Discussed wiping cloth use
No violation noted during this evaluation. | 01/29/2016 | Routine | |
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150F while the actual temperature was124F. (*After three passes of machine)
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
|
10/14/2015 | Routine | |
Food service area in good sanitary condition! Do not do reduced oxygen packaging or canning or pickling without health department approval. HACCP plans and variances are required.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) food in the refrigerator, the food should have been discarded two ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. (hose under pressure)
|
06/04/2015 | Routine | |
Facility in good sanitary condition.
No violation noted during this evaluation. | 01/29/2015 | Routine | |
Watch recovery temperatures on reach in refrigerators
No violation noted during this evaluation. | 09/23/2014 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: FLoor in dry storage noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
06/04/2014 | Routine | |
Discussed observations with PIC.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 F while the actual temperature was 122 F.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination (Forks, spoons)
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen (steam area)
Correction: dry storage (bakery side) is not smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Sink drain (under three compartment sink) in the bakery kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
02/26/2014 | Routine | |
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. (Mop sink in rear closet - exterior)
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
|
10/03/2013 | Routine | |
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink spigot is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
|
06/04/2013 | Routine | |
Discussed variance need for canning process. Recommend not to consume products.
- Critical: Variance Requirement*
Observation: Specialized processing method of food preservation used for citrus fruit(s)
Correction: Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely.
|
02/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Virginia Beach Technical Center/Pastry Kitchen (07-0045), 2925 North Landing Rd. Attn: Patrick Reed, Virginia Beach, VA 23456 »