Reminded that hand sinks are to be used for hand washing only and for no other purpose.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the refrigerated prep unit was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
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07/24/2015 | Routine | |
Health department permit issued.
No violation noted during this evaluation. | 01/28/2015 | Routine | |
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/01/2014 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: Two handsinks in kitchen are being used for purposes other than washing hands.
Correction: The handwash sinks are to be used for washing hands only
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04/08/2014 | Routine | |
Certified food manager is at a meeting and not present during inspection.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Scoops are stored in water.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Correction: Provide at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Peeled hard boiled eggs are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean cake trays were found stored under handsoap dispensers at front handsink.
Correction: Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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10/10/2013 | Routine | |
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the bakery is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the high racks in front of it preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the front service area is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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04/30/2013 | Routine | |
New room has been added (baking area). Need sign at employee handsink. Addition looks good.
No violation noted during this evaluation. | 12/04/2012 | Follow-up | |
Restaurant representatives - add corrected or new information about Red Ribbon Bake Shop (01-6054), 5386 Kempsriver Drive #108/109, Virginia Beach, VA 23464 »