- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ice sheild, the side of the ice machine, and the side of the self above the make line has accumulations 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: all food contact surface no sanitizer measured in ht ethree compartment sink..
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Operator had sanitizer ran in the three compartment sink.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap dispenser was blocked by a tea urn at the drive thru window.
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. Operator removed the urn during the inspection.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls under and behind equipment in the kitchen 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.
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10/22/2015 | Routine | |
Temperature and time controls in place.
- Physical Facilities in Good Repair
Observation: Area of floor is not maintained in good repair. Small area of broken floor tiles adjacent to rethermalizer. Area is pooling water.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/30/2014 | Routine | |
Today, discussed employee health requirements with person-in-charge.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Underside of warmer and line framing 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.
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06/06/2014 | Routine | |
Temperature and sanitary controls in place.
No violation noted during this evaluation. | 01/09/2014 | Routine | |
Facility in substantial compliance with the Virginia food regulations.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket on the bottom warmer door is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the rethermalizer appear to be leaking. Observed water pooling on floor in this area.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor noted in need of cleaning in the following areas: under and around rethermalizer, under dry storage rack, and under customer soda station.
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.
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03/04/2013 | Routine | |
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