| No violation noted during this evaluation. | 04/05/2016 | Routine | |
- 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: floor mixer.
Correction: Clean and maintain the cleanliness of the equipment.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles, throughout the facility, were observed stained and rusty.
Correction: Replace the stained and rusty tiles.
- Physical Facilities in Good Repair
Observation: Lights bulbs observed burnt out in both walk-in refrigerators.
Correction: Replace burnt out lights.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walls, throughout the facility, were noted in need of cleaning.
Correction: 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. (Floor mixer.)
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
01/05/2016 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) food in the refrigerator, the food should have been discarded 9 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
|
10/07/2015 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) food in the refrigerator, the food should have been discarded 1 day ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The walls and ceiling, throughout the facility, were observed peeling, chipping, and rusty.
Correction: Repair or replace the walls and ceilings to be smooth, rust free, and easier to clean.
|
08/17/2015 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) food in the refrigerator, the food should have been discarded 1 day ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Steam kettle was observed in a state of disrepair and damaged. (Cock stopper damaged and the unit leaks.)
Correction: Repair or replace the steam kettle.
- Physical Facilities in Good Repair
Observation: The walls, throughout the facility, were observed peeling and chipping.
Correction: Repair the walls, so to be, smooth and easier to maintain.
- Physical Facilities in Good Repair (repeated violation)
Observation: The ceiling tiles, throughout the facility, were observed rusted.
Correction: Repair or replace the rusty tiles.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. (Steam Kettle.)
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
|
04/27/2015 | Routine | |
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. (Gauges are not properly operating.)
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. (Repair or replace the gauges.)
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food trays were observed stacked while wet after cleaning
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation the moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: Ice build up was observed in the walk-in freezer.
Correction: Remove and maintain an ice build up in walk-in freezer.
- Physical Facilities in Good Repair
Observation: The caulking around the hand sink, in the kitchen, was observed soiled.
Correction: Replace the soiled caulking.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: 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.
|
01/07/2015 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) food in the refrigerator, the food should have been discarded 3 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food trays were found stacked while wet after cleaning.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: Ceiling tiles, in the ware washing room, were observed rusty.
Correction: Replace the rusty tiles.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls, in the ware washing area, were noted in need of cleaning.
Correction: 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.
|
10/10/2014 | Routine | |
- 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: the ware washing machine.
Correction: Clean and maintain cleanliness of the equipment.
- Equipment and Utensils, Air-Drying Required
Observation: Food trays were found stacked while wet after cleaning.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walls and ceilings, in the ware washing area, were noted in need of cleaning.
Correction: 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.
|
08/19/2014 | Routine | |
Violations noted on inspection conducted on April 14, 2014 have been corrected.
No violation noted during this evaluation. | 04/15/2014 | Routine | |
- Critical: Water Capacity* (corrected on site)
Observation: There is not a sufficient hot water supply to this facility for proper sanitization within this food service establishment. (Water 86 F - 91 F)
Correction: Provide sufficient hot water to the facility for proper sanitization. Boiled water is presently being used.
|
04/14/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw beef observed stored on a case of Ready To Eat foods. (Salad Dressing.)
Correction: Store raw beef below RTE foods to prevent cross contamination.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can storage racks.
Correction: Clean and maintain cleanliness of the equipment.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Trays were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: Employees rest room's heater, ceiling, and walls, were observed rusty.
Correction: Repair or replace the heater, ceilings, and walls, to be smooth and easier to clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors, walls, and ceilings, throughout the facility, were noted in need of cleaning.
Correction: 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.
|
01/13/2014 | Routine | |
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. (Dry storage and freezer.);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 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: can storage racks, can opener, and the ware washing machine.
Correction: Clean and maintain cleanliness of the equipment.
- Physical Facilities in Good Repair (repeated violation)
Observation: The wall, ceiling, air vent, and wall heater, in the employees' rest room were observed rusty.
Correction: Repair or replace the rusty units.
- Physical Facilities in Good Repair
Observation: Build-up of ice was observed, on the floor, of the walk-in freezer.
Correction: Remove the build-up of ice and maintain the unit free of ice build ups.
|
10/02/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods, in the walk-in refrigerator, were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods held above 41 F for over 4 hours.
- Physical Facilities in Good Repair (repeated violation)
Observation: The ceiling, vents, and heating unit, in the employees rest room, were observed rusty.
Correction: Repair or replace the ceiling, vent, and heating unit, so not to be rusty.
- Physical Facilities in Good Repair (repeated violation)
Observation: The walk in and Traulsen refrigerators are not keeping proper temperature.
Correction: Repair or replace the units.
- Physical Facilities in Good Repair (repeated violation)
Observation: The light, in the walk in refrigerator, was observed not working.
Correction: Repair or replace the light.
- Physical Facilities in Good Repair (repeated violation)
Observation: The temperature gauges, on the ware washing machine, were not working properly.
Correction: Repair or replace the gauges, so to, work properly.
|
09/03/2013 | Follow-up | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Mold like substance was observed on the cheese.
Correction: Ensure all food is safe. Discard the unsafe foods.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (Freezer.);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods, in the Trualsen Refrigerator, were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods held above 41 F for over 4 hours.
- Physical Facilities in Good Repair
Observation: The ceiling, vents, and heating unit, in the employees rest room, were observed rusty.
Correction: Repair or replace the ceiling, vent, and heating unit, so not to be rusty.
- Physical Facilities in Good Repair
Observation: The walk in and Traulsen refrigerators are not keeping proper temperature.
Correction: Repair or replace the units.
- Physical Facilities in Good Repair
Observation: The light, in the walk in refrigerator, was observed not working.
Correction: Repair or replace the light.
- Physical Facilities in Good Repair
Observation: The temperature gauges, on the ware washing machine, were not working properly.
Correction: Repair or replace the gauges, so to, work properly.
|
08/26/2013 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed donning new gloves without washing their hands.
Correction: Instruct employees to wash their hands when donning new gloves.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Beef pattie hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. (Final rinse gauge reads 160 F.)
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. (Final rinse gauge should read 180 F - 194 F.)
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. (To-go containers.)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: An ice build up was observed in the walk-in freezer.
Correction: Remove the ice build up.
|
04/16/2013 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: floor fans.
Correction: Clean and maintain the cleanness of the equipment.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and vents, throughout the facility were noted in need of cleaning.
Correction: 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.
|
01/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Prince Edward Co Elementary, 35 Eagle Drive, Farmville, VA 23901 »