Observations discussed for correction.
No violation noted during this evaluation. | 12/14/2015 | Routine | |
Please remember quaternary ammonium should be at 200ppm.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service containers were found stored on floor.
Correction: Store single service in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the bake staion is blocked by trash can, 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 trash can preventing its use.
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07/30/2015 | Routine | |
Please be sure to check steam table to ensure each heating element is working properly.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Souo hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Insect control device does not retain the insects within the device: fly paper.
Correction: Provide an insect control device that retains the insects within the device. Improper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
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03/04/2015 | Routine | |
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a clorin test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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11/13/2014 | Routine | |
Employee health policy records being maintained. Certified food manager information updated.
No violation noted during this evaluation. | 07/03/2014 | Routine | |
Observations discussed for correction.
- Equipment and Utensils - Good Repair and Calibration
Observation: The hollow handled scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the prep area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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02/20/2014 | Routine | |
Establishment kept in good sanitary condition.
- Food Storage - Clean and Dry Location
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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09/09/2013 | Routine | |
| No violation noted during this evaluation. | 04/19/2013 | Routine | |
- Temperature Measuring Devices
Observation: The temperature measuring device located in the prep lowboy is not easily readable: in poor repair.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- 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 and chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quat sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940: >400ppm
Correction: Utilize only the concentration that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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12/12/2012 | Routine | |
Restaurant representatives - add corrected or new information about Panera Bread #995 (01-2254), 869 Lynnhaven Parkway, Virginia Beach, VA 23452 »