- Critical: Eating, Drinking, or Using Tobacco*
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.
- Critical: Cooling*
Observation: Lunch foods noted left out at room temperature, not properly cooled to prevent the growth of harmful bacteria.
Correction: Actively cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on some commercially processed ready-to-eat (RTE) yogurt and sour cream in the refrigerator, the food should have been discarded days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Pantry shelves and hand sink partition observed in a state of disrepair.
Correction: Resurface/repair the shelves and partition to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: can opener, counters.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean basket of utensils observed stored on soiled drainboard with open jug of vegetable oil.
Correction: Store equipment and utensils in a location and manner that prevents contamination.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Case of single service items observed stored on the floor.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor.
- Hand Drying Provision
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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11/09/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Store room shelving is chipped, rough, in a state of disrepair and damaged.
Correction: Repair or replace the shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
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06/02/2015 | Routine | |
Health Permit renewed.
- Equipment - Good Repair and Proper Adjustment
Observation: The top interior of the freezer is not staying frozen. Rust and condensation observed.
One cabinet drawer observed in a state of disrepair.
Correction: Repair the freezer and drawer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
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12/09/2014 | Routine | |
- 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
- Equipment - Good Repair and Proper Adjustment
Observation: Stove drip trays and one plastic measuring cup observed in a state of disrepair and damaged.
Correction: Replace the drip trays. Remove damaged measuring cup.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs. *Any plastic containers, aluminum foil pans,... saved for arts and crafts should be removed from the kitchen.
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08/28/2014 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: cabinets and drawers.
Correction: Clean and sanitize these surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Baseboards, low wall areas, and some ceiling tiles 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaner not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/07/2014 | Routine | |
*Evaluate your refrigeration and freezer storage needs. May need to purchase smaller quantities of food more often or acquire additional approved storage equipment. *Health Permit expires this month, submit application and annual permit fee prior to the end of the month.
- Food - Frozen Food
Observation: Frozen foods not maintained frozen(orange juice on door). Unit overloaded.
Correction: Ensure frozen food is maintained solidly frozen. Defrost the freezer and do not overload it.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the overloaded refrigerator cold holding at improper temperatures. Unit observed set at coldest setting.
Correction: Repair the unit to cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.*Do not overload refrigerator as it restricts air circulation.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration(>400ppm today).
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of deposits or other soil on the can opener base and pot and pan cabinet.
Correction: Clean and sanitize these surfaces.
- Employee Accommodations, Designated Areas
Observation: Employee's personal belongings observed stored on foods in pantry.
Correction: Use employee lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor/baseboards 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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01/14/2014 | Routine | |
*Maintain the late lunch food items either >135F or <41F until served.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer spice container observed reused for the storage of other food.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: can opener, cabinets, drawers, cart, stove, and hood filters.
Correction: Clean and sanitize these surfaces.
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09/23/2013 | Routine | |
Recommend having the food service employee attend the certification course or minimally the food handler class. Schedule provided.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed cheese and ham in the refrigeration unit are not properly dated for disposition after opening.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of deposits or other soil in some cabinets and drawers.
Correction: Clean and sanitize these surfaces.
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06/03/2013 | Routine | |
Health Permit expired in January. Manager Certification expires in April, class schedule provided.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: The quaternary ammonium test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions is old and discolored
Correction: Obtain a NEW quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep counter, some cabinet shelves observed in a state of disrepair and damaged.
Correction: Properly repair/replace damaged counter and shelves (no tape) to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Quaternary Ammonium sanitizing solution in spray bottle was not at an acceptable concentration (Well over 400ppm today).
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Good Repair and Calibration of Thermometers
Observation: Observed thermometers in the refrigerator and freezers in disrepair or inaccurate.
Correction: Provide three thermometers in good repair.
- Employee Accommodations, Designated Areas
Observation: Personal belongings observed stored on food products in pantry.
Correction: Provide lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.
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02/08/2013 | Routine | |
Good job. Past violations corrected. Permit issued.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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02/28/2012 | Routine | |
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