- Person in Charge
Observation: No current food handlers cards on file. Please ensure all employees are current within 30 days of inspection.
Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the shelf under the prep table is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the shelving to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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11/19/2015 | Routine | |
NOTES:
- No work order faxed to SHD for dishwasher. Dishwasher found not operating per manufacture specs.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Many of the cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature was registering at 0 degree F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
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12/04/2014 | Follow-up | |
NOTES:
Spoke to Mr. Duncan regarding work order placed for dishwasher that was not operating per manufacture specs. Work order placed per Mr. Duncan. Informed Mr. Duncan to fax work order to SHD ASAP. Mr. Duncan acknowledged.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Many of the cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature was registering at 0 degree F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
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11/07/2014 | Follow-up | |
NOTES:
- Proper glove use observed during inspection.
- No cooking or cooling observed during inspection.
- Ware washing machine is not operating as per manufacture specifications. Machine must have work order placed immediately. Two weeks given to repair or replace machine.
- Employees are not up-to-date with Food Handler cards.
- Equipment - Cutting Surfaces
Observation: Many of the cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature was registering at 0 degree F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
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11/06/2014 | Routine | |
There was no active cooking at time of inspection, only preperation of cold cut subs. Overall facility appeared clean and well maintained
No violation noted during this evaluation. | 03/26/2014 | Risk Factor | |
Overall clean well organized facility with good food temperatures, overall good storage, pan of raw beef stored slightly over ready to eat BBQ and moved to bottom shelf. Dish machine not operating as needed to clean and sanitize dishes has been repeatedly noted routinely during inspections. Please ensure maintenance company repairs or replaces machine and contact health department when done. Some catering equipment, ie large coolers and boxes of single service containers stored on floor making good cleaning in those areas difficult. Store items on shelving off of floor.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) lunch meats, and commercially prepared creams etc. in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Facility dish machine with temperature gauge not working and no residual for sanitizer even after primed. Machine not in use today, but in current condition would be considered unsatisfactory for cleaning and sanitizing dishes.
Correction: Ensure machine is repaired. Contact EHS after repair completed.
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08/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Catering Place, 2109 Holland Rd. A, Suffolk, VA 23434 »