Note: Observed one container of green beans not date marked for disposition. Time/temperature control for safety food that is prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of seven days.
- Equipment - Fixed Equipment, Elevation or Sealing (repeated violation)
Observation: There is a floor mounted chest freezer that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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11/19/2015 | Routine | |
Note: Observed one box of single service cups stored directly on the floor in the dry storage room.
- Equipment - Fixed Equipment, Elevation or Sealing (repeated violation)
Observation: There is a floor mounted chest freezer that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
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08/31/2015 | Routine | |
Note: One box of single service beverage cups are stored directly on the floor in the dry storage room.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: There is a floor mounted chest freezer that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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05/22/2015 | Routine | |
Note: Observed one box of single service beverage cups on the floor in the dry storage closet. All single service items must be stored at least six inches off of the floor on approved shelving. Also, observed one container of sugar not labeled with its common name on the kitchen counter. No violation noted during this evaluation. | 01/20/2015 | Routine | |
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
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10/03/2014 | Follow-up | |
Note: Observed one box of single service beverage cups on the floor in the dry storage closet. All single service items must be stored at least six inches off of the floor on approved shelving. Please remove the large duplex printer out of the kitchen to have more room and to be easier to work in the kitchen.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level of the water scrapping hose at the three compartment sink 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. You may try to brace the hose to the wall above the three compartment sink to provide an air gap between the water scrapping hose and the three compartment sink basins.
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09/24/2014 | Routine | |
Keep up the good work on keeping such a clean facility! No violation noted during this evaluation. | 05/30/2014 | Routine | |
Need to make the ceiling in the kitchen smooth, non-absorbent and easily cleanable. Need to repair the junction where the adult bathroom door meets the door frame. Need to post a no smoking sign somewhere in the facility so that it is easily seen. No violation noted during this evaluation. | 03/24/2014 | Pre-Opening | |
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