- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
- 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.
- Cloths - Wiping Cloths; Use Limitation
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: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) biscuits in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Food Labels
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws. brown sugar
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: stove and other equipment in the kitchen
Correction: Clean and sanitize these surfaces for food contact.
- Cloths - Wiping Cloths, Air-Drying Locations
Observation: Wiping cloths that were laundered on site were observed air-drying at the three compartment sink.
Correction: Air-drying of cleaned linens must be done in a location that prevents contamination to both the cleaned linens and adjacent food preparation/storage areas. Relocate wiping cloths to allow contamination-free air-drying or enter into a contract with a linen service.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: Observed handwashing station in a manner that was not approved by the manufacturer.
Correction: Discontinue to use the automated handwash station for kitchen. This station must be used in accordance with the manufacturers operating procedures.
- Wall and Ceiling Coverings and Coatings
Observation: Ceiling covering in kitchen not easily cleanable. need replacing
Correction: Attach ceiling covering so it is easily cleanable. or replace
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12/03/2015 | Routine | |
Two classrooms/labs used for culinary classes. Conducted inspection with department chair, Al Mayo. Both culinary teachers have ServSafe certifications. Recommended for health dept permit.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the several cutting boards are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the cutting boards to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the white refrigerator.
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 - 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: white pipe in ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Water damamged ceiling tiles observed in dry storage, thus not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Rodent droppings observed in closet. PIC states he will clean area and get custodian to start treating room.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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03/31/2014 | Routine | |
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