| No violation noted during this evaluation. | 12/09/2015 | Risk Factor | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the microwave is not corrosion resistant, nonabsorbent, and/or smooth and the wood shelf on the wall has not been completely sealed.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. REPLACE the microwave.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: general cleaning of cabinets, drawers and rack above the stove (not easily cleanable - relocate the rack).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests - roach present.
Correction: The presence of 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.
|
07/13/2015 | Routine | |
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing by the trashcan and the lid in the sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
|
11/24/2014 | Risk Factor | |
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: Food prepared from an unapproved source was or going to be distributed - baked potatoes.
Correction: Cease use of food prepared from unapproved source. Food must be obtained from an approved governmentally inspected food preparation/processing facility. Disposed of at time of inspection.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation - rack holding microwave over the cooking area.
Correction: Protect unpackaged food from environmental sources of contamination during preparation. Properly install the microwave exhaust hood.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wood shelf is not nonabsorbent and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent - properly seal raw wood.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerator.
Correction: 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: utensils in drawer.
Correction: Clean and sanitize these surfaces for food contact.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors - restroom.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
|
06/30/2014 | Routine | |
- Person in Charge (corrected on site)
Observation: Food being stored in a private room used as living or sleeping quarters is being utilized in preparation of food for the residents - open mayonaise container being stored in employees private refrigerator.
Correction: Cease use of food from private homes or in rooms used as living or sleeping quarters as specified under 12 VAC 5-421-2990.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: 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 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.
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food* (corrected on site)
Observation: Establishment is serving a highly susceptible population but is not complying with requirements of 12 VAC 5-421-950 - raw shell eggs were being used to make scrambled eggs (not observed but questioned with presence of raw shell eggs).
Correction: A food establishment that serves a highly susceptible population must comply with the requirements of 12 VAC 5-421-950.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only.
|
11/20/2013 | Risk Factor | |
No roaches were seen at time of inspection.
No violation noted during this evaluation. | 08/28/2013 | Complaint | |
Exterminator treated establishment on 06/18/13.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the raw wood surface above the stove is not nonabsorbent, and/or smooth - the support shelf above the cooking area must be removed.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartment(s) or drainboards of the @EQUIPMENT@ are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: utensils and drawers where they are located.
Correction: Clean and sanitize these surfaces for food contact.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the kitchen areas.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
|
06/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about International Rejuvenation Center, 221 West Main Street, Marion, VA 24354 »