Recommended renewal of health department permit.
No violation noted during this evaluation. | 09/28/2015 | Risk Factor | |
All logs well maintained. Sink sanitizer observed slightly above 200ppm, informed kitchen manager that Ecolab could lower the concentration.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card. One new staff member without a card, left information for online class.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the Raetone fridge is damaged.
Correction: Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: bottom of Kenmore freezer and in ice machine - near ice chute.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink in the center of the kitchen was measured at a temperature less than 100°F.
Correction: Maintenance loosened the valve on the sink which was closed too tightly when repairs were made the day before. 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.
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02/02/2015 | Routine | |
Sanitizer bucket observed on floor, PIC moved to cart. All logs well maintained and proper hand washing procedures observed. Recommended for permit renewal. Permit issued.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The chemical sanitizer was too strong. Triple sink sanitizer observed at 400ppm, employee drained solution and added more water to basin.
Correction: Obtain a quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the bottom of tall freezer and floor in dishwasher area had 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in hallway and wall under/behind dishwasher is not maintained in good repair.
Correction: Need to fill/cover holes and repair tile in hallway. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/01/2014 | Routine | |
New Food Code changes given, new Form 1-B issued. Temperature logs maintained.
- Equipment - Cutting Surfaces
Observation: A few cutting boards are scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of utensil drawer and bottom shelf of prep table had 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.
- Physical Facilities in Good Repair
Observation: Floor in hallway is not maintained in good repair, broken tile.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/28/2014 | Routine | |
Cutting boards on rack need to be replaced, new cutting boards are in, just not in use yet. Proper hand washing observed, temperature logs maintained. Recommended for permit renewal. Permit issued.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: blade of can opener, top of knife holder and various ledges of cooking equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light bulb in 3 door True fridge not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
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10/29/2013 | Routine | |
Spoke with Mr. Jenkins and Adam Woods (CFM at Norfolk Collegiate Upper) to ensure that Mr. Jenkins gets signed up for and attains CFM card. Permit issued. Proper handwashing techniques, proper temperature logs.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: Obtain a valid Certified Food Managers Card.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Improper use of wet wiping cloths. Sanitizer was not being used to wipe tables between lunches.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor. (Water bottles)
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the dining room milk fridge (Coke) is damaged.
Correction: Repair or replace the Coke fridge door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Raetone 3-door fridge was observed in a state of disrepair and damaged. Water leaking from top of unit and pooling on bottom.
Correction: Repair the Raetone 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 Raetone, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ice machine deflector, utensil drawer and under white freezers had 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.
- Equipment and Utensils, Air-Drying Required
Observation: Black plastic 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.
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02/15/2013 | Routine | |
Food handler's working in the extended care program must have food handler's cards and all food prep and is to be done in cafeteria kitchen, since it is an approved kitchen. Maintain a temp. log for Coke refrig. and ensure that a thermometer is kept in refrig. Maintain a temp. log for the dishwasher.
- Nonfood Contact Surfaces
Observation: Paint peeling off the white storage shelf in the Raetone refrigerator.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemicals stored on the side of the ice machine.(recommend storing them in a bucket on the floor).
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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12/09/2010 | Routine | |
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