Slover Library Catering Kitchen, 235 E Plume St., Norfolk, VA 23510 - Full Service Restaurant/Caterer inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Certifications are posted and current. License posted and current. Refrigeration is holding at proper temperatures. Three compartment sink sanitizer used is Santimine 150. Recommended for permit renewal. Food permit, copy of receipt and application issued to manager.
No violation noted during this evaluation. | 03/03/2016 | Routine | |
**Time being used as control for foods and used in catering kitchen for event.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Foods for event cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Foods hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
|
11/04/2015 | Routine | |
No one was working in kitchen at time of inspection. Last event was on Saturday. Non-food trash was left in prep sink and 2 large jugs of hand sanitizer was observed.
- Critical: Demonstration of Knowledge*
Observation: Certified food managers certificate present in establishment is expired.
Correction: Obtain a valid/current food service managers card.
- Cloths - Wiping Cloths; Use Limitation
Observation: Soiled wiping cloth observed hanging in three compartment sink.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Temperature Measuring Devices
Observation: Temperature measuring devices were not observed inside units.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: No digital thermometer was observed in establishment.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of thin food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: No sanitizer test kit was observed in establishment.
Correction: Obtain a sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The hand soap dispenser was observed resting on back of handwashing sink.
Correction: Re-mount the hand soap dispenser so it is fully functioning.
- Equipment - Good Repair and Proper Adjustment
Observation: The bottom of the reach in freezer was observed with a thick layer of ice frozen.
Correction: Have equipment checked to make sure it is functioning properly and remove ice from bottom of freezer.
- Non-Food Contact Surfaces
Observation: The bottom of the reach in refrigerator is in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil and residue.
- Refuse - Removal Frequency
Observation: Garbage can in kitchen was observed with food debris and trash left in kitchen uncovered and since last event.
Correction: Discontinue the practice of leaving partially filled refuse containers in the facility overnight/or over a couple days.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster is needed at handsink that notifies food employees to wash their hands.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor observed with food debris and sticky.
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.
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of chemicals are not properly labeled. Observed a windex bottle with a golden brown liquid chemical and a deer park bottle with a yellow liquid on the 3 compartment sink.
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.
- Conformance with Approved Procedures
Observation: No temperature logs observed.
Correction: Maintain accurate temperature logs.
|
10/26/2015 | Routine | |
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