Permit issued.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior of styrofoam cup cabinet found dirty.
Correction: Clean.
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10/05/2015 | Routine | |
No critical violations. Cool foods quickly. Leftovers are served to teachers only. Cool 135 F to 70 F in 2 hours and then down to 41 F in 4 more hours. No violation noted during this evaluation. | 04/27/2015 | Risk Factor | |
Contact paper is not recommended for lining shelves or drawers. If it becomes torn or no longer cleanable, remove. Once gloves are used and removed do not allow teachers to slip back on. Provide proper tongs for dispensing food. Employee health information is posted. Permit issued.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Door gaskets found dirty. Can rack is dusty.
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Storeroom window fan blades are dirty.
Correction: Clean.
- Pests - Controlling Pests*
Observation: Fruit flies or drain flies seen in kitchen.
Correction: Call pest control operator for advice.
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10/17/2014 | Routine | |
Deli meat and cheese for lunch today. No violation noted during this evaluation. | 04/18/2014 | Risk Factor | |
Permit Issued
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine >200ppm in final rinse of 3 part sink.
Correction: Corrected by diluting chlorine to 50-100ppm. Measure bleach when adding it to the sink. Use test strips to verify concentration is 50-100ppm.
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10/10/2013 | Routine | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Sipper cups used by toddlers are washed in the single sink in classrooms. They are not sanitized before reuse.
Correction: Correct by sending sipper cups to kitchen to be washed, rinsed and sanitized after use and before reuse. (Sink in classroom is for handwash and is not a ware washing facility)
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04/15/2013 | Risk Factor | |
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