- Handwashing - Using a Handwashing Lavatory
Observation: Noted hadwash sink blocked by trash can on wheels. Moved. has to be easily accessible.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Remove excess clutter from the facility e.g. old drink equipment in hallway,
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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10/29/2015 | Routine | |
- Equipment - Cutting Surfaces
Observation: Noted cutting board on sandwich unit stained need to resurface board.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: Noted hood with some grease build up clean.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/14/2015 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Noted employee rooms toilet need to be cleaned. Noted dirt.
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.
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10/22/2014 | Routine | |
Talked to owner of complaint of 1) dirty employees. 2) dinning room dirty. 3) employee face dirty. Saw facility 1) Kitchen floor & Dineing room floor clean 2) employee had face marked with scars not dirt. Employees also have bleach stains on shirt . not a problem. No violation noted during this evaluation. | 07/08/2014 | Complaint | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Noted floor in walk in dirty. Black material seen.
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.
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04/11/2014 | Routine | |
noted raw fish in container stored over bottled mustard & hot sauce, recommend storage of raw meats that could drip on bottom shelf store the bottled items above. moved during inspection.
- Thawing (corrected on site)
Observation: Improper methods used . Noted fish at 43 F sitting out on 3 comp sink drainboard for thawing.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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12/04/2013 | Routine | |
Talked to manager of complaint manger aware of the incident. Said food was for the cook not customers. cannot verify. Complaint was cook touched nose & Hair while handling food and the customer's left. No eating and drinking in the kitchen or food preparation area. No violation noted during this evaluation. | 11/22/2013 | Complaint | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Noted employee touching bread a ready to eat food with are hands. Corrected on site no using gloves.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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06/27/2013 | Routine | |
Corrections noted OK to operate food permit to be issued from 05/30/2013 to 12/31/2013 after fee paid at the health dept No violation noted during this evaluation. | 05/30/2013 | Pre-Opening | |
1) Walk in is OK 39 F. clean. 2) Sandwich unit at 60 F, needs to be 41 F or below. 3) 3 comp sink approved clean remove rust marks. 4) Clean Floor , ceiling and walls . close up any gaps. e.g holes. 5) Install appropriate backflow preventer for the proposed water faucet for the hose attachment or additional sink. 6) any change in kitchen equipment may require plans. 7) Clean all equipment e..g Fryer and call for next inspection. 8) Need food thermometer. 9) Repair plumbing at 3 comp sink. 9) New sanitizer test strips for wash rinse and sanitize needed. No violation noted during this evaluation. | 04/09/2013 | Pre-Opening | |
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