Scratch Bakery, 4181 William Styron Square, Newport News, VA 23606 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shelled eggs were being stored inside the cooler unit in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Do not store raw shelled eggs over foods that are RTE or over foods that will require less cooking temperature to cook.
- Food Storage Containers - Identified with Common Name of Food
Observation: Not all food containers were labeled.
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: Cooling* (corrected on site)
Observation: Recently purchased cooked chicken @ 54 F was found cooling inside the cooler unit and did not appear to be cooling down adequately to prevent the growth of harmful bacteria.
Correction: Place the warm chicken inside the freezer to speed up the cooling process to meet the following parameters: 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.
- Warewashing Equipment, Cleaning Frequency
Observation: The 3-compartment sinks and utensil sink were in need of cleaning.
Correction: Clean the sinks: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Handwashing - Using a Handwashing Lavatory
Observation: The hand sink in the back food preparation are was blocked off making it not easily accessible for handwashing.
Correction: All hand sinks are to be accessible for handwashing during all hours of operation.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink was leaking
Correction: The hand sink in the Service Area was draining very slowly.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The flooring in the food preparation area was in need of cleaning especially the floor drain that is clogged.
Correction: Clean the floor as necessary to keep them clean.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: All working containers of cleaning chemicals were not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
10/20/2015 | Routine | |
A change of ownership took place hence a pre-operation was done and a Food Permit issued. The following items were noted: All foodhandlers are to obtain foodhandler training and the obtain a food handlers card. There should be at lease one person who holds a current manager's certificate in food sanitation
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The wood surrounding the ovens is not nonabsorbent.
Correction: Wood that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be sealed or painted so that it can be easily cleanable.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in most of the coolers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing - Using a Handwashing Lavatory
Observation: The hand sink in the kitchen was not easily accessible.
Correction: Access to the hand sink should not be blocked.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the women's washroom.
Correction: Provide a cover for the refuse container in the women's washroom.
|
02/04/2015 | Pre-Opening | |
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