- Equipment - Good Repair and Proper Adjustment
Observation: High temp dishmachine was observed in a state of disrepair and damaged. Leaking water from the bottom left corner of door when closed and operating.
Correction: Repair the dishmachine 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 dishmachine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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01/20/2016 | Routine | |
* Facility was doing a morning snack during inspection of bagels and canned applesauce. * PIC recently took the ServSafe Food Handlers class. No violation noted during this evaluation. | 08/25/2015 | Routine | |
Notes: *Need to obtain a digital thermometer to check temperatures of thin food items such as chicken patties. * Need to obtain a chlorine test kit to check the chlorine (bleach) sanitizer solution strength of the sanitation portion of the 3-compartment sink set-up. And to check the chlorine sanitizer solution set-up in the wiping cloth buckets.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device (such as a digital thermometer) to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine (bleach) sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at @LOCATION@ was measured at a temperature of 90°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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12/19/2014 | Routine | |
No violation noted during this evaluation. | 05/14/2014 | Risk Factor | |
No violations, keep up the good work. No violation noted during this evaluation. | 06/13/2013 | Risk Factor | |
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