Slush Factory (04-0151), 849 General Booth Boulevard, Virginia Beach, VA 23451 - Seasonal Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Violations discussed for correction.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory.
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
|
06/16/2015 | Routine | |
Seasonal opening observations discussed for correction. Permit renewed during the inspection.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the prep area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
|
05/15/2015 | Routine | |
No food preparation during the inspection.
No violation noted during this evaluation. | 06/19/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors in the storage area is 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.
|
05/14/2014 | Routine | |
No violations noted.
No violation noted during this evaluation. | 07/02/2013 | Routine | |
Permit renewed during the inspection.
No violation noted during this evaluation. | 05/16/2013 | Routine | |
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