Christopher Newport University Catering, 1 University Place, Newport News, VA 23606 - State College Food Service inspection findings and violations

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Business Info

Restaurant: Christopher Newport University Catering
Address: 1 University Place, Newport News, VA 23606
Type: State College Food Service
Phone: 757 594-8854
Total inspections: 4
Last inspection: 09/16/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.09/16/2015Routine
Potentially hazardous foods were cold holding properly at appropriate temperatures. No further intervention necessary.
No violation noted during this evaluation.		09/16/2014Risk Factor Intervention Evaluation
Discussed date marking with the operator. Permit issued.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    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.
09/16/2014Routine
Discussed the following with the operator: date marking and corrective actions to violations. Permit issued.
  • 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.
  • Equipment - Good Repair and Proper Adjustment (corrected on site)
    Observation: The dish machine was observed in a state of disrepair and damaged.
    Correction: Repair/adjust the dishmachine so that the final rinse temperature is 160* F or the manufacturers specifications..
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes and equipment.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • Equipment and Utensils, Air-Drying Required
    Observation: Dishes were found stacked while wet after cleaning and sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation moisture that may encourage microbial growth.
  • Mops - Drying Mops (corrected on site)
    Observation: Mops not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
09/26/2013Routine

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