- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomatoes, turkey, mozz cheese and unsalted butter cold holding at improper temperatures. Items discarded. Recommend temping foods daily in refrigeration to ensure units are working as required.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in refrigerator was observed in a state of disrepair and damaged. Items in refrigeration not cold holding at 41F and below. Have unit looked at/repaired and email invoice to local health department.
Correction: Repair the walk in refrigeration to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
04/06/2016 | Routine | |
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level of floor at the 2 compartment sink and the spray faucet sink and the drain hose from ice machine is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Exposed horizontal utility service line or pipe from back of 2 dishwashers and the drain line from ice machine installed on floor.
Correction: Relocated horizontal utility service line or pipe. Get lines off floor.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of bleach and detergent are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. EHS observed a container of A-1 bleach and a container of 815 Mix detergent stored with juice on shelf.
Correction: Containers of chemicals must be located in an area that is not above/with food, equipment, utensils, linens or single service items.
|
01/05/2016 | Routine | |
EHS observed good hair restraints, glove use and handwashing. Keep current of food temperatures for food safety and ensure handwashing sinks are used for handwashing only and accessible.Get food handler cards current and ensure they are available for inspection as required by city ordinance.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. PIC could not andswer the proepr cook temp fro various food items. EHS educated PIC on roepr temps and provided a poster
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Facility has no records for verification of food handler cards for many employees. Food handler cards are required by city ordinance (class 1 misdemeanor).
Correction: Train all employees in food safety as it relates to their assigned duties. Have food handler cards available for inspection at the site fro verification of current cards.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Boxes of food (buns and chicken) stored on the floor in walk in. Also a box of single serve cups observed on the floor in dry storage area. EHS discussed keeping items off floor to prevent contamination and exposure to sills etc..;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Facility does not have chlorine (for wiping buckets) nor heat (for dishwashers) testing strips to ensure proper sanitization.
Correction: Obtain a chlorine and heat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: PIC expressed that food thermometers are not calibrated "didn't know how to do it". She just purchases new ones. EHS educated PIC on how to calibrate the thermometers.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the ccok area is being used for purposes other than washing hands. EHS observed pot filled in handwashing sink.
Correction: The handwash facility identified above is to be used for washing hands only in order to prevent cross contamination and pot block sink to be used. EHS educated PIC and item was removed.
|
09/25/2015 | Routine | |
Inspection was conducted during breakfast (muffins) preparation and lunch preparation. Proper handwashing and glove use was observed. All food workers have food handler cards minus two that just expired. Please obtain cards no later then 30 days from this inspection date. Facility was visibly clean and no sign of pest/rodent concerns. Food worker was very pro-active in address all discrepancies.
- Critical: Package Integrity*
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed at least 10 canned goods in dry storage area with food to be served.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor was observed in the walk in refrigeration.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Grease drain and grease trap drawer at the grill station as well as the hood vent.
Correction: Maintain nonfood-contact surfaces of equipment cleaning in order to prevent pest/rodent harboring conditions and pathogen growth. Recommend daily cleaning schedule.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Wet mops must be stored hanging with mop head downward to allow for proper air flow in drying. Recommend hanging them or washing them in the washer and dryer after each daily use to prevent the spread of pathogens
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.
|
04/01/2015 | Routine | |
The facility was inspected during prepping for lunch. No hot holding items were available to temp. In general the facility was very clean. The two food workers were actively using proper hand-washing and glove procedures. Mrs. Jackson was very knowledgeable on personnel health and hygiene. Sanitizing bottles (QT) concentration was at 400ppm which is in required limits. Please be very careful of over crowding in the walk-ins of food items. Over crowding can restrict proper air flow in order for refrigerations to maintain proper temperatures for food safety. Overall a nice job.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Several food items were located on the floor in dry storage, and both the walk ins. ;Elevate food storage onto approved shelving with minimum 6" legs or casters. This process allows proper cleaning and reduces the opportunity for contamination from spills and splashes.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted under the stove/oven area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Onelight bulb was out and in need of replacement which should correct the issue. Recommend replaceing bad bulb as soon as possible.
|
11/24/2014 | Routine | |
Overall excellent. Noted good sanitizing processes with quats 400 ppm, to include before food prep, after different processes and no less than every 4 hours to include all food service equipment handles, good handwashing by cooks and teachers and glove and utensil use to prevent bare hand contact. Good food temperatures and overall good food storage. Good labeling for some items but needed for commercially prepared items, discussed. Dishmachine remains out of order with new under the counter present pending installation. Good storage in dry stores areas. Good employee health knowledge and policy.
Noted:
**Overcrowding in cold holding walk in units especially the walk in freezer with items already stacked on crates to add to storage space and some items on the floor under the shelving which creates a cross contamination risk when removing items to place on food prep surfaces. Walk in refrigerator also overcrowded with items also stored on crates to add to storage space. Discussed with the facility manager. In the walk in refrigerator space must be available to safely store foods with raw meats on bottom shelving and unwashed fruits and vegetables also on bottom shelving but separate from raw meats, ready to eat foods above raw and unwashed items and space above other items for cooling foods. Three options or a combination of each can be used to improve cold holding capacity. 1) Obtain additional equipment 2) Reduce the amount of stockage on hand and increase the frequency of deliveries 3) Review the menu and determine if substitutions that do not require as much space, or refrigeration / freezing are acceptable.
**Thawing ground beef at room temperature < 4 hours meat surfaces checked at 45 - 52 F. Discussed options for safe thawing and meat placed on trays to cool to 41 F or below and complete thawing for use tomorrow.
No violation noted during this evaluation. | 11/20/2013 | Risk Factor | |
Training inspection done with cook and supervisor. Noted good handwashing. No food preparation seen. Discussed Big 5 reasons people get sick from food. Good processes, following employee health policy, handwashing, sanitizing, taking food temperatures, cross contamination for food storage and preparation processes. Discussed labeling leftovers both prepared food and opened commercial food, starting on the day of preparation / opening food is good for 7 days if held at 41 F or below. Dish sanitizer garbage disposer out of order pending repair. Good dish process, with dishes sanitized with 400 ppm quats.
Noted: Light out in WIR. Shelving needed for some dry stores storage. Ventilation and ceiling need to be cleaned. Some floor drains need drain covers. Food thermometers present, but need "thin tipped, instant read thermometer that reads at the tip" should read in about 3-5 seconds.
No violation noted during this evaluation. | 10/03/2013 | Training | |
Restaurant representatives - add corrected or new information about The Children's Center, 860 Davis Blvd., Suffolk, VA 23434 »