Church Of The Ascension, 4853 Princess Anne Road, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Church Of The Ascension
Address: 4853 Princess Anne Road, Virginia Beach, Virginia
Phone: (757) 495-1886
Total inspections: 19
Last inspection: Jul 29, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0830 - Critical The ready-to-eat (RTE) commercially processed potato salad and beans in the refrigeration unit was not properly dated for disposition after opening.
  • 2000 - Repeat Boxes of single service containers were found stored on floor of dry storage.
  • 2000 - Repeat Clean utensils were observed stored with the food-contact surface facing upward.
July 29, 2009Routine11Details / Comments
  • 0820 A 2 - Corrected During Inspection Critical Foods cold holding at improper temperatures.
  • 1450 - Reach-in is not maintaining potentially hazardous foods 41F or below.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of the ice machine
  • 2000 - Repeat Boxes of single service containers were found stored on the floor.
  • 2020 A (Utensils) - Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
January 27, 2009Routine14Details / Comments
  • 0610 - Drink syrups stored on the floor or food stored less than 6" above the floor.
  • 1320 - Repeat There was no temperature measuring device located in the Kenmore freezer.
  • 1750 - Manufacturer containers were observed reused for the storage of food (cheese sauce).
  • 2000 - Repeat Single service items observed unprotected from contamination.
July 10, 2008Routine04Details / Comments
  • 0550 - Repeat Dispensing utensil (ice scoop) improperly stored between uses.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the interior bottom of the Hobart refrigerator.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 2020 - Eating utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
November 01, 2007Routine05Details / Comments
  • 0550 - Dispensing utensils improperly stored between uses.Ice scoop
  • 1320 - Repeat There was no temperature measuring device located in the refrigerator.
  • 1790 - The interior of the microwave oven is observed soiled.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 3220 - Mops not hung up to air dry.
April 27, 2007Routine05Details / Comments
  • 0610 - Repeat Food stored on the floor of the walk-in freezer less than 6" above the floor.
  • 1320 - Repeat There was no temperature measuring device located in the refrigerator.
  • 2000 - Single service items observed unprotected from contamination.
  • 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  • 3180 - The ceiling is dusty in the prep area around the vents and noted in need of cleaning.
October 25, 2006Routine14Details / Comments
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - The door gasket and lid of ice machine is in poor repair.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
  • 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
March 22, 2006Routine23Details / Comments
  • 1320 - There was no temperature measuring device located in the display refrigerator.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
  • 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  • 2890 - Repeat Light bulbs in pretzel and pop corn machines not shielded, coated, or otherwise shatter-resistent.
December 09, 2005Routine22Details / Comments
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw hamburger stored above pepperoni in display refrigerator.
  • 0820 - Corrected During Inspection Critical Cheese cold holding at improper temperatures.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior lip of ice machine..
  • 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  • 2890 - Repeat Light bulbs in pretzel machine not shielded, coated, or otherwise shatter-resistent.
July 25, 2005Routine41Details / Comments
  • 2000 - Repeat Single service items observed unprotected from contamination. Single service cups stored on floor.
  • 2890 - Repeat Light bulbs in pop corn and pretzel machines not shielded, coated, or otherwise shatter-resistent.
February 25, 2005Routine02Details / Comments
  • 2000 - Repeat Single service items observed unprotected from contamination. Single service cups stored on floor.
  • 2890 - Repeat Light bulbs in pop corn and pretzel machines not shielded, coated, or otherwise shatter-resistent.
February 25, 2005Routine02Details / Comments
  • 1730 - The thermometer in the display reach-in refrigerator is not in good repair and/ or not accurate in the range of use.
  • 2890 - Light bulb in pretzel machine not shielded, coated, or otherwise shatter-resistent.
October 07, 2004Routine02Details / Comments
  • 1730 - The thermometer in the display reach-in refrigerator is not in good repair and/ or not accurate in the range of use.
  • 2890 - Light bulb in pretzel machine not shielded, coated, or otherwise shatter-resistent.
October 07, 2004Routine02Details / Comments
  • 3220 - Repeat Mops not hung up to air dry. CORRECTED
  • 1790 - The interior of the microwave oven is observed soiled.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. CORRECTED
  • 2000 - Repeat Single service items observed unprotected from contamination. CORRECTED
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. CORRECTED
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
May 13, 2004Routine06Details / Comments
  • 3220 - Repeat Mops not hung up to air dry. CORRECTED
  • 1790 - The interior of the microwave oven is observed soiled.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. CORRECTED
  • 2000 - Repeat Single service items observed unprotected from contamination. CORRECTED
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. CORRECTED
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
May 13, 2004Routine06Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 3220 - Mops and brooms not hung up to air dry.
  • 0470 - Unwrapped or uncovered food in the refrigerator.
  • 0550 - Repeat Dispensing utensils improperly stored between.
  • 2000 - Repeat Single service items observed unprotected from contamination. Corrected.
  • 2000 - Clean pots & pans were observed stored uncovered.
  • 0610 - Peanut oil stored on the floor. Or Food stored less than 6" above the floor.
  • 1570 - The wood shelving in the back store room is not sealed. It is in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: the interior of the ice machine is moldy and the can opener blade.
  • 3170 - The ceiling panels in thew dining room is not maintained in good repair
  • 3340 - Critical Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
November 24, 2003Routine37Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 3220 - Mops and brooms not hung up to air dry.
  • 0470 - Unwrapped or uncovered food in the refrigerator.
  • 0550 - Repeat Dispensing utensils improperly stored between.
  • 2000 - Repeat Single service items observed unprotected from contamination. Corrected.
  • 2000 - Clean pots & pans were observed stored uncovered.
  • 0610 - Peanut oil stored on the floor. Or Food stored less than 6" above the floor.
  • 1570 - The wood shelving in the back store room is not sealed. It is in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: the interior of the ice machine is moldy and the can opener blade.
  • 3170 - The ceiling panels in thew dining room is not maintained in good repair
  • 3340 - Critical Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
November 24, 2003Routine37Details / Comments
  • 0550 - Dispensing utensils improperly stored between.
  • 2000 - Single service items observed unprotected from contamination.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
  • 3180 - The ceiling tile in the prep area noted in need of cleaning.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
April 02, 2003Routine05Details / Comments
  • 0550 - Dispensing utensils improperly stored between.
  • 2000 - Single service items observed unprotected from contamination.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
  • 3180 - The ceiling tile in the prep area noted in need of cleaning.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
April 02, 2003Routine05Details / Comments

July 29, 2009 (Routine)



Violations:
  • 0830 - Critical The ready-to-eat (RTE) commercially processed potato salad and beans in the refrigeration unit was not properly dated for disposition after opening.
    Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F 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.
  • 2000 - Repeat Boxes of single service containers were found stored on floor of dry storage.
    Store single service containers in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2000 - Repeat Clean utensils were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
Comments:
Violations discussed with employee.

January 27, 2009 (Routine)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Foods cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1450 - Reach-in is not maintaining potentially hazardous foods 41F or below.
    Repair or replace the unit to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of the ice machine
    Clean and sanitize these surfaces for food contact.
  • 2000 - Repeat Boxes of single service containers were found stored on the floor.
    Store boxes of food containers in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2020 A (Utensils) - Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
Comments:
All violations discussed with employee. Check dish macine sanitizer, should read 50 ppm.

July 10, 2008 (Routine)



Violations:
  • 0610 - Drink syrups stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1320 - Repeat There was no temperature measuring device located in the Kenmore freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1750 - Manufacturer containers were observed reused for the storage of food (cheese sauce).
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
Comments:
Violations discussed for correction.

November 01, 2007 (Routine)



Violations:
  • 0550 - Repeat Dispensing utensil (ice scoop) improperly stored between uses.
    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 140F.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the interior bottom of the Hobart refrigerator.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2020 - Eating utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store the utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

April 27, 2007 (Routine)



Violations:
  • 0550 - Dispensing utensils improperly stored between uses.Ice scoop
    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 140F.
  • 1320 - Repeat There was no temperature measuring device located in the refrigerator.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1790 - The interior of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the interior of the microwave oven at least every 24 hours.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Violations discussed for correction.

October 25, 2006 (Routine)



Violations:
  • 0610 - Repeat Food stored on the floor of the walk-in freezer less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1320 - Repeat There was no temperature measuring device located in the refrigerator.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 3180 - The ceiling is dusty in the prep area around the vents and noted in need of cleaning.
    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.
Comments:
All violations discussed for correction.

March 22, 2006 (Routine)



Violations:
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - The door gasket and lid of ice machine is in poor repair.
    Repair or replace door gasket in accordance with the manufacturer's specifications.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
    Clean and sanitize these surfaces for food contact.
  • 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
Comments:
Violations discussed for correction. Chemical dishmachine technician contacted to check on sanitizing rinse and to provide chemical test strips.

December 09, 2005 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the display refrigerator.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
    Clean and sanitize these surfaces for food contact.
  • 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 2890 - Repeat Light bulbs in pretzel and pop corn machines not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
Violations discussed for correction.

July 25, 2005 (Routine)



Violations:
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw hamburger stored above pepperoni in display refrigerator.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0820 - Corrected During Inspection Critical Cheese cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior lip of ice machine..
    Clean and sanitize these surfaces for food contact.
  • 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 2890 - Repeat Light bulbs in pretzel machine not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
Violations discussed for correction. Do not leave cheese out at room temperature. Store in refrigerator until ready to prep pizza.

February 25, 2005 (Routine)



Violations:
  • 2000 - Repeat Single service items observed unprotected from contamination. Single service cups stored on floor.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2890 - Repeat Light bulbs in pop corn and pretzel machines not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
Violations discussed for correction.

February 25, 2005 (Routine)



Violations:
  • 2000 - Repeat Single service items observed unprotected from contamination. Single service cups stored on floor.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2890 - Repeat Light bulbs in pop corn and pretzel machines not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
Violations discussed for correction.

October 07, 2004 (Routine)



Violations:
  • 1730 - The thermometer in the display reach-in refrigerator is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 2890 - Light bulb in pretzel machine not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
Violations discussed for correction. Frying of hamburgers and hot dogs must be under mechanical ventilation.

October 07, 2004 (Routine)



Violations:
  • 1730 - The thermometer in the display reach-in refrigerator is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 2890 - Light bulb in pretzel machine not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
Violations discussed for correction. Frying of hamburgers and hot dogs must be under mechanical ventilation.

May 13, 2004 (Routine)



Violations:
  • 3220 - Repeat Mops not hung up to air dry. CORRECTED
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 1790 - The interior of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. CORRECTED
    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 140F and the container.
  • 2000 - Repeat Single service items observed unprotected from contamination. CORRECTED
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. CORRECTED
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
All violations discussed for correction.

May 13, 2004 (Routine)



Violations:
  • 3220 - Repeat Mops not hung up to air dry. CORRECTED
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 1790 - The interior of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. CORRECTED
    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 140F and the container.
  • 2000 - Repeat Single service items observed unprotected from contamination. CORRECTED
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. CORRECTED
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
All violations discussed for correction.

November 24, 2003 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 3220 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 0470 - Unwrapped or uncovered food in the refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - Repeat Dispensing utensils improperly stored between.
    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 140F and the container.
  • 2000 - Repeat Single service items observed unprotected from contamination. Corrected.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 2000 - Clean pots & pans were observed stored uncovered.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 0610 - Peanut oil stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1570 - The wood shelving in the back store room is not sealed. It is in a condition that prevents necessary maintenance and easy cleaning.
    Repair the wooden shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the wooden shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: the interior of the ice machine is moldy and the can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 3170 - The ceiling panels in thew dining room is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3340 - Critical Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
All violations discussed with the certified food manager.

November 24, 2003 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 3220 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 0470 - Unwrapped or uncovered food in the refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - Repeat Dispensing utensils improperly stored between.
    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 140F and the container.
  • 2000 - Repeat Single service items observed unprotected from contamination. Corrected.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 2000 - Clean pots & pans were observed stored uncovered.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 0610 - Peanut oil stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1570 - The wood shelving in the back store room is not sealed. It is in a condition that prevents necessary maintenance and easy cleaning.
    Repair the wooden shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the wooden shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: the interior of the ice machine is moldy and the can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 3170 - The ceiling panels in thew dining room is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3340 - Critical Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
All violations discussed with the certified food manager.

April 02, 2003 (Routine)



Violations:
  • 0550 - Dispensing utensils improperly stored between.
    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 140F and the container.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 3180 - The ceiling tile in the prep area noted in need of cleaning.
    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.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
Comments:
All violations discussed with the manager.

April 02, 2003 (Routine)



Violations:
  • 0550 - Dispensing utensils improperly stored between.
    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 140F and the container.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 3180 - The ceiling tile in the prep area noted in need of cleaning.
    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.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
Comments:
All violations discussed with the manager.

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