Saint Andrews Church, 1004 Graydon, Norfolk, VA 23517 - Other Food Service inspection findings and violations

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Business Info

Restaurant: Saint Andrews Church
Address: 1004 Graydon, Norfolk, VA 23517
Type: Other Food Service
Phone: 757 622-5530
Total inspections: 3
Last inspection: 10/28/2015
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Inspection findings

Inspection date

Type
  • Cloths - Wiping Cloths; Use Limitation
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the counters had accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Critical: Toxics - Storage of Toxic Containers* (repeated violation)
    Observation: Containers cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • Toxics - Presence and Use Restriction
    Observation: Unnecessary poisonous or toxic materials found in the food establishment.
    Correction: Remove unnecessary poisonous or toxic materials.
10/28/2015Routine
  • Critical: Preventing Contamination from Hands (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
03/11/2015Routine
  • Utensils - In-Use; Between-Use Storage
    Observation: In-use utensils improperly stored between use.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
11/20/2013Routine

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