No violation noted during this evaluation. | 03/09/2016 | Risk Factor | |
No violation noted during this evaluation. | 10/27/2015 | Risk Factor | |
No violation noted during this evaluation. | 03/20/2015 | Risk Factor | |
No violation noted during this evaluation. | 10/22/2014 | Other | |
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) located in the homestyle unit is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Mops - Drying Mops
Observation: Observed the mop-sink in the janitor's closet blocked with several vacuums, large garbage cans and equipment. Mops not hung up to air dry.
Correction: Clear out this mop-sink room and keep the mop-sink accessible. Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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10/21/2014 | Routine | |
No violation noted during this evaluation. | 05/29/2014 | Risk Factor | |
No violation noted during this evaluation. | 12/19/2013 | Risk Factor | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The lactose-free milk was out of date. It was dated June 12, 2013. Operator discarded at time of evaluation= corrected.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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07/15/2013 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed raw ground beef stored over lettuce.
Correction: OPERATOR DISCARDED LETTUCE @ TIME OF EVALUTION.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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12/12/2012 | Risk Factor | |
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