Discussed. Noav will be sent for repeat critical items.
- Critical: Demonstration of Knowledge*
Observation: Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The PERSONNEL are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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06/15/2015 | Routine | |
*Discussed observations, also discussed soup and milk holding.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a commonly wet or soiled location. (dishes stored next to hand sink)
Correction: Protect food from contamination by storing the food in a clean and dry location.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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12/22/2014 | Routine | |
Training conducted for staff.
No violation noted during this evaluation. | 08/05/2014 | Training | |
Certified food manager must be present in the establishment at least 8 hours each day in operation.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the kitchen 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 bread rack preventing its use.
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03/11/2014 | Routine | |
Good sanitation noted.
No violation noted during this evaluation. | 11/04/2013 | Routine | |
Discussed with manager the monitoring of food items and refrigeration units that were found at 42F.
No violation noted during this evaluation. | 07/10/2013 | Routine | |
All violations corrected.
No violation noted during this evaluation. | 04/04/2013 | Follow-up | |
Note: 12 VAC 5-421-3660 Permit is not posted in public view. Observations discussed.
- Critical: Demonstration of Knowledge*
Observation: Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Jewelry - Prohibition (corrected on site) (repeated violation)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Temperature Measuring Devices
Observation: The temperature measuring device located front display refrigerator is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Dressing Areas and Lockers - Designation
Observation: Employee personal belongings stored on food prep table.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
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04/01/2013 | Routine | |
Note: Thermometers are not easily visible in two refrigerators. Permit is not posted in public view. Observations discussed.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employee beverage is stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may store beverages, so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Employee Accommodations, Designated Areas
Observation: Suitable facilities for employees personal belongings are not located to protect food and single service articles from contamination
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located on food prep surface.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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12/03/2012 | Routine | |
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