No food hot held or cold held. All foods frozen and reheated as needed. Discussed the following with the Certified Food Manager (CFM): 1) Written employee health policy (FDA form 1B provided) 2) Use of hair restraints 3) Checking food temperatures while reheating foods.
- Hair Restraints - Effectiveness
Observation: Employee 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
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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.
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10/21/2015 | Routine | |
No food service during inspection. Recommend use of hair restraints (hat, visor, hair net etc...) when preparing or serving food.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: The kitchen area, shelving, floors and non-food equipment surfaces 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.
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02/24/2015 | Routine | |
No violation noted during this evaluation. | 05/12/2014 | Risk Factor | |
permit issued No violation noted during this evaluation. | 11/25/2013 | Routine | |
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