- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the bottom interior of the McCall Reach in Refrigerator has an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the dry storage room has an accumulation of grime and debris.
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 (corrected on site)
Observation: Mops 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.
|
02/09/2016 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
|
11/23/2015 | Routine | |
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide as handwashing sign for employee rest-room. Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Light burned out in exhaust hood.
Correction: Replace light bulb to ensure adequate lighting. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
08/31/2015 | Routine | |
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk observed cold holding at improper temperature in the grab and go display reach in refrigerator.
Correction: Put milk on ice to ensure that this temperature-controlled for safety food is cold held at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floor in the dry storage room has an accumulation of grime and debris.
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.
|
06/02/2015 | Routine | |
| No violation noted during this evaluation. | 03/13/2015 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Door Gasket to the Walk in Freezer
- Bottom interior surface of the McCall reach in Refrigerator
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
12/11/2014 | Routine | |
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops 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.
|
09/04/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Ice Cream chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning: excess frost build up noted on freezer's interior.
Correction: Defrost the freezer to restore it to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the ice cream chest freezer (exterior surface at the exhaust vent) and top surface of the paper dispenser over the hand washing sink has an accumulation of grime and/or debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
04/10/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Ice cream chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning: excessive frost build up observed on interior surfaces.
Correction: Defrost the freezer to restore the unit to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Mops - Drying Mops (corrected on site)
Observation: Mops 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.
|
01/14/2014 | Routine | |
- 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 below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermometer read 144 Degrees F. Booster heater observed not turned on.
Correction: Turn on the booster heater. Sanitize all dishes/utensils/pots and pans which were run through the dishwasher without aid of the booster heater. Ensure dishwasher operator knows to check the final rinse temperature. Final rinse temperature must be between 180 and 195 degrees F.
|
09/10/2013 | Routine | |
Facility is closed for the season.
No violation noted during this evaluation. | 06/06/2013 | Routine | |
| No violation noted during this evaluation. | 03/20/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Diced Tomatoes and shredded Cheese observed cold holding at improper temperature on the serving line ice bin.
Correction: Add addition ice to the bin to ensure pans of food are maintained at 41°F or below.
- Mops - Drying Mops (corrected on site)
Observation: Mops 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.
|
12/19/2012 | Routine | |
Restaurant representatives - add corrected or new information about St. Bridget's Catholic School, 6011 York Road, Richmond, VA 23226 »