They are sending people to our Food Handlers classes in waves. Most are through with the promise to finish the remainder within the week.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Front line cold unit , top foods cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the the general facility had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
03/04/2016 | Follow-up | |
No food handlers cards produced. Overall cleanliness is low. Spoke on maintaining the food handlers cards and better cleaning practices. Permit Issued, but follow up required.
- Critical: Person in Charge Present, demonstrates knowledge (repeated violation)
Observation: Food service employees working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Front line cold unit , top foods cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the the general facility had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
02/26/2016 | Routine | |
Spoke on maintaining valid food handlers cards. Spoke on better monitoring of temperatures.
- Critical: Person in Charge Present, demonstrates knowledge (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Walk-in Cooler Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
11/18/2015 | Routine | |
Very fast paced, but doing good. No violations recorded.
No violation noted during this evaluation. | 06/30/2015 | Routine | |
Spoke on Servsafe Certification classes. A hood vent is on order. Front line prep cooler slightly out of temp, otherwise, the facility is well kept. Permit Issued.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Observation: Servsafe Managers Certificate expired back in September.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
|
02/25/2015 | Routine | |
There were no violations observed during this inspection. The facility is clean and employes are well trained. The new 2013 Code changes were reviewed . Thank You.
No violation noted during this evaluation. | 08/06/2014 | Risk Factor | |
During the inspection, the following was discussed, new Food Code regulations, employee health, no bare hand contact with ready to eat foods, and hand washing. The need to post the 3 year Certified Food Manager Certificate was also discussed. The facility is clean and there is good active managerial control. The facility is recommended for permit renewal. Thank You.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach in cold holding unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The pick up Reach in unit is holding at 47 degrees F.
Correction: Repair/replace the unit 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. Salads were relocated to another cold holding unit.
|
01/13/2014 | Routine | |
Reminder: All Certified Food Manger certifications are valid for three years. One Certified Manager Certificate must be transferred to a three year certificate and displayed. Evaluate frosty machine 1, as mix is holding at 44 degrees. During the inspection, proper hand washing, employee health and no bare hand contact was also reviewed with the manage on duty. Thank You.
- Critical: Demonstration of Knowledge*
Observation: Food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
|
08/06/2013 | Risk Factor | |
Note: The frosty machine is holding mix at 44 degrees. This unit has been relocated and may not be "breathing" correctly. Please evaluate equipment. Frosty is dispensing at 39 degrees and looks very loose. The employees have food handler cards and there is a Certified Food Manger. Hand washing, was observed and there is an employee health policy in place. Thank You.
- Critical: Cooling* (corrected on site)
Observation: Lettuce and tomatoes noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Ensure lettuce and tomatoes are cooler before they are put out on the line for service. Time as a public health concern was also discussed for this purpose. According to the manager, the listed items will be used or discarded with in 30 min.
|
01/14/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Wendy's, 5001 George Washington Highway, Portsmouth, VA 23701 »