Cafeteria in good sanitary condition! Monitor holding temperatures in hot holding units.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheeseburgers in holding cabinet hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Domino pizza cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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01/26/2016 | Routine | |
Repair person was contacted to service mechanical dishmachine. Cafeteria in good sanitary condition!
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken patties hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read <170ºF>.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
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09/28/2015 | Routine | |
Cafeteria is in good sanitary condition. HACCP logs were reviewed during the inspection and were found very thorough and completely documented.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device located in the milk refrigerators are not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The grated ceiling vents are dusty in the dish wash and prep areas and 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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05/27/2015 | Routine | |
Cafeteria in very good sanitary condition!
- Temperature Measuring Devices
Observation: The temperature measuring device in the milk refrigerated unit was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/28/2015 | Routine | |
Permit renew during the inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Roasted chicken and chicken patties hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the Dalton walk-in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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09/19/2014 | Routine | |
Brew Ha Ha coffee cafe inspected and following violations observed. Utensils not being sanitized , lights not shielded, food service workers not wearing hair restraints, chemical test kit not available, wiping cloth not stored properly in sanitizing rinse. Coffee cafe not permitted. School cafeteria in very good sanitary condition!
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed salsa in the refrigeration unit was 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 and Utensils - Good Repair and Calibration (corrected on site)
Observation: Scoops with plug missing from handles were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the scoops to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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05/07/2014 | Routine | |
Monitor hot holding temperatures of sandwiches in warmers. Cafeteria in good sanitary condition!
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sandwiches in hot holding units at service line hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable temperature.
Correction: Adjust the sanitizing solution to a minimum temperature of 75°F.
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01/16/2014 | Routine | |
Cafeteria in excellent sanitary condition! Brew-HaHa coffee snack bar is not permitted by health department. Advised PIC to clean and sanitize equipment and utensils at dishmachine or three-compartment sink in school cafeteria. Snack bar serves pastry,coffee drinks and smoothies
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Food on speed trays not covered in walk-ins.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
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09/19/2013 | Routine | |
HACCP menu item is the taco meat.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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05/09/2013 | Routine | |
HACCP menu items are popcorn chicken and grilled chicken.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the Dalton walk-in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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02/01/2013 | Routine | |
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