- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee leave the kitchen and then fail to wash hands upon returning to kitchen before preparing food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed food being covered by cotton towels.
Correction: Protect food from miscellaneous sources of contamination. Do not use cotton towels to cover food, because they can leave fibers on the food.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the insides of the drawers in need of cleaning.
Correction: Clean the inside of the drawers.
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12/22/2015 | Routine | |
Food from summer feeding program.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee fail to wash hands prior to changing glove, after touching the trash can.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed milk leftover from breakfast at 45 degrees.
Correction: Don't let milk sit out. Make sure all TCS food stays refrigerated or on ice at all times, so the temperature doesn't exceed 4 hours.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Handwashing sink is blocked and notable to be used.
Correction: Move objects and do not block the handsink, so employees can wash hands during food preparation.
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08/04/2015 | Risk Factor | |
Permit Issued
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed dishes not being properly sanitized after washing.
Correction: Make sure the last part of the 3 compartment sink has bleach water in it (1 cap full of bleach is enough).
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01/20/2015 | Routine | |
| No violation noted during this evaluation. | 09/17/2014 | Risk Factor | |
The two part sink has been installed.
No violation noted during this evaluation. | 04/09/2014 | Follow-up | |
1 person attended Food Manager's Recertification Course @ Henrico Health Dept.
No violation noted during this evaluation. | 03/13/2014 | Training | |
Sink has been ordered (special size to fit the existing cut out of the 1 compartment sink) and should be installed by 4/1/14. Permit was issued.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: Observed only a one compartment sink for warewashing.
Correction: There must be at least a two compartment sink and posted procedures for proper washing and sanitizing.
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02/27/2014 | Follow-up | |
A 30 day permit is being issued to allow time to install an additional sink. This has been a violation for several years and must be corrected immediately.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Observed only a one compartment sink for warewashing.
Correction: There must be at least a two compartment sink and posted procedures for proper washing and sanitizing.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed the bleach in the wash water which is rinsed off the items that are wash therefore not sanitizing.
Correction: The correct sink set up is wash, rinse and sanitize. There is only a one compartment sink so this is difficult.
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01/28/2014 | Routine | |
No risk factor violations noted at the time of inspection. Note: 3 part sink is not installed yet.
No violation noted during this evaluation. | 08/20/2013 | Risk Factor | |
Good glove use. Chlorine 100 ppm. Permit issued.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wet wiping cloth stored on counter.
Correction: Store in bleach water solution.
- Handwashing - Using a Handwashing Lavatory
Observation: Handsink is blocked for use.
Correction: A new 3 part sink will be installed soon (2 part and 1 part). Rinse sink will be designated as handsink and must be kept clear for use.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling tiles in kitchen are not nonabsorbent.
Correction: Ceiling tiles must be vinyl coated, cleanable, nonabsorbent.
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01/11/2013 | Routine | |
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