Belle Affair Catering, 950 J.Clyde Morris Blvd., Newport News, VA 23601 - Full Service Restaurant/Caterer inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Discussed employee health and corrective actions to violations. Remaining violations that are uncorrected must be corrected in 30 days. Guidance documents for risk factors etc. were given. Food handler's cards are due in 90 days. Certification in food management is also due in 90 days. Permit issued.
- Critical: Cooling* (corrected on site)
Observation: Grits were noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling grits were not adequate.
Correction: 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) shrimp alfredo and cheese sauce in the refrigeration unit were inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days.
- Equipment - Good Repair and Proper Adjustment
Observation: Several refrigeration units were inoperable. The freezer appears to have frozen condensate drippage on the floor.
Correction: Repair ALL refrigeration units that are inoperable. They must be capable of holding food at 41* F or below. The units that will not be used must be removed from the premises.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables is broken.
Correction: Replace the drain plug to the refuse container.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep area
Correction: 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
- Physical Facilities in Good Repair
Observation: Walls and ceiling are not maintained in good repair.
Correction: Maintain physical facilities in good repair.Replace ceiling tile and repair holes in walls.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and ceilings noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/05/2016 | Routine | |
| No violation noted during this evaluation. | 11/19/2014 | Routine | |
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