- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (corrected on site)
Observation: The pressure gauge for the high temperature warewash machine was above 25 PSI.
Correction: The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine shall not be less than 5 PPI or more than 30 PPI. Repair so rinse pressure is winthin 5 PPI and 30 PPI.
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12/16/2015 | Routine | |
No violation noted during this evaluation. | 08/07/2015 | Routine | |
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
( Store dented cans in area marked ( Not for use ) until returned.)
- Critical: Package Integrity*
Correction:
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01/05/2015 | Routine | |
School kitchen closed for summer. No violation noted during this evaluation. | 07/07/2014 | Routine | |
No violation noted during this evaluation. | 11/21/2013 | Follow-up | |
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 120 to 130 ºF>.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
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11/19/2013 | Risk Factor | |
School kitchen closed for summer. No violation noted during this evaluation. | 06/18/2013 | Routine | |
No violation noted during this evaluation. | 12/06/2012 | Risk Factor | |
Dish washing machine wash and final rinse temp correct.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Serving line under counter cold holding unit at improper temperatures. Salad dressing at 57.3.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/28/2011 | Risk Factor Assessment | |
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