When using time (4 hour rule) ensure time is documented. If time is not going to be maintained then cold holding must be kept at 41F or below. Food handler cards must be updated right away as required Ensure continuous educated on food safety..
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Per PIC person preparing food in the morning does not have food handler card as required. Food worker was not able to answer any of the food temperatures in regards to food safety either.
Correction: Train all employees in food safety as it relates to their assigned duties. Update rught away.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Food worker was not able to answer signs and safety and reportable diseases associated with food safety. Continue to re-educate food workers on food safety. EHS educated personnel on employee health.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Boxes stored on the floor or food stored less than 6" above the floor. Keep single serve and other items off floor so that cleaning can be conducted under shelves and prevent harboring conditions for pest/rodents.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Time as a Public Health Control*
Observation: Several food items (eggs, fruit, waffle mix, milk) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood Contact Surfaces (corrected on site)
Observation: The nonfood contact surface that is not designed or constructed to be easily cleanable. EHS observed cloth towels being used to line shelf. EHS advised using trays or drying racks.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Coffee filters were observed stored uncovered.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed horizontal utility service line or pipe under 3 compartment sink installed on floor.
Correction: Relocated horizontal utility service line or pipe in order to clean floor
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11/25/2015 | Routine | |
Establishment only prepares precooked food items, pastries, canned fruit and waffle batter. Watch cold holding items and make sure they stay 41 and below. Temp foods periodically to ensure proper temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk was cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quatinary Solution test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair. Correct leak right away and notify local health department that issue is resolved.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Exposed horizontal utility service line or pipe coming from grease trap under 3 compartment sink is installed on floor.
Correction: Relocated horziontal utility service line or pipe.
Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings.
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05/07/2015 | Routine | |
- Ensure all food staff maintain current health cards as required by Isle of Wight County Code. Great job!
- Management is also in need of current health card.
- Dry storage should be stored at a minimum of 6 inches off the floor.
- Sponges are not approved for use on food-contact surfaces.
- Very clean facility. Great job!
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: container storing clean utensils and knife on unclean shelf.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of degreaser were found hanging on hand sink.
Correction: All chemicals should be located in an area that is not above or near food, equipment, utensils, linens or single service items. All chemicals should be stored together and in one designated location.
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01/09/2014 | Routine | |
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