Christendom College Coffee Shop Permit #01-187-0150, 134 Christendom Drive, Front Royal, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | March 16, 2009 | Follow-up | 0 | 0 | Details / Comments |
|
March 16, 2009 | Routine | 0 | 2 | Details / Comments |
| 2830 - Repeat Floor and wall juncture in kitchen not sealed.Facitity half wall is incomplete. Coving needs to be added sealing the wall and floor, and exposed wires need to be vovered. | January 21, 2009 | Routine | 0 | 1 | Details / Comments |
|
February 22, 2008 | Follow-up | 0 | 3 | Details / Comments |
|
January 23, 2008 | Routine | 1 | 4 | Details / Comments |
|
January 16, 2007 | Routine | 0 | 7 | Details / Comments |
| No violation noted during this evaluation. | March 30, 2006 | Pre-Opening | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | March 22, 2006 | Other | 0 | 0 | Details / Comments |
March 16, 2009 (Follow-up)
Comments:At the time of the inspection the wall behind the counter in the kitchen was observed as having been completed with the missing dry wall section.
March 16, 2009 (Routine)
Violations:
- 1510 - Corrected During Inspection The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 2020 A (single-service/single-use) - Corrected During Inspection Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
At the time of the inspection there was no food preparation. Remember to wear food gloves to prevent cross contamination from bare hands to food source during food preparation, to date mark foods not consumed within 24 hours and dispose of within 7 days of preparation, to regularly clean microwave and toaster oven and to monitor the refrigeration make table unit to ensure that a temperature of 41F or below is constantly maintained.
January 21, 2009 (Routine)
Violation: 2830 - Repeat Floor and wall juncture in kitchen not sealed.Facitity half wall is incomplete. Coving needs to be added sealing the wall and floor, and exposed wires need to be vovered.
Seal floor and wall juncture in rooms where water flush cleaning methods are used.
Comments:
At time of inspection there was no food preparation. Please remember to date mark foods prepared within 24 hours (this includes pre-made foods) and dispose or within 7 days, to use foods gloves or tongs to prevent bare hand contact with ready-to-eat and potentially hazardous foods, to have a sanitizer test kit available for warewashing of utensils etc. Provided copy of employee health policy and discussed consumer advisory. Please have 1/2 wall in kitchen fixed in such a manner to provide better cleanability and add proper coving
February 22, 2008 (Follow-up)
Violations:
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Dry goods, coffee, syrups etc.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 2830 - Repeat Floor and wall juncture in kitchen not sealed. Facility half-wall is incomplete. Coving needs to be added sealing the wall and the floor, and exposed wires need to be covered.
Seal floor and wall juncture in rooms where water flush cleaning methods are used. - 3080 - Repeat Less than 10 foot candles of light was noted in the dry storage area.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
A meeting is scheduled next week. Please discuss and remedy the following.
1) Storage issue. Boxes, food etc. is not to be stored on the floor, in dry storage or in the kitchen area.
2) Lighting concerns in dry storage, must be at least 10 Foot Candles.
3) Facility half wall was never completed, thus creating a cleanability issue. Coving needs to be added as well.
Please establish a plan and notify the Warren County Health Department.
January 23, 2008 (Routine)
Violations:
- 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Dry goods, coffee, syrups etc.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
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. - 2830 - Repeat Floor and wall juncture in kitchen not sealed. Facility half-wall is incomplete. Coving needs to be added sealing the wall and the floor, and exposed wires need to be covered.
Seal floor and wall juncture in rooms where water flush cleaning methods are used. - 3080 - Less than 10 foot candles of light was noted in the dry storage area.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3360 - Corrected During Inspection Critical The chemical sanitizer is not approved.
The chemical must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Disucssed using bleach as a sanitizer today and a few test strips were given.
Remember to wash hands frequently.
Discussed the use of gloves when handling ready to eat foods. Did not observe gloves available for use, also did not observe any food preparation at time of inspection. Tongs or deli paper are acceptable barriers too. All products served are precooked and the facility does not cool and reheat any products.
January 16, 2007 (Routine)
Violations:
- 0610 - Dry storage: Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1320 - There was no temperature measuring device located in the make unit and the True refrigerator.
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 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
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. - 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 2810 - Floor or floor covering behind coffee unit is not smooth and easily cleanable.
Repair or replace floor or floor covering to make it smooth and easily cleanable. - 2830 - Floor and wall juncture in kitchen is not sealed.
Seal floor and wall juncture in rooms where water flush cleaning methods are used. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Coffee, prepackaged snacks, and sandwiches served.
All refrigeration must hold at 41F or below.
Ensure lights above food prep area are coated with a shatter proof coating (2890)
Pest control program in place.
March 30, 2006 (Pre-Opening)
Comments:Facility permitted to open.
March 22, 2006 (Other)
Comments:Construction inspection:
-observed restroom (ladies needs covered receptacle)
-wall, ceilings and flooring complies
-backflow preventors in place
-equipment in place
Need to observe:
-refridgeration at correct temperature
-storage of food (cold & dry goods)
- kitchen supplied with hot water
Discussed correct food handleing issues.
Need copy of C.O. from building office.
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