- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the sanitizing rinse tank of one dishmachine is not properly operating.
Correction: Provide a functioning temperature measuring device so employees can routinely monitor the water temperature.
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03/21/2016 | Routine | |
Health department permit issued,
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (repeated violation)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194ºF. The thermometer read 203 degrees F.
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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12/15/2015 | Routine | |
The kitchens are closed due to rennovations.
No violation noted during this evaluation. | 07/27/2015 | Routine | |
Observations discussed for correction. Soup observed cooling at room temperature. Cool foods quickly using a two step process 135 degrees down to 70 degrees within 2 hours, then 70 degrees to 41 degrees or below. Do not cool foods at room temperature.
- Critical: Cooling* (corrected on site)
Observation: Soup noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: 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.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature Jackson dish machine (dairy) ware wash machine was above the maximum allowable level of 194ºF. The thermometer read 200 degrees.
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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors in the prep area underneath equipment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/23/2015 | Routine | |
- Critical: Cooling*
Observation: The soup noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194ºF. The thermometer read 200 degrees.
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.
- Equipment - Cooking and Baking Equipment
Observation: The interior top of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment - Cooking and Baking Equipment
Observation: The interior of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Cleaning is being done during periods in which food is exposed to contamination
Correction: Clean during periods when the least amount of food is exposed such as after closing.
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03/23/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 degrees while the actual temperature was 140 degrees.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
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11/24/2014 | Routine | |
Observations discussed for correction.
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 while the actual temperature was 140.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
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07/18/2014 | Routine | |
No food preparation during the inspection. The permit was renewed during the inspection.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
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02/03/2014 | Routine | |
Repair person contacted to service mechanical dishmachine and walk-in refrigerator.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Temperature controlled foods in dairy walk-in refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 degrees Fahrenheit while the actual temperature was 142 degrees Fahrenheit.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- 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 <160ºF>.
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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11/13/2013 | Routine | |
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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08/14/2013 | Routine | |
Observations discussed for correction.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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04/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sandler Family Campus (07-0118), 5000 Corporate Woods Drive #200, Virginia Beach, VA 23462 »