- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: sausage, egg patty, chicken salad cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich unit.
Correction: 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front line area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
03/03/2016 | Routine | |
- Outer Openings - Protected (corrected on site)
Observation: drive thru window being kept open for extended period.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
|
07/14/2015 | Routine | |
Permit issued. Ensure certification in food management is obtained in 30 days.
No violation noted during this evaluation. | 02/13/2015 | Other | |
Discussed the corrective actions to violations with operator. Operator has already called repairman for sanitizer dispenser. Operator will contact PHD when sanitizer is provided at the proper concentration. Certification in food management due in 90 days.
- Utensils - In-Use - Between-Use Storage
Observation: Cups were stored in sugar and used to scoop sugar..
Correction: Provived a scoop with a handle.Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the prep line is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Sanitizer not provided at 3-compartment sink.
Correction: Provide sanitizer at a concentration of 200 ppm-400 ppm.
|
01/05/2015 | Routine | |
Discussed the following with the operator: employee health. Certification in food managementmust be produced to PHD asap. All employees must obtain food handler cards w/n 90 days.
- Critical: Hands - When to Wash* (corrected on site)
Observation: No handwashing prior to glove use.
Correction: Wash hands before donning gloves.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the prep line is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Toilet Room Receptacle Covered (repeated violation)
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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Freezer wall floor junction is damaged.
Correction: Repair wall floor junction.
- Employee Accommodations, Designated Areas (repeated violation)
Observation: Employee items were located on food contact surfaces.
Correction: Separate employee items from food contact surfaces.
|
06/25/2014 | Routine | |
Discussed the following with the operator: employee health, holding temperatures, utensil storage. Certification in food management must be provided within 10 days to PHD. All other employees must obtain food handler cards w/n 90 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk cold holding at improper temperatures.
Correction: Discard milk. Ensure milk holds at 41* F
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The creamer machine was not holding proper temperature on the right side of the machine (skim milk location).
Correction: Repair the creamer machine to ensure it is holding milk at 41* F or below.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Dishes were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Toilet Room Receptacle Covered (repeated violation)
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.
- Employee Accommodations, Designated Areas
Observation: Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food contact surface from contamination.
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
|
01/15/2014 | Routine | |
Follow-up inspection-Ant infestation: Pest control company (Paramount Pest Control) treated facility for ants 9/6/13. Reminder: obtain certification in food management and food handler cards within 90 days.
No violation noted during this evaluation. | 09/06/2013 | Follow-up | |
Discussed the following with the operator: Employee health, food holding temperatures. Note: Replace light in walk-in and remove the cardboard lining the shelf in the food prep area. Pest control must apply treatment for ants within 10 days. Operator must obtain food management certification in 90 days and all other employees must obtain food handler cards within 90 days. Follow-up on pest control will be done in 10 days.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: refrigerated storage and reheating.
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.
.
- Equipment - Good Repair and Proper Adjustment
Observation: The toilet in the men's restroom was not functioning properly.
Correction: Repair the toilet in the men's restroom.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils, Air-Drying Required
Observation: Food continers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the hand sinks.
Correction: Provide a refuse container for the disposal of paper towels at the hand sinks.
- Toilet Room Receptacle Covered (repeated violation)
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 - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and floors were noted in need of cleaning especially behind equipment.
Correction: All floors and walls must be cleaned as often as necessary to keep them clean.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control ants at the dish sink.
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.
|
08/28/2013 | Routine | |
Follow-up: Dishwasher has been repaired. Permit issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The caulking around the hand sink in the women's restroom was in poor repair.
Correction: Replace caulking.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the prep line is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: The high-temp diswasher is not heating water high enough for sanitization.
Correction: Ensure hot water reaches a temperature of 180*F per manufacturers instructions.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the hand sinks.
Correction: Provide a refuse container for the disposal of paper towels at the hand sinks.
- Toilet Room Receptacle Covered (repeated violation)
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 (repeated violation)
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Toilet Tissue - Availability/Toilets and Urinals (repeated violation)
Observation: Toilet tissue was not present at the mens toilet
Correction: To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.
|
02/15/2013 | Follow-up | |
Discussed the following with the operator: employee health and corrective actions to violations. Operator must obtain certification in food management and employees must obtain food handle cards w/n 90 days. Vanilla bean coolatta mix contains milk and is held at room temperature. Verification is need to ensure it does not need refrigeration. Dishes must be washed manually until dish machine has been repaired. Will follow-up to verify dish machine has been repaired. Once corrected permit will be issued.
- Equipment - Good Repair and Proper Adjustment
Observation: The caulking around the hand sink in the women's restroom was in poor repair.
Correction: Replace caulking.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the prep line is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: The high-temp diswasher is not heating water high enough for sanitization.
Correction: Ensure hot water reaches a temperature of 180*F per manufacturers instructions.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the hand sinks.
Correction: Provide a refuse container for the disposal of paper towels at the hand sinks.
- Toilet Room Receptacle Covered (repeated violation)
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 has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Toilet Tissue - Availability/Toilets and Urinals
Observation: Toilet tissue was not present at the mens toilet
Correction: To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.
|
02/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dunkin' Donuts, 12425 Warwick Blvd, Newport News, VA 23606 »