All food temperatures taken were internal.
This facility no longer has a mop sink. Mop buckets are filled in the kitchen and dumped outside down the drain. Discontinue dumping mop buckets down the storm water drain, which pollutes our local waterways. Dump the mop water down a toilet or other sink, these plumbing lines lead to the sewer where the water is treated before it is discharged.
- Sink - Service Sink
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Plumbing System Maintained in Good Repair
Observation: The left sink in womens restroom in back of cafeteria has a dripping faucet and the cold water knob will not turn on.
Correction: Repair and maintain all plumbing components and fixtures.
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10/19/2015 | Routine | |
All food temperatures taken were internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: Rust/corrosion on some reach-in cooler shelves, rust on chemical storage rack, rust on mixer body.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- 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: veggie slicer had lettuce residue left of it after cleaning and two food thermometers were in the clean utensil storage drawer with greasy tips.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: Paint peeling on employee restroom walls, some wall tiles busted.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. There is no mop sink, or mop rack to hand mops.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/30/2015 | Routine | |
All food temperatures taken were internal except for milk in milk coolers. Paint peeling in cafeteria's women's restroom. Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sour Cream (45,46°F) and Milk (45°F) cold holding at improper temperatures in the RC2 refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discontinue using this unit for cold holding potentially hazardous foods until it is capable of cold holding foods at 41°F, or lower.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Hood vents missing at cookline ventilation hood system
>>RC2 cooler not properly cold holding foods
>>RF1 freezer has ice building up around door
>>RC5 cooler's racks rusting
>>Paint scraped on legs of floor mixer and is starting to rust
>>Women's restroom in cafeteria's right restroom door will not lock
>>Sink in women's restroom is dripping
>>Paint peeling on ventilation hood system
Correction: Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the break room/dry goods storage room hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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09/26/2014 | Routine | |
All food temperatures taken were internal. The walk-in cooler has black growth on walls, the ceiling has been cleaned since last inspection. The inspector recommends more frequent cleaning of the walls and ceiling to help maintain clean.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the vegetable slicer was observed soiled with accumulations of dried up food particles.
Correction: Clean the surface of the vegetable slicer at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered and the top lids are missing
Correction: Cover all waste containers when not in continuous use. Call your waste management company to replace, or repair missing dumpster lids.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Restroom wall has paint peeling
>>Wall in back left corner of freezer is damaged and ice is building up in that corner.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/27/2014 | Routine | |
All food temperatures taken were internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}
.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Gasket loose on RC2
>>Gasket torn on hobart warmer on line 2
>>Hobart warmer on line 2 and 5 latch not functioning
Correction: Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk-in cooler ceiling and gaskets to refrigeration units have accumulations of mold.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. Dishes were being washed and sanitized in sink, but not rinsed.
Correction: Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
- Refuse - Covering Receptacles (repeated violation)
Observation: The dumpster outside was open and trash was overfilled.
Correction: Cover all waste containers when not in continuous use. If overfilling of the dumpster occurs often it is recommended that the waste removal service comes to pickup trash more often.
- Physical Facilities in Good Repair
Observation: Wall and ceiling paint is heavily peeling in the rest-room used by employees.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/11/2014 | Routine | |
All food temperatures taken were internal. Ensure mop sink is protected with proper backflow device if hose is to remain attached.
- Equipment and Utensils - Good Repair and Calibration
Observation: >>The RC1 reach-in refrigerator observed at a temperature of 50*F used for subs is not cold holding at proper temperatures. No PHF/TCS foods were in the unit at the time.
>> Paint peeling on hood casing to hood system preventing effective maintenance and easy cleaning.
Correction: >>Repair or replace RC1 refrigeration unit. Do not use this unit for the cold holding of any PHF/TCS foods until unit is cold holding at 41*F, or lower.
>>Repair or replace hood case.
- Equipment and Utensils, Air-Drying Required
Observation: Pans behind three compartment sink on shelf 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.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Light out in hood system.
Correction: Replace light. Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Unnecessary inoperable equipment found stored in kitchen and in other storage rooms.
Correction: Remove unnecessary equipment to prevent rodent harborage.
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10/04/2013 | Routine | |
per operator, philly steak meat is a frozen raw product that is cooked in the steamer.
all food temperatures observed internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, and proper installation of laundry facilities.
- Temperature Measuring Devices
Observation: Thermometer located at the back area of the hot holding cabinet at line C.
Correction: Relocate the thermometer to the front where it is easily readable.
- Equipment - Good Repair and Proper Adjustment
Observation: Door gasket to hot holding cabinet at line B is torn.
Correction: Repair/replace the gasket.
- Refuse - Outside Storage Prohibitions
Observation: Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment since the dumpsters are completely full.
Correction: Properly dispose of all refuse with food residue to prevent pest activity. Per operator, HCS is aware that the dumpsters are too full and have called waste management to empty.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in area of meat slicer.
Correction: Upgrade lighting to at least 50 foot candles to prevent accidents when working with the slicer.
- Physical Facilities in Good Repair
Observation: Small section of walk-in cooler interior door frame is damaged.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor below the double steamer is not clean.
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: FEW rodent droppings observed on the floor in the right side of the storeroom.
Correction: Clean to remove the droppings and monitor for new activity. Use approved methods to control pests.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Dead roaches observed on premises around perimeter of kitchen and on ledges of unnecessary/inoperable steamer. Dead drain flies observed on the floor in the old scullery.
Correction: Clean to remove these pests to prevent attracting new pests.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Unnecessary/inoperable equipment on premises in scullery and storeroom.
Correction: Remove the equipment from the premises to prevent harborage conditions for pests.
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02/04/2013 | Routine | |
all food temperatures observed internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, and proper installation of laundry facilities.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes at Subway station are cold holding at 50*. Per operator, these condiments will be held over for next day use.
Correction: Corrected. Tomatoes to be discarded at end of service/last lunch. Advised once a tomato is cut/sliced/diced, it becomes a potentially hazardous food and shall be maintained at or below 41* or used/discarded within 4 hours from cutting or removal from refrigerator.
- Temperature Measuring Devices (corrected on site)
Observation: Thermometer inside the hot holding cabinet at line E could not be located.
Correction: Corrected. Locate thermometers at the front of the unit by the door.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice build up observed in the upper corner of the walk-in freezer.
Correction: Check unit for leaking lines. Repair as needed.
- Non-Food Contact Surfaces
Observation: The door gaskets on the Subway prep refrigerator adjacent to the ovens are not clean.
Correction: Clean.
- Refuse - Covering Receptacles (repeated violation)
Observation: The dumpster doors are ajar.
Correction: Maintain the dumpster tightly closed when not in continuous use.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the area of the meat slicer.
Correction: In the event of a change ownership or replacement, increase lighting to at least 50 foot candles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor below inoperable steamer/kettle area not clean.
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Very few rodent droppings observed on floor in areas of the storeroom.
Correction: Clean to remove and monitor for new activity.
|
09/26/2012 | Routine | |
all food temperatures observed are internal.
Lighting has been upgraded where needed.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities.
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: The oven ambient (air/water) temperature measuring device (degrees F) located in the hot holding cabinet at line B (next to subway) is not properly scaled to measure the air temperature of the unit.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use (scale begins at 100/150*).
- Equipment - Good Repair and Proper Adjustment
Observation: Door gasket in poor repair (hinge-side) on hot holding cabinet at Subway line.
Correction: Repair/replace the gasket.
- Non-Food Contact Surfaces
Observation: The reach-in refrigerator door gaskets are stained at line B.
Correction: Clean.
- Refuse - Covering Receptacles (repeated violation)
Observation: The lids are open to the dumpsters.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Indoor Areas - Surface Characteristics
Observation: Ceiling above service lines (where repaired) are not finished.
Correction: Finish the ceiling to provide a smooth, easily cleanable and non-absorbent.
- Pests - Controlling Pests* (repeated violation)
Observation: Minimal rodent droppings observed in storeroom and adjacent to shelving/chemical table in bake area.
Correction: Clean to remove and monitor for new activity. Use approved methods to control pests.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Dead or trapped roaches were found on the floor below storage rack in bake area and below steam line equipment.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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05/31/2012 | Routine | |
all food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Digital food thermometer not operational.
2) Door gasket torn on the hot holding cabinet at Line C
3) Laminate table top adjacent to the pizza line refrigeator is torn/worn
Correction: Maintain food equipment in good repair. Replace the battery in the thermometer or replace the thermometer.
- Non-Food Contact Surfaces (repeated violation)
Observation: Top of hot hold holding cabinet next to the bread ovens is dusty.
Correction: Clean.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash cans not provided in the immediate areas of all the handsinks (adjacent to teacher area and in break area).
Correction: Provide trash cans at these hand sinks.
- Refuse - Covering Receptacles (repeated violation)
Observation: Both dumpster lids and door(s) are open.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior driving and walking surfaces outside back door are not draining properly
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient throughout kitchen.
Correction: Lighting shall be upgraded in the event of a change in owner/operator or remodel.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out above prep table at oven.
Correction: Replace the light bulbs
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) interior door frame of walk-in cooler--each side, lower portion
2) ceiling damaged above line E and line D
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor stained/corroded below reach-in refrigerators at line E and line B.
Correction: Clean.
- Pests - Controlling Pests*
Observation: Minimal rodent droppings observed in storeroom, scullery, and extra space behind the floor fan in the prep area.
Correction: Clean to remove and monitor for new activity. Use approved methods to control pests.
|
01/31/2012 | Routine | |
all food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient air thermometer in the hot holding cabinet at line E is not scaled for the range of intended use--it beings at 200*.
Correction: Provide a properly scaled thermometer inside the hot holding cabinet at line E.
- Equipment - Good Repair and Proper Adjustment
Observation: Digital food thermometer not operational.
Correction: Repair/replace the thermometer.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Knob missing on hot holding cabinet at line E.
Correction: Replace the knob.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) Subway refrigerator (ajdacent to stove) door gaskets are heavily stained
2) top of hot holding cabinet next to bread ovens is dusty
3) steam table shelf at line E dusty
Correction: Clean.
- Refuse - Covering Receptacles (repeated violation)
Observation: Both dumpster lids and door(s) are open.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: Exterior driving and walking surfaces outside back door are not draining properly
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not dispensing at two hand sinks.
Correction: Corrected. Ensure dispensers are stocked with a supply of paper towels and that they are dispensing.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient throughout kitchen.
Correction: Lighting shall be upgraded in the event of a change in owner/operator or remodel.
- Lighting, Intensity
Observation: Light bulbs burned out above prep table at oven.
Correction: Replace the light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) interior door frame of walk-in cooler--each side, lower portion
2) ceiling damaged above line E and line D
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor stained/corroded below reach-in refrigerators at line E and line B.
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Minimal rodent droppings observed in storeroom and in scullery.
Correction: Clean to remove and monitor for new activity. Use approved methods to control pests.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead roaches are found on the premises
Correction: see below equipment rack and interior ledges of rectangle kettle (not in use).
|
09/26/2011 | Routine | |
Alll food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Non-Food Contact Surfaces
Observation: 1) Shelf dusty below steam table at line #E
2) Top of hot holding cabinet next to reach-in refrigerator dusty
Correction: Clean.
- Refuse - Covering Receptacles
Observation: Lids open to dumpsters.
Correction: Maintain lids closed when not in continuous use.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the kitchen.
Correction: Upgrade lighting in accordance with the current food regulations in the event of a change in ownership or remodel.
- Lighting, Intensity (repeated violation)
Observation: Light bulb burned out in refrigerator at line D.
Correction: Replace the bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: Sections of the ceiling are damaged at line E and line D.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor corroded at refrigerator at line E and at hot box at line B (Subway)
2) mineral deposits/scaling on floor at ice machine
3) minimal debris on floor below refrigerator at line E
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Rodent droppings observed on floor in the corners of the storeroom.
Correction: Methods are in place. Clean to remove and monitor this area for new activity.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Many dead winged insects observed on floor in the scullerey, next to covered meat slicer, below bake area shelving.
Correction: Clean to remove to prevent attracting additional pests.
|
04/15/2011 | Routine | |
Alll food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling greens that came from cans and emptied into three pans were not adequate.
Correction: Once the cans have been opened, the contents shall cool to 41* within 4 hours. Suggested placing the pans in the freezer for a limited period to allow rapid cooling and in the future to refrigerate canned foods for about 24 hours prior to use). Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Food Contact Surfaces - Cleanability*
Observation: The plastic ice scoop is cracked.
Correction: Replace the ice scoop to provide a smooth and easily cleanable surface.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) knob is missing on the hot holding cabinet at Line E
2) door gasket torn on hot holding cabinet at line C
Correction: Maintain equipment in good repair and proper adjustment.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The quaternary sanitizer solution in the three-compartment sink was inadequate (first too low, then too high).
Correction: Corrected. The water level indicator for the sanitizer pack is insufficient as one pack of sanitizer is to be emptied into 17 gallons of COOL water. Demonstrated to staff suggested water level and temperature of water to achieve 200 ppm.
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer inside the milk box at line C is broken.
Correction: Discard the thermometer.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The meat slicer is not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) one of the flat top grill drip trays
2) tops of ovens dusty
3) top of hot holding cabinet at baking area is dusty
4) shelves below service line B dusty
Correction: Clean.
- Critical: Plumbing System Maintained in Good Repair* (corrected on site)
Observation: Hand sink adjacent to line B is not operational due to leak (not posted stating "do not use" and hand sink on otherside of the wall has hot water turned off)--the only hand sink available is at the far end of the kitchen (bakery side).
Correction: Per operator, work order previously placed for the hand sink. During evaluation plumber arrived and restored handsink to operation (although the waste drain line is leaking--plumber to return after 2 pm). Lack of operational hand sinks may require temporary cessation of foodservice operation. Please ensure ALL handsinks are in good working order so that staff can properly wash their hands.
- Refuse - Removal Frequency
Observation: Both dumpsters are completely full and overflowing with bags of trash on the ground.
Correction: Maintenance and kitchen staff did not know what days the trash pick up are scheduled. Advised that additional pick up may be necessary and to contact waste management company.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the foodservice areas.
Correction: Upgrade lighting in the event of a change in ownership or remodel.
- Physical Facilities in Good Repair (repeated violation)
Observation: Areas of the ceiling are damaged at lines D and E.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: 1) The floor is corroded around the hot box at line B.
2) lime scale observed on floor below ice machine.
Correction: Clean to remove corrosion and scaling.
|
01/10/2011 | Routine | |
all food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, and proper installation of laundry facilities.
- Cooling Methods (corrected on site)
Observation: Improper methods used to cool four covered pans of mashed potatoes (product at or over 4" in thickness) cooked earlier (around 9:30 am) were at 86-92*.;Corrected. Advised potatoes shall cool to 41* no later than 1:30 pm today. Suggested dividing the contents of each pan onto sheet pans (no more than 2" thick) and storing in the walk-in freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Various sliced deli meats for next day use stored in the subway refrigerator are cold holding at 45-47*.
Correction: Relocate excess meats to the walk-in cooler. This unit is opened and closed during food prep and the unit was reading as high as 50* at start of evaluation. By the end of the evaluation, the unit was at 39* but temperatures of the food inside were not decreasing.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) knobs missing to hot holding cabinets at line C and line D
2) door latch broken on hot holding cabinet at line E
3) lid to bulk sugar is cracked
4) ice build up on fan unit in the walk-in freezer
Correction: Maintain equipment on good repair and proper adjustment to facilitate cleaning and proper operation.
- Non-Food Contact Surfaces
Observation: Refrigerator door gaskets stained at line E.
Correction: Clean.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash can not provided at the handsink adjacent to the bread prep area.
Correction: Provide trash cans in the immediate areas of all handsinks.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out inside the refrigerators at lines C and D.
Correction: Replace the bulbs.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in areas of the kitchen.
Correction: In the event of a change in ownership, the lighting shall be uprgraded in accordance with the current food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) ceiling damaged above serving line E
2) walk-in cooler door frame (interior and exterior) has minimal damage
Correction: Maintain the physical structures in good repair to facilitate cleaning and to prevent pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors stained around refrigerators at lines B and E.
Correction: Clean to remove.
- Pests - Controlling Pests*
Observation: Few rodent droppings observed on floor in right corner at the back of the storeroom.
Correction: Clean to remove and monitor for new activity.
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09/20/2010 | Routine | |
Restaurant representatives - add corrected or new information about Phoebus High School, 100 Ireland St, Hampton, VA 23663 »