Ensure 3-compartment sink is prepared at all times. Post current food manager certificates up. Employee health policy reviewed and up to date. Food temperature log and 2016 food manager certification class schedule were given to the person in charge.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: There is no small-diameter metal stem thermometer available in the establishment.
Correction: Obtain a small diameter metal stem thermometer so employees can properly monitor the temperature of food items, including thin foods such as fillets and patties, in the establishment.
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11/09/2015 | Routine | |
Health form 1B, food handler card and certified food manager class schedule was given to the person in charge. Recommended for health permit renewal.
- Sanitizing Solutions, Testing Devices
Observation: The available QAC test kit was not able to measure the correct concentration of sanitizer.
Correction: Obtain a QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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03/25/2015 | Routine | |
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen handwashing sink.
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.
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09/23/2014 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed beef franks 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.
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03/06/2014 | Routine | |
No violation noted during this evaluation. | 09/27/2013 | Routine | |
Recommended for health permit renewal. No violation noted during this evaluation. | 03/20/2013 | Routine | |
Ensure chlorine test strips are readily accessible to staff at all times.
- 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.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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.
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01/25/2013 | Routine | |
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