| No violation noted during this evaluation. | 11/04/2015 | Routine | |
| No violation noted during this evaluation. | 05/28/2015 | Routine | |
| No violation noted during this evaluation. | 12/09/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham and chicken flatbread cold holding in single door Delfield at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Ice bin needs cleaning
Correction: Clean as often as necessary to precluse accumulation of soil/rust/mold.
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09/23/2014 | Routine | |
- 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 degrees Fahrenheit while the actual temperature was 122 degrees Fahrenheit.
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.
|
02/03/2014 | Routine | |
PIC states cutting board is on order.
Lighting is improved to 30 foot candles
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: Wash gauge on dishmachine 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.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the coffee kiosk area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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03/26/2013 | Follow-up | |
PIC to contact VDH by telephone to report status of refrigeration issues as soon as resolved.
- Thawing (corrected on site)
Observation: Improper methods used to thaw turkey breast.
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced turkey, sliced tomatoes, sliced cheese, swiss cheese and salami cold holding in sandwich unit at improper temperatures.
Correction: PIC to use time as a public health control until refrigeration unit is repaired and cold holding properly. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: 1. Sandwich unit cold holding at 46 degrees Fahrenheit.
2. Corner Delfield unit cold holding at 44 degrees Fahrenheit.
Correction: Repair or replace cold holding units so that foods are cold held at 41 degrees Fahrenheit or lower. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Cutting Surfaces
Observation: The cutting board at sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: Wash gauge on dishmachine 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.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the coffee kiosk area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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03/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cyber Cafe/Cyber Library, 150 Slayton Drive, Danville, VA 24540 »