Ensure the floors of the dry storage area are added to the facility's cleaning schedule.
No violation noted during this evaluation. | 01/19/2016 | Routine | |
Discussed the following with the PIC: ensuring all food contact containers are properly washed/rinsed/sanitized and then air dried before stacking to avoid "wet stacking". Facility is on a weekly frequency for pest control services
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
|
02/12/2015 | Routine | |
Permit issued. Good 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: floor fan.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Kitchenware and Tableware (repeated violation)
Observation: Unwrapped coffee stirrers were provided at the consumer self-service counter.
Correction: Provide wrapped straws or an approved dispenser for straws at the consumer self-service counter to prevent consumer contamination of multiple straws.
|
03/31/2014 | Routine | |
Good Job.
- Kitchenware and Tableware
Observation: Unwrapped coffee stirrers were provided at the consumer self-service counter.
Correction: Provide wrapped coffee stirrers or an approved dispenser for coffee stirrers at the consumer self-service counter to prevent consumer contamination of multiple straws.
- Handwashing Signage/Handwashing Facilities (corrected on site)
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.
|
02/03/2014 | Routine | |
Permit issued. Time as a temperature control is used for their hot dogs.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the ice cream freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 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: ice cream freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
04/02/2013 | Routine | |
Great Job. Permit issued.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls behind the three compartment sink noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
03/20/2012 | Routine | |
Restaurant representatives - add corrected or new information about Target Store - T-1420, 4200 Portsmouth Blvd., Chesapeake, VA 23321 »