- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Bucket of flour was observed being stored next to and below the hand wash sink.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings and in a location to prevent cross contanimation.
- 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Egg rolls hot holding at improper temperatures in the counter display case.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fried chicken in the open air displace cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Cutting Surfaces
Observation: The cutting board at the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the Kitchen area. Hand sanitizer was in place of hand soap in the dishwash room.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Hand sanitizer can not be used in place of hand soap.
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03/04/2016 | Routine | |
These conditions and practices are observed: good cold holding
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken, egg rolls and other foods in the chicken warmer are at improper hot holding temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Several small plastic pans are cracked. These cracks present conditions that prevent effective cleaning and sanitizing.
Correction: Maintain equipment in good condition and which allows effective cleaning and sanitizing. If equipment cannot be repaired, discard it.
- Light Bulbs Protective Shielding
Observation: Lights in 2 areas of the facility are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: The area behind the 3-bay sink and other areas require repairs to provide smooth, easily cleanable surfaces and fill gaps.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Fill gaps to provide smooth, easily cleanable and non-absorbent surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Several areas require more frequent cleaning to prevent build-up of soilage.
Correction: Clean floors, walls and ceilings as often as necessary to prevent build-up of soilage. 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: Pests-Controlling Pests* (corrected on site)
Observation: Several small flies are observed near containers of wet towels.
Correction: Eliminate or control insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. The towels were moved.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: An unlabelled spray bottle of liquid is stored with chemicals..
Correction: All bottles of chemicals must with labelled to identify the containers with the common name of the material to help prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A container of Raid is stored on shelves next to food.
Correction: Store approved pesticides in a manner to protect against accidental contamination of food, equipment, utensils, linens or single service items. The pesticide was moved to a safe location. Some pesticides may be applied only by certified pest control operators.
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09/14/2015 | Routine | |
Employees are washing hands and wearing gloves when handling ready to eat foods. Employee health policy is available. Great date marking observed with date and time of prep. Discussion about using prep sink for preparation of raw foods (instead of other areas to minimize cross contamination potential.) New hot holding unit to be installed this month. Label maker for Turbo Air display unit purchased and will be used to label grab and go food items. Thermometer in use and accurate. Employees are washing hands and wearing gloves. Employee health policy is available. Great date marking observed with date and time of preparation. Prep unit cutting boards heavily scored and needs resurfacing or replacement. New one has been ordered and will be switched out this week. Store all foods and single service items at least 6" off the floor. Discussion about new food code changes and person in charge to check with Staunton Foods to sit in on next ServSafe certification class. Provided handwashing sign, servsafe class options, SOP for sanitizing. Keep up the great work!
No violation noted during this evaluation. | 12/04/2014 | Risk Factor | |
No violations observed. Kitchen is clean and organized. Handsink stocked with soap and towels. Employees are washing hands and wearing gloves. Employee health policy is available. Great date marking observed with date and time of prep. . Person in charge knowledgeable of food safety processes and correctly answered questions regarding cold holding temperatures, cook temperature, and proper sanitizer concentration levels. Keep up the great work! Burger meat location to be evaluated on new placement, prep unit cutting board little scored may need resurfacing or replacement, and vent hood filters to be cleaned later this month.
No violation noted during this evaluation. | 07/29/2014 | Risk Factor | |
Hand washing sinks available and in use with soap and towels, employees have good glove use with RTE foods. Good date marking is in use. Discussed using Time as a Public Health Control and implementing a proper procedure with the PIC, as well as proper cooking/cooling/holding temps and the employee Health Code.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: proper time control,labling, and procedure were not in use on the sandwich prep unit items.
Correction: foods that were out of temp were discarded and a time as a Public Health Control process and labeling procedure was implemented.
- Equipment - Cutting Surfaces
Observation: Cutting board at the sandwich prep area is heavily scratched, scored,and discolored.
Correction: Resurface or replace cutting board to provide a food contact surface that is smooth and cleanable.
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03/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Beverley Street Convenience, 2103 W. Beverley St, Staunton, VA 24401 »