Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) Observation: Food contact utensils (hot dog tongs) are not being cleaned at the frequency required by 12 VAC 5-421-1780 C.
Correction: Utensils used with potentially hazardous foods must be washed, rinsed and sanitized at least every 4 hours.
Critical: Backflow Prevention, Air Gap* Observation: The diameter of the air gap between the water supply inlet (hose) and the flood level rim of the mop sink is less than twice the diameter of the water supply inlet.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply (hose) inlet. To do this, cut at least 2 inches off of the bottom of the hose used to fill buckets at the mop sink.
01/14/2016
Routine
No violation noted during this evaluation.
01/14/2015
Routine
No violation noted during this evaluation.
01/13/2015
Routine
Equipment and Utensils, Air-Drying Required (corrected on site) Observation: Plastic containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation) Observation: Single service items (popcorn containers and cups) observed unprotected from contamination (stored on floor).
Correction: Store single service items above the floor on dollies, pallets or racks.
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