No Violations. Certified managers certificate expires soon. I mentioned to sign up for class. No violation noted during this evaluation. | 01/12/2016 | Routine | |
No Violations. No violation noted during this evaluation. | 07/28/2015 | Routine | |
No Violations. Facilities in good condition. All units working properly. Employees appear knowledgeable. No violation noted during this evaluation. | 01/30/2015 | Routine | |
During the inspection,employee health, hand washing, and no bare hand contact with ready to eat food was discussed. The set-up for the three compartment sink was reviewed and the new code requirements were explained as well. Thank You
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the bologna in the refrigerator, the food should have been discarded one 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.
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03/10/2014 | Risk Factor | |
During this inspection, there were no food employees present and there was no prep. Most TCS foods served in the school are served from a frozen state and there are no leftovers. Milk, fruit and cheese are the only items stored in the refrigerator. The kitchen is clean and well organized. Note: Test strips could not be located as the kitchen was not in use at the time of the inspection. Thank You. No violation noted during this evaluation. | 07/16/2013 | Risk Factor | |
The facility is clean. The food worker is well trained. Employee health,hand washing, and no bare hand contact with ready to eat foods was discussed. Thank You.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The toaster oven is lined with foil.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment and Utensils - Good Repair and Calibration
Observation: The food temperature measuring device was found out of calibration in the range of use. The battery is dead
Correction: Replace the battery.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: The facility uses alternative dishwashing. At the time of inspection, the sink was filled with soapy water, and was not available for hand washing.
Correction: Wash, rinse and sanitize dishes in batches, to allow for proper hand washing while preparing foods.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor in the men's rest room is in need of repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/16/2013 | Routine | |
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