Pearl Island Catering prepares all food except snacks.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) are heavily 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Obseved dirt/depris on ceiling.
Correction: Ceiling needs to be wiped down or cleaned.
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12/14/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Eggs stored above yogurt.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
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05/27/2015 | Routine | |
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food contact surface are protected from contamination.
- Physical Facilities in Good Repair
Observation: Physical facility cleaning frequency of the floor and ceiling tiles in the kitchen is not adequate.
Correction: Clean the ceiling tiles and floors at a greater frequency.
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11/18/2014 | Routine | |
- 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.
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12/16/2013 | Routine | |
Food and equipment temperatures observed to be within appropriate ranges. Quaternary ammonium sanitizer tested at an acceptable concentration of 400 ppm in three compartment sink. Facility was found to be in compliance with Virginia food regulations this date. No violation noted during this evaluation. | 12/12/2012 | Routine | |
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