc.
Correction: ALL NON FOOD CONTACT SURFACES NEED A THOROUGH CLEANING THROUGHT FOOD PREP AREA. Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: There was no hot water available at the hand wash sink in the food prep area by the fry station.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair
Observation: Drain line for carbonated beverages is clogged and causing water to back up in the front counter area.
Correction: Repair and maintain all plumbing components ans fixtures. Maintenance is on site and will be snaking the line to correct the problem.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor in the storage area is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Roof appears to be leaking in two parts of the storage area.
Correction: Repair the roof and/or ceiling. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and floors throughout facility were observed in need of a thorough cleaning. need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/20/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Yogurt cold holding at improper temperatures (54F).
Correction: Yogurt discarded. Cold holdd potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There were not thermometers in all refrigerators or freezers.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Beverage Aire refrigerator was observed cold holding at 56F.
Correction: Repair the Beverage Aire refrigerator so that it is capable of maintaining foods at 41F or below. Do not use refrigerator for storage of PHF/TCS foods until it is repaired and working properly.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Beverage Aire refrigerator is in poor repair.
Correction: Replace the door gaskets on the Beverage Aire refrigerator.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: fryer baskets.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tops and sides of equipment (coffee machines, milkshake machine, oj machine, etc.), shelving throughout facility, insides of refrigerators and freezers, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food storage containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Light Bulbs Protective Shielding
Observation: Light in storage area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the storage area were observed in need of a very thorough cleaning (especially under the shelving units).
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/21/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: food storage containers located on the "Clean" rack.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
Correction: Clean and sanitize these surfaces for food contact.
- 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: wire baskets.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tops and sides of equipment (milkshake machines, coffee machines, OJ dispenser, soft drink dispensers, ice dispenser, etc.), insides of refrigerators, shelving etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Food storage containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at front counter area was at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors were observed in need of cleaning (especially under and behind equipment and shelving).
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/19/2013 | Routine | |
Serve Safe is now available on line. For Petersburg Health Department Classes call 863-1652 ask for Candy Cofer.
- Cloths - Wiping Cloths, Air-Drying Locations (corrected on site)
Observation: wiping clothes inproperly stored between use . Store in sanitizing solution between use
Correction: store in sanitizer between use.
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05/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonald's #11795, 4914 Boydton Plank Road, Petersburg, VA 23803 »