Observed food handler cards, employee health policy, and temperature charts. Facility is observed with new dishwasher in good working condition. Observed work order for low flow observed on handsink in the kitchen. Approved for permit.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Mini cheeseburgers observed hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin and sanitizer buckets.
Correction: Provide QAC sanitizer at proper concentration of approximately 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Water Pressure
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: Handsink in kitchen area
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the handsink in the kitchen immediately.
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11/18/2015 | Routine | |
Observed employee health policy, temperature charts, and food handler cards. Sanitizer basin for the 3 compartment sink needs 2 packets of sanitizer to maintain proper concentration levels.
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. Observed various unauthorized faculty members enter the food preparation areas to obtain a bucket of ice.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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05/06/2015 | Routine | |
Dishwasher observed in disrepair--new dishwasher will be installed for replacement. Observed one handsink for kitchen area-- will check blueprints. Observed temperature charts, employee health policy, and food handler cards. Approved for permit.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Lighting, Intensity
Observation: Observed lightbulb under hood system out.
Correction: Replace lightbulb to provide 50 ft candles of light.
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10/06/2014 | Routine | |
Facility has great managerial control! Observed temperature charts and food handler cards. Provided new employee health policy. Approved for permit.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The rinse temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 180'F while the actual temperature was 172'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.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
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05/13/2014 | Routine | |
Observed extensive temperature chart record keeping. Facility is very well maintained and clean. Approved for permit.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
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09/27/2013 | Routine | |
Form 1B was given to CFM to be signed by all employees and left on site for review. Proper use of thermometer discussed. Facility is being maintained well.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use. (Temperature devices)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
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04/08/2013 | Routine | |
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