The pass thru refrigerators have never been at the proper temperature. These must be repaired and defrost cycle reset so that they are not in defrost during the lunch preparation and serving time. Repair or replace the open refrigerated display cases to hold food at proper temperature.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: FOOD hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: FOOD in pass thru refrigerators and in the display cases cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The pass thru refrigerators and the display cases in the cafeteria were observed in a state of disrepair and damaged. The pass thru refrigerators are set to be on defrost when they are being used the most.
Correction: Repair the refrigerators to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Change the defrost times of the pass thru refrigerators.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment (dish machine) not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
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10/19/2015 | Routine | |
The pass thru and display refrigerators have not worked properly on inspections for over one year. These items must be repaired or replaced to maintain proper temperature or the PERMIT FOR THIS FACILITY WILL NOT BE RENEWED.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD in pass thru refrigerators and display cases in the cafeteria cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning (dish machine) equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Pass thru refrigerators were observed in a state of disrepair and damaged. When doors are opened one one side the other side door opens and will not shut. The door handle on the warmer in the cafeteria is broken. There is water on the kitchen floor from the steamer.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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04/21/2015 | Routine | |
The hot and cold pass thru cabinets are connected to the same switch and are not able to work properly as the warmers need to be turned off in the evening this disrupts the normal defrost cycle and does not allow the equipment to hold food at the proper temperatures
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Burger in pass thru cabinet hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: FOOD in pass thru refrigerators cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The pass thru refrigerators were out of temperature and are in the defrost cycle during the time that they are most used and therefore were observed in a state of disrepair and damaged. The doors will not stay shut when opened and shut from the opposite side.
Correction: Repair the pass thru refrigerators to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment (dish machine) not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: When timed, the automatic shut off faucet at the handwashing sink located in the kitchen did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Correction: Adjust or replace the faucet to provide water tempered to at least 100°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
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10/22/2014 | Routine | |
Pass thru cases were 60 and 50 degrees F. The display case thermometers read 44, 59 and 43 degrees F. The dish machine has not worked in at least 2 years and should be removed or repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: FOOD in both pass thru refrigerators and display cabinets in the cafeteria cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Refrigerators have been called in for repair and food will be served within 4 hours.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Dish machine was observed in a state of disrepair and damaged.
Correction: Repair the dish machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the dish machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the kitchen was measured at a temperature less than 100°F. The water temperature measured 78 degrees F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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05/08/2014 | Routine | |
The reach thru refrigerators were in defrost mode during inspection between 10 and 11 am. These cabinets are in heavy use from 9:30 am to 12 pm daily. Equipment should not be in defrost mode during this busy time.
- Food Display
Observation: The soup and bread area is not covered by sneeze guard. The food on display is not protected from contamination.
Correction: Expand the sneeze guard to cover the soup and bread area. Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
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10/09/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
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05/21/2013 | Routine | |
The dish machine does not work properly unless the employee manually adds water to the soap and makes other adjustments. This has been a problem on previous inspections and needs to be corrected. The rinse temperature ranged from 172 to 194 degrees F.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: There is a large puddle of water in the kitchen. THis has been a problem in the past and we advised at the first inspection of the facility that the grading was not sufficient to drain water in the kitchen. Floor in kitchen not graded to drain.
Correction: Grade floors to drain where water flush cleaning method are used.
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11/02/2011 | Routine | |
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