- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing (corrected on site)
Observation: Improper methods used to thaw Strawberries
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand wash sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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02/03/2016 | Routine | |
No violation noted during this evaluation. | 11/04/2015 | Routine | |
No violation noted during this evaluation. | 08/03/2015 | Routine | |
No violation noted during this evaluation. | 03/12/2015 | Routine | |
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: 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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12/05/2014 | Routine | |
No Violations. Facility was very clean and well maintained. No violation noted during this evaluation. | 09/24/2014 | Risk Factor | |
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the Hood/Stove Top Area
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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06/10/2014 | Routine | |
No violation noted during this evaluation. | 02/26/2014 | Follow-up | |
- Critical: Water Capacity*
Observation: The water heater / boiler serving the food service establishment is no longer operable.
Correction: Hot water heater is being repaired. Facility is operating under an emergency plan until the hot water is restored. Plan is approved by the Buchanan County Health Department. Follow up inspection is required to insure compliance.
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02/19/2014 | Routine | |
PIC has questions regarding their Refrigerator fluctuating in temperature. BCHD is going to monitor it with a data logger.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the Kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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11/06/2013 | Routine | |
No Violations. There is some concern on the freezer storage that is currently being used. PIC stated if there was a problem, they would use the freezers in the classroom. No violation noted during this evaluation. | 07/25/2013 | Pre-Opening | |
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