No violation noted during this evaluation. | 11/03/2015 | Routine | |
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the food prep area was measured at a temperature less than 100°F. (75F)
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the food prep area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the fan and cases of paper towels preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the food prep 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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02/09/2015 | Routine | |
No violation noted during this evaluation. | 08/07/2014 | Routine | |
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Wiping cloth solution was observed >200 ppm.
Correction: Store wiping cloths in a sanitizing solution of 50-100 ppm (chlorine)
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02/25/2014 | Routine | |
No food prep occurring due to school participating in USDA Summer Feeding Program. Provided PIC with a copy of the FDA Food Facts Sheet “Food and Water Safety During Hurricanes, Power Outages and Floods”. No violation noted during this evaluation. | 08/07/2013 | Routine | |
Provided PIC with a copy of the FDA publication "Employee Health and Personal Hygiene Handbook" .
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level at the three compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. Spring on spray nozzle is too long and therefore sprayer is hanging below the flood rim.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. PIC stated that she will place and order to have the spring replaced with a shorter one. For immediate correction she hooked the sprayer above the flood rim.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Sanitizing solution in wiping cloth bucket was >200 ppm.
Correction: Store wiping cloths in a sanitizing solution of 50-100 ppm.
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02/11/2013 | Routine | |
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