Joe's Ice Cream, 1581 General Booth Boulevard, Virginia Beach, VA - Restaurant inspection findings and violations

April 15, 2009 (Routine)

Violations:

• 0830 - Critical The prepared ready-to-eat (RTE) cheese 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. 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.
• 1800 - The nonfood contact surface of the fryer has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Wall and floor back of cooking grill in the cooking 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.

Comments:
Violations discussed for correction/ seasonal business

June 30, 2008 (Routine)

Violations:

• 1320 - There was no temperature measuring device located in the chest 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.
• 1570 - Freezer gasket was observed in a state of disrepair and damaged.
  Repair the gasket 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 gasket, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

Comments:
Violations discussed for correction.

February 25, 2008 (Routine)

Violation: 1570 - Chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the chest freezer frost build-up 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 chest freezer frost build-up, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
Violations discussed for correction/pre-opening inspection, doing business on the week-end,will start doing business starting next month in March.

October 12, 2007 (Routine)

Violation: 1790 - The (cavity, door seal) 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.
Comments:
Violation discussed for correction. Doing weekly business until the start of summer and be full time operational/metal stem food thermometer and chemical test strips both available during inspection.

June 15, 2007 (Routine)

Violations:

• 1320 - There was no temperature measuring device located in the chest 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the hand sink
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

Comments:
Violations discussed for correction/food permit issued.