Tidewater Community College Snack Bar, 1700 College Crescent Drive, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Tidewater Community College Snack Bar
Address: 1700 College Crescent Drive, Virginia Beach, Virginia
Phone: (757) 822-7225
Total inspections: 23
Last inspection: Sep 15, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 2 - Critical Repeat Sliced tomatoes cold holding at improper temperatures
  • 1570 - Freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 3220 - Repeat Mops not hung up to air dry.
September 15, 2009Routine12Details / Comments
  • 0060 - Critical Repeat Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
  • 0820 A 1 - Corrected During Inspection Critical Repeat Sausage and bacon hot holding at improper temperatures.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Egg mixture cold holding at improper temperatures
  • 2310 - Critical Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen
  • 3180 - Floor everywhere in the kitchen especially under equipment noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
January 07, 2009Routine44Details / Comments
No violation noted during this evaluation. September 15, 2008Follow-up00Details / Comments
  • 0060 - Critical Repeat No knowledgeable person in charge or certified food manager present at time of inspection.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Did not wash hands before donning gloves.
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (opened can of soda)
  • 0380 - Critical Food from damaged packaging offered for sale or service. (dented can)
  • 0480 - Repeat Unlabeled food containers. (sugar?)
  • 0550 - Dispensing utensils improperly stored between uses. (ice scoop)
  • 0810 - Corrected During Inspection The methods used for cooling were not adequate. Hamburger patties cooling at room temperature.
  • 0820 A 1 - Critical Repeat Hodogs hot holding at improper temperatures.
  • 0820 A 2 - Critical Repeat Sliced tomatoes, chicken, pork and beef barbeque, hotdog chili cold holding at improper temperatures
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. (examples include tuna salad)
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening. (examples include sliced meats, pork and beef barbeque, liquid eggs)
  • 1450 - Refrigerator at cookline is not maintaining potentially hazardous foods 41F or below.
  • 2310 - Critical The handwashing facility located near the 3 compartment sink is blocked, preventing access by employees for easy handwashing.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. (gap under door)
  • 3030 - Repeat No disposable towels were provided at both handsinks.
  • 3660 - Repeat Current permit is not posted in a place where it is readily observable by the public.
September 11, 2008Routine88Details / Comments
  • 0060 - Critical Repeat Employee who can demonstrate knowledge not available.
  • 0820 A 2 - Corrected During Inspection Critical Hamburgers and chicken cold holding at improper temperatures. Hamburgers discarded.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1320 - Repeat There was no temperature measuring device located in the low boy freezer.
  • 1570 - The door gasket to the low boy freezer is in poor repair.
  • 1730 - The thermometer in the display refrigerator is not in good repair and/ or not accurate in the range of use.
  • 1730 - Ice scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
  • 1790 - The cavity of the microwave oven is observed soiled.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 2000 - Clean utensils were observed stored with the food-contact surface facing upward.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 2350 ii - Repeat Warewashing sink stopper in poor repair.Handbasin faucets leaking.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back screen door has gap at base.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
May 20, 2008Routine310Details / Comments
  • 0060 - Critical No certified food manager or knowledgeable person in charge present.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0220 - Corrected During Inspection Critical The employees are storing drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection. (pre-opened bottle of soda)
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Unwrapped or uncovered food in the refrigerator. (salt)
  • 0480 - Unlabeled food containers.(salt)
  • 0570 - Wiping cloths improperly stored between use.
  • 0820 A 1 - Critical Roast beef and gravy hot holding at improper temperatures.
  • 0820 A 2 - Critical Ham and sandwich steak cold holding at improper temperatures
  • 1320 - There was no temperature measuring device located in several refrigerators and freezers.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  • 1800 - The nonfood contact surface of the interior of refrigerator which is not in use has accumulations of grime and debris.
  • 2310 - Critical The handwashing facility located in kitchen is blocked, preventing access by employees for easy handwashing.
  • 2350 ii - Repeat Faucets at both handsinks are leaking.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 3170 - Repeat Ceiling tiles not maintained in good repair
  • 3180 - Ceiling and hood filters noted in need of cleaning.
  • 3340 - Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
  • 3660 - Repeat Permit which is posted has expired.
February 26, 2008Routine811Details / Comments
  • 0820 - Corrected During Inspection Critical Cheese cold holding at improper temperatures.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed sliced ham and turkey in the refrigeration unit was not properly dated for disposition after opening.
  • 2000 - Single service items observed unprotected from contamination. (drink cups)
  • 2000 - Repeat Box of single service items were found stored on floor.
  • 2350 ii - Repeat Handsink faucets leak.
  • 2350 ii - Repeat Plumbing connections under the 3 compartment sink are leaking.
  • 2850 - Mats not easily cleanable.
  • 3170 - Repeat Ceiling tiles not maintained in good repair
  • 3660 - Current permit is not posted in a place where it is readily observable by the public.
November 16, 2007Routine25Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. (bottle of soda is in ice machine)
  • 2000 - Repeat Box of single service items were found stored on floor.
  • 2350 ii - Plumbing connections under the 3 compartment sink are leaking.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap under back door.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 3170 - Repeat Ceiling tiles above handsink not maintained in good repair
  • 3340 - Corrected During Inspection Critical Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
August 21, 2007Routine27Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 1570 - Repeat The door gaskets of one freezer is damaged.
  • 2000 - Repeat Box of single service found stored on floor.
  • 2350 ii - Faucet on handsink in poor repair.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
  • 3180 - Repeat Ceiling and hood filters noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
April 24, 2007Routine17Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed sliced cheese and hotdog chili in the refrigeration unit was not properly dated for disposition after opening.
  • 1320 - There was no temperature measuring device located in the freezer.
  • 1570 - The door gasket of the freezer is damaged.
  • 2000 - Boxes of single service items were found stored on floor.
  • 2000 - Single service items observed unprotected from contamination. (cups)
  • 2810 - Repeat Ceiling in food prep area is not smooth and easily cleanable.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the dishwashing area.
  • 3170 - Repeat Ceiling tiles stained.
  • 3180 - Repeat Ceiling and hood filters noted in need of cleaning.
  • 3340 - Corrected During Inspection Critical Container of cleaning chemical not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
January 18, 2007Routine28Details / Comments
  • 0820 - Corrected During Inspection Critical Scrambled egg mix cold holding at improper temperatures.
  • 2810 - Ceiling tiles not smooth and easily cleanable.
  • 2890 - Corrected During Inspection Light bulb in pizza oven not shielded, coated, or otherwise shatter-resistent.
  • 3170 - Ceiling tile in poor repair and stained.
  • 3180 - Ceiling vents and ceiling tiles noted in need of cleaning.
  • 3660 - Current permit is not posted in a place where it is readily observable by the public.
September 26, 2006Routine15Details / Comments
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: margarine.
  • 1320 - There was no temperature measuring device located in the reach-in by the hand sink.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1800 - Repeat The nonfood contact surface of the hood system has accumulations of grime and debris.
  • 3380 - Critical Bleach, being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
June 23, 2006Routine24Details / Comments
  • 0470 - Critical Unwrapped or uncovered food (pizza) in the reach-in freezer and refrigerator.
  • 0830 - Critical The prepared ready-to-eat (RTE) chicken and hamburger patties in the refrigeration unit is not properly dated for disposition.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom interior of the oven.
  • 1800 - Repeat The nonfood contact surface of the hood system has accumulations of grime and debris.
  • 2000 - Single service items observed unprotected from contamination. (box of cups)
  • 2350 ii - Repeat Faucet is leaking at the hand sink by three compartment sink, in poor repair.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. (back door not self closing)
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
March 14, 2006Routine27Details / Comments
  • 0820 - Corrected During Inspection Critical Whipped spread and cream cheese cold holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Pork barbecue hot holding at improper temperatures.
  • 1790 - Repeat The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
  • 1800 - Repeat The nonfood contact surface of the filters under the hood system has accumulations of grime and debris.
  • 2350 ii - Plumbing connections at the faucet of the hand sink is leaking.
December 07, 2005Routine13Details / Comments
  • 0960 2 - Corrected During Inspection The food contact surface of the trash bag is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1320 - The temperature measuring device located reach-in is not easily readable.
  • 1450 - Reach-in insufficient in temperature to meet the food storage demands.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration, in the wiping cloth bucket.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: thermometer in reach-in is dirty.
  • 1790 - The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
  • 1800 - Repeat The nonfood contact surface of the vents in the hood system has accumulations of grime and debris.
  • 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
September 07, 2005Routine18Details / Comments
  • 0480 - Repeat Unlabeled food containers, contents in the plastic container.
  • 1570 - Repeat Ice build up on thr interior of the white reach-in was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration, in thr three compartment sink.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1800 - The nonfood contact surface of the filtetrs under the hood system, has accumulations of grime and debris.
  • 3080 - Repeat Less than 50 foot candles of light was noted under the hood system.
June 06, 2005Routine15Details / Comments
  • 0480 - Repeat Unlabeled food containers, contents in the plastic container.
  • 1570 - Repeat Ice build up on thr interior of the white reach-in was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration, in thr three compartment sink.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1800 - The nonfood contact surface of the filtetrs under the hood system, has accumulations of grime and debris.
  • 3080 - Repeat Less than 50 foot candles of light was noted under the hood system.
June 06, 2005Routine15Details / Comments
  • 0060 - Critical No certified food manager in the restaurant..
  • 0450 C - Excessive bare hand contact with exposed food utensil, coffee straws.
  • 0820 - Corrected During Inspection Critical Hamburger and beans hot holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 3020 - Soap was not provided at the hand washing lavatory in the back kitchen area.
  • 3080 - Repeat Less than 50 foot candles of light was noted under the hood system, lights are not working.
  • 3340 1 - Corrected During Inspection Containers of sanitizer tablets are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items, stored on top of ice machine.
February 17, 2005Routine34Details / Comments
  • 0060 - Critical No certified food manager in the restaurant..
  • 0450 C - Excessive bare hand contact with exposed food utensil, coffee straws.
  • 0820 - Corrected During Inspection Critical Hamburger and beans hot holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 3020 - Soap was not provided at the hand washing lavatory in the back kitchen area.
  • 3080 - Repeat Less than 50 foot candles of light was noted under the hood system, lights are not working.
  • 3340 1 - Corrected During Inspection Containers of sanitizer tablets are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items, stored on top of ice machine.
February 17, 2005Routine34Details / Comments
  • 1060 - The nonfood contact surface of the cup storing sugar is not corrosion resistant, nonabsorbent, and/or smooth.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 1570 - White freezer has ice build up on the interior, was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 0480 - Unlabeled food containers, sugar. ORRECTED
  • 3180 - Floor under the cooking equipment has greeas and debris, noted in need of cleaning.
  • 3080 - Less than 50 foot candles of light was noted under the hood system.
  • 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.CORRECTED
  • 0610 - Food stored on the floor or food stored less than 6" above the floor, potatoes on floor in dry storage. CORRECTED
  • 0960 2 - The food contact surface of the knife holder is nonabsorbent and easily cleanable.
  • 2570 - Critical Sewage waste water is being disposed in an unapproved disposal system or discharged improperly, dirty mop water being dumpted in the storm water drain.
October 25, 2004Routine19Details / Comments
  • 1060 - The nonfood contact surface of the cup storing sugar is not corrosion resistant, nonabsorbent, and/or smooth.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 1570 - White freezer has ice build up on the interior, was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 0480 - Unlabeled food containers, sugar. ORRECTED
  • 3180 - Floor under the cooking equipment has greeas and debris, noted in need of cleaning.
  • 3080 - Less than 50 foot candles of light was noted under the hood system.
  • 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.CORRECTED
  • 0610 - Food stored on the floor or food stored less than 6" above the floor, potatoes on floor in dry storage. CORRECTED
  • 0960 2 - The food contact surface of the knife holder is nonabsorbent and easily cleanable.
  • 2570 - Critical Sewage waste water is being disposed in an unapproved disposal system or discharged improperly, dirty mop water being dumpted in the storm water drain.
October 25, 2004Routine19Details / Comments
  • 2350 ii - Faucets leaking at 2 handsinks.
  • 2000 - Single serviced items were found stored on floor. Corrected.
  • 0570 - Wiping cloths improperly stored between use. Corrected.
  • 2810 - Ceiling tiles not smooth and easily cleanable.
  • 2890 - Light bulbs in food pass-throuhg, pretzel oven and pizza oven not shielded, coated, or otherwise shatter-resistent.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  • 3330 - Critical Working containers of chemical are not properly labeled. Corrected.
July 15, 2004Routine25Details / Comments
  • 2350 ii - Faucets leaking at 2 handsinks.
  • 2000 - Single serviced items were found stored on floor. Corrected.
  • 0570 - Wiping cloths improperly stored between use. Corrected.
  • 2810 - Ceiling tiles not smooth and easily cleanable.
  • 2890 - Light bulbs in food pass-throuhg, pretzel oven and pizza oven not shielded, coated, or otherwise shatter-resistent.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  • 3330 - Critical Working containers of chemical are not properly labeled. Corrected.
July 15, 2004Routine25Details / Comments

September 15, 2009 (Routine)



Violations:
  • 0820 A 2 - Critical Repeat Sliced tomatoes cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1570 - Freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the freezer 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3220 - Repeat 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 during inspection. Employee health policy discussed during inspection.

January 07, 2009 (Routine)



Violations:
  • 0060 - Critical Repeat Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0820 A 1 - Corrected During Inspection Critical Repeat Sausage and bacon hot holding at improper temperatures.
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Egg mixture cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 2310 - Critical Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen
    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.
  • 3180 - Floor everywhere in the kitchen especially under equipment 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.
  • 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:
Establishment need to review food codes and put into compliance. Wash hands before engaging in food prep work. Keep potentially hazardous foods at 41 degrees F. or below or 135 degrees F. or above to reduce the growth of harmful bacteria. Certified Food Manager must be present at least eight hours per each operating day. It is the responsibility of the Certified Food Manager to train and instruct the other food handlers of safe food handling practices.

September 15, 2008 (Follow-up)

Comments:
Follow-up to check on cookline refrigerator. Refrigerator on cookline is not being used. Manager advised to disconnect power until unit is repaired or replaced.Potentially hazardous food is being held in reach-in refrigerators in food service area. Monitor holding temperatures of potentially hazardous foods.

September 11, 2008 (Routine)



Violations:
  • 0060 - Critical Repeat No knowledgeable person in charge or certified food manager present at time of inspection.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Did not wash hands before donning gloves.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (opened can of soda)
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0380 - Critical Food from damaged packaging offered for sale or service. (dented can)
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0480 - Repeat Unlabeled food containers. (sugar?)
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 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 135F.
  • 0810 - Corrected During Inspection The methods used for cooling were not adequate. Hamburger patties cooling at room temperature.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0820 A 1 - Critical Repeat Hodogs hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 0820 A 2 - Critical Repeat Sliced tomatoes, chicken, pork and beef barbeque, hotdog chili cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. (examples include tuna salad)
    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.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening. (examples include sliced meats, pork and beef barbeque, liquid eggs)
    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.
  • 1450 - Refrigerator at cookline is not maintaining potentially hazardous foods 41F or below.
    Repair or replace 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.
  • 2310 - Critical The handwashing facility located near the 3 compartment sink is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items in front of it preventing its use.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. (gap under door)
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3030 - Repeat No disposable towels were provided at both handsinks.
    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
  • 3660 - Repeat Current permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
Advised critical violations require immediate correction. Advised not to use refrigerator at cookline until it can hold food at or below 41 degrees F. Operator discarded foods which he said were in this unit for 4 hours or more. Please call me when unit has been repaired. Follow-up inspection to be made due to large number of critical violations. Training is recommended for employees.

May 20, 2008 (Routine)



Violations:
  • 0060 - Critical Repeat Employee who can demonstrate knowledge not available.
    Provide certified manager or knowledgeable employee during all hours of operation.
  • 0820 A 2 - Corrected During Inspection Critical Hamburgers and chicken cold holding at improper temperatures. Hamburgers discarded.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat 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. 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.
  • 1320 - Repeat There was no temperature measuring device located in the low boy 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 - The door gasket to the low boy freezer is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1730 - The thermometer in the display 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.
  • 1730 - Ice scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 1790 - The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
  • 2000 - 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.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2350 ii - Repeat Warewashing sink stopper in poor repair.Handbasin faucets leaking.
    Repair and maintain all plumbing components ans fixtures.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back screen door has gap at base.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.
    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
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
Comments:
Violations discussed for correction.

February 26, 2008 (Routine)



Violations:
  • 0060 - Critical No certified food manager or knowledgeable person in charge present.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0220 - Corrected During Inspection Critical The employees are storing drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection. (pre-opened bottle of soda)
    Provide a designated area where employees may store drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 - Critical Unwrapped or uncovered food in the refrigerator. (salt)
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Unlabeled food containers.(salt)
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 A 1 - Critical Roast beef and gravy hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 0820 A 2 - Critical Ham and sandwich steak cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1320 - There was no temperature measuring device located in several refrigerators and freezers.
    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 The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the interior of refrigerator which is not in use 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.
  • 2310 - Critical The handwashing facility located in kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items in front of it preventing its use.
  • 2350 ii - Repeat Faucets at both handsinks are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.
    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
  • 3170 - Repeat Ceiling tiles not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Ceiling and hood filters 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.
  • 3340 - Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • 3660 - Repeat Permit which is posted has expired.
    Post the current permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
Advised critical violations require immediate correction. Certification of CFM has expired. No proof available of certfied food manager. Advised to monitor temperature of prep refrigerator. Do not keep potentially hazardous food there if it cannot be maintained at or below 41 degrees F.

November 16, 2007 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Cheese cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed sliced ham and turkey 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 - Single service items observed unprotected from contamination. (drink cups)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2000 - Repeat Box of single service items were found stored on floor.
    Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2350 ii - Repeat Handsink faucets leak.
    Repair plumbing.
  • 2350 ii - Repeat Plumbing connections under the 3 compartment sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 2850 - Mats not easily cleanable.
    Use mats which are easily cleanable.
  • 3170 - Repeat Ceiling tiles not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3660 - Current permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
Advised critical violations require immediate correction. Please provide proof of certified food manager.

August 21, 2007 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. (bottle of soda is in ice machine)
    Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
  • 2000 - Repeat Box of single service items were found stored on floor.
    Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2350 ii - Plumbing connections under the 3 compartment sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Gap under back door.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.
    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
  • 3170 - Repeat Ceiling tiles above handsink not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3340 - Corrected During Inspection Critical Repeat Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Snack bar will be open to students on August 23. When kitchen ceiling tiles are replaced, please replace with smooth cleanable tiles only.

April 24, 2007 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    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.
  • 1570 - Repeat The door gaskets of one freezer is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 2000 - Repeat Box of single service found stored on floor.
    Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2350 ii - Faucet on handsink in poor repair.
    Repair plumbing.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
    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.
  • 3180 - Repeat Ceiling and hood filters 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.
  • 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:
Critical violation corrected. Provided certified food manager with recertification schedule.

January 18, 2007 (Routine)



Violations:
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed sliced cheese and hotdog chili 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 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.
  • 1320 - There was no temperature measuring device located in the 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 - The door gasket of the freezer is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 2000 - Boxes of single service items were found stored on floor.
    Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2000 - Single service items observed unprotected from contamination. (cups)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2810 - Repeat Ceiling in food prep area is not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the dishwashing area.
    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
  • 3170 - Repeat Ceiling tiles stained.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Ceiling and hood filters 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.
  • 3340 - Corrected During Inspection Critical Container of cleaning chemical not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Advised critical violations require immediate correction. Certified food manager not working today. Advised additional certified food manager(s) is needed to provide coverage per city ordinance. Advised that sliced tomatoes are now considered a potentially hazardous food and must be maintained at or below 41 degrees F.

September 26, 2006 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Scrambled egg mix cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 2810 - Ceiling tiles not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 2890 - Corrected During Inspection Light bulb in pizza oven not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3170 - Ceiling tile in poor repair and stained.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Ceiling vents and ceiling tiles 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.
  • 3660 - Current permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
Critical violation corrected. Operator discarded food.

June 23, 2006 (Routine)



Violations:
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: margarine.
    Store food in packages, covered containers, or wrappings.
  • 1320 - There was no temperature measuring device located in the reach-in by the hand sink.
    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 - Repeat There is no properly working test kit provided 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.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1800 - Repeat The nonfood contact surface of the hood system 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.
  • 3380 - Critical Bleach, being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
All violations discussed with manager.

March 14, 2006 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food (pizza) in the reach-in freezer and refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0830 - Critical The prepared ready-to-eat (RTE) chicken and hamburger patties 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.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quattz test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom interior of the oven.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - Repeat The nonfood contact surface of the hood system 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.
  • 2000 - Single service items observed unprotected from contamination. (box of cups)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2350 ii - Repeat Faucet is leaking at the hand sink by three compartment sink, in poor repair.
    Repair plumbing.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. (back door not self closing)
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
All violations discussed with manager.

December 07, 2005 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Whipped spread and cream cheese cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Corrected During Inspection Critical Pork barbecue hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 1790 - Repeat The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1800 - Repeat The nonfood contact surface of the filters under the hood system 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.
  • 2350 ii - Plumbing connections at the faucet of the hand sink is leaking.
    Plumbing systems and components shall be maintained in good repair.
Comments:
All violations discussed with manager and or corrected

September 07, 2005 (Routine)



Violations:
  • 0960 2 - Corrected During Inspection The food contact surface of the trash bag is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Replace the trash bag to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1320 - The temperature measuring device located reach-in is not easily readable.
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 1450 - Reach-in insufficient in temperature to meet the food storage demands.
    Provide refrigeration necessary to maintain food items at temperature. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration, in the wiping cloth bucket.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: thermometer in reach-in is dirty.
    Clean and sanitize these surfaces for food contact.
  • 1790 - The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1800 - Repeat The nonfood contact surface of the vents in the hood system 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.
  • 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
  • 3220 - Corrected During Inspection 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:
All violations discussed with manager and or corrected. Sanitizer in the three compartment sink is 200 ppm. Foods under the heat lamp are discarded if not eaten.

June 06, 2005 (Routine)



Violations:
  • 0480 - Repeat Unlabeled food containers, contents in the plastic container.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 1570 - Repeat Ice build up on thr interior of the white reach-in was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the reach-in 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 reach-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration, in thr three compartment sink.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a test chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1800 - The nonfood contact surface of the filtetrs under the hood system, 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.
  • 3080 - Repeat Less than 50 foot candles of light was noted under the hood system.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

June 06, 2005 (Routine)



Violations:
  • 0480 - Repeat Unlabeled food containers, contents in the plastic container.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 1570 - Repeat Ice build up on thr interior of the white reach-in was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the reach-in 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 reach-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration, in thr three compartment sink.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a test chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1800 - The nonfood contact surface of the filtetrs under the hood system, 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.
  • 3080 - Repeat Less than 50 foot candles of light was noted under the hood system.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

February 17, 2005 (Routine)



Violations:
  • 0060 - Critical No certified food manager in the restaurant..
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0450 C - Excessive bare hand contact with exposed food utensil, coffee straws.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 0820 - Corrected During Inspection Critical Hamburger and beans hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods 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.
  • 3020 - Soap was not provided at the hand washing lavatory in the back kitchen area.
    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.
  • 3080 - Repeat Less than 50 foot candles of light was noted under the hood system, lights are not working.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3340 1 - Corrected During Inspection Containers of sanitizer tablets are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items, stored on top of ice machine.
    Container of sanitizer tablets must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Comments:
All violations discussed with manager and or corrected.

February 17, 2005 (Routine)



Violations:
  • 0060 - Critical No certified food manager in the restaurant..
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0450 C - Excessive bare hand contact with exposed food utensil, coffee straws.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 0820 - Corrected During Inspection Critical Hamburger and beans hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods 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.
  • 3020 - Soap was not provided at the hand washing lavatory in the back kitchen area.
    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.
  • 3080 - Repeat Less than 50 foot candles of light was noted under the hood system, lights are not working.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3340 1 - Corrected During Inspection Containers of sanitizer tablets are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items, stored on top of ice machine.
    Container of sanitizer tablets must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Comments:
All violations discussed with manager and or corrected.

October 25, 2004 (Routine)



Violations:
  • 1060 - The nonfood contact surface of the cup storing sugar is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 1570 - White freezer has ice build up on the interior, was observed in a condition that prevents necessary maintenance and easy cleaning.
    Clean the ice 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.
  • 0480 - Unlabeled food containers, sugar. ORRECTED
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 3180 - Floor under the cooking equipment has greeas and debris, 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.
  • 3080 - Less than 50 foot candles of light was noted under the hood system.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.CORRECTED
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor, potatoes on floor in dry storage. CORRECTED
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0960 2 - The food contact surface of the knife holder is nonabsorbent and easily cleanable.
    Replace the knife holder to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 2570 - Critical Sewage waste water is being disposed in an unapproved disposal system or discharged improperly, dirty mop water being dumpted in the storm water drain.
    All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
Comments:
All violations discussed with manger and or corrected. No certified food manager's certificate available. Sanitizer is 200 ppm in the three compartment sink.

October 25, 2004 (Routine)



Violations:
  • 1060 - The nonfood contact surface of the cup storing sugar is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 1570 - White freezer has ice build up on the interior, was observed in a condition that prevents necessary maintenance and easy cleaning.
    Clean the ice 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.
  • 0480 - Unlabeled food containers, sugar. ORRECTED
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 3180 - Floor under the cooking equipment has greeas and debris, 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.
  • 3080 - Less than 50 foot candles of light was noted under the hood system.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.CORRECTED
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor, potatoes on floor in dry storage. CORRECTED
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0960 2 - The food contact surface of the knife holder is nonabsorbent and easily cleanable.
    Replace the knife holder to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 2570 - Critical Sewage waste water is being disposed in an unapproved disposal system or discharged improperly, dirty mop water being dumpted in the storm water drain.
    All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
Comments:
All violations discussed with manger and or corrected. No certified food manager's certificate available. Sanitizer is 200 ppm in the three compartment sink.

July 15, 2004 (Routine)



Violations:
  • 2350 ii - Faucets leaking at 2 handsinks.
    Repair plumbing.
  • 2000 - Single serviced items were found stored on floor. Corrected.
    Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 0570 - Wiping cloths improperly stored between use. Corrected.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 2810 - Ceiling tiles not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 2890 - Light bulbs in food pass-throuhg, pretzel oven and pizza oven not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 3330 - Critical Working containers of chemical are not properly labeled. Corrected.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Ownership change.Opening inspection. No certified food manager available at time of inspection. Is on vacation. Advised additional CFM required. Critical violations corrected.

July 15, 2004 (Routine)



Violations:
  • 2350 ii - Faucets leaking at 2 handsinks.
    Repair plumbing.
  • 2000 - Single serviced items were found stored on floor. Corrected.
    Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 0570 - Wiping cloths improperly stored between use. Corrected.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 2810 - Ceiling tiles not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 2890 - Light bulbs in food pass-throuhg, pretzel oven and pizza oven not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 3330 - Critical Working containers of chemical are not properly labeled. Corrected.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Ownership change.Opening inspection. No certified food manager available at time of inspection. Is on vacation. Advised additional CFM required. Critical violations corrected.

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