Permit Issued
No violation noted during this evaluation. | 01/19/2016 | Follow-up | |
- Plumbing System Maintained in Good Repair
Observation: Observed a leak in the faucet of the 3 compartment sink, a leak under the handsink in the kitchen, and a leak near the AC unit in the kitchen.
Correction: Have the leaks repaired.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Observed several floor and wall junctures in the kitchen and prep are where the coving is missing and parts of the wall (open wood) are exposed.
Correction: Have walls repaired and replace missing coving throughout the facility.
- Physical Facilities in Good Repair
Observation: Observed the floor in the kitchen and prep area has several broke, loose, or missing tiles that need to be repaired/replaced.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed roaches in the facility.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
|
12/31/2015 | Routine | |
Kitchen fire occurred in April, Kitchen is not in use. Food comes from the summer feeding program. Contact Health Department once the hood system is redone. Keep an eye on the refrigerator in the dining area and make sure that it holds foods under 41 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed foods over 41 degrees.
Correction: Make sure food is put in the refrigerator immediately after it is delivered from the summer feeding program.
|
07/17/2015 | Risk Factor | |
Permit Issued
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: 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. Porvided PIC with information about proper cook temperatures.
- Temperature Measuring Devices - Food
Observation: No thermometer available for measuring food temperatures.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: 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.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Pesticides found in the food establishment.
Correction: Removeor discard pesticides.
|
01/12/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee working with pizzas fail to wash hands and change gloves when changing tasks (left kitchen then returned to work).
Correction: Employees must wash hands and change gloves when changing tasks.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No paper towels at hand sinks.
Correction: Provide paper towels at all hand sinks.
|
08/25/2014 | Risk Factor | |
No critical violations noted. Permit issued: post in public view.
- Thawing (corrected on site)
Observation: Observed hot dogs thawing in the sink full of water in the kitchen.
Correction: Thaw foods underneath cold running water 70 degrees or below, in the refrigeration, or microwave oven.
- Non-Food Contact Surfaces (corrected on site)
Observation: Observed rodent droppings in the white kitchen storage cabinet.
Correction: Clean up the droppings (wash, rinse, sanitize surfaces).
- Kitchenware and Tableware (corrected on site)
Observation: Observed utensils in the kitchen drain rack with the food contact surface upward.
Correction: Invert clean utensils
- Outer Openings - Protected (repeated violation)
Observation: Observed an air gap at the bottom of the kitchen door.
Correction: Install a weather stripping at the bottom of door.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Observed the lack of paper towels at any handsink.
Correction: Supply paper towels at all handsinks.
- Lighting, Intensity
Observation: Observed exposed light bulbs in the stove hood system.
Correction: Supply protective shields for light bulbs.
- Critical: Pests-Controlling Pests*
Observation: Observed rodent droppings in the white kitchen storage cabinet.
Correction: Take preventive measures against rodents (facility serviced by PCO once a month).
|
01/21/2014 | Routine | |
No risk factor violations noted at the time of inspection. Notes: facility has had a name change. Please submit in writing to our office so the permit can be corrected. Eggs may not be pooled for service to young children. Be sure chicken is cooked to an internal temperature of 165 degrees. Significant improvement in facility sanitation and organization noted. Bleach available.
No violation noted during this evaluation. | 06/07/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Active Minds Daycare & Learning Center, 2713-2715, 2723-2725 Byron Street, Richmond, VA 23223 »