| No violation noted during this evaluation. | 11/16/2015 | Routine | |
Summer Feeding Site and Kitchen for the Hampton-Newport News Summer Feeding Program
No violation noted during this evaluation. | 06/22/2015 | Routine | |
discussed consistent use of TPHC paperwork.
No violation noted during this evaluation. | 05/27/2015 | Routine | |
Discussed corrective actions to violations. Permit issued.
- Critical: Package Integrity* (corrected on site)
Observation: Dented cans were not separated from can used for food service.
Correction: Discard or return food products once the packaging is damaged or is in bad condition.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Eggs were noted not being adequately cooled to prevent the growth of harmful bacteria (107 * F @ 2 hrs.)
Correction: Eggs were discarded. 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.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the freezer.
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.
|
10/23/2014 | Routine | |
Discussed cooling w/operator and corrective actions to violations.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled tuna observed not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigerators were observed in a state of disrepair and damaged.
Correction: Repair the refrigerators to restore a state of condition that allows for proper operation, accuracy, functioning, and maintenance.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the slicer. (35 foot candles)
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in store room and ceiling tiles noted in need of cleaning.
Correction: All floors and ceilings must be cleaned as often as necessary to keep them clean.
|
04/03/2014 | Routine | |
Discussed the following with the operator: employee health, food holding temperatures, and corrective actions to violations. Permit issued.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The following food was hot holding at improper temperatures: Marinara sauce
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were cold holding at improper temperatures: Yogurt and salad w/chicken
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Walk-in freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food at 41*F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Physical Facilities in Good Repair
Observation: Ceiling tiles need to be painted.
Correction: Paint ceiling tiles to make tiles smooth and non-absorbant.
|
10/30/2013 | Routine | |
Lighting check: 30-40 foot candles in food prep area. Plans are in place to increase lighting by next school year.
No violation noted during this evaluation. | 06/13/2013 | Other | |
Lighting check: Reading around kitchen vary between 30-40 foot candles. Lighting needs to be intensified to at least 50 foot candles in order to be sufficient.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the cooking, and food prep 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
|
06/06/2013 | Routine | |
Discussed the following with operator: sanitizer concentration, dishwasher temperature, hand washing. Operator will have repairman adjust dish machine.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Single service cups without handle were stored in sugar.
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution was not detected in wiping cloth buckets.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Refuse Outside Receptacles
Observation: The lids/doors the dumpster were open.
Correction: Keep lids/doors of dumpster closed.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep 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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following were noted in need of cleaning: floors underneath shelving and ceilings
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
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05/07/2013 | Routine | |
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