Notified PIC to use standard bleach for sanitizing - no splash-less or scented allowed.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the dining 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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09/30/2015 | Routine | |
Food and laundry stored in separate areas. No cross contamination noted. No violations noted.
No violation noted during this evaluation. | 06/15/2015 | Complaint | |
Spoke with PIC regarding using a cover for the bowl of apples.
Everything looks good!
No violation noted during this evaluation. | 04/01/2015 | Routine | |
Spoke with PIC about the need for test strips.
- 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 chlorine bleach 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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10/01/2014 | Routine | |
Continental breakfast runs 6-9 a.m. Monday thru Friday and 7-10 a.m. Saturday and Sunday. Scrambled eggs are cooked from scratch
No violation noted during this evaluation. | 04/02/2014 | Routine | |
Suggest that all food service workers attend a food safety class
Provided handwash signage
Provided handout on employee health. Went over employee health issues with manager and person in charge of food service area.
If you should have any quetions, please feel free to call at 540-381-7100 X 118
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: yogurt, butter, cream cheese, pancake batter cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. MONITOR refrigeration and food temperatures. Items discarded during inspection
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: pancake batter for which time rather than temperature is being used as a control was NOT discarded after 4 hours after removal from refrigeration unit. After breakfast, Pancake batter was removed and placed in refrigerator for cooling INSTEAD of being discarded
Correction: Discard any foods removed from temperature control that are not served within 4 hours from the point in time when the food is removed from temperature control (refrigeration) . Pancake batter discarded during inspection
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area (foodservice).
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge did not have a thermometer for taking food temperatures
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Correct within 10 days.IMPORTANT TEMPERATURES:
COLD HOLDING: 41 degrees F. or less
HOT HOLDING: 135 degrees or greater
REHEATING (gravy, sausage, etc. ): 165 degrees F. Reheat to this temperature before placeing in hot holding unit
MONITOR temperatures to assure food safety
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. 50-100 PPM. Provide ttest kit within 10 days
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the juice machine has accumulations of grime and debris.
Correction: Clean the surface once every 24 hours to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the self serve breakfast 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
- 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.
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02/15/2013 | Routine | |
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